Yeasts and Sparkling Wine Production

Alexandre, Hervé

doi:10.1007/978-1-4939-9782-4_13

Cited by 9 publications

(9 citation statements)

References 120 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The orthonasal and retronasal sensory analysis was conducted 12 and 24 months post‐bottling with a panel of ten wine experts (four female, six male; ages 35–68) except at 12 months where there were nine (four female, five male; ages 35–68) and eight assessors (four female, four male; ages 35–68) for tasting Chardonnay and Pinot Noir, respectively, due to circumstances outside the authors' control. Considering the minimum length of time for autolysis to occur following the completion of secondary fermentation and minimum 9 months of ageing on lees for sparkling wines commercially (Alexandre 2019), only the 12 and 24 month post‐bottling wines were assessed. Six desirable sensory attributes describing mature sparkling wines were generated following preliminary discussions with the panel and from earlier industry autolysis panel assessments (Donachie et al 2010): Autolytic, Nutty, Toasty, Honey, Spicy and Earthy.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

Sawyer

Longo

Solomon

et al. 2021

Aust J Grape and Wine Res

View full text Add to dashboard Cite

Background and Aims: Yeast autolysis is understood to be primarily responsible for giving traditional method sparkling wines complex and developed aromas. The contribution from ageing the wine itself, however, is less well-established. This study aimed to determine the contribution of autolysis products and compounds associated with wine oxidation and ageing in Vitis vinifera L. Chardonnay and Pinot Noir wines over 24 months. Methods and Results: Chardonnay and Pinot Noir base wines were tiraged, or aged with and without primary lees. Volatile composition analyses (HS-SPME/GC/MS and GC/MS/MS) were conducted at 6, 12, and 24 months post-bottling and sensory appraisals at 12 and 24 months. The duration of ageing significantly influenced compositional changes in fermentation-derived and oxidative-flavour-associated compounds. Ageing base wines off or on lees produced similar maturation-associated aroma profiles to sparkling wines irrespective of cultivar. Conclusions: The contribution of autolysis products did not feature as strongly as anticipated over 24 months, indicating that compounds associated with wine ageing primarily influenced the aroma of mature sparkling wines. This finding suggests winemakers ageing their wines on lees for 24 months or less should place more emphasis on base wine composition to manipulate the aroma profiles of sparkling wines. Significance of the Study: First comparative chemical compositional study of base wines concurrently with sparkling wines.

show abstract

Section: Methodsmentioning

confidence: 99%

“…direct infusion of carbon dioxide into base wine) or Charmat (i.e. generation of carbon dioxide in pressurised tanks) (Kemp et al 2015, Alexandre 2019).…”

Section: Introductionmentioning

confidence: 99%

Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

Sawyer

Longo

Solomon

et al. 2021

Aust J Grape and Wine Res

View full text Add to dashboard Cite

show abstract

“…Decreased nucleic acid content, possibly due to degradation, is a potential consequence of increased cell permeability over time. It has previously been observed that natural autolysis is a slow process during ageing of sparkling wines produced by the traditional method [ 4 ] and that loss of cytoplasmic contents is a common feature of extended maturation [ 28 ].…”

Section: Discussionmentioning

confidence: 99%

“…The process occurs in closed bottles in which yeast consume sugar and this process produces ethanol and carbon dioxide (about six standard atmospheres) that result in effervescence. Secondary fermentation is generally complete in two to three months after which lengthy maturation in contact with yeast is considered necessary to develop sensorial complexity [ 1 , 4 , 5 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Novel Methods to Manipulate Autolysis in Sparkling Wine: Effects on Yeast

Gnoinski

Schmidt

et al. 2021

Molecules

View full text Add to dashboard Cite

Sparkling wine made by the traditional method (Méthode Traditionelle) develops a distinct and desirable flavour and aroma profile attributed to proteolytic processes during prolonged ageing on lees. Microwave, ultrasound and addition of β-glucanase enzymes were applied to accelerate the disruption of Saccharomyces cerevisiae, and added to the tirage solution for secondary fermentation in traditional sparkling winemaking. Scanning electron microscopy and flow cytometry analyses were used to observe and describe yeast whole-cell anatomy, and cell integrity and structure via propidium iodide (PI) permeability after 6-, 12- and 18-months post-tirage. Treatments applied produced features on lees that were distinct from that of the untreated control yeast. Whilst control yeast displayed budding cells (growth features) with smooth, cavitated and flat external cell appearances; microwave treated yeast cells exhibited modifications like ‘doughnut’ shapes immediately after treatment (time 0). Similar ‘doughnut’-shaped and ‘pitted/porous’ cell features were observed on progressively older lees from the control. Flow cytometry was used to discriminate yeast populations; features consistent with cell disruption were observed in the microwave, ultrasound and enzyme treatments, as evidenced by up to 4-fold increase in PI signal in the microwave treatment. Forward and side scatter signals reflected changes in size and structure of yeast cells, in all treatments applied. When flow cytometry was interpreted alongside the scanning electron microscopy images, bimodal populations of yeast cells with low and high PI intensities were revealed and distinctive ‘doughnut’-shaped cell features observed in association with the microwave treatment only at tirage, that were not observed until 12 months wine ageing in older lees from the control. This work offers both a rapid approach to visualise alterations to yeast cell surfaces and a better understanding of the mechanisms of yeast lysis. Microwave, ultrasound or β-glucanase enzymes are tools that could potentially initiate the release of yeast cell compounds into wine. Further investigation into the impact of such treatments on the flavour and aroma profiles of the wines through sensory evaluation is warranted.

show abstract

“…When comparing both results obtained regarding ROS accumulation (Figures 2E and 3C), it is possible to observe a difference in fluorescence formation kinetics and intensity. This difference may be related to the temperature at which both experiments were conducted (15 °C Figure 2 and 20 °C figure 3) at the time of the analysis; the populations were at different theoretical stages of fermentation, since the fermentation temperature modifies metabolism and fermentation kinetics (Alexandre, 2019).…”

Section: Discussionmentioning

confidence: 99%

Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

et al. 2021

View full text Add to dashboard Cite

Problems can often arise at the beginning of the second fermentation (prise de mousse) of sparkling wines, such as no start, a long lag period or slow fermentation. These problems are generally associated with yeast stress when inoculated in a base wine with high ethanol content and low pH. However, few studies focus on sulphites, which are often added to base wines to prevent malolactic fermentation, microbiological instability, and wine oxidation. This study aimed to evaluate the joint effect of ethanol and sulfur dioxide on yeasts during the second fermentation. For this purpose, yeasts (Saccharomyces cerevisiae EC1118) were subjected to ethanol, sulfur dioxide and ethanol/sulfur dioxide at the beginning of fermentation, and their vitality and viability, as well as the accumulation of intracellular reactive oxygen species and intracellular pH, were evaluated by flow cytometry. Furthermore, the expression of genes involved in sulfur transport and metabolism was determined. The results showed high mortality, ROS accumulation and intracellular pH reduction in fermentations with both ethanol and sulfur dioxide. The negative effect of ethanol, sulfur dioxide and ethanol/sulfur dioxide on yeasts was found to be dose-dependent and high in those commonly found in some base wines. Cells treated with ethanol/sulfur dioxide showed over-expression of genes involved in sulphite transport (SUL1 and SUL2), efflux pump (SSU1 and FZF1) and metabolism of sulfur amino acids (MET14). Altogether, our data indicate that ethanol and sulfur dioxide have a synergistic effect on yeasts, which may be the root cause of the problems encountered at the beginning of the second fermentation of sparkling wines, and should thus be seriously taken into consideration by winemakers.

show abstract

Yeasts and Sparkling Wine Production

Cited by 9 publications

References 120 publications

Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

Novel Methods to Manipulate Autolysis in Sparkling Wine: Effects on Yeast

Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

Contact Info

Product

Resources

About