Effect of Production Phase on Bottle-Fermented Sparkling Wine
Review pubs.acs.org/JAFC Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality § # Belinda Kemp,*,† Hervé Alexandre, Bertrand Robillard, and Richard Marchal⊥ †Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, 500 Glenridge Avenue, St. Catharines, Ontario, Canada L2R 5N3 § Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Rue Claude Ladrey, 21078 Dijon, France # Institut Oenologique de Champagne (IOC), ZI de Mardeuil, Route de Cumieres,̀ B.P. 25, 51201 Épernay Cedex́ Champagne, France ⊥Laboratoire d’Oenologie et de Chimie appliquee,́ Unité de Recherche sur la Vigne et les Vins de Champagne (URVVC), EA 4707, Moulin de la Housse, B.P. 1039, 51687 Reims Cedex́ 02, France ABSTRACT: This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.
[Show full text]