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Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines

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Abstract

The aim of this work was to study oenological techniques to obtain adequate base wine for red sparkling wine elaboration. Four winemaking techniques were carried out: pre-fermentative cold maceration with dry ice and delestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. Their effect on oenological parameters, volatile composition, foam and sensory characteristics was valuated. Reduction of sugar content and partial dealcoholisation allow obtaining base wines with more adequate alcohol content. No differences were found between the oenological parameters during the ageing time. Pre-fermentative cold maceration and partial dealcoholisation had a greater influence on the volatile composition of the base and red sparkling wines. Oenological technique did not affect the foam instrumental parameters. Red sparkling wines from premature grapes showed higher vegetal aromas, and pre-fermentative cold maceration the best foam sensory descriptors.

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Acknowledgements

The authors would like to thank the ‘Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria’ (INIA) for the funding provided for this study through the project RTA2012-092-C02-01 (with FEDER funds). M. G-L. thanks the Comunidad Autónoma de La Rioja and Universidad de La Rioja for her FPI-UR-CAR grant.

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Authors and Affiliations

  1. Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, 47071, Valladolid, Spain

    Silvia Pérez-Magariño, Marta Bueno-Herrera & Pedro López de la Cuesta

  2. Instituto de las Ciencias de la Vid y del Vino (Universidad de la Rioja, CSIC y Gobierno de la Rioja), C/ Madre de Dios 51, 26006, Logroño, Spain

    Miriam González-Lázaro, Leticia Martínez-Lapuente, Zenaida Guadalupe & Belén Ayestarán

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  1. Silvia Pérez-Magariño
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  2. Marta Bueno-Herrera
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  3. Pedro López de la Cuesta
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Correspondence to Silvia Pérez-Magariño.

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Pérez-Magariño, S., Bueno-Herrera, M., López de la Cuesta, P. et al. Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines. Eur Food Res Technol 245, 1047–1059 (2019). https://doi.org/10.1007/s00217-018-3209-y

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