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Volatile and sensory profile of sparkling wines produced by faster and alternative methods (Ancestral and Single Tank Fermentation) compared to the usual methods (Charmat and Traditional)

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Abstract

The wine industry intends to boost production of high-quality, innovative and competitive sparkling wines, since they have experienced a growth in consumption. Volatile compounds of sparkling wines produced with faster alternative methods (Ancestral and Single Tank Fermentation, STF) were compared to usual ones (Traditional and Charmat) using headspace solid-phase micro-extraction and gas chromatography with mass spectrometry detection (HS-SPME-GC/MS) followed by heat map and hierarchical grouping analysis (HCA). Esters with fruity, floral, honey and sweet characteristics were mainly responsible for the uniqueness of the sparkling wines produced by alternative methods. Five esters (isoamyl acetate, ethyl hexanoate, ethyl octanoate, 2-phenylethyl acetate and isopentyl hexanoate) were found at levels above their odour thresholds (30, 55, 580, 250 and 100 µg L−1, respectively) in the Ancestral (122.8, 152.2, 588.0, 293.1 and 120.65 µg L−1, respectively) and STF (136.8, 172.6, 599.4, 291.7 and 129.76 µg L−1, respectively) sparkling wines. In contrast, hexanol (herbaceous odour, 790.3 and 845.5 µg L−1) and isoamyl octanoate (oily odour, 159.2 and 161.7 µg L−1), which may impair the quality, were found at levels above the odour threshold (110 and 152.0 µg L−1) in the Charmat and Traditional sparkling wines, respectively. Sensory profile evaluated using quantitative descriptive analysis (QDA) showed that alternative sparkling wines were characterised by an enhanced odour of sweet, floral tropical and citrus fruit, in addition to effervescence, intensity of yellow colour, creaminess, body and taste. Therefore, Ancestral and STF resulted in desirable-quality sparkling wines that can be produced through faster processes with fewer steps.

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Funding

This study was funded by the National Council of Technological and Scientific Development (Conselho Nacional de Desenvolvimento Científico e Tecnológico, project 408625/2016-3), the Coordination for the Improvement of Higher Education Personnel (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES) and Research Support Foundation of Rio Grande do Sul (Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul, FAPERGS, PQG 19/2551-0001855-0).

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Authors and Affiliations

  1. University of Caxias do Sul (UCS), Rua Francisco Getúlio Vargas, Caxias do Sul, RS, 1130, Brazil

    Bruna Dachery

  2. Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Bento Gonçalves Avenue, Porto Alegre, RS, 9500, Brazil

    Bruna Dachery, Karolina Cardoso Hernandes, Juliane Elisa Welke & Vitor Manfroi

  3. Institute of Chemistry, UFRGS, Bento Gonçalves Avenue, Porto Alegre, RS, 9500, Brazil

    Cláudia Alcaraz Zini

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  1. Bruna Dachery
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  2. Karolina Cardoso Hernandes
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  3. Cláudia Alcaraz Zini
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  4. Juliane Elisa Welke
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  5. Vitor Manfroi
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Correspondence to Juliane Elisa Welke.

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The sensory analysis procedure in this study was approved by the Research Ethics Committee (CAAE 28739120.9.0000.5347), in accordance with Resolution 466/12, of the National Health Council, Brazil.

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Dachery, B., Hernandes, K.C., Zini, C.A. et al. Volatile and sensory profile of sparkling wines produced by faster and alternative methods (Ancestral and Single Tank Fermentation) compared to the usual methods (Charmat and Traditional). Eur Food Res Technol 249, 2363–2376 (2023). https://doi.org/10.1007/s00217-023-04303-z

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