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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

  • Silvia Pérez-Magariño
  • Marta Bueno-Herrera
  • Pedro López de la Cuesta
  • Miriam González-Lázaro
  • Leticia Martínez-Lapuente
  • Zenaida Guadalupe
  • Belén Ayestarán
Original Paper
  • 17 Downloads

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.

Keywords

Red sparkling wines Oenological techniques Volatile compounds Foam Sensory analysis 

Notes

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.

Compliance with ethical standards

Conflict of interest

The authors declare that there is no conflict of interests regarding the publication of this article.

Compliance with ethics requirement

This article does not contain any studies with human or animals and complies with ethical requirements.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Silvia Pérez-Magariño
    • 1
  • Marta Bueno-Herrera
    • 1
  • Pedro López de la Cuesta
    • 1
  • Miriam González-Lázaro
    • 2
  • Leticia Martínez-Lapuente
    • 2
  • Zenaida Guadalupe
    • 2
  • Belén Ayestarán
    • 2
  1. 1.Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y GanaderíaValladolidSpain
  2. 2.Instituto de las Ciencias de la Vid y del Vino (Universidad de la Rioja, CSIC y Gobierno de la Rioja)LogroñoSpain

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