Sensory and Analytical Study of Rosé Sparkling Wines Manufactured by Second Fermentation in the Bottle
P. Hidalgo, Encarnación Pueyo, María Ángeles Pozo‐Bayón, Adolfo J. Martínez-Rodríguez, Pedro J. Martín‐Álvarez, M. Carmen Polo
Journal of Agricultural and Food Chemistry
Abstract
The sensory and analytical characteristics of five rose sparkling wines manufactured by the traditional method have been determined. Moreover, the changes that take place in the nitrogen and volatile fraction of the wines during the second fermentation and the aging with the yeasts have been studied. Each of these wines was made from a single industrial rose base wine of the Garnacha Tinta variety, with five selected yeasts strains. The base wine had a low content in free amino acids, 16 mg/L, and the yeast consumed more peptides than free amino acids during second fermentation. From the application of the two-way analysis of variance, yeast strain, and aging time factors to the data of volatile compounds, it has been found that most of the differences between these sparkling wines are due to the aging time. It has been verified that these rose sparkling wines have foam of good quality and that the grape variety Garnacha Tinta is suitable for the production of rose sparkling wines.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
aging time affects volatile compounds
“yeast strain, and aging time factors to the data of volatile compounds, it has been found that most of the differences between these sparkling wines are due to the aging time.”
Garnacha Tinta is suitable for production of rose sparkling wines
“It has been verified that these rose sparkling wines have foam of good quality and that the grape variety Garnacha Tinta is suitable for the production of rose sparkling wines.”
base wine has low content in free amino acids
“The base wine had a low content in free amino acids, 16 mg/L.”