BIO Web of Conferences
Volume 7, 201639th World Congress of Vine and Wine
|Number of page(s)||5|
|Published online||26 October 2016|
Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine
1 Institute of Biotechnology, University of Caxias do Sul, 95070-960 Caxias do Sul, Rio Grande do Sul, Brazil
2 Vinícola Cia. Piagentini, 95020-183 Caxias do Sul, Rio Grande do Sul, Brazil
3 Ibravin/Laren, 95084-470 Caxias do Sul, Rio Grande do Sul, Brazil
In this work, we evaluate the physic-chemical characteristics and volatile compounds during the second fermentation and aging of typical Brazilian sparkling wines. For this purpose, second fermentations were conducted by the traditional method using a base wine elaborated with Pinot Noir, Chardonnay and Riesling Italic, and fermented with S. cerevisiae vr. bayanus EC1118 strain. Samples were collected from 0 to 360 days, and evaluated with respect to the basic physic-chemical characteristics, yeast population, and the concentration of volatile compounds. The results showed that the second fermentation, other than an increment in the alcohol concentration leads to a small increase in volatile acidity, where total acidity decreased during fermentation, and increase again during aging. Yeast population declined rapidly after fermentation, but autolysis initiated just after 9 month of aging. Based on the concentration of volatile compounds, three profiles could be defined: (1) a fermentation profile defined by higher concentrations of acetates and lower concentrations of ethylates and fatty acids; (2) a post-fermentation profile with intermediary concentrations of acetates, and increased concentrations of fatty acids, and their ethyl esters; and (3) a mature profile with higher concentrations of diethyl succinate, fusel alcohols, volatile fatty acids, and their ethyl esters, and lower concentrations of acetates.
© The Authors, published by EDP Sciences 2016
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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