Asti Spumante

Some sparkling wines such as Clairette de Die (France), Asti spumante (Italy) and many others throughout the world (Spain, Portugal, Greece, Brazil for example) are sparkling wines with approximately 6-8% alcohol and 35-50 g/L residual sugars. Pectinolytic enzymes are often added to Muscat grapes in the crusher to increase the extraction of aroma compounds. The consequence of this treatment is that the... 

Damage to the flavor of "Asti Spumante" wines stored at 20 C when compared with samples held at 10 C was related to losses of linalool and glycosidic precursors of linalool, geraniol and nerol (87). Also the concentrations of a-terpineol, hotrienol, nerol oxide and the furan linalool oxides increased in wines held at ambient temperature. Di Stefano and Castino (87) concluded that low temperature storage retarded these reactions and wines so held retained the characteristic muscat flavor for years. 

Di Stefano, R. Castino, M. (1983). Evoluzione dei composti di natura terpenica durante la conservazione dell Asti spumante. Rivista di Viticoltura e di Enologia di Conegliano 5, 245-258... 

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