Grape sparkling wine

Pozo-Bayon, M. A., Pueyo, E., Martin-Alvarez, P. J., Moreno-Arribas, M. V., and Andujar-Ortiz, I. (2010). Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rose Cava sparkling wines during the manufacture. LWT-Food Sci. Technol. 43,1526-1532. 

The nature of the still wine from which sparkling wine is made is an important, perhaps the most important, element in the quality of the final product. The character of the wine is based on the quality and degree of ripeness of the grapes selected and on the winemaking procedure. 

A sweet white sparkling wine termed Sparkling Muscat or Moscato is prepared from Muscat of Alexandria grapes. Muscat also is used sometimes in small quantities to add flavor to other white sparkling wines. 

Cold Duck is a blend of white and red sparkling wines. It probably originated in the Middle States, and the flavor of Concord grapes is predominate, or at least recognizable. For this reason, some California producers import Concord grape juice or concentrate from other states for use in this product. 

Winery B. The second winery is the largest traditional method sparkling wine producer in California, with an annual production of over 360,000 cases. It produces about ten different sparkling wines in sizes 375 mL, 750 mL, and 1.5 L. It has a special shaped bottle (private mold) in the 750-mL size. This winery grows many of its grapes and also purchases grapes and wine from others. Still wines and brandy also are marketed by this company. 

Alexandre, H., Guilloux-Benatier, M. (2006). Yeast autolysis in sparkling wine - a review. Aust. J. Grape Wine Res., 12, 119-127. 

Pozo-Bayon, M.A., Polo, M.C., Martfn-Alvarez, P.J., and Pueyo, E. (2004). Effect of vineyard yield on the composition of sparkling wines produced from the grape cultivar Parellada. Food Chem., 86, 413 19. 

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... 

Pozo-Bayon, M. A., Hernandez, M. T, Martin-Alvarez, P. J., Polo, M. C. (2003). Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties. J. Agric. Food Chem., 51, 2089-2095. 

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