Sparkling wine production

Pozo-Bayon, M. A., Martinez-Rodriguez, A., Pueyo, E., and Moreno-Arribas, M. V. (2009). Chemical and biochemical features involved in sparkling wine production From a traditional to an improved winemaking technology. Trends Food Sci. Technol. 20,289-299. 

There was also a small vermouth industry (largely based on California wine). Sparkling wines were produced successfully by a few New York wineries. Sparkling wine production in Missouri and Ohio had nearly ceased by 1960. Probably the competition of low-priced wine from California and Washington was also a factor in the decline. 

Figure 1. Flow diagrams for three methods of sparkling wine production...

Gonzalez, R., Martinez-Rodriguez, A.J., Carrascosa, A.V. (2003). Yeast autolytic mutants potentially useful for sparkling wine production. Int. J. Food Microbiol, 84, 21-26. 

Todd, B.E.N., Fleet, G.H., and Henschke, RA. (2000). Promotion of autolysis through the interaction of killer and sensitive yeasts potential application in sparkling wine production. Am. J. Enol. Vitic., 51, 65-72. 

Cork has been used as material for container closures dating back to ancient Egypt but cork stoppers as glass bottle closures have only been used for less than 300 years, replacing wooden stoppers that were hemp-wrapped and soaked in olive oil. The introduction of cork stoppers as wine botde closures is attributed to the French Benedictine Dom Pierre Perignon (1639-1715) who is known for his instrumental role in the evolution of sparkling wine production. In 1750, the first commercial cork stopper factory was established on the Spanish-French border. 

The fact that the phenomenon of effervescence may be exacerbated due to a large number of microcavities in tartrate microcrystals is an additional reason for ensuring the thorough tartrate stabilization of still wine intended for sparkling wine production. Treatment parameters at this stage must take into account the destabilizing... 

Practical applications of alginates concern mainly secondary fermentation inside the bottle in sparkling wine production for easy clarification and removal of cells Other applications are the treatment of sluggish and stuck fermentations ... 

Torres S., Frangipane M.T. and Anelli G. Biotechnologies in sparkling wine production. Interesting approaches for quality improvement A review. Food Chemistry 129 (3) (2011) 1232-1241. 

Chardonnay and Sauvignon Blanc. Schanderl and Draczynski (1952) and, subsequently, Van de Water (1990) report isolation of Brettanomyces/Dekkera from methode champenoise sparkling wine en tirage. Van de Water further notes that both appear to be less sensitive than Saccharomyces to carbon dioxide and concludes that they may become a more widespread problem as California sparkling wine production increases. 

In sparkling wine production, if the level of free SO2 in the base wine is high, for example, greater than 10 mg/1, then the yeast that conducts the secondary fermentation may mutate. As a result, it becomes sugar transport deficient and may be unable to metabolise sugars efficiently (Lehmann, 1987). In addition, the viability of the inoculum may decrease from 95-100% to 0-80% depending on the concentration of SO2 present in the base wine, and hence commencement of fermentation may be delayed significantly (Lehmann, 1987). A further consequence of yeast mutation is uncertainty as to whether the secondary fermentation will proceed to completion or stick . 

Bacteria are not affected by sorbic acid, and, in fact, several species can metabolize the acid to eventually yield 2-ethoxyhexa-3,5-diene, a compound that imparts a distinctive geranium odor/tone to wines (Section 11.3.5). Other odor/flavor-active compounds detected in spoiled wines treated with sorbic acid include l-ethoxyhexa-2,4-diene and ethyl sorbate (Chisholm and Samuels, 1992), the latter of which has been associated with off-flavors in sparkling wines (De Rosa et al., 1983). Whereas Chisholm and Samuels (1992) described ethyl sorbate as possessing a honey or apple aroma, De Rosa et al. (1983) thought the compound imparted a very unpleasant pineapple-celery odor upon short-term (6 month) storage. Based on this observation, De Rosa et al. (1983) recommended that sorbates should not be used in sparkling wine production. 

Fumi, M.D., G. Trioli, M.G. Golombi, and O. Colagrande. 1988. Immobilization of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle-fermented sparkling wine production. Am. J. Enol. Vitic. 39 267-2 72. 

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