Organoleptic chracteristics of experimental sparkling wines

Abstract

There are two main production processes for the quality sparkling wines: traditional and „charmate“methods. In the traditional procedure, the second alcoholic fermentation of the base wine is carried out in sealed bottles. Some of the most popular sparkling wines, such as Champagne and Cava, are produced by the traditional method. Sensory and organoleptic characteristics are one of the most important indicators of sparkling wine quality for the acceptability of a product by consumers. So, this research is focused on the study of the influence of different yeasts strains on the organoleptic profile of the experimental sparkling white wines produced by traditional method. Therefore, a Muscat Ottonel grape must was used and passed by a reverse osmosis process. The obtained permeate was mixed with a calculated amount of the concentrate to generate a must with a potential of 10.5% (v/v) alcohol, in order to obtain the base wine for the second fermentation. The obtained, stabilized, sparkling wine was analyzed for oenological parameters and to determine the organoleptic characteristics. Following the organoleptic analysis, the significant differences in the sensory profile for the analyzed wine samples were confirmed.