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The pre-fermentative steps play an important role on the characteristics of white wine. Among them, the grape pressing is a crucial phase as the extraction of grape compounds occurs having a relevant impact on the composition of must and, consequently, of wine. The grape pressing is particularly important for the sparkling wine production as it influences the acidity and phenol concentration of must.The aim of this review was to explore the must changes occurring during grape pressing. The pressing technologies and conditions were discussed and compared, considering their impact on must composition. Special attention was devoted to the pressing of grape for obtaining must addressed to sparkling wine production, considering the challenges for preserving the acidity and managing the extraction of phenolic and aromatic compounds. Hence, the current awareness and the gaps of knowledge are presented and discussed.Pressing grapes for white and sparkling winemaking requires a controlled approach to maintain must integrity and ensure the quality of the final product. High constraints on solid parts mean higher extraction of phenolics, aroma precursors and potassium. The latter, causing the precipitation of tartaric acid, leads to a pH increase and acidity decrease. Higher extraction of phenolics can make the must and the wine more susceptible to oxidation. Different conditions adopted in terms of grape temperature, oxygen exposure, applied pressure, fractioning and types of press affect the composition of must. Future researches on this step should also consider the grape composition.

The volume and stability of wine foams are influenced by many components of the matrix, especially proteins. However, the synergistic or inhibiting effects among these protein fractions, as well as their interactions with other wine components, are still under study. The present research aims to understand the individual and cooperative effects of different wine proteins and glycoproteins on the volume and stability of foams. To address this objective, different protein fractions were purified from a Chardonnay white wine and tested in different model wine conditions (with/without ethanol), along with a commercial yeast-based oenological additive. Different fractions were considered, including total protein fraction (FT), Mannoproteins (MP), and non-mannosylated proteins (NMP), as well as a protein fraction soluble in ammonium sulfate (FSA). These protein fractions were characterized, and their foaming properties were evaluated using a modified Rudin apparatus. The results showed that FT exhibited higher foam expansion (FE%) compared to its subfractions (NMP and MP) that, when tested individually, did not guarantee optimal foam formation. This suggests that foaming properties are enhanced when both glycosylated and non-glycosylated proteins are present in the system. Additionally, the foaming behavior was influenced by the presence of ethanol in the model wine. The FSA fraction demonstrated high foam expansion and stability, with ethanol enhancing foam expansion but reducing stability. A commercial yeast-based oenological additive, mainly containing glycoproteins, was also tested and behaved similarly to MP. This study provides valuable insights for sparkling wine producers to optimize practices for enhancing product quality and confirm previous research regarding the role of the synergy between MP and NMP in wine foam formation and stability. [ABSTRACT FROM AUTHOR]

Lambrusco is a sparkling wine largely produced in the north of Italy, especially in the Emilia region. The possible application of two non-Saccharomyces yeasts in the secondary bottle fermentation (Champenoise method) was tested in combination with a commercial strain of S. cerevisiae to obtain wines having a distinctive volatile profile. Our results demonstrated that the gradual increase of ethanol content in the pied de cuve ensured the adaptation of Hanseniaspora guilliermondii and Torulaspora delbrueckii at the bottle fermentation, with survival comparable with that of S. cerevisiae, in the order of 6 log units. The simultaneous presence of two yeast species reduced the maximum fermentation rate, without any relevant alteration in the main oenological parameters of resultant wines. GC MS-MS analysis of the volatile profile of wines (46 compounds) highlighted differences in wine made from a pure culture of S. cerevisiae from wines obtained by mixed yeasts. Acetates, esters, and fatty acids are the classes of volatile compounds mostly affected by using different yeasts in the bottle fermentation of Lambrusco wines. This work provided for the first time information about the volatile profile of Lambrusco and suggests an innovative application of non-Saccharomyces yeast in the production of sparkling wines by champenoise methods.

BACKGROUND RESULTS CONCLUSION The growing demand for rosé sparkling wine has led to an increase in its production. Traditional or Charmat wine‐making influence the aromatic profiles in wine. An analysis such as gas chromatography makes an accurate assessment of wines based on volatile detection but is resource intensive. On the other hand, the electronic nose (E‐nose) has emerged as a versatile tool, offering rapid, cost‐effective discrimination of wines, and contributing insights into quality and production processes because of its aptitude to perform a global aromatic pattern evaluation. In the present study, rosé sparkling wines were produced using both methods and major volatile compounds and polyols were measured. Wines were tested by E‐nose and predictive modelling was performed to distinguish them.Volatile profiles showed differences between Charmat and traditional methods, especially at 5 months of aging. A partial least square discriminant analysis (PLS‐DA) was carried out on E‐nose detections, obtaining a model that describes 94% of the variability, separating samples in different clusters and correctly identifying different classes. The differences derived from PLS‐DA clustering agree with the results obtained by gas‐chromatography. Moreover, a principal components regression model was built to verify the ability of the E‐nose to non‐destructively predict the amount of different volatiles analyzed.Production methods of Rosé sparkling wine affect the final wine aroma profiles as a result of the differences in terms of volatiles. The PLS‐DA of the data obtained with E‐nose reveals that distinguishing between Charmat and traditional methods is possible. Moreover, predictive models using gas chromatography‐flame ionization detection analysis and E‐nose highlight the possibility of fast and efficient prediction of volatiles from the E‐nose. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Non-alcoholic beer and wine are in great demand. Some of them contain carbon dioxide. Dealcoholization makes it possible to obtain high-quality drinks, but changes in flavor and taste are unavoidable. This article introduces a comparative analysis of the typical properties of beer and sparkling wine with different levels of alcohol. The research featured industrial samples of beer and sparkling wine with different volume fractions of ethyl alcohol. The comparative analysis relied on standard research methods and included sensory evaluation, acidity, sparkling properties in terms of carbon dioxide desorption rate, carbon dioxide content, foamy properties, viscosity, phenolic substances, beer proteins, and optical characteristics. Alcoholic beer had a better taste and possessed a typical beer flavor. The flavor and taste profile of sparkling wines depended on the raw material. The sparkling coefficient of non-alcoholic beer was 1.2–7.5% higher than that of alcoholic beer because drinks with less ethanol have better carbon dioxide solubility. For alcoholic sparkling wine, the sparkling coefficient was higher by 19.7% than for its non-alcoholic analogue due to bound forms of carbon dioxide. The foaming properties of alcoholic drinks were better than those of the non-alcoholic samples due to the higher protein content. The yellowness and optical density of drinks at a wavelength of 350 nm depended on the amount of phenolic substances. The color index of beer depended on the content of melanoidins. The modern dealcoholization technologies make it possible to produce non-alcoholic beverages with the same sensory properties as their alcoholic prototypes. However, these technologies can be improved in terms of bound carbon dioxide, proteins, phenolic substances, and flavor.

BACKGROUND: The present study aimed to assess the chemical and sensory variability existing across sparkling white wines of a single appellation in relation to production technique and aging, identifying the existence of specific aroma chemical and sensory (odor) signatures. For this purpose, we selected Durello, an emerging sparkling white wine from the Veneto region produced using either Charmat or Classico methods. RESULTS: Comparison of Durello varietal volatiles profile with other Italian sparkling and still wines highlighted specific features of Durello, such as high content of 1,4‐cineole and non‐megastigmane norisoprenoids. The production technique (Charmat or Champenoise) impacted both the volatile chemical profile, influencing the content of esters, fatty acids, cyclic terpenoids, C6 alcohols, β‐damascenone and methanethiol. With regard to wine age and vintage, an influence on esters, p‐menthane‐1,8‐diol, cineoles and methyl salicylate was observed. CONCLUSION: Sensory evaluation by means of a sorting task approach indicated the existence of two main types of odor profile, one clearly associated with Classico method. The main drivers of such aroma diversity were esters, 1,4‐cineole and methanethiol. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The volume and stability of wine foams are influenced by many components of the matrix, especially proteins. However, the synergistic or inhibiting effects among these protein fractions, as well as their interactions with other wine components, are still under study. The present research aims to understand the individual and cooperative effects of different wine proteins and glycoproteins on the volume and stability of foams. To address this objective, different protein fractions were purified from a Chardonnay white wine and tested in different model wine conditions (with/without ethanol), along with a commercial yeast-based oenological additive. Different fractions were considered, including total protein fraction (FT), Mannoproteins (MP), and non-mannosylated proteins (NMP), as well as a protein fraction soluble in ammonium sulfate (FSA). These protein fractions were characterized, and their foaming properties were evaluated using a modified Rudin apparatus. The results showed that FT exhibited higher foam expansion (FE%) compared to its subfractions (NMP and MP) that, when tested individually, did not guarantee optimal foam formation. This suggests that foaming properties are enhanced when both glycosylated and non-glycosylated proteins are present in the system. Additionally, the foaming behavior was influenced by the presence of ethanol in the model wine. The FSA fraction demonstrated high foam expansion and stability, with ethanol enhancing foam expansion but reducing stability. A commercial yeast-based oenological additive, mainly containing glycoproteins, was also tested and behaved similarly to MP. This study provides valuable insights for sparkling wine producers to optimize practices for enhancing product quality and confirm previous research regarding the role of the synergy between MP and NMP in wine foam formation and stability.

Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of Saccharomyces cerevisiae under endogenous CO2 overpressure has not been fully elucidated. In this work, a proteomics and metabolomics approach using a OFFGEL fractionator and the LTQ Orbitrap for the protein identification, followed by a metabolomic study for the detection and quantification of both higher alcohols (GC-FID and SBSE-TD-GC-MS) and amino acids (HPLC), was carried out to investigate the proteomic and metabolomic changes of S. cerevisiae in relation to higher alcohols formation under a CO2 overpressure condition in a closed bottle. The control condition was without CO2 overpressure in an open bottle. Methanol and six higher alcohols were detected in both conditions, and we have been able to relate to a total of 22 proteins: 15 proteins in the CO2 overpressure condition and 22 proteins in the control condition. As for the precursors of higher alcohols, 18 amino acids were identified in both conditions. The metabolic and proteomic profiles obtained in both conditions were different, so CO2 overpressure could be affecting the metabolism of higher alcohols. Furthermore, it was not possible to establish direct correlations in the condition under CO2 overpressure; however, in the condition without pressure it was possible to establish relationships. The data presented here can be considered as a platform that serves as a basis for the S. cerevisiae metabolome–proteome with the aim of understanding the behavior of yeast under conditions of second fermentation in the production of sparkling wines. [ABSTRACT FROM AUTHOR]

Climate change is a major concern in agriculture; in grapevine production, climate change can affect yield and wine quality as they depend on the complex interactions between weather, plant material, and viticultural techniques. Wine characteristics are strongly influenced by microclimate of the canopy affecting primary and secondary metabolites of the grapevine. Air temperature and water availability can influence sugar and acid concentration in grapes and relative wines, and their content of volatile compounds such as norisoprenoids. This becomes relevant in sparkling wine production where grapes are generally harvested at a relatively low pH, high acidity, and low sugar content and where the norisoprenoids significantly contributes to the final aroma of the wine. The effect of climate change on grapevine and wine, therefore, calls for the implementation of on-field adaptation strategies. Among them canopy management through leaf removal and shading have been largely investigated in the wine growing sector. The present study, conducted over 4 years (2010-2013) aims at investigating how leaf removal and artificial shading strategies affect grape maturation, must quality and the production of norisoprenoids, analyzed using an untargeted approach, in sparkling wine. Specifically, this paper investigates the effect of meteorological conditions (i.e., water availability and temperatures) and the effect of leaf removal and shading on Vitis vinifera L. cv. Chardonnay and Pinot noir, which are suitable to produce sparkling wine in the DOCG Franciacorta wine growing area (Lombardy, Italy). The effect of leaf removal and shading practices on norisoprenoids has been the focus of the study. No defoliation and artificial shading treatments play an important role in the preservation of the acidity in warm seasons and this suggests calibrating defoliation activities in relation to the meteorological trend without standardized procedures. This is particularly relevant in the case of sparkling wine, where the acidity is essential to determine wine quality. The enhanced norisoprenoid aromas obtained with a total defoliation represent a further element to direct defoliation and shading strategies. The obtained results increase knowledge about the effect of different defoliation and artificial shading applications in relation to meteorological condition supporting the management decision-making in the Franciacorta wine growing area. [ABSTRACT FROM AUTHOR]

In sparkling winemaking, only a few yeast strains are regularly used for the secondary in-bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs have yielded new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavors and aromas. In this work, the chemical and sensorial impacts of the use of interspecific yeast hybrids for SiBAF were studied using three commercial English base wines prepared for SiBAF using two commercial and four novel interspecific hybrids. After 12 months of lees aging, the chemical and macromolecular composition, phenolic profile, foaming, viscosity and sensory properties of the resulting 13 wines were assessed. Chemically, the yeast strains did not result in significant differences in the main wine parameters, while some differences in their macromolecular contents and sensory characteristics were noticeable. The foamability was mostly unaffected by the strain used; however, some effect on the foam stability was noticeable, likely due to the differences in polysaccharides released into the wines by the yeast strains. The wines exhibited different sensory characteristics in terms of aroma and bouquet, balance, finish, overall liking and preference, but these were mostly attributable to the differences in the base wines rather than the strain used for SiBAF. Novel interspecific yeast hybrids can be used for the elaboration of sparkling wines, as they provided wines with chemical characteristics, flavor and aroma attributes similar to those of commonly used commercial Saccharomyces cerevisiae strains. [ABSTRACT FROM AUTHOR]

Global wine market is undergoing the changes in the consumer preferences, with the rising popularity of the sparkling wines. The similar trend is observed in the Republic of Croatia. Graševina, the most important white grapevine variety, showed great adaptability to climate conditions. The results of clonal selection pointed out the clone OB-435 as suitable for sparkling wine production. Thus, the aim of this study was to evaluate the quality of OB-435 sparkling wines. The sparkling wines were produced by traditional method and different concentrations of dosage were added- 1.5 mL L-1 (GR-1,5) and 2.5 mL L-1 (GR-2,5). The basic chemical parameters and sensory evaluation of sparkling wines, confirmed the suitability of this clone for sparkling wine production in the conditions of continental winegrowing hill Zagreb. Sparkling wine with lower dosage concentration was evaluated as better by different sensory methods, regardless the evaluators´ experiences.

In this work, the aromatic characterization of commercially available Prosecco wines with a price range between EUR 7 and 13 was carried out. These wines came from three different areas of origin: Valdobbiadene, Asolo and Treviso. Seventy volatile compounds were identified and quantified in the wines. Quantitatively, the wines were mainly characterized by compounds of fermentation origin (alcohols, acids, esters), and C6-alcohols, and to a lesser extent, terpenes, low molecular weight volatile sulfur compounds (VSC), and benzenoids. To determine their impact on the aroma of Prosecco wine, the respective OAVs were calculated. The molecules with higher OAV were ethyl hexanoate, isoamyl acetate, and β-damascenone. More generally, esters, responsible for fruity notes, seemed to play a major role in the aroma of Prosecco wine. Investigation into the possible effect of different production zones indicated 16 significantly different compounds accounting for differences between the various areas of origin of the wines, being mostly VSC, esters and C6-alcohols. A sensory evaluation through a sorting task highlighted the formation of clusters; wine samples were divided into two main groups partially attributable to the areas of origin. From a chemical point of view, cluster A was richer in esters, while cluster B had, on average, higher concentrations of compounds associated with wine aging such as cyclic terpenes, norisoprenoids (TDN and vitispirane), and VSC. [ABSTRACT FROM AUTHOR]

Liqueur d’expedition (dosage) is a final sugar addition made to sparkling wine which determines the sweetness and balance of the finished product. In the present study, the influence of dosage sugar composition on Maillard reaction-associated products and precursors in traditional method (bottle-fermented) sparkling wines was evaluated over 18-months of storage in climate-controlled cellar conditions (14 °C, 70 % relative humidity). Evaluated dosage sugar-types included glucose, fructose, cane-derived sucrose, beet-derived sucrose, maltose, and Must Concentrate Rectified (MCR) Sucraisin®, which were compared to a zero dosage (no sugar added) control. Maillard reaction-associated products were quantified by headspace solid-phase microextraction coupled to gas-chromatography-mass spectrometry (HS-SPME-GC/MS), and precursors including sugars and amino acids, were measured by enzymatic assay and proton (1H) nuclear magnetic resonance (NMR) spectroscopy, respectively. Partial least squares discriminant analysis (PLS-DA) was used to effectively discriminate between wines based on aging duration but did not adequately separate wines treated with different dosage sugar-types. Decreases in alanine and glycine were observed after 18-months of cellar aging, suggesting that Maillard reaction product formation may be partially related to their depletion. Benzaldehyde and ethyl-3-mercaptopropionate were identified as discriminatory Maillard reaction-associated compounds when comparing 0- and 18-month aged wines, with benzaldehyde increasing and ethyl-3-mercaptopropionate decreasing over the aging period. This research contributes to an increased understanding of Maillard reaction pathways in the unique low-temperature and low pH sparkling wine matrix and establishes the relatively greater effect of aging duration compared to dosage sugar-type on the formation of Maillard reaction-associated products. The combined application of HS-SPME-GC/MS and 1H NMR based metabolomics presents new insights into the chemical composition of sparkling wines during aging.

Climate change is a major concern in agriculture; in grapevine production, climate change can affect yield and wine quality as they depend on the complex interactions between weather, plant material, and viticultural techniques. Wine characteristics are strongly influenced by microclimate of the canopy affecting primary and secondary metabolites of the grapevine. Air temperature and water availability can influence sugar and acid concentration in grapes and relative wines, and their content of volatile compounds such as norisoprenoids. This becomes relevant in sparkling wine production where grapes are generally harvested at a relatively low pH, high acidity, and low sugar content and where the norisoprenoids significantly contributes to the final aroma of the wine. The effect of climate change on grapevine and wine, therefore, calls for the implementation of on-field adaptation strategies. Among them canopy management through leaf removal and shading have been largely investigated in the wine growing sector. The present study, conducted over 4 years (2010-2013) aims at investigating how leaf removal and artificial shading strategies affect grape maturation, must quality and the production of norisoprenoids, analyzed using an untargeted approach, in sparkling wine. Specifically, this paper investigates the effect of meteorological conditions (i.e., water availability and temperatures) and the effect of leaf removal and shading on Vitis vinifera L. cv. Chardonnay and Pinot noir, which are suitable to produce sparkling wine in the DOCG Franciacorta wine growing area (Lombardy, Italy). The effect of leaf removal and shading practices on norisoprenoids has been the focus of the study. No defoliation and artificial shading treatments play an important role in the preservation of the acidity in warm seasons and this suggests calibrating defoliation activities in relation to the meteorological trend without standardized procedures. This is particularly relevant in the case of sparkling wine, where the acidity is essential to determine wine quality. The enhanced norisoprenoid aromas obtained with a total defoliation represent a further element to direct defoliation and shading strategies. The obtained results increase knowledge about the effect of different defoliation and artificial shading applications in relation to meteorological condition supporting the management decision-making in the Franciacorta wine growing area.

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The influence of encapsulated yeast ProElif® (Saccharomyces cerevisiae) in comparison with the yeast Fermol Blanc (Saccharomyces bayanus) in the production of naturally sparkling rosé wine by bottle fermentation produced from the indigenous grape cultivar Teran (Vitis vinifera L.) was investigated. During the research, the following were monitored: the length of sugar decomposition during fermentation in the bottle, and in the finalized sparkling wines, physicochemical parameters, foam and sparkling parameters and phenolic profile. Faster breakdown of sugars, as well as a higher proportion of individual and total phenolic compounds have been recorded in wines with ProElif® yeast. On the other hand, wines produced with Fermol Blanc yeast were characterized by a higher dry extract and higher quality of foam and sparkling. Sensory differences were observed in wines without negative implications for their final quality.

Non-conventional yeasts such as Torulaspora delbrueckii (Td) have been proposed for sparkling winemaking. Unfortunately, this yeast has poor efficiency in completing wine fermentation as compared to Saccharomyces cerevisiae (Sc). New mutants with increased resistance to SO2, ethanol, and high CO2 pressure were previously isolated from spore clones of Td. Although these mutants showed improved capability for base wine fermentation, there is still room for genetic improvement of Td yeasts until the fermentative capacity of Sc is achieved. As an alternative approach, yeast mixture for eventual hybridization of Td with Sc was assayed in this study. The new yeast mixture clones (Sc-mixed Td) showed an intermediate phenotype between both parent yeasts for some relevant biotechnological properties, such as resistance to SO2, ethanol, copper, high CO2 pressure, and high temperature, as well as flocculation potential. These properties varied depending on the specific Sc-mixed Td clone. Several mixture clones showed improved capability for base wine fermentation as compared to the Td parent strain, approaching the fermentation capability of the Sc parent strain. The organoleptic quality of sparkling wine was also improved by using some mixture clones and this improved quality coincided with an increased amount of acetate and ethyl esters. The genetic stability of some Sc-mixed Td clones was good enough for commercial yeast production and winery applications. [ABSTRACT FROM AUTHOR]

Verdejo sparkling wines from two consecutive vintages were elaborated following the "champenoise" method. The second fermentation was developed with the same free or immobilized Saccharomyces cerevisiae bayanus yeast strain, carrying out four batch replicates each year. The sparkling wines were analyzed after 9 months of aging, showing no significant differences among the two typologies in the enological parameters (pH, total acidity, volatile acidity, reducing sugars, and alcoholic strength), the effervescence, or the spectrophotometric measurements. The free amino nitrogen content was significantly higher in the sparkling wines obtained from immobilized yeasts, nevertheless, the levels of neutral polysaccharides and total proteins were lower. No significant differences in the volatile composition were found, except for only two volatile compounds (isobutyric acid and benzyl alcohol); however, these two substances were present at levels below their respective olfactory thresholds. The sensory analysis by consumers showed identical preferences for both types of sparkling wines, except for the color acceptability. The descriptive analysis by a tasting panel revealed that sensorial differences between both sparkling wines were only found for the smell of dough. Therefore, the use of immobilized yeasts for the second fermentation of sparkling wines can reduce and simplify some enological practices such as the procedure of riddling and disgorging, with no impact on the so-mentioned quality parameters. [ABSTRACT FROM AUTHOR]

The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. Sparkling wines produced in the bottle-fermented traditional method (Méthode Champenoise) have been the primary focus of studies related to Maillard-associated compounds in sparkling wine, and these wines undergo two sequential fermentations, with the second taking place in the final wine bottle. Due to the low temperature (15 ± 3°C) and low pH (pH 3-4) conditions during production and aging, we conclude that Maillard interactions may not proceed past intermediate stages. Physicochemical factors that affect the Maillard reaction are considered in the context of sparkling wine, particularly related to pH-dependent reaction pathways and existing literature pertaining to low temperature and/or low pH Maillard activity. A focus on the origins and composition of precursor species (amino acids and sugars) in sparkling wines is presented, as well as the potential role of metal ions in accelerating the Maillard reaction. Understanding the contributions of individual physicochemical factors to the Maillard reaction in sparkling wine enables a clearer understanding of reaction pathways and sensory outcomes. Advancements in analytical techniques for monitoring the Maillard reaction are also described, and important areas of future research on this topic are identified. [ABSTRACT FROM AUTHOR]

The aim of this study was to characterise a large and heterogeneous Italian wine sample applying the Rate-All-That-Apply method (RATA) with semi-trained judges. Twelve judges evaluated 46 samples including white, red, rosé and sparkling wines in two replicates. Judges were asked to select from a list of descriptors all the sensations that described the samples and to evaluate their intensity. Judges obtained high repeatability index scores. A good panel reliability was also highlighted in terms of the reproducibility of the whole sensory characterisation through a multi-factor analysis (MFA). MFA results also showed a good discriminatory ability of the panel with red wines described by bitterness, astringency, body, alcohol and specific olfactory stimuli such as red fruits, spicy and roasted, while white wines were salty, sour and characterised by citrus, tropical fruits and white flowers odours. The RATA method is a suitable and reliable methodology for the description of a wide variety of wine samples and a valuable alternative approach to conventional descriptive analysis to gather information about the sensory perception of a very complex product even when large panels of consumers are not available. Furthermore, the present results provide useful information for wine producers to characterise their products as well as for the optimisation of production disciplinaries, which currently are not exhaustive in the description and the discrimination among products. [ABSTRACT FROM AUTHOR]

Non-conventional yeasts such as Torulaspora delbrueckii (Td) have been proposed for sparkling winemaking. Unfortunately, this yeast has poor efficiency in completing wine fermentation as compared to Saccharomyces cerevisiae (Sc). New mutants with increased resistance to SO2, ethanol, and high CO2 pressure were previously isolated from spore clones of Td. Although these mutants showed improved capability for base wine fermentation, there is still room for genetic improvement of Td yeasts until the fermentative capacity of Sc is achieved. As an alternative approach, yeast mixture for eventual hybridization of Td with Sc was assayed in this study. The new yeast mixture clones (Sc-mixed Td) showed an intermediate phenotype between both parent yeasts for some relevant biotechnological properties, such as resistance to SO2, ethanol, copper, high CO2 pressure, and high temperature, as well as flocculation potential. These properties varied depending on the specific Sc-mixed Td clone. Several mixture clones showed improved capability for base wine fermentation as compared to the Td parent strain, approaching the fermentation capability of the Sc parent strain. The organoleptic quality of sparkling wine was also improved by using some mixture clones and this improved quality coincided with an increased amount of acetate and ethyl esters. The genetic stability of some Sc-mixed Td clones was good enough for commercial yeast production and winery applications.

The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. Sparkling wines produced in the bottle-fermented traditional method (Méthode Champenoise) have been the primary focus of studies related to Maillard-associated compounds in sparkling wine, and these wines undergo two sequential fermentations, with the second taking place in the final wine bottle. Due to the low temperature (15 ± 3°C) and low pH (pH 3–4) conditions during production and aging, we conclude that Maillard interactions may not proceed past intermediate stages. Physicochemical factors that affect the Maillard reaction are considered in the context of sparkling wine, particularly related to pH-dependent reaction pathways and existing literature pertaining to low temperature and/or low pH Maillard activity. A focus on the origins and composition of precursor species (amino acids and sugars) in sparkling wines is presented, as well as the potential role of metal ions in accelerating the Maillard reaction. Understanding the contributions of individual physicochemical factors to the Maillard reaction in sparkling wine enables a clearer understanding of reaction pathways and sensory outcomes. Advancements in analytical techniques for monitoring the Maillard reaction are also described, and important areas of future research on this topic are identified.

Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of Saccharomyces cerevisiae under endogenous CO2 overpressure has not been fully elucidated. In this work, a proteomics and metabolomics approach using a OFFGEL fractionator and the LTQ Orbitrap for the protein identification, followed by a metabolomic study for the detection and quantification of both higher alcohols (GC-FID and SBSE-TD-GC-MS) and amino acids (HPLC), was carried out to investigate the proteomic and metabolomic changes of S. cerevisiae in relation to higher alcohols formation under a CO2 overpressure condition in a closed bottle. The control condition was without CO2 overpressure in an open bottle. Methanol and six higher alcohols were detected in both conditions, and we have been able to relate to a total of 22 proteins: 15 proteins in the CO2 overpressure condition and 22 proteins in the control condition. As for the precursors of higher alcohols, 18 amino acids were identified in both conditions. The metabolic and proteomic profiles obtained in both conditions were different, so CO2 overpressure could be affecting the metabolism of higher alcohols. Furthermore, it was not possible to establish direct correlations in the condition under CO2 overpressure; however, in the condition without pressure it was possible to establish relationships. The data presented here can be considered as a platform that serves as a basis for the S. cerevisiae metabolome–proteome with the aim of understanding the behavior of yeast under conditions of second fermentation in the production of sparkling wines.

In sparkling winemaking, only a few yeast strains are regularly used for the secondary in-bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs have yielded new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavors and aromas. In this work, the chemical and sensorial impacts of the use of interspecific yeast hybrids for SiBAF were studied using three commercial English base wines prepared for SiBAF using two commercial and four novel interspecific hybrids. After 12 months of lees aging, the chemical and macromolecular composition, phenolic profile, foaming, viscosity and sensory properties of the resulting 13 wines were assessed. Chemically, the yeast strains did not result in significant differences in the main wine parameters, while some differences in their macromolecular contents and sensory characteristics were noticeable. The foamability was mostly unaffected by the strain used; however, some effect on the foam stability was noticeable, likely due to the differences in polysaccharides released into the wines by the yeast strains. The wines exhibited different sensory characteristics in terms of aroma and bouquet, balance, finish, overall liking and preference, but these were mostly attributable to the differences in the base wines rather than the strain used for SiBAF. Novel interspecific yeast hybrids can be used for the elaboration of sparkling wines, as they provided wines with chemical characteristics, flavor and aroma attributes similar to those of commonly used commercial Saccharomyces cerevisiae strains.

The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final "Cava" sparkling wines was determined. The medium glucose, peptone, yeast extract (GPY medium), and the characteristic classic pied de cuve procedure were used to prepare the inoculum, which was placed besides a tirage liqueur inside bottles in which a second fermentation took place by the "traditional method". The fermentation kinetics were similar for the first 60 days regardless of the employed yeast inoculum preparation. In both cases, glucose was exhausted and a few grams of fructose remained on day 30. The ethanol concentration after 60 days was the same in all of the wines. The sparkling wines inoculated with the GPY-grown yeasts showed higher titratable acidity, lower total polysaccharide and protein contents, and greater foamability (HM) and foam stability (HS). Regarding volatile compounds, these wines contained higher esters, fatty acids, higher alcohols, and γ-butyrolactone. Differences in the wine's visual and flavor attributes were not significant no matter what inoculum was used. However, the aroma score was significantly higher in the wines inoculated with the pied de cuve-prepared yeasts. [ABSTRACT FROM AUTHOR]

Wine label information is an important aid for consumers in making purchase decisions. However, the influence of label information types in the context of sparkling wines is poorly understood, despite the global growth of this product class. Using an online survey of 576 Ontario sparkling wine consumers, we sought to examine this knowledge gap using two complementary approaches. First, participants were presented with a set of two mock sparkling wine labels, selected at random, from a set of eight conditions. One condition (control) contained all seven of the information types previously identified (endorsements, parentage, attributes, target end use, target end user, manufacture, nonpareil), whereas the other seven omitted one of each of these elements. Respondents then rated their willingness to buy, willingness to pay, and the perception of quality. Lastly, they self-rated the importance placed on 14 different label information statements when purchasing sparkling wine (5-point Likert scale from 1–not at all important to 5–extremely important). Results show that including a description of the wine's sensory attributes on sparkling wine labels is important to consumers overall, except for those with a high subjective knowledge of sparkling wine, and those who normally spend more than CAD 30 per bottle, as these groups are more willing to buy, willing to pay, and rate their perception of quality higher for labels that do not include attribute information. Grape variety/blend and production region information are rated high in importance. Alcohol content is more important to young consumers and those who prefer Prosecco-style sparkling wines, whereas vintage/year is more important to consumers who prefer Champagne-style sparkling wines. Expert endorsements are rated low in importance, and younger consumers are more willing to buy sparkling wine with the endorsement information removed. We conclude that sparkling wine label information content should be optimised for different market segments and consumer characteristics. This study provides important insights that can guide sparkling wine marketers and retailers in this process. [ABSTRACT FROM AUTHOR]

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Solid Phase Microextraction (SPME) is a commonly used, robust method for characterization of aroma profiles in food matrices. However, challenges such as saturation, swelling, and competition can occur when sampling such complex matrices, resulting in decreased accuracy in the quantitation of polar compounds. In this study, sequential thin film micro-extraction (TFME) was employed to study the aroma profile of sparkling wine, with a focus to evaluate the displacement of polar analytes at extraction times longer than their corresponding equilibrium time. This investigation also describes advancements in the production of TFME devices, specifically the overcoating of hydrophilic-lipophilic balance/polydimethylsiloxane (HLB/PDMS) thin films to increase their matrix compatibility. Sequential thin film micro-extraction and overcoated HLB/PDMS thin films were evaluated for characterization of sparkling wine samples. The results were encouraging, showing that these advancements can decrease competition phenomena and increase the calibration linearity range compared to traditional micro-extraction approaches more commonly used for the characterization of such samples. In addition, multiphase equilibria investigation involving micellar systems enabled by the microextraction technology provides better understanding between wine aroma and its composition. • Sequential TFME has been applied to characterize wine aroma • Matrix compatibility through overcoating has been accomplished • Extended calibration range was achieved • Results indicated relationship between wine aroma and its composition [ABSTRACT FROM AUTHOR]

Traditional Method sparkling wine production requires a sugar addition to the base wine to initiate the second alcoholic fermentation in bottles. This study aimed to identify differences in “fruity” volatile aroma compounds (VOCs) in Traditional Method sparkling wines produced from the addition of either cane sugar or beet sugar to Auxerrois base wines. Wines underwent a second fermentation in bottles inoculated with IOC 18-2007 yeast and fermented at 15 °C. Standard chemical analysis was carried out on base wines and sparkling wines. The concentrations of fourteen “fruity” volatile aroma compounds representing five classes of compounds were analysed by Headspace-Solid-Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Cane and beet sugars were analysed in de-aromatised wine and distilled water to establish the concentrations of VOCs present in the sugar products prior to addition to wine. Wines were analysed on the day of inoculation and bottling and again after the second fermentation. Beet sugar significantly (Pt

In this work, the aromatic characterization of commercially available Prosecco wines with a price range between EUR 7 and 13 was carried out. These wines came from three different areas of origin: Valdobbiadene, Asolo and Treviso. Seventy volatile compounds were identified and quantified in the wines. Quantitatively, the wines were mainly characterized by compounds of fermentation origin (alcohols, acids, esters), and C6-alcohols, and to a lesser extent, terpenes, low molecular weight volatile sulfur compounds (VSC), and benzenoids. To determine their impact on the aroma of Prosecco wine, the respective OAVs were calculated. The molecules with higher OAV were ethyl hexanoate, isoamyl acetate, and β-damascenone. More generally, esters, responsible for fruity notes, seemed to play a major role in the aroma of Prosecco wine. Investigation into the possible effect of different production zones indicated 16 significantly different compounds accounting for differences between the various areas of origin of the wines, being mostly VSC, esters and C6-alcohols. A sensory evaluation through a sorting task highlighted the formation of clusters; wine samples were divided into two main groups partially attributable to the areas of origin. From a chemical point of view, cluster A was richer in esters, while cluster B had, on average, higher concentrations of compounds associated with wine aging such as cyclic terpenes, norisoprenoids (TDN and vitispirane), and VSC.

The addition of sugar to the dosage process in the final stage of champagne making is extremely important. However, there are few studies on dosage, and no examination has yet been conducted in Japan. In this study, we investigated the effect of sugar addition to the dosage in domestic sparkling wine making from Koshu, Chardonnay and Muscat Bailey A on chemical components and sensory evaluation. For the produced sparkling wines, the addition of sugar to the dosage did not have a significant effect on chemical components other than sugar content. Results of the sensory evaluation on all 3 grape varieties revealed that the sparkling wines with added sugar were superior in taste and also showed a high total evaluation score compared to the sparkling wines with no sugar added. Regarding the amount of sugar added, sensory evaluation of brut (8 g/L sucrose) was higher than that of extra brut (2 g/L sucrose). From the above, the importance of sugar addition to the dosage in the production of domestic sparkling wine was clarified. [ABSTRACT FROM AUTHOR]

Wine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochemical and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes 'Grechetto', 'Greco bianco' and 'Greco di tufo'. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2–containing, SO2-free and sparkling wines, with different amounts of compounds such as alcohols, esters, fatty acids, phenols and differences in sensorial properties. The 'Grechetto' wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2. [ABSTRACT FROM AUTHOR]

Samples from various winemaking stages of the production of sparkling wines using different grape varieties were characterized based on the profile of biogenic amines (BAs) and the elemental composition. Liquid chromatography with fluorescence detection (HPLC-FLD) combined with precolumn derivatization with dansyl chloride was used to quantify BAs, while inductively coupled plasma (ICP) techniques were applied to determine a wide range of elements. Musts, base wines, and sparkling wines were analyzed accordingly, and the resulting data were subjected to further chemometric studies to try to extract information on oenological practices, product quality, and varieties. Although good descriptive models were obtained when considering each type of data separately, the performance of data fusion approaches was assessed as well. In this regard, low-level and mid-level approaches were evaluated, and from the results, it was concluded that more comprehensive models can be obtained when joining data of different natures. [ABSTRACT FROM AUTHOR]

The variations of the elemental concentrations in sparkling white wine and respective cork stoppers throughout 18 months of storage time were determined with the PIXE (Particle-Induced X-ray Emission) technique. Three portions of the cork stoppers were analyzed: the top part (external layer), the inner part (bulk layer) and the bottom layer (which was in contact with the sparkling wine). Elements such as Na, Mg, Si, P, S, Cl, K, Ca, Mn, Fe, Zn and Rb were determined for both cork stoppers and sparkling wine samples. Similar concentrations of Si, P, S, Cl and Ca were found in the external and bottom layers of the corks. Distinct behaviors of the changes in the elemental concentrations as a function of the time were observed for cork stoppers and sparkling wines. The concentrations of Mg, S, K, Ca, Cu, Sr and Ba increased in the bottom layer of the cork as a function of storage time. On the other hand, concentrations of Al, Si, Cl, Ti, Zn and Br proved to be invariant, while the concentrations of P and Fe showed a slight decrease. Concerning the sparkling wine, an increasing trend of elemental concentrations was observed for most elements throughout the storage time. A diffusion mechanism of elements in the cork and the role of the secondary fermentation in the bottle are discussed.

Background and Aims: Yeast autolysis is understood to be primarily responsible for giving traditional method sparkling wines complex and developed aromas. The contribution from ageing the wine itself, however, is less well‐established. This study aimed to determine the contribution of autolysis products and compounds associated with wine oxidation and ageing in Vitis vinifera L. Chardonnay and Pinot Noir wines over 24 months. Methods and Results: Chardonnay and Pinot Noir base wines were tiraged, or aged with and without primary lees. Volatile composition analyses (HS‐SPME/GC/MS and GC/MS/MS) were conducted at 6, 12, and 24 months post‐bottling and sensory appraisals at 12 and 24 months. The duration of ageing significantly influenced compositional changes in fermentation‐derived and oxidative‐flavour‐associated compounds. Ageing base wines off or on lees produced similar maturation‐associated aroma profiles to sparkling wines irrespective of cultivar. Conclusions: The contribution of autolysis products did not feature as strongly as anticipated over 24 months, indicating that compounds associated with wine ageing primarily influenced the aroma of mature sparkling wines. This finding suggests winemakers ageing their wines on lees for 24 months or less should place more emphasis on base wine composition to manipulate the aroma profiles of sparkling wines. Significance of the Study: First comparative chemical compositional study of base wines concurrently with sparkling wines. [ABSTRACT FROM AUTHOR]

This article focuses on the effect of yeast strains, vintage, and must sugar content on the amino-acid content of sparkling wines produced by the traditional method. In the experiment, the amino-acid concentrations before and after secondary fermentation, depending on the type of yeast used (basic wine without secondary fermentation, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast) and the sugar content of the must (170, 190, and 210 g per liter), and the vintage (2010 and 2011), were evaluated. Concentrations of 20 free amino acids in 18 wine variants were analyzed by ion-exchange liquid chromatography with postcolony ninhydrin derivatization and photometric detection. Results of the study show an increase in all the amino acids represented, except ornithine, after secondary fermentation. The average content of each amino acid in the basic wine, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast was higher in the variant where classical yeast was used. In this variant, the concentrations of alanine, glutamic acid, lysine, arginine, phenylalanine, valine, and glycine were almost twice as high as in the other variants. A higher proportion of most amino acids was observed in the year 2011; only for amino acids lysine, leucine, phenylalanine, tyrosine, ornithine, histidine, and methionine was a higher concentration observed in the year 2010. A higher concentration of released amino acids was also observed in wine produced from must with a higher sugar content (21° NM). [ABSTRACT FROM AUTHOR]

The traditional method for sparkling wine making consists of a second fermentation of a base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism is the second most important process after carbon and takes place during wine fermentation by yeast. Amino acids are the most numerous nitrogen compounds released by this process. They contribute to the organoleptic properties of the wines and, therefore, to their sensory quality. The main objective of this study is to compare the differential proteomic response of amino acid metabolism, specifically their proteins and their interactions in the G1 strain (unconventional yeast) during sparkling wine production versus the conventional P29 strain. One of the new trends in winemaking is the improvement of the organoleptic diversity of wine. We propose the use of unconventional yeast that shows desirable characteristics for the industry. For this purpose, these two yeasts were grown at sealed bottle conditions for the second fermentation (Champenoise method). No differences were obtained in the middle of fermentation between the yeast strains. The number of proteins identified, and the relationships established, were similar, highlighting lysine metabolism. At the end of the second fermentation, the difference between each strain was remarkable. Hardly any proteins were identified in unconventional versus conventional yeast. However, in both strains, the metabolism of sulfur amino acids, methionine, and cysteine obtained a greater number of proteins involved in these processes. The release of these amino acids to the medium would allow the yeast to balance the internal redox potential by reoxidation of NADPH. This study is focused on the search for a more complete knowledge of yeast metabolism, specifically the metabolism of amino acids, which are key compounds during the second fermentation. [ABSTRACT FROM AUTHOR]

Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and nonconventional grape varieties and yeast starters. [ABSTRACT FROM AUTHOR]

The biogenic amine (BA) content in wines is dependent on the fermentation processes and other oenological practices, as well as on grape quality. These compounds can participate in different cellular functions in humans; however, the intake of high amounts can provoke some toxicological effects. For that reason, controlling the evolution of biogenic amines in wine production processes is of extreme importance. This work aims to assess the occurrence of biogenic amines in sparkling wines and related samples, including musts, base wines, stabilized wines, and three-month and seven-month aged sparkling wines obtained from Pinot Noir and Xarel lo grape varieties. The determination of BA content relies on liquid chromatography with fluorescence detection (HPLC– FLD) with precolumn derivatization of analytes with dansyl chloride. The analysis has shown that putrescine is the most abundant amine in these types of samples. Ethanolamine, tyramine, spermine, and histamine concentrations are also remarkable. Principal component analysis has been applied to try to extract featured information concerning overall patterns dealing with wine production steps and qualities. Interesting conclusions have been drawn on BA formation depending on different factors. BA concentrations are quite low in must but rise, especially after the first alcoholic fermentation. Moreover, BA levels are much lower in the range of products elaborated with grapes of the best qualities while they significantly increase when using grapes of lower qualities. The results obtained pointed out the analytical potential of using BAs to control the quality of wine and its production processes, thus providing valuable information for both wineries and consumers. [ABSTRACT FROM AUTHOR]

Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-glucanase enzymes) were applied to disrupt the cell wall of Saccharomyces cerevisiae and added to the tirage liquor for the second fermentation of Chardonnay-Pinot Noir base wine cuvée and compared to a control, to assess effects on the release of phenolics, proteins, amino acids, and lipids at 6, 12 and 18 months post-tirage. General responses to wine ageing included a 60% increase in the total phenolic content of older sparkling wines relative to younger wines and an increase in protein concentration from 6 to 12 months bottle age. Microwave and β-glucanase enzyme treatments of yeast during tirage preparation were associated with a 10% increase in total free amino acid concentration and a 10% increase in proline concentration at 18 months bottle age, compared to control and ultrasound treatment. Furthermore, microwave treatment was associated with elevated asparagine content in wine at 18 months bottle age, relative to the control and the other wines. The β-glucanase enzyme and ultrasound treatments were associated with significant accumulation of total lipids, which were driven by 2-fold increases in the phospholipid and monoacylglycerol components in wine at 18 months bottle age and, furthermore, the microwave treatment was associated with elevated triacylglycerol at 18 months bottle age. This study demonstrates that the use of yeast treatments at the tirage stage of sparkling wine production presents an opportunity to manipulate wine composition. [ABSTRACT FROM AUTHOR]

The objective of this research is to examine consumer demand for sparkling wines. We developed a laboratory experiment to collect data on consumers' willingness to pay (WTP) for selected wines from France, Spain, and the United States (Finger Lakes) under different information treatments. Our results suggest that expenditures and consumption frequency for all wines are most important to WTP and notably that familiarity with sparkling wines was relatively important for the "local" U.S. wine among the consumers in our sample. We discuss the important implications of our findings for managers of small U.S. wineries building their reputations and for restaurants and other food service outlets interested in attracting a broader consumer base. [ABSTRACT FROM AUTHOR]

Verdejo sparkling wines from two consecutive vintages were elaborated following the “champenoise” method. The second fermentation was developed with the same free or immobilized Saccharomyces cerevisiae bayanus yeast strain, carrying out four batch replicates each year. The sparkling wines were analyzed after 9 months of aging, showing no significant differences among the two typologies in the enological parameters (pH, total acidity, volatile acidity, reducing sugars, and alcoholic strength), the effervescence, or the spectrophotometric measurements. The free amino nitrogen content was significantly higher in the sparkling wines obtained from immobilized yeasts, nevertheless, the levels of neutral polysaccharides and total proteins were lower. No significant differences in the volatile composition were found, except for only two volatile compounds (isobutyric acid and benzyl alcohol); however, these two substances were present at levels below their respective olfactory thresholds. The sensory analysis by consumers showed identical preferences for both types of sparkling wines, except for the color acceptability. The descriptive analysis by a tasting panel revealed that sensorial differences between both sparkling wines were only found for the smell of dough. Therefore, the use of immobilized yeasts for the second fermentation of sparkling wines can reduce and simplify some enological practices such as the procedure of riddling and disgorging, with no impact on the so-mentioned quality parameters.

We investigated the changes in the components of juices during the pressing process of MMuscat Bailey AQ using a traditional method from the Champagne region of France. In the pressing of early harvested grapes for the production of sparkling wine, the tartaric acid and citric acid contents remained constant, but the malic acid content increased significantly as the pressing progressed. It was clarified that the tendency of the acidity to increase in the latter stage of pressing was the opposite of the tendency of European grapes, and was similar to the MKoshuQ Japanese original species. In addition, the same tendency as the early harvested grapes was observed in the study using ripe grapes for the production of still wine. In each of the pressing tests, it was confirmed that juice from the second pressing (Taille) had a higher acidity than that from the first pressing (Cuvée). It was considered that this was due to the remarkable increase of the malic acid content in the latter stage of the grape-pressing process. From the above, it was considered that when blending wine from the Cuvée and Taille, consideration must be given to the blending ratio in domestic sparkling wine-making. [ABSTRACT FROM AUTHOR]