Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

Abstract

High quality sparkling wine made by the traditional method requires a second alcoholic fermentation of a base wine in sealed bottles, followed by an aging time in contact with yeast lees. The CO₂ overpressure released during this second fermentation has an important effect on the yeast metabolism and therefore on the wine aroma composition. This study focuses on the changes in chemical composition and 43 aroma compounds released by yeast during this fermentation carried out under two pressure conditions. The data were subjected to statistical analysis allowing differentiating between the base wine and the wine samples taken in the middle and at the end of fermentation. The differentiation among wines obtained to the end of fermentation with or without CO₂ pressure is only achieved by a principal component analysis of 15 selected minor compounds (mainly ethyl dodecanoate, ethyl tetradecanoate, hexyl acetate, ethyl butanoate and ethyl isobutanoate).

Keywords: 1,3-Dimethoxy-2-hydroxybenzene (PubChem CID: 7041); 2(5H)-Furanone (PubChem CID: 10341); 2,3-Butanediol (PubChem CID: 262); 3-Methylbutyl acetate (PubChem CID: 31276); 4-Ethenyl-2-methoxyphenol (PubChem CID: 332); Acetaldehyde (PubChem CID: 177); Chemometry; Diethyl succinate (PubChem CID: 31249); Ethyl butanoate (PubChem CID: 7762); Ethyl dodecanoate (PubChem CID: 7800); Ethyl isobutanoate (PubChem CID: 7342); Ethyl octanoate (PubChem CID: 7799); Ethyl tetradecanoate (PubChem CID: 31283); Ethyl-2-methylbutanoate (PubChem CID: 24020); Ethyl-3-methylbutanoate (PubChem CID: 7945); Hexan-1-ol (PubChem CID: 8103); Hexyl acetate (PubChem CID: 8908); Methanol (PubChem CID: 137654); Prise de mousse; Propan-1-ol (PubChem CID: 1031); Saccharomyces cerevisiae; Second fermentation; Sparkling wine; Tetradecanoic acid (PubChem CID: 11005); Volatile compounds; γ-Decalactone (PubChem CID: 12813).