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Sparkling Wine
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Sparkling Wine

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (30 December 2019) | Viewed by 22389

Special Issue Editors

Dr. Belinda Kemp

E-Mail Website
Guest Editor
Cool Climate Oenology & Viticulture Institute (CCOVI), Brock University, Canada
Interests: sparkling wine; wine flavour; appassimento wines; red wine grape skin and seed tannin; winery techniques to manage phenolic levels and wine aroma compounds
Prof. Richard Marchal

E-Mail Website
Guest Editor
Laboratoire d’œnologie et chimie appliquée (LOCA),Faculté des Sciences – BP 1039,51687 Reims Cédex 02,FRANCE
Interests: colloids; sparkling wine foam and effervescence; white wines fining; proteins; Botrytis cinerea; polysaccharides and aroma compounds

Special Issue Information

Dear Colleagues,

Sparkling wines are currently experiencing an increase in production and popularity worldwide, using diverse production methods and producing different wine styles, from a range of grape varieties. For this reason, sparkling wine research from the vineyard to the final wine, has intensified. This Special Issue intends to compile current research and revised information on sparkling wine, from viticultural effects on the final wine to winemaking topics, including yeast, base wine, sparkling wine chemical composition, second alcoholic fermentation, wine aging, aroma, sensory analysis, foam, and new varieties. Consumer-based studies are also welcome. Full articles, short communications and reviews are encouraged.

Dr. Belinda Kemp
Prof. Richard Marchal 
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (4 papers)

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Research

21 pages, 462 KiB  
Article
Understanding Australian Wine Consumers’ Preferences for Different Sparkling Wine Styles
by Naomi Verdonk, Renata Ristic, Julie Culbert, Karma Pearce and Kerry Wilkinson
Beverages 2020, 6(1), 14; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010014 - 01 Mar 2020
Cited by 7 | Viewed by 6593
Abstract
This study investigated the perceptions and preferences of Australian wine consumers towards different styles of sparkling wine, including French Champagne and Australian sparkling white, red and rosé wine, Moscato and Prosecco. An online survey of 1027 regular sparkling wine consumers captured demographic information, [...] Read more.
This study investigated the perceptions and preferences of Australian wine consumers towards different styles of sparkling wine, including French Champagne and Australian sparkling white, red and rosé wine, Moscato and Prosecco. An online survey of 1027 regular sparkling wine consumers captured demographic information, sparkling wine perceptions and preferences, and typical spending and consumption patterns. Consumers were segmented into three distinct clusters (‘No Frills’, ‘Aspirants’ and ‘Enthusiasts’) using the Fine Wine Instrument model. The majority of No Frills consumers were female and typically consumed sparkling wine once per month. Almost 55% of Aspirants were male with a household income of more than AU$75,000. Enthusiast consumers were also predominantly male and well educated, and 64% were under the age of 35 years. Sparkling white wine and Champagne were generally the preferred styles for each consumer group, followed by Moscato and sparkling rosé wine. Interestingly, Moscato scored favorably with both No Frills and Enthusiast segments. Almost 25% of respondents indicated that they were not familiar with Prosecco, while sparkling red wine was perceived similarly by male and female consumers. The findings from this study can be used by sparkling wine producers to better target their products and marketing to the specific needs and expectations of consumers within different segments of the Australian domestic market. Full article
(This article belongs to the Special Issue Sparkling Wine)
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11 pages, 1284 KiB  
Article
Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage
by Belinda Kemp, Jessy Plante and Debra L. Inglis
Beverages 2020, 6(1), 10; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010010 - 17 Feb 2020
Cited by 4 | Viewed by 3757
Abstract
In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentrations, contain sulfur dioxide (SO2), and high ethanol [...] Read more.
In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentrations, contain sulfur dioxide (SO2), and high ethanol concentrations. Supplementing yeast during the acclimatization stages prior to second alcoholic fermentation with different nutrient sources was assessed to determine the impact on yeast growth, sugar consumption and nitrogen usage. Four treatments were tested with Saccharomyces cerevisiae strain EC1118: the control (T1) with no additives; addition of diammonium phosphate (DAP) during acclimatization, (T2); Go-Ferm® inclusion during yeast rehydration (GF), (T3); and DAP + GF (T4). Results (n = 4) indicated that supplementing with DAP, GF or DAP + GF increased both the rate of sugar consumption and the concentration of viable cells during the yeast acclimatization phase in comparison to the control. Treatments supplemented with DAP + GF or DAP alone resulted in yeast consuming 228 and 220 mg N/L during the acclimatization phase, respectively. Yeast treated only with GF consumed 94 mg N/L in comparison to the control, which consumed 23 mg N/L. The time required to reach the target specific gravity (1.010) during acclimatization was significantly reduced to 57 h for yeast treated with DAP and GF, 69 h for yeast treated with DAP only and 81 h for yeast rehydrated with GF in comparison to 105 h for the control. Our results suggest that nutrients used during yeast acclimatization could have an important impact on the kinetics of second alcoholic fermentation. Full article
(This article belongs to the Special Issue Sparkling Wine)
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16 pages, 1375 KiB  
Article
Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines
by Bruna Condé, Alanna Robinson, Amandine Bodet, Anne-Charlotte Monteau, Sigfredo Fuentes, Geoffrey Scollary, Trevor Smith and Kate S. Howell
Beverages 2019, 5(3), 54; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages5030054 - 02 Sep 2019
Cited by 2 | Viewed by 4035
Abstract
The appearance of bubbles and foam can influence the likeability of a wine even before its consumption. Since foams are essential to visual and taste attributes of sparkling wines, it is of great importance to understand which compounds affect bubbles and foam characteristics. [...] Read more.
The appearance of bubbles and foam can influence the likeability of a wine even before its consumption. Since foams are essential to visual and taste attributes of sparkling wines, it is of great importance to understand which compounds affect bubbles and foam characteristics. The aim of this work was to investigate the effect of interactions among proteins, amino acids, and phenols on the characteristics of foam in sparkling wines by using synchronous fluorescence spectroscopy techniques. Results have shown that several compounds present in sparkling wines influence foam quality differently, and importantly, highlighted how the interaction of those compounds might result in different effects on foam parameters. Amongst the results, mannoproteins were found to be most likely to promote foam and collar stability, while phenols were likely to increase the small bubbles and collar height in the foam matrix. In summary, this work contributes to a better understanding of the effect of wine compounds on foam quality as well as the effect of the interactions between those compounds. Full article
(This article belongs to the Special Issue Sparkling Wine)
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11 pages, 1065 KiB  
Communication
Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics
by Fiona Kerslake, Rocco Longo and Robert Dambergs
Beverages 2018, 4(2), 45; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4020045 - 12 Jun 2018
Cited by 11 | Viewed by 7315
Abstract
The feasibility of an ultraviolet-visible (UV-Vis) spectral phenolic fingerprint (SPF), combined with principal component analysis (PCA), is evaluated as a rapid, simple, and reliable technique for the discrimination of grape juice press fractions destined for the production of sparkling white wines. Juice press [...] Read more.
The feasibility of an ultraviolet-visible (UV-Vis) spectral phenolic fingerprint (SPF), combined with principal component analysis (PCA), is evaluated as a rapid, simple, and reliable technique for the discrimination of grape juice press fractions destined for the production of sparkling white wines. Juice press fractions of Vitis vinifera L. Chardonnay and Pinot noir grapes comprising free-run (i.e., juice released during the loading of press), cuvée (i.e., first press fraction), and taille (i.e., subsequent press fraction), were analyzed by SPF combined with multivariate data analysis. Two trials were carried out, a laboratory and a commercial scale trial. In both trials, cuvée and taille of Chardonnay and Pinot noir grapes were clearly separated in their corresponding PCA plots based on their SPF. The proposed method enables a rapid and objective discrimination of juice press fractions, which can be obtained using relatively inexpensive UV-Vis spectrophotometric equipment. Insights arising from this research suggest a future possibility of objective, real-time discrimination of juice quality that could liberate the winemaker from tasting juice at the press. Full article
(This article belongs to the Special Issue Sparkling Wine)
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