title: Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.
abstract: The chemical composition (protein, polysaccharide, amino acid, and fatty acid/ethyl ester content), foaming properties, and quality of 50 Australian sparkling white wines, representing the four key production methods, that is, Méthode Traditionelle (n = 20), transfer (n = 10), Charmat (n = 10), and carbonation (n = 10), were studied. Méthode Traditionelle wines were typically rated highest in quality and were higher in alcohol and protein contents, but lower in residual sugar and total phenolics, than other sparkling wines. They also exhibited higher foam volume and stability, which might be attributable to higher protein concentrations. Bottle-fermented Méthode Traditionelle and transfer wines contained greater proportions of yeast-derived mannoproteins, whereas Charmat and carbonated wines were higher in grape-derived rhamnogalacturonans; however, total polysaccharide concentrations were not significantly different between sparkling wine styles. Free amino acids were most abundant in carbonated wines, which likely reflects production via primary fermentation only and/or the inclusion of nontraditional grape varieties. Fatty acids and their esters were not correlated with foaming properties, but octanoic and decanoic acids and their ethyl esters were present in Charmat and carbonated wines at significantly higher concentrations than in bottle-fermented wines and were negatively correlated with quality ratings. Research findings provide industry with a better understanding of the compositional factors driving the style and quality of sparkling white wine.
authors.affiliation: School of Agriculture, Food and Wine, The University of Adelaide , Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia.
authors.forename: Julie A
authors.initials: JA
authors.lastname: Culbert
authors.affiliation: Australian Wine Research Institute , P.O. Box 197, Glen Osmond, South Australia 5064, Australia.
authors.forename: Jacqui M
authors.initials: JM
authors.lastname: McRae
authors.affiliation: Faculty of Veterinary and Agricultural Sciences, The University of Melbourne , Parkville, Victoria 3010, Australia.
authors.forename: Bruna C
authors.initials: BC
authors.lastname: Condé
authors.affiliation: National Wine and Grape Industry Centre, School of Agricultural and Wine Science, Charles Sturt University , Wagga Wagga, New South Wales 2678, Australia.
authors.forename: Leigh M
authors.initials: LM
authors.lastname: Schmidtke
authors.affiliation: Commonwealth Scientific and Industrial Research Organisation, Agriculture and Food , PMB 2, Glen Osmond, South Australia 5064, Australia.
authors.forename: Emily L
authors.initials: EL
authors.lastname: Nicholson
authors.affiliation: Australian Wine Research Institute , P.O. Box 197, Glen Osmond, South Australia 5064, Australia.
authors.forename: Paul A
authors.initials: PA
authors.lastname: Smith
authors.affiliation: Faculty of Veterinary and Agricultural Sciences, The University of Melbourne , Parkville, Victoria 3010, Australia.
authors.forename: Kate S
authors.initials: KS
authors.lastname: Howell
authors.affiliation: Commonwealth Scientific and Industrial Research Organisation, Agriculture and Food , PMB 2, Glen Osmond, South Australia 5064, Australia.
authors.forename: Paul K
authors.identifier: http://orcid.org/0000-0003-0356-9342
authors.initials: PK
authors.lastname: Boss
authors.affiliation: School of Agriculture, Food and Wine, The University of Adelaide , Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia.
authors.forename: Kerry L
authors.identifier: http://orcid.org/0000-0001-6724-9837
authors.initials: KL
authors.lastname: Wilkinson
mesh_terms: D000596:Amino Acids / Q000032:analysis; D001315:Australia; D002253:Carbonated Beverages / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D011134:Polysaccharides / Q000032:analysis; D011506:Proteins / Q000032:analysis; D027843:Vitis / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D000596:Amino Acids; D005227:Fatty Acids; D011134:Polysaccharides; D011506:Proteins
keywords: amino acids; fatty acids; foaming; polysaccharides; proteins; sparkling wine; wine quality