Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

S. Sawyer; R. Longo; M. Solomon; L. Nicolotti; H. Westmore; A. Merry; G. Gnoinski; A. Ylia; R. Dambergs; F. Kerslake

doi:10.1111/ajgw.12527

Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

S. Sawyer, R. Longo, M. Solomon, L. Nicolotti, H. Westmore, A. Merry, G. Gnoinski, A. Ylia, R. Dambergs, F. Kerslake

Agricultural, Environmental and Veterinary Sciences

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	146-159
Number of pages	14
Journal	Australian Journal of Grape and Wine Research
Volume	28
Issue number	1
Early online date	07 Nov 2021
DOIs	https://doi.org/10.1111/ajgw.12527
Publication status	Published - Jan 2022

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title = "Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine",

abstract = "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.",

keywords = "ageing on lees, aroma compound, autolysis, sparkling wine, sur lie",

author = "S. Sawyer and R. Longo and M. Solomon and L. Nicolotti and H. Westmore and A. Merry and G. Gnoinski and A. Ylia and R. Dambergs and F. Kerslake",

note = "Funding Information: This work was supported by Wine Australia under Grant UT1502, with the support of Wine TQ, Hill‐Smith Family Vineyards, Josef Chromy Wines, Apogee Tasmania, the Tasmanian Institute of Agriculture (TIA) and The Australian Wine Research Institute (AWRI). The authors thank Metabolomics South Australia, which is funded through Bioplatforms Australia (BPA), a National Collaborative Research Infrastructure Strategy (NCRIS), and investment from the South Australian State Government and AWRI. The authors gratefully acknowledge the considerable time and support provided by Hill‐Smith Family Vineyards for trial establishment, particularly Teresa Heuzenroeder and Alana Seabrook. The valuable time of various Australian winemakers to attend the sensory analysis is gratefully acknowledged. The authors also thank Dr Ross Corkrey for providing statistical advice. Publisher Copyright: {\textcopyright} 2021 Australian Society of Viticulture and Oenology Inc.",

year = "2022",

month = jan,

doi = "10.1111/ajgw.12527",

language = "English",

volume = "28",

pages = "146--159",

journal = "Australian Journal of Grape and Wine Research",

issn = "1322-7130",

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T1 - Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

AU - Sawyer, S.

AU - Longo, R.

AU - Solomon, M.

AU - Nicolotti, L.

AU - Westmore, H.

AU - Merry, A.

AU - Gnoinski, G.

AU - Ylia, A.

AU - Dambergs, R.

AU - Kerslake, F.

N1 - Funding Information: This work was supported by Wine Australia under Grant UT1502, with the support of Wine TQ, Hill‐Smith Family Vineyards, Josef Chromy Wines, Apogee Tasmania, the Tasmanian Institute of Agriculture (TIA) and The Australian Wine Research Institute (AWRI). The authors thank Metabolomics South Australia, which is funded through Bioplatforms Australia (BPA), a National Collaborative Research Infrastructure Strategy (NCRIS), and investment from the South Australian State Government and AWRI. The authors gratefully acknowledge the considerable time and support provided by Hill‐Smith Family Vineyards for trial establishment, particularly Teresa Heuzenroeder and Alana Seabrook. The valuable time of various Australian winemakers to attend the sensory analysis is gratefully acknowledged. The authors also thank Dr Ross Corkrey for providing statistical advice. Publisher Copyright: © 2021 Australian Society of Viticulture and Oenology Inc.

PY - 2022/1

Y1 - 2022/1

N2 - 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.

AB - 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.

KW - ageing on lees

KW - aroma compound

KW - autolysis

KW - sparkling wine

KW - sur lie

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Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

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