Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines

Julie A. Culbert, Jacqui M. McRae, Bruna C. Condé, Leigh M. Schmidtke, Emily L. Nicholson, Paul A Smith, Kate S. Howell, Paul K. Boss, Kerry L Wilkinson

Research output: Contribution to journalArticle

7 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1378-1386
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume65
Issue number7
DOIs
Publication statusPublished - Jan 2017

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sparkling wines
foaming properties
Wine
white wines
wines
chemical composition
Chemical analysis
esters
bottles
grapes
polysaccharides
methodology
Esters
carbonation
fatty acids
Vitis
Bottles
decanoic acid
octanoic acid
Polysaccharides

Cite this

Culbert, Julie A. ; McRae, Jacqui M. ; Condé, Bruna C. ; Schmidtke, Leigh M. ; Nicholson, Emily L. ; Smith, Paul A ; Howell, Kate S. ; Boss, Paul K. ; Wilkinson, Kerry L. / Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines. In: Journal of Agricultural and Food Chemistry. 2017 ; Vol. 65, No. 7. pp. 1378-1386.
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Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines. / Culbert, Julie A.; McRae, Jacqui M.; Condé, Bruna C.; Schmidtke, Leigh M.; Nicholson, Emily L.; Smith, Paul A; Howell, Kate S.; Boss, Paul K.; Wilkinson, Kerry L.

In: Journal of Agricultural and Food Chemistry, Vol. 65, No. 7, 01.2017, p. 1378-1386.

Research output: Contribution to journalArticle

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