In this paper, we explored an innovative and sustainable technology to improve the sensorial characteristics of traditional sparkling wine. Different volumes of lees, recovered from the first fermentation, were included into the âliqueur de tirageâ for the second fermentation of Bombino grapes base wine. Proteolysis evolution was compared to that of traditional Bombino grapes sparkling wine over 18ÃÂ months after âdÃÂ©gorgementâ, using combined liquid chromatography techniques and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analysis of peptides in the size of 1500â3000ÃÂ Da range. The addition of lees exhibited a clear impact on proteolysis, most likely due to the hydrolytic enzymes released by yeast autolysis. The profile of volatile organic compounds was assessed by gas chromatographyâMS, foam stability, and the sensory traits were both evaluated by a panel of trained testers. The sensory traits were positively influenced by the addition of lees up to 60ÃÂ mL/L base wine. Therefore, changing the amount of lees addition can be used to modulate the aromatic composition of sparkling wine in an attempt to improve it, and this also allows the shortening of ageing time.
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1007/s00217-016-2634-z|
|Codice identificativo ISI:||WOS:000379184000012|
|Codice identificativo Scopus:||2-s2.0-84955303542|
|Titolo:||Addition of lees from base wine in the production of Bombino sparkling wine|
|Appare nelle tipologie:||1.1 Articolo in rivista|