Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method

Autores
Raymond Eder, María Laura; Rosa, Alberto Luis
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.
Fil: Raymond Eder, María Laura. Fundación Allende; Argentina. Universidad Católica de Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J.; Argentina
Fil: Rosa, Alberto Luis. Universidad Católica de Córdoba; Argentina. Universidad Católica de Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J.; Argentina
Materia
NON-CONVENTIONAL GRAPE VARIETIES
SECOND FERMENTATION
SPARKLING WINE
YEAST
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/182355
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional methodRaymond Eder, María LauraRosa, Alberto LuisNON-CONVENTIONAL GRAPE VARIETIESSECOND FERMENTATIONSPARKLING WINEYEASThttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.Fil: Raymond Eder, María Laura. Fundación Allende; Argentina. Universidad Católica de Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J.; ArgentinaFil: Rosa, Alberto Luis. Universidad Católica de Córdoba; Argentina. Universidad Católica de Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J.; ArgentinaMDPI2021-12-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/182355Raymond Eder, María Laura; Rosa, Alberto Luis; Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method; MDPI; Fermentation; 7; 4; 20-12-2021; 1-162311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation7040321info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/7/4/321info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:48Zoai:ri.conicet.gov.ar:11336/182355instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:45:49.009CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method
title Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method
spellingShingle Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method
Raymond Eder, María Laura
NON-CONVENTIONAL GRAPE VARIETIES
SECOND FERMENTATION
SPARKLING WINE
YEAST
title_short Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method
title_full Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method
title_fullStr Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method
title_full_unstemmed Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method
title_sort Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method
dc.creator.none.fl_str_mv Raymond Eder, María Laura
Rosa, Alberto Luis
author Raymond Eder, María Laura
author_facet Raymond Eder, María Laura
Rosa, Alberto Luis
author_role author
author2 Rosa, Alberto Luis
author2_role author
dc.subject.none.fl_str_mv NON-CONVENTIONAL GRAPE VARIETIES
SECOND FERMENTATION
SPARKLING WINE
YEAST
topic NON-CONVENTIONAL GRAPE VARIETIES
SECOND FERMENTATION
SPARKLING WINE
YEAST
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.
Fil: Raymond Eder, María Laura. Fundación Allende; Argentina. Universidad Católica de Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J.; Argentina
Fil: Rosa, Alberto Luis. Universidad Católica de Córdoba; Argentina. Universidad Católica de Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J.; Argentina
description Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-20
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/182355
Raymond Eder, María Laura; Rosa, Alberto Luis; Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method; MDPI; Fermentation; 7; 4; 20-12-2021; 1-16
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/182355
identifier_str_mv Raymond Eder, María Laura; Rosa, Alberto Luis; Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method; MDPI; Fermentation; 7; 4; 20-12-2021; 1-16
2311-5637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation7040321
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/7/4/321
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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