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Towards accelerated autolysis? Dynamics of phenolics, proteins, amino acids and lipids in response to novel treatments and during ageing of sparkling wine

Citation

Gnoinski, GB and Close, DC and Schmidt, SA and Kerslake, FL, Towards accelerated autolysis? Dynamics of phenolics, proteins, amino acids and lipids in response to novel treatments and during ageing of sparkling wine, Beverages, 7, (3) Article 50. ISSN 2306-5710 (2021) [Refereed Article]


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Copyright Statement

Copyright: © 2021 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution 4.0 International (CC BY 4.0) license (https://creativecommons.org/licenses/by/4.0/).

DOI: doi:10.3390/beverages7030050

Abstract

Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-glucanase enzymes) were applied to disrupt the cell wall of Saccharomyces cerevisiae and added to the tirage liquor for the second fermentation of Chardonnay-Pinot Noir base wine cuvée and compared to a control, to assess effects on the release of phenolics, proteins, amino acids, and lipids at 6, 12 and 18 months post-tirage. General responses to wine ageing included a 60% increase in the total phenolic content of older sparkling wines relative to younger wines and an increase in protein concentration from 6 to 12 months bottle age. Microwave and β-glucanase enzyme treatments of yeast during tirage preparation were associated with a 10% increase in total free amino acid concentration and a 10% increase in proline concentration at 18 months bottle age, compared to control and ultrasound treatment. Furthermore, microwave treatment was associated with elevated asparagine content in wine at 18 months bottle age, relative to the control and the other wines. The β-glucanase enzyme and ultrasound treatments were associated with significant accumulation of total lipids, which were driven by 2-fold increases in the phospholipid and monoacylglycerol components in wine at 18 months bottle age and, furthermore, the microwave treatment was associated with elevated triacylglycerol at 18 months bottle age. This study demonstrates that the use of yeast treatments at the tirage stage of sparkling wine production presents an opportunity to manipulate wine composition.

Item Details

Item Type:Refereed Article
Keywords:sparkling wine, autolysis, microwave, ultrasound, beta-glucanase enzymes, lipid, protein, amino acid
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Horticultural production
Research Field:Oenology and viticulture
Objective Division:Plant Production and Plant Primary Products
Objective Group:Industrial crops
Objective Field:Wine grapes
UTAS Author:Gnoinski, GB (Mrs Gail Gnoinski)
UTAS Author:Close, DC (Professor Dugald Close)
UTAS Author:Kerslake, FL (Dr Fiona Kerslake)
ID Code:146004
Year Published:2021
Web of Science® Times Cited:1
Deposited By:TIA - Research Institute
Deposited On:2021-08-17
Last Modified:2021-09-29
Downloads:11 View Download Statistics

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