Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies
Sparkling wine is a complex alcoholic beverage with high economic value, produced through a secondary fermentation of a still wine, followed by a prolonged aging period that may last from nine months to several years. With the growing global demand for high-quality sparkling wines, understanding the...
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| Format: | Article |
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MDPI AG
2025-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/30/13/2825 |
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| author | Sara Sofia Pinheiro Francisco Campos Maria João Cabrita Marco Gomes da Silva |
| author_facet | Sara Sofia Pinheiro Francisco Campos Maria João Cabrita Marco Gomes da Silva |
| author_sort | Sara Sofia Pinheiro |
| collection | DOAJ |
| description | Sparkling wine is a complex alcoholic beverage with high economic value, produced through a secondary fermentation of a still wine, followed by a prolonged aging period that may last from nine months to several years. With the growing global demand for high-quality sparkling wines, understanding the biochemical mechanisms related to aroma development has become increasingly relevant. This review provides a comprehensive overview of the secondary fermentation process, with particular emphasis on yeast selection, types of closure, and the impact of aging on the volatile composition. Special attention is also given to the analytical strategies employed for the identification and quantification of target compounds in sparkling wine matrices. Due to the presence of volatile compounds at trace levels, effective extraction and pre-concentration techniques are essential. Extraction methods such as solid-phase microextraction (SPME), stir-bar sorptive extraction (SBSE), and thin-film SPME (TF-SPME) are discussed, as well as chromatographic techniques, such as gas chromatography (GC) and liquid chromatography (LC). |
| format | Article |
| id | doaj-art-91bf83224afe44db82ab8aa20bad85b2 |
| institution | OA Journals |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-91bf83224afe44db82ab8aa20bad85b22025-08-20T02:36:27ZengMDPI AGMolecules1420-30492025-06-013013282510.3390/molecules30132825Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical StrategiesSara Sofia Pinheiro0Francisco Campos1Maria João Cabrita2Marco Gomes da Silva3LAQV/REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University Lisbon, 2829–516 Caparica, PortugalAmorim Cork, R&D + i Department, 4535–387 Santa Maria de Lamas, PortugalMED, Mediterranean Institute for Agriculture, Environment and Development & CHANGE, Global Change and Sustainability Institute, Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Polo da Mitra, Ap. 94, 7006–554 Évora, PortugalLAQV/REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University Lisbon, 2829–516 Caparica, PortugalSparkling wine is a complex alcoholic beverage with high economic value, produced through a secondary fermentation of a still wine, followed by a prolonged aging period that may last from nine months to several years. With the growing global demand for high-quality sparkling wines, understanding the biochemical mechanisms related to aroma development has become increasingly relevant. This review provides a comprehensive overview of the secondary fermentation process, with particular emphasis on yeast selection, types of closure, and the impact of aging on the volatile composition. Special attention is also given to the analytical strategies employed for the identification and quantification of target compounds in sparkling wine matrices. Due to the presence of volatile compounds at trace levels, effective extraction and pre-concentration techniques are essential. Extraction methods such as solid-phase microextraction (SPME), stir-bar sorptive extraction (SBSE), and thin-film SPME (TF-SPME) are discussed, as well as chromatographic techniques, such as gas chromatography (GC) and liquid chromatography (LC).https://www.mdpi.com/1420-3049/30/13/2825sparkling wineyeast selectiontirage closuresaging on leesanalytical methods |
| spellingShingle | Sara Sofia Pinheiro Francisco Campos Maria João Cabrita Marco Gomes da Silva Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies Molecules sparkling wine yeast selection tirage closures aging on lees analytical methods |
| title | Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies |
| title_full | Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies |
| title_fullStr | Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies |
| title_full_unstemmed | Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies |
| title_short | Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies |
| title_sort | exploring the aroma profile of traditional sparkling wines a review on yeast selection in second fermentation aging closures and analytical strategies |
| topic | sparkling wine yeast selection tirage closures aging on lees analytical methods |
| url | https://www.mdpi.com/1420-3049/30/13/2825 |
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