Keywords
Abstract
In order to increase the production of original sparkling wines from common white grapevine cultivars, the method of carbon
dioxide maceration can be employed. Such wines possess a rich color and vibrant aroma. However, the processes occurring during bottle
aging are poorly understood. The aim of this study was to investigate the effect of carbon dioxide maceration of grapes on the quality
of white sparkling wines, including aged ones, produced using primary and secondary fermentation in a bottle. The materials for the
study consisted of sparkling wines produced by bottling the must with primary yeast; sparkling wines aſter secondary fermentation in
bottles, aged for 9 months, obtained using carbon dioxide maceration (experimental, aged and non-aged), and using white winemaking
method (control). In all cases, the ‘Chardonnay’ grape cultivar was used. Physicochemical parameters were determined using standard
for winemaking analytical methods. Organoleptic assessment was conducted in accordance with GOST 32051-2013. It was found that
the process of aging on the yeast lees of sparkling wines made with carbon dioxide maceration leads to a darkening the color to light
amber and amber. At the same time, there is a decrease in the total phenolic content, and an increase in the mass fraction of polyphenols.
Foaming properties decrease by approximately 10%. Sparkling properties improve due to the increase in the mass fraction of bound
CO2. Tasting assessment of experimental aged sparkling wine, produced using secondary fermentation in a bottle, was low due to its
untypical amber color, stemmy notes in bouquet, and astringent tannic bitterness in flavor, resulting in the imbalance of wine sample.
The conclusion is that the use of carbon dioxide maceration of grapes in producing sparkling wines by primary fermentation allows
obtaining high-quality samples with an original, vibrant and complex bouquet, balanced flavor, along with improved sparkling properties.
The results obtained open up prospects for expanding the range of non-aged and 9-month aged sparkling wines of primary fermentation,
produced using carbon dioxide maceration of grapes.