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Beverages
Special Issues
Recent Innovations in the Production of Sparkling Wines
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Recent Innovations in the Production of Sparkling Wines

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Wine, Spirits and Oenological Products".

Deadline for manuscript submissions: closed (21 July 2023) | Viewed by 7117

Special Issue Editor

Dr. Maria Carla Cravero

E-Mail Website
Guest Editor
CREA Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Research Centre for Viticulture and Enology, Via Micca 35, 14100 Asti, Italy
Interests: grape; wine; sensorial analysis; fruit juices; consumer perception; sensorial acceptance
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Sparkling wines are produced in many areas around the world either in a bottle (Traditional method) or in a tank or autoclaves (Charmat method) and have a significant economic importance. They are obtained with different vine varieties, Chardonnay and Pinot noir are the most used, but autochthonous varieties are also employed. The wines are generally white or rosé, but in some areas, they are also red (Italy and Australia). Many have local appellations; Champagne is reserved by EU law to sparkling wine produced in the Champagne region of France, for example. The wine sugar content can also be different.

The aim of this Special Issue is to bring together the most recent studies on sparkling wines from different world areas, with a particular interest in emerging wine producers. Authors are invited to contribute to this Special Issue with their studies on innovations in the production of sparkling wines. Innovations can influence bubbles, wine composition and quality, sensory profile, and, furthermore, the preferences of consumers.

Dr. Maria Carla Cravero
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sparkling wine 
  • traditional method 
  • charmat (martinotti) method 
  • aroma 
  • foam 
  • bubble 
  • sensory profile 
  • wine composition and quality 
  • consumer liking 

Published Papers (3 papers)

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Research

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12 pages, 1050 KiB  
Article
Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine
by Coro Blanco-Huerta, Encarnación Fernández-Fernández, Josefina Vila-Crespo, Violeta Ruipérez, Raúl Moyano and José Manuel Rodríguez-Nogales
Beverages 2023, 9(1), 23; https://doi.org/10.3390/beverages9010023 - 02 Mar 2023
Cited by 4 | Viewed by 1666
Abstract
Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a [...] Read more.
Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a four month ageing on lees of a red sparkling base wine by the addition of lees sonicated at different amplitude levels: 30%, 60% and 90% for 10 min. The ageing on ultrasound-treated lees improved the quality of the red base wine, with a greater impact the higher the amplitude of the applied ultrasound. Sonicated lees at an amplitude of 90% enlarged the concentration of neutral polysaccharides in the wine and reduced its astringency, which was evaluated chemically. Furthermore, this treatment enhanced the concentration of some volatile compounds in the wine, mainly acetates, esters and terpenes with floral and fruity aromatic notes. This trend was also found for some fused alcohols, contributing to the aromatic complexity of wines, as well as for 2-phenylethanol, an alcohol with a rose-like aroma, and also for C6-alcohols with a green-herbaceous aroma. The results indicate that ultrasonication is a promising tool to increase the benefits of ageing on lees on the quality of red sparkling base wines. Full article
(This article belongs to the Special Issue Recent Innovations in the Production of Sparkling Wines)
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16 pages, 1110 KiB  
Article
Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment
by Giovanna Lomolino, Matteo Marangon, Simone Vincenzi and Alberto De Iseppi
Beverages 2022, 8(4), 82; https://doi.org/10.3390/beverages8040082 - 13 Dec 2022
Cited by 3 | Viewed by 2091
Abstract
Cider is a beverage belonging to the tradition of many European rural areas. Pairing beverages and cheeses, even if it is part of an ancient tradition, is gaining more and more interest from the consumer. For this reason, in this research, we wanted [...] Read more.
Cider is a beverage belonging to the tradition of many European rural areas. Pairing beverages and cheeses, even if it is part of an ancient tradition, is gaining more and more interest from the consumer. For this reason, in this research, we wanted to conduct a preliminary study on the combination of cider and cheese. In particular, six Italian sparkling ciders were selected, obtained through the Charmat and Champenoise method, and four types of Italian cheeses, from the Veneto region: Casatella Trevigiana, Fienil, Morlacco and Ubriaco, with very different sensory characteristics. The cider-cheese pairing test, conducted by a panel of experts, revealed how some cider parameters are reduced in intensity, such as astringency, while others are enhanced, such as fruitiness and persistence taste aroma. The hedonic test, conducted on the matching by 90 consumers, promoted some combinations while others were rejected. The sensory parameters associated with liking were fruity and taste aroma persistence, particularly expressed in some cider-cheese pairings. Full article
(This article belongs to the Special Issue Recent Innovations in the Production of Sparkling Wines)
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Review

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16 pages, 311 KiB  
Review
Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View
by Maria Carla Cravero
Beverages 2023, 9(3), 80; https://doi.org/10.3390/beverages9030080 - 15 Sep 2023
Cited by 1 | Viewed by 2520
Abstract
Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclaves). Many varieties are employed in different viticultural areas to obtain white or rosé wines and red (Italy [...] Read more.
Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclaves). Many varieties are employed in different viticultural areas to obtain white or rosé wines and red (Italy and Australia), with different sugar content. This review illustrates the most recent studies (last 5 years) on sparkling wines concerning innovative yeasts, aromatic profile, aging on lees, sugar types, base wine, new varieties, and innovative oenological techniques, which consider the effects on the sensory characteristics and the consumer preferences. Full article
(This article belongs to the Special Issue Recent Innovations in the Production of Sparkling Wines)
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