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Article

Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging

Leticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestarán, Miriam Ortega-Heras, Silvia Pérez-Magariño
Am J Enol Vitic. March 2013 64: 39-49; published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12013
Leticia Martínez-Lapuente
1Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/ Madre de Dios 51, 26006, Logroño, La Rioja, España
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Zenaida Guadalupe
1Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/ Madre de Dios 51, 26006, Logroño, La Rioja, España
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  • For correspondence: zenaida.guadalupe@unirioja.es
Belén Ayestarán
1Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/ Madre de Dios 51, 26006, Logroño, La Rioja, España
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Miriam Ortega-Heras
2Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, C/ Santísimo Cristo, 16, 47490 Rueda, Valladolid, España.
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Silvia Pérez-Magariño
2Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, C/ Santísimo Cristo, 16, 47490 Rueda, Valladolid, España.
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Abstract

Spanish grape varieties that have been traditionally used to produce still wines were examined for their potential to make white and rosé sparkling wines. Sparkling wines manufactured from Vitis vinifera cv. Verdejo, Viura, Malvasía, Albarín, Godello, Garnacha, and Prieto varieties were examined for sensory attributes and for the evolution of monomeric and polymeric phenolics during different stages of winemaking and aging. Stabilization and clarification of the base wines significantly decreased the concentrations of anthocyanins and proanthocyanidins. During the initial months of aging on yeast lees, all types of polyphenols decreased, although some were released back into the wine during the final months. Garnacha rosé and Albarín white wines had high phenolic potential. Garnacha rosé sparkling wines had particularly high hydroxycinnamic acid concentrations, while Prieto Picudo rosé sparkling wines had the highest color intensity and anthocyanin concentrations. Among white sparkling wines, Albarín had the most catechin, proanthocyanidins, and, together with Viura, hydroxycinnamates. In sensory profiling, Prieto Picudo had more visual color intensity, red tones, olfactory intensity, freshness sensations, and foam quality than Garnacha wines. Albarín and Verdejo had more visual color and olfactory intensity than the other white wines, and Verdejo had better foam quality. Prieto Picudo, Albarín, and Verdejo were the most promising varieties for the production of high-quality sparkling wines.

  • sparkling winemaking
  • aging
  • grape variety
  • polyphenols
  • sensory analysis
  • ©2013 by the American Society for Enology and Viticulture
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Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging
Leticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestarán, Miriam Ortega-Heras, Silvia Pérez-Magariño
Am J Enol Vitic.  March 2013  64: 39-49;  published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12013

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Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging
Leticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestarán, Miriam Ortega-Heras, Silvia Pérez-Magariño
Am J Enol Vitic.  March 2013  64: 39-49;  published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12013
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