Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View

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 di...

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Bibliographic Details
Published in:Beverages (Basel) 2023-09, Vol.9 (3), p.80
Main Author: Cravero, Maria
Format: Article
Language:English
Subjects:
Acids
Aging
Alcohol
Autoclaves
Carbon dioxide
Champagne
Charmat method
Consumer behavior
Consumer preferences
consumers
Fermentation
Fruits
Innovations
Marketing research
Odors
sensory analysis
Sensory properties
Sparkling wine
Sparkling wines
Sugar
Traditional method
Wine and wine making
Wine industry
Wineries
Wines
Yeast
Yeasts
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Summary: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.
ISSN:2306-5710
2306-5710
DOI:10.3390/beverages9030080