6533b82dfe1ef96bd1291ba0

RESEARCH PRODUCT

Yeasts and Sparkling Wine Production

Hervé Alexandre

subject

WineSparkling wine productionbusiness.product_categoryAutolysis (wine)Chemistrydigestive oral and skin physiologyBottlefood and beveragesFermentationFood sciencebusinessLeesYeast

description

Sparkling wines are produced in many different countries. Among sparkling wines, some are produced from Charmat or bottle fermentation. In this chapter, the practical methods and principles of producing quality sparkling wine is given in details including each step of the production from viticultural parameters, base wine production up to secondary fermentation. After the second fermentation in bottle, the wine is aged on lees. During aging, yeast autolysis occurred. The mechanisms of yeast autolysis and the compounds released are presented. The consequences of yeast autolysis on wine quality are detailed. Finally the riddling and disgorging operation are presented

yearjournalcountryeditionlanguage
2019-01-01
https://doi.org/10.1007/978-1-4939-9782-4_13