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The main characteristic of sparkling wines is that they contain supersaturated CO2 gas (minimum 3 bars) and form bubbles and foam when poured into the flute. The bubbles arise from induced homogeneous or heterogeneous nucleation which gives rise to a liquid film surrounding the CO2 gas. This film is formed by wine compounds and confers upon bubbles their individuality, keeping them stable for some time on the wine surface. The variety of the base wine used and the ageing time the wine has been in contact with yeast give sparkling wines their characteristic colour and aroma. To avoid browning, some technological practices require special care. Yeast autolysis also plays an important role in the development of the yeasty, sweet and toasty aroma notes. |
