| Autor: |
Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
OENO One, Vol 57, Iss 1 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2494-1271 |
| DOI: |
10.20870/oeno-one.2023.57.1.7313 |
| Popis: |
In this study, we performed an analytical and sensorial comparison between sparkling wines produced by the Traditional and Charmat methods using the same base wine, yeast strain, inoculum, and aged on the lees during the same periods. The absence of evident differences in the results of the analyses of physicochemical and volatile compounds was confirmed by the sensory analysis. In general, during the tests, more evaluators could identify differences in the first stages in which sensory analyses were performed. As the ageing time on the lees increase, fewer evaluators could differentiate between the sparkling wines. It was observed that more than half of the evaluators could not differentiate the samples in all stages. Based on our data, we conclude that the method used for the second fermentation is not the determinant of the eventual differences currently associated with sparkling wine produced by the Traditional and Charmat methods. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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