Oxygen consumption and lees autolysis during aging of sparkling wines by traditional method : the example of Cava sparkling wines
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Description
Sparkling wines made using the traditional method undergo a second fermentation in the bottle. This process involves a period of ageing in contact with the lees, which enriches the wine with various substances, including proteins, mannoproteins and polysaccharides, thanks to yeast autolysis. As a result of this autolysis, sparkling wines benefit from better integration of carbon dioxide and a marked improvement in sensory perception, particularly in the case of long ageing. This presentation summarises the main results obtained by our research group on the influence of yeast autolysis on the composition and quality of Cava Appellation d'Origine sparkling wines over nine consecutive years, with particular emphasis on the lees' ability to release proteins and polysaccharides, as well as their ability to consume oxygen and thus protect sparkling wines from oxidation.
