Accelerating the formation and concentration of age-associated flavours in sparkling wine: focus on UK
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Description
Base wines stored in the cellar prior to bottling for second fermentation undergo flavour and aroma changes. These changes are more prolific in reserve wines retained for years rather than 4 to 8 months. However, base wines bottled the year after the harvest develop aromas and flavours during storage in tanks and barrels, and these flavours can be increased by modifying and controlling accelerated aging of a portion of the intended wine. Results from research that specifically focused on Maillard reaction-associated compounds in base wines and sparkling wines will be presented. Their synthesis and contribution to sparkling wine flavour, and the potential to reduce cellaring time after second fermentation by treatment of the base wine will be presented.
