Innovations in sparkling wine production: a review on the sensory aspects and the consumer’s point of view
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Description
The presentation shows the most recent studies (last 5 years) on sparkling wines which consider the effects on the sensory characteristics and the consumer preferences.
Many studies concern Traditional sparkling wines and the second fermentation: yeasts, aging on lees, base wine, and sugar type.
The Volatile and Sensory Profiles of Sparkling Wines have also been investigated.
Innovative oenological techniques and the employment of new varieties (white, rosé, or red) have been experimented in traditional and emerging wine producer countries.
The consumer studies literature mainly focused on the preferences of sparkling wines independently from their sensory properties. Generally, other factors are taken into account, for example, age, gender, income, and wine information.
