Author, as appears in the article.: Just-Borras, Arnau; Alday-Hernandez, Monserrat; Garcia-Roldan, Aitor; Bustamante, Marco; Gombau, Jordi; Cabanillas, Pedro; Rozes, Nicolas; Canals, Joan Miquel; Zamora, Fernando
Department: Bioquímica i Biotecnologia
URV's Author/s: Canals Bosch, Joan Miquel / Just Borràs, Arnau / Rozès, Nicolas Andre Louis / Zamora Marín, Fernando
Keywords: Yeast strains Volatile compounds Traditional method Temperature T-nat</italic>,traditional method,physicochemical composition,sensory qualit Sparkling wines,ancestral method,<italic>p & eacute Sparkling wines Sensory quality Quality Protein-fraction Physicochemical composition Pét-nat Grape Foaming properties Fatty-acids Champagn Ancestral method 2nd fermentation
Abstract: Sparkling wines produced using the ancestral method, also known as P & eacute;t-Nats, are gaining more and more market share these days. However, scientific information on these wines is very scarce. The aim of this study was therefore to compare the physicochemical composition and sensory characteristics of a representative selection of commercial sparkling wines produced using the ancestral and traditional methods. Ancestral sparkling wines were more heterogeneous than traditional sparkling wines, as some of them showed lower internal pressure, higher turbidity, higher color intensity and lower effervescence. These differences are probably due to the fact that the protocol for making sparkling wines using the ancestral method is not as well defined as that for traditional sparkling wines. However, the ancestral method has the advantage of being able to work with riper grapes and a lower sulfur dioxide dosage.
Thematic Areas: Nutrição Interdisciplinar Food science & technology Food science Ciências ambientais Ciências agrárias i
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: arnau.just@alumni.urv.cat nicolasrozes@urv.cat jmcanals@urv.cat fernando.zamora@urv.cat
Author identifier: 0000-0001-9881-5061 0000-0001-9718-3429 0000-0003-1989-2574 0000-0002-4213-3528
Record's date: 2025-02-24
Paper version: info:eu-repo/semantics/publishedVersion
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Paper original source: Beverages. 10 (4): 103-
APA: Just-Borras, Arnau; Alday-Hernandez, Monserrat; Garcia-Roldan, Aitor; Bustamante, Marco; Gombau, Jordi; Cabanillas, Pedro; Rozes, Nicolas; Canals, Joa (2024). Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods. Beverages, 10(4), 103-. DOI: 10.3390/beverages10040103
Entity: Universitat Rovira i Virgili
Journal publication year: 2024
Publication Type: Journal Publications
Repositori URV