Buxaderas Susana, López-Tamames Elvira
Departament de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona, Avda Joan XXIII, Barcelona, Spain.
Adv Food Nutr Res. 2012;66:1-45. doi: 10.1016/B978-0-12-394597-6.00001-X.
Sparkling wines contain at least three CO₂ pressure bars at 20°C. Carbonic gas is required to have an endogenous origin, obtained via a second fermentation, in the following European categories: sparkling wines and quality sparkling wines. In these types of sparkling wines, high gas pressure, together with other wine components, enables them to produce effervescence and foam when poured into the glass. The most commonly used grape varieties are Chardonnay and Pinot. Elaboration consists of two phases. In the first phase, the base wine is obtained after applying white vinification. The second phase consists of refermenting the wine, either in the bottle (champenoise or traditional method) or in isobaric tanks (Charmat method). The second fermentation requires the addition of "liqueur de tirage" to the base wine. The sparkling wines have a special biological aging or aging sur lies. As sparkling wines remain in contact with the lees, they develop sensory notes such as toasty, lactic, sweet, and yeasty, which can be attributed to proteolytic processes, components that would serve as the substrate for chemical and enzymatic reactions and to causes related with release-absorption between cell walls and the wine.
起泡酒在20°C时至少含有三个二氧化碳气压单位。碳酸气体需源自内源，通过二次发酵获得，在以下欧洲类别中适用：起泡酒和优质起泡酒。在这些类型的起泡酒中，高气压与其他葡萄酒成分共同作用，使其倒入杯中时能够产生气泡和泡沫。最常用的葡萄品种是霞多丽和黑皮诺。酿造过程包括两个阶段。第一阶段，采用白葡萄酒酿造法获得基酒。第二阶段，葡萄酒在瓶中（香槟法或传统方法）或在等压罐中（查马特法）进行二次发酵。二次发酵需要向基酒中添加“发酵液”。起泡酒有特殊的生物陈酿或酒泥陈酿过程。由于起泡酒与酒泥保持接触，它们会发展出如烤面包味、乳酸味、甜味和酵母味等感官特征，这可归因于蛋白水解过程、作为化学和酶促反应底物的成分以及与细胞壁和葡萄酒之间释放 - 吸收相关的原因。
