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Sparkling Wines

  • Chapter
Fermented Beverage Production

Abstract

Dissolved carbon dioxide in wine, introduced by external addition or by internal fermentation, affects the human perceptions through all five senses. The “sparkle” in the wine can be perceived by the sight of bubbles rising through the liquid and a collar of foam ringing the glass, and by the faint crackling sound of the gas escaping. This escaping gas may entrain aroma molecules and increase their concentration in the head-space above the wine, increasing its effect on our sense of smell. The dissolved gas changes the taste perceptions of acidity, sweetness, and astringency; and finally, the prickly tactile sensation of the dissolved carbon dioxide is generally regarded as thirst quenching and may depend on pain pathways for its effect. This complex interrelationship of the carbon dioxide with our perception of the wine is a fascinating aspect of sparkling wine consumption, and usually is the primary motivation for the underlying winemaking decisions when choosing production methods.

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Authors
  1. Patricia Howe
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Editors and Affiliations

  1. Reading Scientific Services Ltd. Lord Zuckerman Research Centre, The University, Whiteknights, Reading, RG6 6LA, UK

    Andrew G. H. Lea PhD

  2. Department of Bioscience & Biotechnology, University of Strathclyde, 204 George Street, Glasgow, G1 1XW, UK

    John R. Piggott PhD

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Howe, P. (2003). Sparkling Wines. In: Lea, A.G.H., Piggott, J.R. (eds) Fermented Beverage Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0187-9_7

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  • DOI: https://doi.org/10.1007/978-1-4615-0187-9_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-306-47706-5

  • Online ISBN: 978-1-4615-0187-9

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