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Aging-driven evolution of mineral and toasted notes in sparkling wines
Claudio Lombardelli1, Ilaria Benucci1, Riccardo Giordano1
1Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100 Viterbo, Italy.
Food Chemistry
|July 24, 2026
Summary
Sparkling wine aging develops complex flavors like toast and nuts through yeast autolysis and Maillard reactions. These processes, along with sulfur compounds, contribute to the wine
Area of Science:
- Food Chemistry
- Enology
- Sensory Science
Background:
- Traditional-method sparkling wines develop complex aromatic profiles during extended bottle aging (12 months to 10+ years).
- Key sensory attributes include toasted, nutty, and mineral notes, arising from intricate biochemical processes.
- Understanding these changes is crucial for winemaking and consumer appreciation.
Purpose of the Study:
- To review the biochemical, physicochemical, and sensory factors driving aromatic evolution in sparkling wine.
- To elucidate the roles of yeast autolysis, Maillard-derived products, volatile sulfur compounds, and minerality.
- To explore the convergence of toasted and mineral sensory descriptors.
Main Methods:
- Literature review of biochemical reactions and sensory analysis in sparkling wine aging.
- Analysis of Maillard reaction pathways under wine aging conditions (10-15°C, pH 2.9-3.2, 5-6 bar).
- Examination of the contribution of yeast autolysis and sulfur compounds to aroma.
Main Results:
- Maillard reactions occur during bottle aging, generating aroma-active compounds (0.5-40 μg/L).
- Minerality is a complex perception influenced by acidity, ionic composition, and sulfur compounds.
- A continuum exists between toasted and mineral notes due to shared precursors and pathways.
Conclusions:
- Yeast autolysis and Maillard reactions are key drivers of aged sparkling wine aromas.
- Minerality is a multifactorial sensory perception linked to chemical composition.
- Further research under realistic aging conditions is needed to fill knowledge gaps.
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