ArticleCurrent research in food science2024
Comparison of ancestral and traditional methods for elaborating sparkling wines.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Effects of Must Settling and Pre-Bottling Filtration in Ancestral Sparkling Wine Production.Foods (Basel, Switzerland) · 2026Article
- From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes.Foods (Basel, Switzerland) · 2026Article
- Metabolic Characterization of Two Flor Yeasts During Second Fermentation in the Bottle for Sparkling Wine Production.International journal of molecular sciences · 2025Article
- Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach.Foods (Basel, Switzerland) · 2025Article
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11 authors.
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Abstract
This work compares the ancestral method for elaborating sparkling wines with the most widely used traditional method. Ancestral method is a single fermentation procedure in which the fermenting grape must is bottled before the end of alcoholic fermentation whereas traditional method involves a second fermentation of a base wine inside a bottle. Macabeo grapes were used to elaborate a traditional sparkling wine and two ancestral sparkling wines, one with a low yeast population and one with a high yeast population. The findings indicate that ancestral sparkling wines have lower ethanol content and can be elaborated using lower sulphur dioxide levels. In general, ancestral sparkling wines showed similar protein concentration, higher polysaccharide content, similar or better foamability (HM) than the traditional sparkling wine., No differences were found in the foam stability (HS). In addition, the sensory analysis indicated that ancestral sparkling wines have smaller bubble size, lower CO
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