Published on September 4, 2024 by Faustine Milard
The aromatic effect of using different types of sugars and MCR in sparkling wines
Summary: Professor Raffaele Guzzon and Nicola Di Paolo present the aromatic effects of different types of sugar in sparkling wine, highlighting the importance of crystallised grape sugar.
Highlights:
🔍 In-depth research: study on the use of crystallised grape sugar as a replacement for rectified concentrated must in sparkling wine
🍷 Sensory analysis: wines with crystallised grape sugar are judged to be finer and more elegant than those using traditional concentrated must
🦠 Microbiological impacts: analyses show that liquid concentrated must can be contaminated by micro-organisms, unlike crystallised grape sugar
🔬 Variety of compounds: more than 250 compounds were detected, revealing significant differences between winemaking methods
📚 Publication of results: the results of this research have been documented in publications and university theses, highlighting the importance of respectful production methods
