Sensory profile of Brazilian sparkling wines produced by Traditional method

The sparkling wines elaborated by the Traditional method (Champenoise) have different sensory properties due to the biological transformations that occur during the second bottle fermentation, and, above all, on the aging time on lees (sur lie). The diversification of the oenological industry based on the elaboration of sparkling wines with local or regional grape varieties has become a new market paradigm. The aim of this study was to evaluate the influence of the sensory profile of sparkling wines elaborated with Niagara and Goethe grape varieties (V. labrusca and hybrid), in order to obtain a local identity for Brazilian sparkling wines, in comparison with the Chardonnay (classic variety for the production of sparkling wines) after 15 months of aging on lees. All grapes were cultivated at the Epagri Experimental Station in Videira, Santa Catarina State, Brazil, vintage 2015. The sparkling wines were elaborated by the Traditional method by Epagri. The aging time on lees was 15 months. Sparkling wines samples were subjected to sensory analysis after approval of the ethics committee (CAAE: 60396316.7.0000.0121). The analysis was conducted in individual testing booths under white light. The sparkling wines samples were randomly in wine glasses (18 ± 1 °C) and identified with three-digit random codes. The judges generated sensory terms individually to describe the sparkling wine aroma. Finally, the descriptors were selected by consensus and the intensity of each attribute was evaluated using a 9 cm unstructured linear scale. The results demonstrate that, between the yellow straw and gold colors evaluated, it was observed that the yellow straw color was predominant in all the sparkling wines, and the sparkling wine Chardonnay showed a higher relative intensity (57.72 %), followed by Niagara (54.57 %) and Goethe (40.89 %). The gustatory evaluation of the samples showed that Goethe sparkling wines presented high acidity (52.84 %), compared to Chardonnay (31.54 %). Still, the Niagara sparkling wine presented greater intensity for the bitter and astringent taste, while the sparkling wine Chardonnay for sweet taste. With regard to aroma attributes, it was observed that the Niagara sparkling wine had a higher intensity of floral and/or orange flower aromas (41.11 %), white fruits (42.35 %) and honey (31.48 %), while Chardonnay presented higher intensity for citrus fruit aroma (30.0 %). The Goethe sparkling wine presented predominance of butter aroma, and of bread crust and/or toasted bread, which can be attributed to the process of yeast autolysis and aging on lees. In general, the Niagara and Chardonnay varieties presented more intense attributes of straw yellow color and floral and fruity aromas in relation to Goethe sparkling wine, which presented higher acidity. These results demonstrate that the grape variety has a strong influence on the sensory profile of sparkling wines after 15 months of aging on lees. In this way, the Niagara and Goethe varieties can be an alternative for the elaboration of Brazilian sparkling wines with varietal character.