Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines

摘要

The aim of this work was focused on the study of the influence of grape variety and aging time in contact with lees and without lees, on volatile composition and foamability of white and rose sparkling wines. Seven different grape varieties were used and the sparkling wines were studied until 30 months of aging on lees and after 12 months of aging in bottle after disgorging.