Influence of Different Closure Systems on Yeast Metabolism During the Secondary Fermentation of Traditional Method Sparkling Wines
Sara Sofia Pinheiro, Maria João Cabrita, Marco Gomes da Silva · 2026
Read Influence of Different Closure Systems on Yeast Metabolism During the Secondary Fermentation of Traditional Method Sparkling Wines by Sara Sofia Pinheiro, Maria João Cabrita, Marco Gomes da Silva (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13515494.txt.
Description
Sara Sofia Pinheiro, Maria João Cabrita, and Marco Gomes da Silva compare bottle closures for sparkling wine in a 2026 study. In the traditional method, a second fermentation inside the bottle creates the bubbles, and yeast chemistry reshapes flavour during those weeks. Wines were sealed either with a crown cap or with a cork closure used for this stage, then followed for ninety days with measures of basic chemistry, amino acids, and aroma compounds.
Time ruled the results: the sharpest metabolic change came between thirty and forty-five days after bottling. Yeast consumed and released amino acids in a marked reshuffle, while higher alcohols and other aroma compounds built up. Cork-sealed wines tended to ferment a touch faster and developed somewhat different amino acid and aroma patterns. The authors urge caution, given limited replication.
Catalog record
| CREATOR | Sara Sofia Pinheiro, Maria João Cabrita, Marco Gomes da Silva |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 48 KB |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |