From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes

TL;DR

This study evaluates the potential of three Romanian grape varieties for sparkling wine production, analyzing their physicochemical, sensory, and volatile characteristics over different aging periods.

Contribution

The study provides a detailed characterization of Romanian native grape varieties for sparkling wine using méthode champenoise and multi-attribute analysis.

Findings

Fetească regală showed the highest acidity (6.37–6.53 g/L), making it suitable for sparkling wine production.

Extended lees aging increased higher alcohols and medium-chain fatty acids, enhancing aroma complexity.

PCA analysis showed over 70% variance explained, distinguishing wines by grape variety and aging time.

Abstract

The increasing global demand for sparkling wines has encouraged the exploration of alternative grape varieties and emerging production regions. This study evaluated the potential of three indigenous Romanian grape varieties (Fetească regală, Tămâioasă românească, and Fetească albă) for sparkling wine production using the méthode champenoise, with grapes sourced from the ullu Mare region. The wines were characterized at two aging intervals (9 and 36 months on lees), with analyses performed on both disgorged and undisgorged samples to assess changes in physicochemical parameters, color attributes, volatile composition, and sensory properties. All varieties exhibited relatively high acidity (6.12–6.53 g/L), particularly Fetească regală (6.37–6.53 g/L), supporting their suitability for sparkling wine production. Extended lees aging enhanced the development of complex tertiary and quaternary aromas while preserving intrinsic floral and fruity attributes. Volatile analysis revealed aging-related increases in higher alcohols and medium-chain fatty acids, with 1-pentanol reaching 106.8 mg L−1 and octanoic acid increasing from approximately 4.2 to 7.9 mg L−1 after 36 months. Principal component analysis explained over 70% of the total variance, discriminating wines according to grape variety and maturation time. This study aimed to provide a detailed characterization of these sparkling wines, integrating physicochemical, chromatic, volatile, and sensorial analyses to evaluate their quality and enological potential.

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