The effect of grape temperature on the sensory perception of Méthode Cap Classique wines
Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Enology and Viticulture
Abstract
The production process of South African bottle-fermented sparkling wine, the Méthode Cap Classique
(MCC), follows the traditional French method (méthode champenoise), although each cellar has its
own unique additions to the method. South African winemakers use different techniques and blends to
achieve their award-winning MCCs, but there have not been many scientific investigations of the science
behind these wines. This project is one of the first scientific studies on MCC. MCC wines were made
using Chardonnay and Pinot Noir grapes harvested over two vintages (2014 and 2015) from two regions
(Robertson and Darling) and stored at 0°C, 10°C, 25°C and 30°C before processing. The study was aimed
at investigating the effect of grape storage temperature on the sensory characteristics of MCCs. The aroma
and taste of the final nine-month old MCCs were evaluated, with each region analysed separately. The
study showed a grouping of the MCCs according to temperature treatments for both vintages. There were
vintage differences in terms of the attributes cited and the frequency of citations. Based on the frequency
of citation, the MCCs made 2014 from grapes stored at 0°C and 10°C were described by the judges as
having a fruity, fresh and crisp aroma, whilst those made from grapes stored at 25°C and 30°C were
described as having oxidised fruit, volatile acidity and solvent-like aromas. The judges perceived less
oxidation and volatile acidity (VA) (in terms of the frequency of citation) in the aroma of the 2015 MCCs,
although treatments at higher temperatures were still associated with less desirable attributes compared
to treatments at lower temperature. This study shown that the temperature of the grape at the time of
processing has a significant effect on the aroma of MCCs aged nine months, and not so much of an effect
on the taste.
Description
CITATION: Mafata, M. et al. 2018. The effect of grape temperature on the sensory perception of Méthode Cap Classique wines. South African Journal of Enology and Viticulture, 39(1):132-140, doi:10.21548/39-1-2620.
The original publication is available at https://www.journals.ac.za/index.php/sajev
The original publication is available at https://www.journals.ac.za/index.php/sajev
Keywords
Method Cap Classique -- South Africa, Grapes -- Varieties -- Effect of temperature on, Wine and wine making -- Chemistry, Sparkling wines -- South Africa, Wine -- flavor and odor
Citation
Mafata, M. et al. 2018. The effect of grape temperature on the sensory perception of Méthode Cap Classique wines. South African Journal of Enology and Viticulture, 39(1):132-140, doi:10.21548/39-1-2620.