EFFECT OF METHODE-CHAMPENOISE PROCESS ON AROMA OF 4 V-VINIFERA VARIETIES

To characterize the changes in aroma resulting from the Methode Champe noise process, 28 base wines and their corresponding sparkling wines w ere profiled by descriptive analysis. The base wines were made from Ch ardonnay, Pinot blanc, Pinot Meunier, and Pinot noir grapes grown in A nderson Valley, Carneros District, Napa Valley, and Russian River Vall ey. Intensities of seven aroma attributes were rated in base wines and sparkling wines separately. Principal Component Analyses (PCA) of the base wine data separated the white from red varietal wines, whereas t he PCA of the sparkling wines did not cluster wines by region or varie ty. When differences in intensity ratings between each sparkling wine and its corresponding base wine were analyzed by PCA, the first dimens ion separated the white from red varietal wines. This pattern resulted primarily from the larger increase in citrus and apple intensity in r ed varietals and in vanilla/butter aroma in whites during the 18 month s on yeast following the secondary fermentation.