Impact of Addition of Sugar on the Final Process of Domestic Sparkling Wine Making

Abstract

The addition of sugar to the dosage process in the final stage of champagne making is extremely important. However, there are few studies on dosage, and no examination has yet been conducted in Japan. In this study, we investigated the effect of sugar addition to the dosage in domestic sparkling wine making from Koshu, Chardonnay and Muscat Bailey A on chemical components and sensory evaluation. For the produced sparkling wines, the addition of sugar to the dosage did not have a significant effect on chemical components other than sugar content. Results of the sensory evaluation on all 3 grape varieties revealed that the sparkling wines with added sugar were superior in taste and also showed a high total evaluation score compared to the sparkling wines with no sugar added. Regarding the amount of sugar added, sensory evaluation of brut (8 g/L sucrose) was higher than that of extra brut (2 g/L sucrose). From the above, the importance of sugar addition to the dosage in the production of domestic sparkling wine was clarified.