The influence of the type of sugar used, and the metal content on the flavour of sparkling wines
Part of the ‘From Grapes to Wines: Cool Climate’ webinar series, join Perennia’s Winemaking and Innovation Specialist Neslihan Ivit and Dr. Belinda Kemp and Hannah Charnock from the Cool Climate Oenology & Viticulture Institute (CCOVI) for the upcoming session ‘The influence of the type of sugar used, and the metal content on the flavour of sparkling wines.’
This session will explore whether metal concentrations of sparkling wines can tell us the origin of the grapes used in the wines. Metals are involved in many reactions in sparkling wine, but could they also help distinguish sparkling wines by their production method? Sugar contributes sweetness and balance when added to the dosage but could the source of sugar, the type of sugar and the way the sugar is made affect your sparkling wine flavour?
Belinda Kemp gained her Ph.D. at Lincoln University, Canterbury, New Zealand, where she studied tannin, fruity and green aromas and sensory characteristics of Pinot noir wine. She is currently the Senior Staff Scientist in Oenology at CCOVI, Brock University and Adjunct Professor of the Department of Biological Science in the Faculty of Math and Science at Brock University, Ontario. As a wine scientist, Kemp gained previous practical still and sparkling winemaking experience in commercial wineries in NZ and the UK. She organizes the annual FIZZ Club for Canadian sparkling winemakers in Ontario and British Columbia and serves on the VQA-O Standards Development Committee. Her current research is focused on the Maillard reaction in sparkling wines, wine flavour chemistry, the impact of sugar source on wine aroma and flavour, leaf removal strategies according to grape variety and wine style, the influence of sour rot on sparkling and still wine flavours and phenolic management of sparkling and red wines.
Hannah Charnock is currently an MSc candidate at Brock University and working with CCOVI to study sparkling wine flavour development under the supervision of Dr. Belinda Kemp and Prof. Gary Pickering. Hannah received her BSc in Chemistry from the University of Victoria in 2018. Prior to beginning her MSc, Hannah was the Senior Quality Analyst & Sensory Lead at Phillips Brewing & Malting Co., the largest craft brewery in British Columbia, and the Co-Founder of Smoke & Mirrors Coffee Co., a small-batch coffee roastery operated by a team of scientists. Her current research is focused on evaluating the impacts of metal ions and sugar-type on the Maillard Reaction in sparkling wine, leading to the development of key bready, roasted and nutty aromas. Outside of her studies, Hannah is involved in science communication and aims to improve research accessibility to broad and diverse audiences.