Aging-driven evolution of mineral and toasted notes in sparkling wines
Author(s)
Date Issued
October 2026
Type
article
Volume
525
Journal
Abstract
Traditional-method sparkling wines undergo a slow aromatic evolution during bottle aging, typically from 12 months to over 10 years, developing toasted, nutty, and mineral notes. This review examines the biochemical, physicochemical, and sensory bases of these attributes, focusing on yeast autolysis, Maillard-derived products, volatile sulfur compounds, and the debated concept of minerality. Maillard-related reactions, although classically
linked to high-temperature foods, can also proceed under the 10–15 ◦ C, pH 2.9–3.2, and 5–6 bar conditions of sparkling wine aging, generating aroma-active compounds occurring at 0.5–40 μg/L. Minerality is discussed as a multifactorial, matrix-dependent perception shaped by acidity, ionic composition, and sulfur compounds. The convergence between toasted and mineral descriptors reflects shared precursors and reaction pathways, supporting a continuum rather than discrete sensory categories. Remaining knowledge gaps and priorities for future research under realistic aging conditions are outlined.
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