Physicochemical Characterisation of Commercial Brazilian Sparkling Wines Produced by the Charmat and Traditional Methods

Abstract

This study provides a physicochemical characterisation of commercial Brazilian sparkling wines, aiming to describe the typicity of products obtained using the Charmat and Traditional methods. A total of 261 wines were analysed, including 119 produced by the Charmat method and 142 by the Traditional method. The results show distinct compositional patterns across the analysed samples. Wines produced by the Traditional method, predominantly based on blends of Chardonnay and Pinot Noir, showed higher levels of lactic acid, volatile acidity, alcohol, and pressure, together with lower residual sugar contents. In contrast, Charmat sparkling wines displayed greater varietal diversity, including the widespread use of Glera, and higher levels of residual sugar, malic, and citric acids. A relatively high proportion of sparkling wines were identified as “Long Charmat”, with maturation periods of six months or more on lees in tanks, while a subset of Traditional method wines showed ageing times shorter than 12 months. In both production methods, Riesling Italico (Welschriesling) ranked among the four most frequently used grape varieties. Overall, the results highlight consistent compositional tendencies within a broad set of commercial wines. This study establishes a reference compositional dataset for Brazilian sparkling wines, contributing to the understanding of this expanding wine category by characterizing production practices and grape variety usage and identifying “Long Charmat” as a distinctive feature in the Brazilian context.

Keywords

Long Charmat / Secondary fermentation / Varietal diversity / Riesling Italico (Welschriesling) / Glera

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