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The Biotechnology of Sparkling Wines Steve DiFrancesco, Winemaker, Glenora Wine Cellars ABSTRACT Sparkling wines have effervescence from naturally produced CO2 that results from the metabolism of sugar by yeasts. The other major byproduct of this yeast fermentation is ethanol. In addition, there are numerous byproducts, often found in tiny quantities, that affect the flavors of the wine, as well as the quality of the bubbles. There is more than one method of capturing the CO2 in the product, the most famous being the methode champenoise used for Champagne in France, as well as in other famous wine producing regions in the world. The Champagne method emphasizes extended aging in contact with the yeasts that die soon after the sugars have been consumed. After cell death, the autolysis of the cells eventually releases low molecular weight compounds such as amino acids, proteins, glucans and lipids. These compounds are key quality indicators of high quality, usually expensive, Champagnes and sparkling wines. BIOGRAPHY Steve DiFrancesco earned a BS in Biology from Stetson University, DeLand, Fla. in 1978. He became fascinated with wine while working at a high-end restaurant during college. After graduation he became a lab technician at Gold Seal Vineyards, a large winery owned by Seagrams, that eventually became part of Constellation Brands. He worked at Bully Hill Vineyards, then became Assistant Winemaker at Glenora Wine Cellars. He became Winemaker at Lucas Vineyards, then returned to Glenora as Winemaker in 1995. The owners of Glenora purchased Knapp Vineyards, and Steve is responsible for wine quality for both brands.