Sparkling wine is an alcoholic beverage that is enjoyed globally. It commands an intoxicatingly high-quality niche within the highly competitive wine market. While the Méthode Traditionelle is the most popular method in producing high quality sparkling wine, new techniques have been developed with the aim to artificially induce yeast autolysis, thereby reducing the required time to ferment and produce high quality sparkling wine. Samples from Chardonnay and Pinot Noir sparkling wines, each with a different treatment or condition, have been prepared and analysed by LC-ESI-MS/MS, with the resulting data being analysed via GlypNirO’s SWATH pipeline, as well as an ion library assembled using DDA files of glycopeptide identifications searched in Byonic, to aid with the SWATH/DIA analyses. From there, a comparative analysis, of the treatment options currently present, have been conducted on Chardonnay and Pinot Noir sparkling wines in order to determine which treatment options are more effective in accelerating yeast autolysis without negatively affecting the sparkling wine’s organoleptic qualities.