WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Influence of the temperature of the prise de mousse on the effervescence and foam of Champagne and sparkling wines.

Influence of the temperature of the prise de mousse on the effervescence and foam of Champagne and sparkling wines.

Abstract

The persistence of effervescence and foam collar during a Champagne or sparkling wine tasting constitute one, among others, specific consumer preference for these products. Many different factors related to the product or to the tasting conditions might influence their behavior in the glass. However, the underlying factor behind the fizziness of these wines involves a second in-bottle alcoholic fermentation, also well known as the prise de mousse. In France, from a regulatory point of view, there is no obligation to conduct the prise de mousse at a specific temperature. Only historical references mention the advantages of using cellars dug in the tuffeau of the Loire or in the chalk in the Champagne area, to develop the production of Crémant de Loire and Champagne, and above all to conduct a slow prise de mousse at a low temperature

The aim of this study was to assess whether a low temperature (13°C) or a high temperature (20°C) during the in-bottle fermentation might have an impact on the effervescence and the foaming properties (i.e., collar height and bubble size) of French sparkling wines. Two batches of wines were used: one Crémant de Loire and one Champagne wine. Three months after bottling, a campaign of instrumental and sensory analysis was carried out on these wines.

Our results showed that the champagne wine elaborated at 13°C and served in standard tasting conditions (i.e., engraved flute, 100 mL, 18°C) had better ability to keep the dissolved CO2 in the liquid phase than the one elaborated at 20°C. Most interestingly, we also observed, for the Crémant de Loire and the Champagne wine, that the lower the temperature of the prise de mousse, the smaller the bubbles in the foam collar during the ten minutes following the pouring process.

Finally, sensory analyses were performed by a panel of ten wine experts in order to reveal potential differences according to the temperature of the prise de mousse. Interestingly, a triangle test also showed a significant difference between the Champagne wine elaborated at 13°C and the one elaborated at 20°C.

Further experiments are under investigation to confirm these results on Champagne wine and sparkling wines aged during a longer period. A detailed knowledge of the chemical and biochemical differences between the sparkling wines elaborated at 13°C and 20°C may help to better understand the different behaviors observed in this study.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Clara, Cilindre, Silvia, Bassi, Céline, Henrion, Barbara, Poty, Marie, Angot, Jacques Emmanuel, Barbier, Bertrand, Robillard, Gérard, Liger-Belair

Presenting author

Clara, Cilindre – Equipe Effervescence (GSMA – UMR CNRS 7331), Université de Reims Champagne-Ardenne, BP 1039, Reims, France.

Equipe Effervescence (GSMA – UMR CNRS 7331), Université de Reims Champagne-Ardenne, BP 1039, Reims, France | Institut Œnologique de Champagne (IOC), Mardeuil, France | Equipe Effervescence (GSMA – UMR CNRS 7331), Université de Reims Champagne-Ardenne, BP 1039, Reims, France | Equipe Effervescence (GSMA – UMR CNRS 7331), Université de Reims Champagne-Ardenne, BP 1039, Reims, France., Jacques Emmanuel, Barbier | Institut Œnologique de Champagne (IOC), Mardeuil, France., Bertrand, Robillard | Institut Œnologique de Champagne (IOC), Mardeuil, France., Gérard, Liger-Belair | Equipe Effervescence (GSMA – UMR CNRS 7331), Université de Reims Champagne-Ardenne, BP 1039, Reims, France.

Contact the author

Keywords

Prise de mousse – temperature – CO2 – bubbles – sparkling wine tasting

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Evaluation of the efficiency of dialysis membranes in the wine dealcoholization process

The global wine production is continuously evolving to meet the new demands and preferences of consumers. in this evolving scenario, it’s important to determine which trends will be short-lived and which will remain over time. The promotion of healthier habits has encouraged consumers to try to find alternatives with low or no alcohol content. The challenge for the industry is to produce an alcohol-free wine that retains the familiar aromas and mouthfeel of traditional wine but without alcohol. Ethanol is the most abundant compound in wine, excluding water.

Mechanisms responsible for different susceptibility of grapevine varieties to flavescence dorée

Flavescence dorée (FD) is the most serious grapevine yellows disease in Europe. It is caused by phytoplasmas which are transmitted from grapevine to grapevine by the leafhopper Scaphoideus titanus.

Critical investigation on additions to improve the sensory characteristics of dealcoholized wine

The demand for dealcoholized wine has been progressively increasing in recent years. Moreover, the attention for such products is probably increasing even more. Due to that increasing demand and market awareness the legal authorities are about changing rules for that products. Also, at OIV level, these products are being intensively discussed for certain time. The production of dealcoholized wine bases on wine as initial product. This wine is then reduced by physical methods to an alcohol content of less than 0.5% vol., or in other words, to less than 4g/l of alcohol. There are various technologies are possible for producing dealcoholized wine (Schmitt and Christmann 2019).

Effects of early leaf removal on grape quality of Albariño vines subjected to different water regimes

The grape quality is affected by the canopy manipulation. Water management is a fundamental tool for controlling reproductive growth

Alimentary film to reduce cork taint and improve wine organoleptic quality

Wine quality may be compromised by mouldy off‒flavours related to cork taint. Although different compounds are considered to be involved in this wine defect, haloanisoles (HAs), and among them the 2,4,6-trichloroanisole (TCA), are claimed as the main responsible.