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 Only historical references mention the advantages of using cellars dug in the tuffeau of the Loire or in the chalk in the Champagne area, to develop the production of Crémant de Loire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…

The impacts of frozen material-other-than-grapes (MOG) on aroma compounds of red wine varieties

An undesirable note called “floral taint” has been observed in red wines by winemakers in the Niagara region caused by large volumes of frozen leaves and petioles [materials-other-than-grapes (MOG)] introduced during mechanical harvest and subsequent winemaking late in the season. The volatiles, which we hypothesized are responsible, are primarily terpenes, norisoprenoids, and specific esters in frozen leaves and petioles. The purpose of this study was to investigate the volatile compounds which may cause the floral taint problem and explore how much of them (thresholds) may lead to the problem. Also, the glycosidic precursors of some of these compounds were analyzed to see the changes happening during frost events.

Aromatic profile of six different clones of Chardonnay grape berries in Minas Gerais (Brazil)

Aromas are one of the key points in food analysis since they are related to character, quality and consequently consumer acceptance. It is not different in the winery industry, where the aromatic profile is a combination of viticultural and oenological practices. Based on the development of more aromatic clones and on the potential to produce sparkling wines at Caldas, in the southern region of Minas Gerais (Brazil) (21°55´S and 46°23´W, altitude 1,100m), the aim of this work was the determination of volatile compounds in six different clones of Chardonnay grape berries to better understand which compounds add bouquet to the wine, and additionally comprehend the impacts of the edaphoclimatic and annual conditions on the improvement of grape-growing and winemaking practices.

Improving stilbenes in vitis Labrusca L. Grapes through methyl jasmonate applications

Grapes (Vitis sp.) are considered a major source of phenolic compounds such as flavonols, anthocyanins and stilbenes. Studies related to the beneficial effects of these compounds on health have encouraged research aimed at increasing their concentration in fruits. On this behalf, several plant growth regulators such as jasmonic acid and its volatile ester, methyl-jasmonate (MeJa), have demonstrated promising results in many fruits. However, Brazilian subtropical climate might interfere on treatment response. The present study aims to evaluate the application of MeJa in the pre-harvest period in Concord and Isabel Precoce grapes (Vitis labrusca L.).

Service crop effects on grapevine water and nitrogen status and yield under Mediterranean climate

Service crops in vineyard can provide multiple ecosystem services but they can also lead to competition with the grapevine for soil resources in the Mediterranean region due to potential severe droughts (Garcia et al., 2018). One of the levers of action to manage this competition is the choice of species adapted in terms of growth dynamics and water and nutrients’ needs. The objectives of this study were to determine the effect of temporary service crops on grapevine water and nitrogen status and grapevine yield and yield components in a Mediterranean vineyard.

Impact of deficit irrigation strategies on terpene concentration in Gewürztraminer grapes

Deficit irrigation is a viticultural practice often applied to improve the phenolic composition of red grapes and wines. However, the impact of this practice on grape terpenes – key aromatics for several grapes and wines – remains largely unknown. This study investigated the impact of deficit irrigation strategies on free and glycosylated terpenes in Gewürztraminer grapes. In a field study conducted in Oliver, BC, in 2016, 2017, and 2018, deficit irrigation regimes were applied to Gewürztraminer vines at different developmental stages (pre-veraison = Early Deficit, ED; post-veraison = Late Deficit, LD; throughout the season = Prolonged Deficit, PD). A well-irrigated control (CN) treatment was also established.