terclim by ICS banner
IVES 9 IVES Conference Series 9 WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Abstract

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1]. The antioxidant capacity of Chardonnay champagne base wines was measured by DPPH assay during barrel ageing for two successive vintages, 2020 and 2021. Regardless of the vintage, ageing in new oak barrels significantly improves the Chardonnay champagne base wines oxidative stability. Oak wood ellagitanins followed a linear extraction profile during barrel ageing on champagne base wines similar to that already reported for dry Chardonnay wines [2]. Moreover, Chardonnay champagne base wines aged in new barrels preserved at the end of ageing and important number of S-N containing compounds, which in addition to the known ellagitanins revealed wines better antioxidant stability [3]. A metabolomic approach based on an untargeted UHPLC-Q-ToF-MS/MS analysis allowed a clear discrimination of champagne base wines according to the ageing period on lees in new oak barrels undependably to the vintage. This result is very valuable for the future perspectives while it indicates that champagne base wines chemical composition is dominated essentially from the barrel ageing in new oak barrels than the vintage.

 

1. Romanet, R., Gougeon, R. D., & Nikolantonaki, M. (2023). White Wine Antioxidant Metabolome : Definition and Dynamic Behavior during Aging on Lees in Oak Barrels. Antioxidants, 12(2), 395. https://doi.org/10.3390/antiox12020395
2. Nikolantonaki, M., Daoud, S., Noret, L., Coelho, C., Badet-Murat, M.-L., Schmitt-Kopplin, P., & Gougeon, R. D. (2019). Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant sStability. Journal of Agricultural and Food Chemistry, 67(30), 8402–8410. https://doi.org/10.1021/acs.jafc.9b00517
3. Romanet, R., Bahut, F., Nikolantonaki, M., & Gougeon, R. D. (2020). Molecular Characterization of White Wines Antioxidant Metabolome by Ultra High Performance Liquid Chromatography High-Resolution Mass Spectrometry. Antioxidants, 9(2), 115. https://doi.org/10.3390/antiox9020115

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Charlotte Maxe1,2, Rémy Romanet2,3, Kévin Billet², Laurence Noret², Michel Parisot¹, Maria Nikolantonaki², Régis D. Gougeon2,3

1. Société de Distribution de l’Union Auboise, Hameau de Villeneuve, 10110 Bar-Sur-Seine, France
2. Institut Universitaire de la Vigne et du Vin, UMR PAM Université de Bourgogne/Institut Agro Dijon, Jules Guyot, Rue Claude Ladrey, BP 27877, 21078 Dijon, France
3. DIVVA (Développement Innovation Vigne Vin Aliments) Platform/PAM UMR, IUVV, Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France

Contact the author*

Keywords

Oxidative stability, Chardonnay, Phenolic compounds, Antioxidant metabolome

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the na- tural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.

Read More

EFFECTS OF DIFFERENT PRUNING TYPES ON CHARENTE UGNI BLANC GRAPE AND WINE QUALITY

Since the use of sodium arsenite was banned in 2001, Grapevine Trunk Diseases (GTDs) have become even more widespread increasing (1).To avoid pathogen entry, pruning, an age-old practice, is increa- singly coming to the fore. As the vine is a liana (2), any excessive woody proliferation has to be stopped. This can preserve grapevine life, provided it does not damage the diaphragm.

Read More

NEW INSIGHTS INTO THE FATE OF MARKERS INVOLVED IN FRESH MUSHROOM OFF-FLAVOURS DURING ALCOHOLIC FERMENTATION

The fresh mushroom off-flavour (FMOff) has been appearing in wines since the 2000s. Some C8 compounds such as 1-octen-3-one, 1-octen-3-ol, 1-hydroxyoctan-3-one, 3-octanol and others are involved in this specific off-flavour [1-3]. At the same time, glycosidic precursors of some FMOff compounds have been identified in musts contaminated by Crustomyces subabruptus [4], highlighting the role of aroma precursors in this specific taint. However, the fate of these volatile molecules and glycosidic fractions during fermentation is not well known.

Read More

IMPACT OF HARVEST DATE ON THE FINE MOLECULAR COMPOSITION OF MUST AND BORDEAUX RED WINE (VAR. MERLOT, CABERNET SAUVIGNON). FOCUS ON ACIDITY AND SENSORY IMPACT AFTER FIVE YEARS OF AGING

Climate change has brought several impacts that are becoming increasingly intense during the last few years and put at risk the quality of the berries or even the plant’s sustainability. Such extreme climatic events impact the composition of the wine while modulating its quality and the consumer preferences (Tempère et al., 2019). The three most important changes that take place in the must are: 1) decrease acidity, 2) increase of the concentration of sugar, hence increase of alcohol in the wine, and 3) modification
of the sensory balance and the development for example of cooked fruit aromas.

Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More