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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

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