terclim by ICS banner
IVES 9 IVES Conference Series 9 PROGRESS OF STUDIES OF LEES ORIGINATING FROM THE FIRST ALCOHOLIC FERMENTATION OF CHAMPAGNE WINES

PROGRESS OF STUDIES OF LEES ORIGINATING FROM THE FIRST ALCOHOLIC FERMENTATION OF CHAMPAGNE WINES

Abstract

Champagne wines are produced via a two-step process: the first is an initial alcoholic fermentation of grape must that produces a still base wine, followed by a second fermentation in bottle – the prise de mousse – that produces the effervescence. This appellation produces non-vintage sparkling wines composed of still base wines assembled from different vintages, varieties, and regions. These base wines, or “reserve wines,” are typically conserved on their fine lies and used to compensate for quality variance between vintages (1). Continuously blending small amounts of these reserve wines into newer ones also facilitates preserving the producer’s “house style.” Some of these wines therefore possess the potential to age and maintain their organoleptic quality for even decades. Despite this potential, while the prise de mousse and final product have been extensively studied, far less research has been realised on the Champagne base wines and lies.

The aim of our ongoing study is to apply a multi-disciplinary strategy to study Champagne base wine lies. First, lies production was standardized on a laboratory scale at differing volumes (125 mL, 1 L, 5 L) for both synthetic solutions modelled on Champagne grape musts, and actual musts originating from the region. Confocal microscopy was then utilised to observe yeasts cells present in the wines and lees, as well as any enzymatic activity, creating a visual reference of autolytic dynamics over a one-year period. Simultaneously, these solutions were analysed for volatile odorous compounds and their precursors, including dimethyl sulphide (DMS,) monoterpenes, and heterocycles. Particular attention was given to amino acid concentrations, as previous studies show the importance of lees and amino acid content on ageing potential of reserve wines(2). Initial results show a dynamic evolution of volatile compounds in the early stages of aging, highlighting the potential contribution of lies to the longevity of still base wines. In addition, chemical analyses revealed unexpected data concerning the production of DMS in wines. This tandem approach allowed a preliminary analysis of Champagne reserve wine kinetics and the corresponding release of volatile compounds during the initial stages of lees aging.

 

1. Le Menn N, Marchal R, Demarville D, Casenave P, Tempere S, Campbell-Sills H, et al. Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines. Food Qual Prefer. 2021;94.
2. Le Menn N, Marchand S, De Revel G, Demarville D, Laborde D, Marchal R. N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations. J Agric Food Chem. 2017;65(11):2345-56. 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Sera Goto1, 2; Nicolas Le Menn1, 2; Marina Bely¹; Laura Chasseriaud ¹; Stephani Marchand ¹

1. Université de Bordeaux, ISVV, EA 4577, INRA, USC 1366 OENOLOGIE, 33140 Villenave d’Ornon, France
2. Champagne Veuve Clicquot, 13 rue Albert Thomas, 51100 Reims, France

Contact the author*

Keywords

Champagne, Lees, Fermentation, Aroma

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

AGING PATTERNS OF VARIETAL VOLATILE PROFILES OF WHITE WINES: A CASE STUDY ON 18 ITALIAN VARIETAL WHITE WINES

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

Read More

IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity.

Read More

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

Read More

VOLTAMETRIC PROFILING OF RED WINE COMPOSITION DURING MACERATION: A STUDY ON FOUR GRAPE VARIETIES

During red wine vinification, maceration allows the must, and consequently the wine, to be enriched with several compounds that contribute to the creation of the typical organoleptic characteristics of red wines. Among these, extraction of polyphenols (PPs) during maceration is a major process of enological interest.
The purpose of this study was the evaluate the suitability of a rapid analytical approach based in linear sweep voltammetry to monitor PPs extraction during vinification.

Read More