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…

HYDROXYTYROSOL PRODUCTION BY DIFFERENT YEAST STRAINS: SACCHAROMYCES AND NON-SACCHAROMYCES AND THE RELATION WITH THE NITROGEN CONSUMPTION

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

Read More

PHENOLICS DYNAMICS OF BERRIES FROM VITIS VINIFERA CV SYRAH GRAFTED ON TWO CONTRASTING ROOTSTOCKS UNDER COMBINED SALINITY AND WATER STRESSORS AND ITS EFFECT ON WINE QUALITY

Wine regions are getting warmer as average temperatures continue raising affecting grape growth, berry composition and wine production. Berry quality was evaluated in plants of Vitis vinifera cv Syrah grafted on two rootstocks, Paulsen (PL1103) and SO4, and grown under two salinity concentrations (LS:0.7dS/m and HS:2.5dSm-1) in combination with two irrigation regimes (HW:133% and CW:100%), being the seasonal water application 483mm (control, 100%). Spectrophotometer measurements from berry skin during veraison and harvest stages and from “young” wine samples, were indicative of the stressors effect and the mediation of the rootstocks. At veraison (i) total phenolics content were high under LSHW (0.7dSm-1 and high water conditions) for SO4 and PL1103.

Read More

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Read More

EFFECT OF FERMENTATION TEMPERATURE GRADIENT AND SKIN CONTACT ON ESTER AND THIOL PRODUCTION AND TROPICAL FRUIT PERCEPTION IN CHARDONNAY WINES

Wines with tropical fruit aromas have become increasingly more available1,2. With increased availability of different wine styles, it has become important to understand the compounds that cause the fruity aromas in wine. Previous work using micro fermentations showed that fermentation temperature gradients and time on skins resulted in an increase in thiol and ester compounds post fermentation and these compounds are known to cause tropical fruit aroma in wines³. This work aimed to scale up these fermentations/operations to determine if the desired aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.

Read More

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Read More