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…

FOURIER TRANSFORM INFRARED SPECTROSCOPY IN MONITORING THE WINE PRODUCTION

The complexity of the wine matrix makes the monitoring of the winemaking process crucial. Fourier Transform Infrared Spectroscopy (FTIR) along with chemometrics is considered an effective analytical tool combining good accuracy, robustness, high sample throughput, and “green character”. Portable and non-portable FTIR devices are already used by the wine industry for routine analysis. However, the analytical calibrations need to be enriched, and some others are still waiting to be thoroughly developed.

Read More

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

Read More

IMPACT OF CLIMATIC ZONES ON THE AROMATIC PROFILE OF CORVINA WINES IN THE VALPOLICELLA REGION

In Italy, in the past two decades, the rate of temperature increases (0.0369 °C per year) was slightly higher compared to the world average (0.0313 °C per year). It has also been indicated that the number and intensity of heat waves have increased considerably in the last decades. (IEA, 2022). Viticultural zones can be classified with climatic indexes. Huglin’s index (HI) considers the temperature in a definite area and has been considered as reliable to evaluate the thermal suitability for winegrape production (Zhang et al., 2023).

Read More

AROMATIC AND FERMENTATIVE PERFORMANCES OF HANSENIASPORA VINEAE IN DIFFERENT SEQUENTIAL INOCULATION PROTOCOLS WITH SACCHAROMYCES CEREVISIAE FOR WHITE WINEMAKING

Hanseniaspora vineae (Hv) is a fermenting non-Saccharomyces yeast that compared to Saccharomyces cerevisiae (Sc) present some peculiar features on its metabolism that make it attractive for its use in wine production. Among them, it has been reported a faster yeast lysis and release of polysaccharides, as well as increased ß-glucosidase activity. Hv also produces distinctive aroma compounds, including elevated levels of fermentative compounds such as ß-phenylethyl acetate and norisoprenoids like safranal. However, it is known for its high nutritional requirements, resulting in prolonged and sluggish fermentations, even when complemented with Sc strain and nutrients.

Read More