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…

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

CHANGES IN METABOLIC FLUXES UNDER LOW PH GROWTH CONDITIONS: CAN THE SLOWDOWN OF CITRATE CONSUMPTION IMPROVE OENOCOCCUS OENI ACID-TOLERANCE?

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

Read More

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More