terclim by ICS banner
IVES 9 IVES Conference Series 9 TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Abstract

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effervescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most pres-tigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Measurements of dissolved CO₂ concentrations were done on a collection of 13 successive champagne vintages, stored in standard 75 cL bottles and 150 cL magnums, showing prolonged aging on lees ranging from 25 to 47 years. The vintages elaborated in magnums were found to retain their dissolved CO₂ much more efficiently during prolonged aging than the same vintages elaborated in standard bottles. A multi-variable exponential decay-type model was proposed for the theoretical time-dependent concentration of dissolved CO₂ and the subsequent CO₂ pressure in the sealed bottles during champagne aging. The CO₂ mass transfer coefficients through the crown caps used to seal champagne bottle prior the 2000s was thus approached in situ, with a global average value m3 s-1 [3]. Moreover, the shelf-life of a champagne bottle was examined in view of its ability to still produce CO₂ bubbles in a tasting glass. A formula was proposed to estimate the shelf-life of a bottle having experienced prolonged aging on lees, which combines the various relevant parameters at play, including the geometric parameters of the bottle [3]. Increasing the bottle size is found to tremendously increase its capacity to preserve dissolved CO₂ and therefore the bubbling capacity of champagne during tasting.

 

1. G. Liger-Belair, Effervescence in champagne and sparkling wines: From grape harvest to bubble rise. Eur. Phys. J Special Topics, 226, 3-116, 2017
2. G. Liger-Belair, D. Carvajal-Pérez, C. Cilindre, J. Facque, M. Brevot, F. Litoux-Desrues, V. Chaperon, R. Geoffroy, Evidence for moderate losses of dissolved CO₂ during aging on lees of a champagne prestige cuvee. J. Food Engineering, 233, 40-48, 2018
3. G. Liger-Belair, C. Khenniche, C. Poteau, C. Bailleul, V. Thollin, C. Cilindre, Losses of yeast-fermented carbon dioxide during prolonged champagne aging: Yes, the bottle size does matter! submitted, 2023

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Gérard Liger-Belair¹, Chloé Khenniche1,2, Clara Poteau², Carine Bailleul², Virginie Thollin³, Clara Cilindre¹

1. GSMA, UMR CNRS 7331, Université de Reims Champagne-Ardenne, 51697 Reims, France
2. Champagne Castelnau – 5, Rue Gosset, 51100 Reims, France
3. PE.DI France – 2, Avenue de New York, 51530 Pierry, France

Contact the author*

Keywords

Carbone dioxide, Champagne, Aging on lees, Effervescence

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

Read More

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Read More

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

Read More

IMPACT OF HARVEST DATE ON THE FINE MOLECULAR COMPOSITION OF MUST AND BORDEAUX RED WINE (VAR. MERLOT, CABERNET SAUVIGNON). FOCUS ON ACIDITY AND SENSORY IMPACT AFTER FIVE YEARS OF AGING

Climate change has brought several impacts that are becoming increasingly intense during the last few years and put at risk the quality of the berries or even the plant’s sustainability. Such extreme climatic events impact the composition of the wine while modulating its quality and the consumer preferences (Tempère et al., 2019). The three most important changes that take place in the must are: 1) decrease acidity, 2) increase of the concentration of sugar, hence increase of alcohol in the wine, and 3) modification
of the sensory balance and the development for example of cooked fruit aromas.

Read More

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Read More