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…

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

NEW INSIGHTS INTO VOLATILE SULPHUR COMPOUNDS SCALPING ON MICROAGGLOMERATED WINE CLOSURES

The evolution of wine during bottle ageing has been of great interest to ensure consistent quality over time. While the role of wine closures on the amount of oxygen is well-known [1], closures could also play other roles such as the scalping phenomenon of flavour compounds. Flavour scalping has been described as the sorption of flavour compounds by the packaging material, which could result in losses of flavour intensity. It has been reported in the literature that volatile sulphur compounds (VSC) can be scalped on wine closures depending on the type of closure (traditional and agglomerated cork, screw-cap, synthetic [2]).

Read More

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Read More

EFFECTS OF LEAF REMOVAL AT DIFFERENT BUNCHES PHENOLOGICAL STAGES ON FREE AND GLYCOCONJUGATE AROMAS OF SKINS AND PULPS OF TWO ITALIAN RED GRAPES

Canopy-management practices are applied in viticulture to improve berries composition and quality, having a great impact on primary and secondary grape metabolism. Among these techniques, cluster zone leaf removal (defoliation) is widely used to manage air circulation, temperature and light radiation of grape bunches and close environment. Since volatiles are quantitatively and qualitatively influenced by the degree of fruit ripeness, the level of solar exposure, and the thermal environment in which grapes ripen, leaf removal has been shown to affect volatile composition of grape berries [1].

Read More