 IVES 9 IVES Conference Series 9 Influence of the different cork stoppers and sulfur dose in champagne quality

Influence of the different cork stoppers and sulfur dose in champagne quality

Abstract

As is well known, Champagne is a product of the highest quality recognized in the international market. Champagne is a type of sparkling wine made in the Champagne region (France) using the traditional method of champenoise. Aging in the bottle is the final stage before being consumed, and it is considered a time of maturation in which many chemical and sensory changes occur (1). In addition, the stoppers have a very important influence on the quality of the product during bottle aging (2). Today there are different types of corks with different types of oxygen permeabilities (3). This oxygen transfer rate (OTR) through the cork can cause changes in the color, in the aromatic composition and in the organoleptic sensations of the Champagne, causing a loss of its quality (3, 4). For all these reasons, the main objective of this work is to evaluate the effect of different types of cork stoppers in Champagne with different doses of sulfur (added in bottling) for a year. To carry out the study, five types of corks (C1, C2, C3, C4 and C5) with increasing OTRs values and the control with sheet metal closure (Control), and three different doses of sulfur (0, 10 and 20 mg/L) were used. Of all of them, the basic parameters, color and Cielab coordinates, CO2 pressure, aromatic composition (fermentative, oxidative and reduction aromas), and sensory analysis were analyzed at each of the four sampling points. The analysis times were after bottling (T0) and after 3, 6, 12 months of aging in the bottle (T3, T6, T12). The results showed that the parameter ‘time’ was the main factor in producing differences between the samples, followed by the doses of sulfur and type of cork. In general, the basic parameters of champagne did not show significant differences except for total sulfur content. In general, the color, the CO2 parameters and especially the aromatic composition changed over time, showing the main changes after 12 months in the bottle. The fermentation aromas were decreasing, and the oxidation and reduction aromas were increasing over time. The samples with the highest dose of sulfur (20 mg/L) were less evolved, however they showed greater reductions. In addition, C5 and C3 corks with were the corks that best preserved Champagne in relation to the preservation of fermentative aromas, and in achieving a better balance between oxidation-reduction conditions, after 12 months of aging. However, the C2 was the cork that had the worst preservation of fermentative aromas and the greatest oxidation caused the Champagne. Finally, the sensory analysis on time 12 months corroborated analytics, the best valued Champagne being those closed with C3 and C5 corks, and the worst with C2. Therefore, a good choice about the type of cork and the dose of sulfur in bottling can prolong its optimal moment of consumption in time, while preserving its quality.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Ana Maria Mislata

1. VITEC – Centre Tecnològic del Vi, Ctra. Porrera Km 1, 43730 Falset (Tarragona), Spain 2. Instrumental Sensometry (i-Sens), Department of Analytical Chemistry and Organic Chemistry, Campus Sescelades, Universitat Rovira i Virgili, Tarragona, 43007, Spain ,Michelle Rodríguez 2; Christophe Loisel 3; Miquel Puxeu 1; Enric Nart 1; Sergi De Lamo 1; Montserrat Mestres 2 and Raúl Ferrer-Gallego 1 1. VITEC – Centre Tecnològic del Vi, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain 2. Instrumental Sensometry (i-Sens), Department of Analytical Chemistry and Organic Chemistry, Campus Sescelades, Universitat Rovira i Virgili, Tarragona, 43007, Spain 3. DIAM Bouchage SAS-Espace Tech Ulrich, 66400 Ceret, France

Contact the author

Keywords

champagne, corks, sulfurous, otr, color, aromatic compounds, sensory analysis

Citation

Analysis of Cabernet Sauvignon and Aglianico winegrape (V. vinifera L.) responses to different pedo-climatic environments in southern Italy

Water deficit is one of the most important effects of climate change able to affect agricultural sectors. In general, it determines a reduction in biomass production, and for some plants, as in the case of grapevine, it can endorse fruit quality. The monitoring and management of plant water stress in the vineyard

Postveraison shoot trimming in Tannat and Merlot: preliminary results on yield components, plant balance and berry composition

There is currently a trend towards the production of wines with low alcohol content. To achieve this, grapes with low sugar content must be used. There are techniques at the vineyard level that can delay ripening and avoid excessive sugar accumulation without, a priori, affecting the final polyphenol content. Postveraison shoot trimming (PVST) is experimentally evaluated for these purposes, but its impact under Uruguayan climatic conditions with high interannual variability is not known. The aim of this work is to assess the PVST in Tannat and Merlot cultivars and their impact on yield components, plant balance and berry primary composition. In this study, two commercial vineyards of 10 years old Tannat and Merlot (grafted on SO4) at Canelones Department were selected. During the 2020-201 growing season, grapevines were submitted to PVST when grapes reached 15º Brix. In a randomized block, trimmed (T) and control (C) plants were evaluated with three repetitions each cultivar. Evaluation of the evolution of primary berry composition during ripening, measurement of yield components and plant balance were performed. For both cultivars, PVST did not affect yield components. Merlot reached 5.4 kg per plant and Tannat 7.1 kg, with not statistical significance between treatments. However, statistical differences were observed in terms of plant balance. In Merlot Ravaz Index reached a difference of 5.3 (12.0 in T and 6.7 in C) meanwhile Tannat reached 3.5 of statistical difference (13.7 in T and 10.2 in C). The tendency to imbalance for the treated plants had an impact on the final grape composition. Merlot grapes showed statistical difference in final total acidity (0.3 g of difference between treatments) while treatments impact final sugar content on Tannat grapes (10.0 g of difference between treatments). Further studies are needed to assess the impact of different canopy management techniques in our conditions.

Different soil types and relief influence the quality of Merlot grapes in a relatively small area in the Vipava Valley (Slovenia) in relation to the vine water status

Besides location and microclimatic conditions, soil plays an important role in the quality of grapes and wine. Soil properties influence…

Soil quality in Beaujolais vineyard. Importance of pedology and cultural practices

A pedological study was carried out from 2009 to 2017 in Beaujolais vineyard, to improve physical and chemical knowledge of soils. It was completed in 2016 and 2017 by the current study, dealing with microbial aspects, in order to build a reference frame for improved advice in soil management. Microbial biomass was measured on representative plots of the six most common soil types identified in Beaujolais and, for each soil type, on plots with different levels of the main impacting parameters: total organic carbon, pH, cation exchange capacity, extractable copper. A total of 59 soil samples were collected. Confirming the results of various trials carried out in Beaujolais over the past 20 years, the results of the present study showed that the soils were still alive, but exhibited a large variability of biological parameters, which appeared dependant on both pedological and anthropic factors. Therefore, a good interpretation of biological parameters and advice for vine growers must rely on a pedologically-based referential with differentiated main driving factors. For example, the control of pH is of primary importance in granitic soils and in no way organic matter addition can improve soil quality if pH is too low. Conversely, in calcareous soils, biological parameters are more directly affected by direct or indirect (cover crops for example) inputs of organic matter. The use of biological parameters, such as microbial biomass, is of great potential value to improve advice on agro-viticultural practices (soil management, fertilization, liming, etc.), basis of a sustainable wine production on fragile soils.

Modulation of berry composition by different vineyard management practices

High concentration of sugars in grapes and alcohol in wines is one of the consequences of climate change on viticulture production in several wine-growing regions. In order to investigate the possibilities of adaptation of vineyard management practices aimed to reduce the accumulation of sugar during the maturation phase without reducing the accumulation of anthocyanins in grapes, a study with severe shoot trimming, shoot thinning, cluster thinning and date of harvest was conducted on Merlot variety in Istria region (Croatia), under the Mediterranean climate. Four factors which may affect grape maturation and its composition at harvest were investigated in a two-years experiment; severe shoot trimming applied at veraison when >80% of berries changed colour (in comparison to untreated control), shoot thinning (0 and 30%), cluster thinning (0 and 30%), and the date of harvest (early and standard harvest dates). Shoot thinning had no significant impact on berry composition, despite the obtained reduction in yield per vine. Lower Brix in grapes were obtained with earlier harvest date and if no cluster thinning was applied, although at the same time a reduction in the concentration of anthocyanins in berries was observed in these treatments. On the other hand, if severe shoot trimming was applied when >80% of berries changed colour, a reduction of Brix was obtained without a negative impact on berry anthocyanins concentration. We conclude that in cases when undesirably high sugar concentrations at harvest are expected, severe shoot trimming at 80% veraison may effectively be used in order to obtain moderate sugar concentration in berries together with the adequate phenolic composition.