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dc.rights.licenseopenen_US
dc.contributor.authorCELLIER, R.
dc.contributor.authorBERAIL, S.
dc.contributor.authorBARRE, J.
dc.contributor.authorEPOVA, E.
dc.contributor.authorRONZANI, A. L.
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorVAN LEEUWEN, Cornelis
ORCID: 0000-0002-9428-0167
IDREF: 200518208
dc.contributor.authorMILCENT, S.
dc.contributor.authorORS, P.
dc.contributor.authorDONARD, O. F. X.
dc.date.accessioned2021-11-16T14:50:31Z
dc.date.available2021-11-16T14:50:31Z
dc.date.issued2021
dc.identifier.issn1420-3049en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/123817
dc.description.abstractEnThe 87Sr/86Sr ratio of 39 Champagnes from six different brands, originating from the whole “Appellation d’Origine Contrôlée” (AOC) Champagne was analyzed to establish a possible relation with the geographical origin. Musts (i.e., grape juice) and base wines were also analyzed to study the evolution of the Sr isotopic ratio during the elaboration process of sparkling wine. The results demonstrate that there is a very homogeneous Sr isotopic ratio (87 Sr/86 Sr = 0.70812, n = 37) and a narrow span of variability (2? = 0.00007, n = 37). Moreover, the Sr concentrations in Champagnes have also low variability, which can be in part explained by the homogeneity of the bedrock in the AOC Champagne. Measurements of the87 Sr/86 Sr ratio from musts and base wines show that blending during Champagne production plays a major role in the limited variability observed. Further, the87 Sr/86 Sr of the musts were closely linked to the87 Sr/86 Sr ratio of the vineyard soil. It appears that the87 Sr/86 Sr of the product does not change during the elaboration process, but its variability decreases throughout the process due to blending. Both the homogeneity of the soil composition in the Champagne AOC and the blending process during the wine making process with several blending steps at different stages account for the unique and stable Sr isotopic signature of the Champagne wines.
dc.description.sponsorshipCentre de Spectrometrie de Masse pour les Sciences de la Réactivité et de Spéciation - ANR-11-EQPX-0027en_US
dc.language.isoENen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.title.enSpecificity and origin of the stability of the sr isotopic ratio in champagne wines
dc.typeArticle de revueen_US
dc.identifier.doi10.3390/molecules26165104en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalMoleculesen_US
bordeaux.volume26en_US
bordeaux.hal.laboratoriesEcophysiologie et Génomique Fonctionnelle de la Vigne (EGFV) - UMR 1287en_US
bordeaux.issue16en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux Sciences Agroen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
dc.rights.ccCC BYen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Molecules&rft.date=2021&rft.volume=26&rft.issue=16&rft.eissn=1420-3049&rft.issn=1420-3049&rft.au=CELLIER,%20R.&BERAIL,%20S.&BARRE,%20J.&EPOVA,%20E.&RONZANI,%20A.%20L.&rft.genre=article


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