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N,S,O-Heterocycles in aged Champagne reserve wines and correlation with free amino acid concentrations

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLE MENN, Nicolas
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARION, Stéphanie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDE REVEL, Gilles
dc.contributor.authorDEMARVILLE, Dominique
dc.contributor.authorLABORDE, Delphine
dc.contributor.authorMARCHAL, Richard
dc.date.accessioned2020
dc.date.available2020
dc.date.issued2017
dc.identifier.issn0021-8561en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/20995
dc.description.abstractEnChampagne regulations allow winegrowers to stock still wines to compensate for quality shifts in vintages, mainly due to climate variations. According to their technical requirements and house style, Champagne producers use these stored wines in their blends to enhance complexity. The presence of lees and aging at low pH (2.95-3.15), as in Champagne wines, lead to several modifications in wine composition. These conditions, combined with extended aging, result in the required environment for the Maillard chemical reaction, involving aromatic molecules, including sulfur, oxygen, and nitrogen heterocycles (such as thiazole, furan, and pyrazine derivatives), which may have a sensory impact on wine. Some aromatic heterocycles in 50 monovarietal wines aged from 1 to 27 years provided by Veuve Clicquot Ponsardin Champagne house were determined by the SPME-GC-MS method. The most interesting result highlighted a strong correlation between certain heterocycle concentrations and wine age. The second revealed a correlation between heterocyclic compound and free amino acid concentrations measured in the wines, suggesting that these compounds are potential aromatic precursors when wine is aged on lees and, thus, potential key compounds in the bouquet of aged Champagnes. The principal outcome of these assays was to reveal, for the first time, that aromatic heterocycle concentrations in Champagne base wines are correlated with wine age.
dc.language.isoENen_US
dc.subjectmillésime
dc.subjectchampagne
dc.subjectoenologie
dc.subjectvieillissement vin
dc.subjecthétérocycle
dc.subject.enheterocycles
dc.subject.enreserve wine
dc.subject.enamino acids
dc.subject.enwine aging
dc.title.enN,S,O-Heterocycles in aged Champagne reserve wines and correlation with free amino acid concentrations
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.6b04576en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.subject.halSciences de l'environnementen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page2345-2356en_US
bordeaux.volume65en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue11en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcehal
hal.identifierhal-01608157
hal.version1
hal.exportfalse
workflow.import.sourcehal
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