LE MENN, Nicolas; MARION, Stéphanie; DE REVEL, Gilles; DEMARVILLE, Dominique; LABORDE, Delphine; MARCHAL, Richard

doi:10.1021/acs.jafc.6b04576

Métadonnées

Afficher la notice complète

Licence d’utilisation du document

LE MENN, Nicolas
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

MARION, Stéphanie
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

DE REVEL, Gilles

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

Langue

Article de revue

Ce document a été publié dans

Journal of Agricultural and Food Chemistry. 2017, vol. 65, n° 11, p. 2345-2356

Résumé en anglais

Champagne 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.< Réduire

Mots clés

millésime

champagne

oenologie

vieillissement vin

hétérocycle

Mots clés en anglais

heterocycles

reserve wine

amino acids

wine aging