The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study
In contrast with the elaboration of still wines, the impact of barrel aging before the “prise de mousse” on the aging potential of Champagne base wines has not been studied so far. In the present study, the oxidative stability and related molecular fingerprints of Chardonnay Champagne base wines wer...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/13/3/364 |
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| author | Charlotte Maxe Rémy Romanet Michel Parisot Régis D. Gougeon Maria Nikolantonaki |
| author_facet | Charlotte Maxe Rémy Romanet Michel Parisot Régis D. Gougeon Maria Nikolantonaki |
| author_sort | Charlotte Maxe |
| collection | DOAJ |
| description | In contrast with the elaboration of still wines, the impact of barrel aging before the “prise de mousse” on the aging potential of Champagne base wines has not been studied so far. In the present study, the oxidative stability and related molecular fingerprints of Chardonnay Champagne base wines were reported after 1 year of on lees ageing in new oak barrels for two consecutive vintages. Regardless of the vintage, on lees ageing in new oak barrels improved the wines’ oxidative stability estimated by DPPH assay at 1 year, while UHPLC-Q-ToF-MS molecular profiling showed clear chemical modifications according to the ageing period. Oak wood molecular ellagitannins followed a linear extraction during barrel ageing for both vintages. However, the wines’ antioxidant metabolome composed by antiradical and nucleophilic compounds clearly appeared vintage- and barrel-aging dependent. These results enrich the understanding of white wines antioxidant metabolome and improve the knowledge of the ageing potential of Chardonnay Champagne base wines by integrating vintage- and barrel-ageing effects. |
| first_indexed | 2024-04-24T18:36:17Z |
| format | Article |
| id | doaj.art-081a11c85d8b4287bde2f949f7fdfc60 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-04-24T18:36:17Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-081a11c85d8b4287bde2f949f7fdfc602024-03-27T13:18:42ZengMDPI AGAntioxidants2076-39212024-03-0113336410.3390/antiox13030364The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year StudyCharlotte Maxe0Rémy Romanet1Michel Parisot2Régis D. Gougeon3Maria Nikolantonaki4Union Auboise Vignerons en Champagne, F-10110 Bar-Sur-Seine, FranceUMR PAM 1517, Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, Institut Universitaire de la Vigne et du Vin–Jules Guyot, F-21000 Dijon, FranceUnion Auboise Vignerons en Champagne, F-10110 Bar-Sur-Seine, FranceUMR PAM 1517, Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, Institut Universitaire de la Vigne et du Vin–Jules Guyot, F-21000 Dijon, FranceUMR PAM 1517, Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, Institut Universitaire de la Vigne et du Vin–Jules Guyot, F-21000 Dijon, FranceIn contrast with the elaboration of still wines, the impact of barrel aging before the “prise de mousse” on the aging potential of Champagne base wines has not been studied so far. In the present study, the oxidative stability and related molecular fingerprints of Chardonnay Champagne base wines were reported after 1 year of on lees ageing in new oak barrels for two consecutive vintages. Regardless of the vintage, on lees ageing in new oak barrels improved the wines’ oxidative stability estimated by DPPH assay at 1 year, while UHPLC-Q-ToF-MS molecular profiling showed clear chemical modifications according to the ageing period. Oak wood molecular ellagitannins followed a linear extraction during barrel ageing for both vintages. However, the wines’ antioxidant metabolome composed by antiradical and nucleophilic compounds clearly appeared vintage- and barrel-aging dependent. These results enrich the understanding of white wines antioxidant metabolome and improve the knowledge of the ageing potential of Chardonnay Champagne base wines by integrating vintage- and barrel-ageing effects.https://www.mdpi.com/2076-3921/13/3/364Chardonnay Champagne base winesoak barrel agingon lees agingwhite wine antioxidant metabolomemetabolomics |
| spellingShingle | Charlotte Maxe Rémy Romanet Michel Parisot Régis D. Gougeon Maria Nikolantonaki The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study Antioxidants Chardonnay Champagne base wines oak barrel aging on lees aging white wine antioxidant metabolome metabolomics |
| title | The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study |
| title_full | The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study |
| title_fullStr | The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study |
| title_full_unstemmed | The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study |
| title_short | The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study |
| title_sort | oxidative stability of champagne base wines aged on lees in barrels a 2 year study |
| topic | Chardonnay Champagne base wines oak barrel aging on lees aging white wine antioxidant metabolome metabolomics |
| url | https://www.mdpi.com/2076-3921/13/3/364 |
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