Le Menn Nicolas, Marchand Stephanie, de Revel Gilles, Demarville Dominique, Laborde Delphine, Marchal Richard
University of Bordeaux , ISVV, EA 4577, Unité de recherche OENOLOGIE, F-33882 Villenave d'Ornon, France.
INRA , ISVV, USC 1366 OENOLOGIE, F-33882 Villenave d'Ornon, France.
J Agric Food Chem. 2017 Mar 22;65(11):2345-2356. doi: 10.1021/acs.jafc.6b04576. Epub 2017 Mar 14.
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.
香槟法规允许葡萄种植者储存静止葡萄酒，以弥补年份间的质量波动，这主要是由于气候变化所致。根据技术要求和酒庄风格，香槟生产商在调配中使用这些储存的葡萄酒来提升复杂度。如香槟酒那样，酒泥的存在以及在低pH值（2.95 - 3.15）下的陈酿，会导致葡萄酒成分发生若干变化。这些条件，再加上延长的陈酿时间，为美拉德化学反应营造了所需的环境，该反应涉及芳香分子，包括含硫、氧和氮的杂环化合物（如噻唑、呋喃和吡嗪衍生物），它们可能会对葡萄酒的感官特性产生影响。凯歌香槟酒庄提供的50种单一品种葡萄酒，陈酿时间从1年到27年不等，其中的一些芳香杂环化合物通过固相微萃取 - 气相色谱 - 质谱联用（SPME - GC - MS）方法进行了测定。最有趣的结果突出显示了某些杂环化合物浓度与葡萄酒年份之间存在强烈的相关性。第二个结果揭示了葡萄酒中测得的杂环化合物与游离氨基酸浓度之间的相关性，这表明当葡萄酒在酒泥上陈酿时，这些化合物是潜在的芳香前体，因此也是陈年香槟香气中的潜在关键化合物。这些分析的主要成果是首次揭示了香槟基酒中的芳香杂环化合物浓度与葡萄酒年份相关。
