Equipe Effervescence Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), CNRS UMR 7331, UFR Sciences Exactes et Naturelles, BP 1039, Université de Reims Champagne-Ardenne, 51687 Reims CEDEX 2, France; email:
Annu Rev Anal Chem (Palo Alto Calif). 2021 Jul 27;14(1):21-46. doi: 10.1146/annurev-anchem-061318-115018.
The strong interplay between the various parameters at play in a bottle and in a glass of champagne or sparkling wine has been the subject of study for about two decades. After a brief overview of the history of champagne and sparkling wines, this article presents the key steps involved in the traditional method leading to the production of premium modern-day sparkling wines, with a specific focus on quantification of the dissolved CO found in the sealed bottles and in a glass. Moreover, a review of the literature on the various chemical and instrumental approaches used in the analysis of dissolved and gaseous CO, effervescence, foam, and volatile organic compounds is reported.
在香槟和其他起泡酒的瓶中和杯中，各种参数之间的强烈相互作用一直是大约二十年来的研究主题。在简要概述香槟和其他起泡酒的历史之后，本文介绍了传统方法生产现代优质起泡酒的关键步骤，特别关注密封瓶中和玻璃杯中溶解的 CO 的定量。此外，还综述了文献中关于溶解和气相 CO、起泡、泡沫和挥发性有机化合物分析的各种化学和仪器方法。
