title: Chemical messages in 170-year-old champagne bottles from the Baltic Sea: Revealing tastes from the past.
abstract: Archaeochemistry as the application of the most recent analytical techniques to ancient samples now provides an unprecedented understanding of human culture throughout history. In this paper, we report on a multiplatform analytical investigation of 170-y-old champagne bottles found in a shipwreck at the bottom of the Baltic Sea, which provides insight into winemaking practices used at the time. Organic spectroscopy-based nontargeted metabolomics and metallomics give access to the detailed composition of these wines, revealing, for instance, unexpected chemical characteristics in terms of small ion, sugar, and acid contents as well as markers of barrel aging and Maillard reaction products. The distinct aroma composition of these ancient champagne samples, first revealed during tasting sessions, was later confirmed using state-of-the-art aroma analysis techniques. After 170 y of deep sea aging in close-to-perfect conditions, these sleeping champagne bottles awoke to tell us a chapter of the story of winemaking and to reveal their extraordinary archaeometabolome and elemental diversity in the form of chemical signatures related to each individual step of champagne production.
authors.affiliation: Laboratoire de Stress, Défenses et Reproduction des Plantes, Unité de recherche Vignes et Vins de Champagne, Research Unit 4707, Université de Reims Champagne-Ardenne, 51687 Reims, France; philippe.jeandet@univ-reims.fr schmitt-kopplin@tum.de.
authors.forename: Philippe
authors.initials: P
authors.lastname: Jeandet
authors.affiliation: Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany;
authors.forename: Silke S
authors.initials: SS
authors.lastname: Heinzmann
authors.affiliation: Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany; Institut Universitaire de la Vigne et du Vin - Jules Guyot, Université de Bourgogne/AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques, 21000 Dijon, France;
authors.forename: Chloé
authors.initials: C
authors.lastname: Roullier-Gall
authors.affiliation: Equipe Effervescence, Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 7331, Université de Reims Champagne-Ardenne, 51687 Reims, France;
authors.forename: Clara
authors.initials: C
authors.lastname: Cilindre
authors.affiliation: Institut Universitaire de la Vigne et du Vin - Jules Guyot, Université de Bourgogne/AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques, 21000 Dijon, France;
authors.forename: Alissa
authors.initials: A
authors.lastname: Aron
authors.affiliation: Champagne Deville, 51380 Verzy, France;
authors.forename: Marie Alice
authors.initials: MA
authors.lastname: Deville
authors.affiliation: Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany;
authors.forename: Franco
authors.initials: F
authors.lastname: Moritz
authors.affiliation: Institut Universitaire de la Vigne et du Vin - Jules Guyot, Université de Bourgogne/AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques, 21000 Dijon, France;
authors.forename: Thomas
authors.initials: T
authors.lastname: Karbowiak
authors.affiliation: Champagne Veuve Clicquot, 51100 Reims, France;
authors.forename: Dominique
authors.initials: D
authors.lastname: Demarville
authors.affiliation: Champagne Veuve Clicquot, 51100 Reims, France;
authors.forename: Cyril
authors.initials: C
authors.lastname: Brun
authors.affiliation: Champagne Veuve Clicquot, 51100 Reims, France;
authors.forename: Fabienne
authors.initials: F
authors.lastname: Moreau
authors.affiliation: Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany;
authors.forename: Bernhard
authors.initials: B
authors.lastname: Michalke
authors.affiliation: Equipe Effervescence, Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 7331, Université de Reims Champagne-Ardenne, 51687 Reims, France;
authors.forename: Gérard
authors.initials: G
authors.lastname: Liger-Belair
authors.affiliation: Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany;
authors.forename: Michael
authors.initials: M
authors.lastname: Witting
authors.affiliation: Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany;
authors.forename: Marianna
authors.initials: M
authors.lastname: Lucio
authors.affiliation: Twistaroma, 68021 Colmar, France; and.
authors.forename: Damien
authors.initials: D
authors.lastname: Steyer
authors.affiliation: Institut Universitaire de la Vigne et du Vin - Jules Guyot, Université de Bourgogne/AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques, 21000 Dijon, France;
authors.forename: Régis D
authors.initials: RD
authors.lastname: Gougeon
authors.affiliation: Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany; Analytical Food Chemistry, Technische Universität Muenchen, 85354 Freising, Germany philippe.jeandet@univ-reims.fr schmitt-kopplin@tum.de.
authors.forename: Philippe
authors.initials: P
authors.lastname: Schmitt-Kopplin
mesh_terms: D001106:Archaeology; D002245:Carbon Dioxide / Q000737:chemistry; D002853:Chromatography, Liquid; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000737:chemistry; D009682:Magnetic Resonance Spectroscopy; D015416:Maillard Reaction; D013058:Mass Spectrometry; D055432:Metabolomics; D013053:Spectrophotometry; D013649:Taste; D014920:Wine / Q000032:analysis*
chemical_list: D002245:Carbon Dioxide; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde
keywords: archaeochemistry; champagne; metabolomics; wine