title: N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations.
abstract: 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.
authors.affiliation: 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.|University of Reims Champagne-Ardenne , URVVC EA 4707, B.P. 1039, 51687 Reims, Cedex 2, France.|Champagne Veuve Clicquot , 13 rue Albert Thomas, 51100 Reims, France.
authors.forename: Nicolas
authors.initials: N
authors.lastname: Le Menn
authors.affiliation: 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.
authors.forename: Stephanie
authors.identifier: http://orcid.org/0000-0003-3239-5855
authors.initials: S
authors.lastname: Marchand
authors.affiliation: 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.
authors.forename: Gilles
authors.initials: G
authors.lastname: de Revel
authors.affiliation: Champagne Veuve Clicquot , 13 rue Albert Thomas, 51100 Reims, France.
authors.forename: Dominique
authors.initials: D
authors.lastname: Demarville
authors.affiliation: Champagne Veuve Clicquot , 13 rue Albert Thomas, 51100 Reims, France.
authors.forename: Delphine
authors.initials: D
authors.lastname: Laborde
authors.affiliation: University of Reims Champagne-Ardenne , URVVC EA 4707, B.P. 1039, 51687 Reims, Cedex 2, France.
authors.forename: Richard
authors.initials: R
authors.lastname: Marchal
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D061353:Food Storage; D006863:Hydrogen-Ion Concentration; D009584:Nitrogen / Q000032:analysis*; D010100:Oxygen / Q000032:analysis*; D013455:Sulfur / Q000032:analysis*; D013997:Time Factors; D014920:Wine / Q000032:analysis*
chemical_list: D000596:Amino Acids; D013455:Sulfur; D009584:Nitrogen; D010100:Oxygen
keywords: Champagne; amino acids; heterocycles; reserve wine; wine aging