Unraveling the evolving nature of gaseous and dissolved carbon dioxide in champagne wines: A state-of-the-art review,from the bottle to the tasting glass |
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Authors: | Gérard Liger-Belair Guillaume Polidori Virginie Zéninari |
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Institution: | 1. Equipe Effervescence, Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), UMR CNRS 6089, UFR Sciences Exactes et Naturelles, BP 1039, 51687 Reims Cedex 2, France;2. Laboratoire d’Œnologie et Chimie Appliquée, UPRES EA 2069, URVVC, UFR Sciences Exactes et Naturelles, Université de Reims, B.P. 1039, 51687 Reims Cedex 2, France;3. Laboratoire de Thermomécanique, Groupe de Recherche en Sciences Pour l’Ingénieur (GRESPI), UFR Sciences Exactes et Naturelles, Université de Reims, B.P. 1039, 51687 Reims Cedex 2, France |
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Abstract: | In champagne and sparkling wine tasting, the concentration of dissolved CO2 is indeed an analytical parameter of high importance since it directly impacts the four following sensory properties: (i) the frequency of bubble formation in the glass, (ii) the growth rate of rising bubbles, (iii) the mouth feel, and (iv) the nose of champagne, i.e., its so-called bouquet. In this state-of-the-art review, the evolving nature of the dissolved and gaseous CO2 found in champagne wines is evidenced, from the bottle to the glass, through various analytical techniques. Results obtained concerning various steps where the CO2 molecule plays a role (from its ingestion in the liquid phase during the fermentation process to its progressive release in the headspace above the tasting glass) are gathered and synthesized to propose a self-consistent and global overview of how gaseous and dissolved CO2 impact champagne and sparkling wine science. |
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Keywords: | Champagne Sparkling wines CO2 Effervescence Glass shape Tasting |
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