ACS Webinars™
We will start momentarily at 2pm ET
Download slides after webinar: http://acswebinars.org/champagne
Contact ACS Webinars™at
[email protected] 1
Have Questions? Use the Questions Box!
Or tweet using #acswebinars Download slides after webinar: http://acswebinars.org/champagne Contact ACS Webinars™at
[email protected] 2
Upcoming ACS Webinars™ www.acswebinars.org Thursday, January 26, 2012
Chemistry Stinks! And How Nature Uses These Noxious Chemicals Dr. William Wood of Humboldt State University, Dept. of Chemistry
Thursday, February 2, 2012
Write Well and Prosper – Science Writing Tips Dr. Kristin Sainani of Stanford University
3
Contact ACS Webinars™ at
[email protected] Brew in chemistry this St. Patty’s!
More Advanced Beer and Brewing –Tips, Tricks, and Tidbits You Wish You Knew www.acswebinars.org/Bamforth2012
Contact ACS Webinars™at
[email protected] 4
You could win… stay tuned!
Libbey Vina Trumpet Champagne Flute, Set of 6
5
Contact ACS Webinars™at
[email protected] ACS WEBINARS™ January 19, 2012 Toast the New Year with Champagne Chemistry
Sara Risch, Popz Microwave Popcorn
Susan Ebeler, UC Davis
Download slides after webinar: http://acswebinars.org/champagne Contact ACS Webinars™at
[email protected] 6
Toast the New Year with Champagne Chemistry Susan E. Ebeler Department of Viticulture and Enology University of California, Davis, CA
Acknowledgements: Prof. Hildegarde Heymann
Pinot noir
Chardonnay
Pinot meunier
Crush and Press Minimal Skin Contact (Blanc de blancs, Blanc de noirs)
Primary Fermentation*
Base Wine Photos: Domaine Chandon
*http://acswebinars.org/ebeler
Base Wine A
Base Wine B
Base Wine C
Blending
Cuvée
Cuvée
Tirage (yeast, sugar, wine)
Bottle (with crown cap)
Secondary Fermentation
Secondary Fermentation Méthode Champenoise* CO2
CO2 Sugar
Cuvée + Tirage
Ethanol Yeast
Sugar
Ethanol Yeast
Secondary Fermentation (1-3 months)
Primary Fermentation
Closed Container (1-6 atm)
*only allowed on labels if made in Champagne; otherwise, Méthode traditionale, Méthode classique
Sur Lies Aging (1-5 years)
Riddling
Photos: Schramsburg; Flickr: Ryan Opaz
Disgorgement
Dosage (sugar syrup, cuvée wine) Brut, Sec/Seco, Doux/Dulce Cork and Bottle
Understanding Sparkling Wine Flavor WHAT
IS FLAVOR? A perceptual construct comprised of multisensory inputs: Taste Aroma Color Texture/Mouthfeel
Understanding Sparkling Wine Flavor Sensory
Analysis* Chemical Analysis* Chromatogram Hot Inlet Absorbent coating
GC Oven Helium
Mass Spectrometer N. Lloyd, 2010
*http://acswebinars.org/ebeler
De De La Presa‐Owens et al., 1998, Am. J. Enol. Vitic.
Changes in Volatiles During Aging of Sparkling Wine
Compounds 1 = diethyl succinate 2 = vitispirane 1 3 = vitispirane 2 4 = 1,1,6-trimethyl-1,2dihydronaphthalene (TDN)De
5 = 2-phenylethyl acetate 6 = isoamyl acetate 7 = hexyl acetate 8 = ethyl decanoate 9 = ethyl decanoate 10 = 2-phenylethanol
Francioli et al., 2003, Am. J. Enol. Vitic.
Sparkling Wine Flavor Changes
during secondary fermentation and aging Yeast autolysis Nucleoside, nucleotides, amino acids, peptides, proteins, lipids, carbohydrates
Influences
aroma, taste, mouthfeel, foaming
Alexandre and Guilloux-Benatier, Austr. J. Grape Wine Res., 2006
What about the bubbles? Trigeminal
nerve/nociceptors
Touch/position and pain/temperature perception
http://en.wikipedia.org/wiki/Trigeminal_nerve
Bubble Generation Cellulose
fibers on surface
of glass Etchings on surface of glass (bottom) Time sequence of bubble nucleation; ~10 ms between frames Liger-Belair et al., Am. J. Enol. Vitic., 2002
Bubble Generation and Bursting 1
2
3
4
Liger-Belair et al., Am. J. Enol. Vitic., 2001 Liger-Belair, J. Agric. Food Chem., 2005
Bubble Generation and Bursting Effects
on Aroma Release
Liger-Belair et al., Chem. Soc. Rev., 2008
Mass spectra of the champagne bulk and aerosols, respectively, showing the overall similarity of the spectra in the whole mass range m/z 150–1,000.
Liger-Belair G et al. PNAS 2009;106:16545-16549
©2009 by National Academy of Sciences
Concentration factors analysis of all masses present in the mass spectra of champagne aerosols and bulk, respectively.
Liger-Belair G et al. PNAS 2009;106:16545-16549
©2009 by National Academy of Sciences
Summary
Primary and secondary fermentations result in unique flavor and aroma of sparkling wine and formation of dissolved CO2 under pressure Yeast autolysis, chemical reactions and hydrolysis of precursors
Bubbles influence sensory perception and flavor release Numerous complex chemical and physical processes involved
Photo: Schramsburg
References/Resources on Sparkling Wine Journal of Agricultural and Food Chemistry American Journal of Enology and Viticulture De La Presa-Owens et al., Am. J. Enol. Vitic., 1998, 49, 289-294. Francioli et al., Am J. Enol. Vitic., 2003, 54, 158-162 Alexandre and Guilloux-Benatier, Austr. J. Grape and Wine Res., 2006, 12, 119-127 Liger-Belair et al., Am. J. Enol. Vitic., 2002, 53, 151-153 Liger-Belair et al., Am. J. Enol. Vitic., 2001, 52, 88-92 Liger-Belair, J. Agric. Food Chem., 2005, 53, 2788-2802 Liger-Belair et al., Chemical Society Reviews, 2008, 37, 2490-2511 Liger-Belair et al., PNAS, 2009, 106, 16545-16549
Studying Viticulture & Enology at UCDavis http://wineserver.ucdavis.edu
B.S. in Viticulture and Enology M.S. in Viticulture and Enology PhD in Various Disciplines (Agricultural Chemistry, Food Science, Microbiology, Plant Biology, Horticulture, Genetics, Engineering, etc…..) Certificate in Winemaking for Distance Learners http://extension.ucdavis.edu/unit/winemaking/certificate/ winemaking/ University Extension 1- and 2-Day Shortcourses http://extension.ucdavis.edu/index.asp
Audience Response Quiz What is the name for sparkling wine made in Spain? a) b) c) d) e) f)
Champagne Sekt Cava Crémant Espumante Pezsgö
Audience Response Quiz Only
sparkling wine made in the Champagne region of France is called “Champagne” Other regions in France: Crémant In US: usually called “Sparkling Wine” (or less often “California Champagne”) In Germany/Austria: Sekt In Spain: Cava In Portugal: Espumante In Hungary: Pezsgö Other countries--other names
Audience Response Quiz Other
processes are also possible (but cannot be called Méthode Champenoise): Transfer process (fermented in a bottle, but no riddling, bottle emptied to transfer tank, filtered, dosage, rebottled) Charmat process (bulk method, second fermentation in tank, bottled at end, rapid, uniform, no yeast flavor): Asti and Prosecco
ACS WEBINARS™ January 19, 2012 Toast the New Year with Champagne Chemistry
Sara Risch, Popz Microwave Popcorn
Susan Ebeler, UC Davis
Download slides after webinar: http://acswebinars.org/champagne Contact ACS Webinars™at
[email protected] 32
You could win… stay tuned!
Libbey Vina Trumpet Champagne Flute, Set of 6
Contact ACS Webinars™at
[email protected] 33
Stay Connected…
ACS Network (search for group acswebinars)
LinkedIn (search group for acswebinars)
www.twitter.com/acswebinars
www.facebook.com/acswebinars
Contact ACS Webinars™at
[email protected] 34
Upcoming ACS Webinars™ www.acswebinars.org Thursday, January 26, 2012
Chemistry Stinks! And How Nature Uses These Noxious Chemicals Dr. William Wood of Humboldt State University, Dept. of Chemistry
Thursday, February 2, 2012
Write Well and Prosper – Science Writing Tips Dr. Kristin Sainani of Stanford University
35
Contact ACS Webinars™ at
[email protected] The moment you’ve all been waiting for…
Congratulations!
Libbey Vina Trumpet Champagne Flute, Set of 6
Contact ACS Webinars™at
[email protected] 36
ACS Webinars™
ACS Webinars™ does not endorse any products or services. The views expressed in this presentation are those of the presenter and do not necessarily reflect the views or policies of the American Chemical Society.
Contact ACS Webinars™at
[email protected] 37
