Aerosols in champagne Print

Proc Natl Acad Sci U S A. 2009 Sep 29;106(39):16545-9. Epub 2009 Sep 28.

Unraveling different chemical fingerprints between a champagne wine and its aerosols.

Liger-Belair G, Cilindre C, Gougeon RD, Lucio M, Gebefügi I, Jeandet P, Schmitt-Kopplin P. Laboratoire d'Oenologie et Chimie Appliquée, Unité de Recherche Vigne et Vins de Champagne-Unité Propre de Recherche et de l'Enseignement Supérieur EA 2069, Université de Reims Champagne-Ardenne, Reims, France. This e-mail address is being protected from spambots. You need JavaScript enabled to view it

As champagne or sparkling wine is poured into a glass, the myriad of ascending bubbles collapse and radiate a multitude of tiny droplets above the free surface into the form of very characteristic and refreshing aerosols. Ultrahigh-resolution MS was used as a nontargeted approach to discriminate hundreds of surface active compounds that are preferentially partitioning in champagne aerosols; thus, unraveling different chemical fingerprints between the champagne bulk and its aerosols. Based on accurate exact mass analysis and database search, tens of these compounds overconcentrating in champagne aerosols were unambiguously discriminated and assigned to compounds showing organoleptic interest or being aromas precursors. By drawing a parallel between the fizz of the ocean and the fizz in Champagne wines, our results closely link bursting bubbles and flavor release; thus, supporting the idea that rising and collapsing bubbles act as a continuous paternoster lift for aromas in every glass of champagne.

PMCID: PMC2753638

PMID: 19805335 [PubMed - indexed for MEDLINE]