toast the new year with champagne chemistry · write well and prosper – science writing tips dr....

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Download slides after webinar:http://acswebinars.org/champagne

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Download slides after webinar:http://acswebinars.org/champagne

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 TipsDr. Kristin Sainani of Stanford University

3Contact 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


You could win… stay tuned!


Libbey Vina Trumpet Champagne Flute, Set of 6

6

Toast the New Year with Champagne Chemistry

Download slides after webinar: http://acswebinars.org/champagne

Contact ACS Webinars™at [email protected]

ACS WEBINARS™January 19, 2012

Sara Risch, Popz Microwave PopcornSusan Ebeler,

UC Davis


Susan E. EbelerDepartment of Viticulture and Enology

University of California, Davis, CA

Acknowledgements: Prof. Hildegarde Heymann

Pinot noir Chardonnay Pinot meunier

Photos: Domaine Chandon

Crush and PressMinimal Skin Contact

(Blanc de blancs, Blanc de noirs)

Primary Fermentation*

Base Wine

*http://acswebinars.org/ebeler

Blending

Cuvée

Base Wine A Base Wine B Base Wine C

Bottle(with crown cap)

Secondary Fermentation

Cuvée

Tirage(yeast, sugar, wine)

Secondary FermentationMéthode Champenoise*

Secondary Fermentation(1-3 months)

Sugar

Yeast

Ethanol

CO2

Primary Fermentation

Sugar

Yeast

Ethanol

CO2

Cuvée+

Tirage

Closed Container(1-6 atm)

*only allowed on labels if made in Champagne; otherwise, M��éthode traditionale, Méthode classique

Sur Lies Aging(1-5 years)

Photos: Schramsburg; Flickr: Ryan Opaz

Riddling

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*

*http://acswebinars.org/ebeler

Absorbentcoating

Chromatogram

GC Oven

Mass Spectrometer

Hot Inlet

Helium

N. Lloyd, 2010

De

De La Presa‐Owens et al., 1998, Am. J. Enol. Vitic.

De

Francioli et al., 2003, Am. J. Enol. Vitic.

Compounds1 = diethyl succinate 2 = vitispirane 1 3 = vitispirane 2 4 = 1,1,6-trimethyl-1,2-

dihydronaphthalene (TDN)

5 = 2-phenylethyl acetate 6 = isoamyl acetate 7 = hexyl acetate 8 = ethyl decanoate9 = ethyl decanoate10 = 2-phenylethanol

Changes in Volatiles During Aging of Sparkling Wine

Sparkling Wine Flavor

Changes during secondary

fermentation and aging

Yeast autolysisNucleoside, 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/nociceptorsTouch/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

Liger-Belair et al., Am. J. Enol. Vitic., 2001Liger-Belair, J. Agric. Food Chem., 2005

1

3

2

4

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

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

Summary

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 Learnershttp://extension.ucdavis.edu/unit/winemaking/certificate/

winemaking/

University Extension 1- and 2-Day Shortcourses

http://extension.ucdavis.edu/index.asp

What is the name for sparkling wine made in Spain?

a) Champagneb) Sektc) Cavad) Crémante) Espumantef) 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


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


32


Download slides after webinar: http://acswebinars.org/champagne

Contact ACS Webinars™at [email protected]

ACS WEBINARS™January 19, 2012

Sara Risch, Popz Microwave PopcornSusan Ebeler,

UC Davis

You could win… stay tuned!



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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 TipsDr. Kristin Sainani of Stanford University

35Contact ACS Webinars™ at [email protected]

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toast the new year with champagne chemistry · write well and prosper – science writing tips dr....

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