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Article

Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines?

1
Université de Reims Champagne-Ardenne, CNRS, GSMA UMR 7331, 51097 Reims, France
2
Institut Œnologique de Champagne (IOC), ZI de Mardeuil, Epernay, 51530 Mardeuil, France
*
Author to whom correspondence should be addressed.
Academic Editor: Encarna Gómez-Plaza
Molecules 2021, 26(15), 4434; https://doi.org/10.3390/molecules26154434
Received: 8 June 2021 / Revised: 6 July 2021 / Accepted: 19 July 2021 / Published: 22 July 2021
The persistence of effervescence and foam collar during a Champagne or sparkling wine tasting constitute one, among others, specific consumer preference for these products. Many different factors related to the product or to the tasting conditions might influence their behavior in the glass. However, the underlying factor behind the fizziness of these wines involves a second in-bottle alcoholic fermentation, also well known as the prise de mousse. The aim of this study was to assess whether a low temperature (13 °C) or a high temperature (20 °C) during the in-bottle fermentation might have an impact on the effervescence and the foaming properties (i.e., collar height and bubble size) of three French sparkling wines (a Crémant de Loire and two Champagne wines), under standard tasting conditions. Our results showed that sparkling wines elaborated at 13 °C and served in standard tasting conditions (i.e., 100 mL, 18 °C) had better ability to keep the dissolved CO2 (between 0.09 and 0.30 g/L) in the liquid phase than those elaborated at 20 °C (with P < 0.05). Most interestingly, we also observed, for the Crémant de Loire and for one Champagne wine, that the lower the temperature of the prise de mousse, the smaller (with P < 0.05) the bubbles in the foam collar throughout the wine tasting. View Full-Text
Keywords: sparkling wine; Champagne; Crémant; prise de mousse; CO2; effervescence; bubble; foam; glass; tasting sparkling wine; Champagne; Crémant; prise de mousse; CO2; effervescence; bubble; foam; glass; tasting
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MDPI and ACS Style

Cilindre, C.; Henrion, C.; Coquard, L.; Poty, B.; Barbier, J.-E.; Robillard, B.; Liger-Belair, G. Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? Molecules 2021, 26, 4434. https://doi.org/10.3390/molecules26154434

AMA Style

Cilindre C, Henrion C, Coquard L, Poty B, Barbier J-E, Robillard B, Liger-Belair G. Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? Molecules. 2021; 26(15):4434. https://doi.org/10.3390/molecules26154434

Chicago/Turabian Style

Cilindre, Clara, Céline Henrion, Laure Coquard, Barbara Poty, Jacques-Emmanuel Barbier, Bertrand Robillard, and Gérard Liger-Belair. 2021. "Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines?" Molecules 26, no. 15: 4434. https://doi.org/10.3390/molecules26154434

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