Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product
Five different methodologies were applied for the quantitative analysis of 86 volatile molecules in 32 Chardonnay and 30 Pinot Noir Champagne white base wines. Sensory characterization was carried out by descriptive analysis. Pinot Noir wines had more constitutive compounds while Chardonnay wines had more discriminant compounds. Only four compounds predominated in Chardonnay wines: 4-vinylphenol, guaiacol, sotolon and 4-methyl-4-mercapto-2-pentanone. Correlation studies and PLSR models were calculated with sensory and chemical variables. For Pinot Noir wines, they were not as revealing as for Chardonnay base wines. Sulfur-related compounds were suggested to be involved in tropical fruit, dried fruit and citric sensory notes. This family of compounds seemed to be responsible for discriminant sensory terms in Champagne base wines. Fermentative compounds (aromatic buffer) were found at significantly higher levels in Pinot Noir wines, which would explain the fact that these wines were more difficult to describe in comparison with Chardonnay base wines.
Main Authors: | , , , , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Published: |
Elsevier
2016-09-15
|
Subjects: | Chemical characterization, Pinot Noir wine, Sensory characterization, Chardonnay, |
Online Access: | http://hdl.handle.net/10261/146431 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-icvv-es-10261-146431 |
---|---|
record_format |
koha |
spelling |
dig-icvv-es-10261-1464312021-06-10T15:28:49Z Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product Herrero, Paula Sáenz-Navajas, María-Pilar Culleré, Laura Ferreira, Vicente Chatin, Amelie Chaperon, Vicent Litoux-Desrues, François Escudero, Ana Moët & Chandon Diputación General de Aragón Chemical characterization Pinot Noir wine Sensory characterization Chardonnay Five different methodologies were applied for the quantitative analysis of 86 volatile molecules in 32 Chardonnay and 30 Pinot Noir Champagne white base wines. Sensory characterization was carried out by descriptive analysis. Pinot Noir wines had more constitutive compounds while Chardonnay wines had more discriminant compounds. Only four compounds predominated in Chardonnay wines: 4-vinylphenol, guaiacol, sotolon and 4-methyl-4-mercapto-2-pentanone. Correlation studies and PLSR models were calculated with sensory and chemical variables. For Pinot Noir wines, they were not as revealing as for Chardonnay base wines. Sulfur-related compounds were suggested to be involved in tropical fruit, dried fruit and citric sensory notes. This family of compounds seemed to be responsible for discriminant sensory terms in Champagne base wines. Fermentative compounds (aromatic buffer) were found at significantly higher levels in Pinot Noir wines, which would explain the fact that these wines were more difficult to describe in comparison with Chardonnay base wines. We thank Moët & Chandon Champagne cellars for providing the wines, funding and participating in the project. LAAE acknowledges the continuous support of Diputación General Aragón (T53) and Fondo Social Europeo – Belgium. Peer Reviewed 2017-03-09T10:45:54Z 2017-03-09T10:45:54Z 2016-09-15 2017-03-09T10:45:55Z artículo http://purl.org/coar/resource_type/c_6501 issn: 0308-8146 Food Chemistry 207: 239-250 (2016) http://hdl.handle.net/10261/146431 10.1016/j.foodchem.2016.03.068 http://doi.org/10.1016/j.foodchem.2016.03.068 Sí none Elsevier |
institution |
ICVV ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-icvv-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del ICVV España |
topic |
Chemical characterization Pinot Noir wine Sensory characterization Chardonnay Chemical characterization Pinot Noir wine Sensory characterization Chardonnay |
spellingShingle |
Chemical characterization Pinot Noir wine Sensory characterization Chardonnay Chemical characterization Pinot Noir wine Sensory characterization Chardonnay Herrero, Paula Sáenz-Navajas, María-Pilar Culleré, Laura Ferreira, Vicente Chatin, Amelie Chaperon, Vicent Litoux-Desrues, François Escudero, Ana Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product |
description |
Five different methodologies were applied for the quantitative analysis of 86 volatile molecules in 32 Chardonnay and 30 Pinot Noir Champagne white base wines. Sensory characterization was carried out by descriptive analysis. Pinot Noir wines had more constitutive compounds while Chardonnay wines had more discriminant compounds. Only four compounds predominated in Chardonnay wines: 4-vinylphenol, guaiacol, sotolon and 4-methyl-4-mercapto-2-pentanone. Correlation studies and PLSR models were calculated with sensory and chemical variables. For Pinot Noir wines, they were not as revealing as for Chardonnay base wines. Sulfur-related compounds were suggested to be involved in tropical fruit, dried fruit and citric sensory notes. This family of compounds seemed to be responsible for discriminant sensory terms in Champagne base wines. Fermentative compounds (aromatic buffer) were found at significantly higher levels in Pinot Noir wines, which would explain the fact that these wines were more difficult to describe in comparison with Chardonnay base wines. |
author2 |
Moët & Chandon |
author_facet |
Moët & Chandon Herrero, Paula Sáenz-Navajas, María-Pilar Culleré, Laura Ferreira, Vicente Chatin, Amelie Chaperon, Vicent Litoux-Desrues, François Escudero, Ana |
format |
artículo |
topic_facet |
Chemical characterization Pinot Noir wine Sensory characterization Chardonnay |
author |
Herrero, Paula Sáenz-Navajas, María-Pilar Culleré, Laura Ferreira, Vicente Chatin, Amelie Chaperon, Vicent Litoux-Desrues, François Escudero, Ana |
author_sort |
Herrero, Paula |
title |
Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product |
title_short |
Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product |
title_full |
Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product |
title_fullStr |
Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product |
title_full_unstemmed |
Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product |
title_sort |
chemosensory characterization of chardonnay and pinot noir base wines of champagne. two very different varieties for a common product |
publisher |
Elsevier |
publishDate |
2016-09-15 |
url |
http://hdl.handle.net/10261/146431 |
work_keys_str_mv |
AT herreropaula chemosensorycharacterizationofchardonnayandpinotnoirbasewinesofchampagnetwoverydifferentvarietiesforacommonproduct AT saenznavajasmariapilar chemosensorycharacterizationofchardonnayandpinotnoirbasewinesofchampagnetwoverydifferentvarietiesforacommonproduct AT cullerelaura chemosensorycharacterizationofchardonnayandpinotnoirbasewinesofchampagnetwoverydifferentvarietiesforacommonproduct AT ferreiravicente chemosensorycharacterizationofchardonnayandpinotnoirbasewinesofchampagnetwoverydifferentvarietiesforacommonproduct AT chatinamelie chemosensorycharacterizationofchardonnayandpinotnoirbasewinesofchampagnetwoverydifferentvarietiesforacommonproduct AT chaperonvicent chemosensorycharacterizationofchardonnayandpinotnoirbasewinesofchampagnetwoverydifferentvarietiesforacommonproduct AT litouxdesruesfrancois chemosensorycharacterizationofchardonnayandpinotnoirbasewinesofchampagnetwoverydifferentvarietiesforacommonproduct AT escuderoana chemosensorycharacterizationofchardonnayandpinotnoirbasewinesofchampagnetwoverydifferentvarietiesforacommonproduct |
_version_ |
1777670879537266688 |