Specificity and Origin of the Stability of the Sr Isotopic Ratio in Champagne Wines
| Autor: | Olivier F. X. Donard, Cornelis Van Leeuwen, Sylvain Bérail, Stanislas Milcent, Robin Cellier, Ekaterina N. Epova, Julien Barre, Patrick Ors, Anne-Laure Ronzani |
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| Přispěvatelé: | Institut des sciences analytiques et de physico-chimie pour l'environnement et les materiaux (IPREM), Université de Pau et des Pays de l'Adour (UPPA)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), MHCS, Ecophysiologie et Génomique Fonctionnelle de la Vigne (UMR EGFV), Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), ANR-11-EQPX-0027,MARSS,Centre de Spectrometrie de Masse pour les Sciences de la Réactivité et de Spéciation(2011) |
| Rok vydání: | 2021 |
| Předmět: |
Champagnes
87Sr/86Sr musts blending Sr concentration Time Factors Pharmaceutical Science Wine 01 natural sciences Vineyard Article Analytical Chemistry Strontium Isotopes Isotopic signature QD241-441 0404 agricultural biotechnology Drug Discovery Vitis Soil composition Food science Physical and Theoretical Chemistry Geography Chemistry Homogeneity (statistics) 010401 analytical chemistry Organic Chemistry 04 agricultural and veterinary sciences 040401 food science 0104 chemical sciences Isotopic ratio Chemistry (miscellaneous) Homogeneous [SDE]Environmental Sciences Molecular Medicine 87 Sr/ 86 Sr |
| Zdroj: | Molecules; Volume 26; Issue 16; Pages: 5104 Molecules, Vol 26, Iss 5104, p 5104 (2021) Molecules Molecules, MDPI, 2021, 26 (16), pp.1-15. ⟨10.3390/molecules26165104⟩ |
| ISSN: | 1420-3049 |
| Popis: | The 87Sr/86Sr ratio of 39 Champagnes from six different brands, originating from the whole “Appellation d’Origine Contrôlée” (AOC) Champagne was analyzed to establish a possible relation with the geographical origin. Musts (i.e., grape juice) and base wines were also analyzed to study the evolution of the Sr isotopic ratio during the elaboration process of sparkling wine. The results demonstrate that there is a very homogeneous Sr isotopic ratio (87Sr/86Sr = 0.70812, n = 37) and a narrow span of variability (2σ = 0.00007, n = 37). Moreover, the Sr concentrations in Champagnes have also low variability, which can be in part explained by the homogeneity of the bedrock in the AOC Champagne. Measurements of the 87Sr/86Sr ratio from musts and base wines show that blending during Champagne production plays a major role in the limited variability observed. Further, the 87Sr/86Sr of the musts were closely linked to the 87Sr/86Sr ratio of the vineyard soil. It appears that the 87Sr/86Sr of the product does not change during the elaboration process, but its variability decreases throughout the process due to blending. Both the homogeneity of the soil composition in the Champagne AOC and the blending process during the wine making process with several blending steps at different stages account for the unique and stable Sr isotopic signature of the Champagne wines. |
| Databáze: | OpenAIRE |
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