Phenolic Composition of Champagnes from Chardonnay and Pinot Noir Vintages

Abstract

Nineteen phenolic compounds including hydroxybenzoic acids, hydroxycinnamic acids, flavonoids, phenolic alcohols, and phenolic aldehydes have been identified and quantified in two monovarietal champagnes, Chardonnay and Pinot Noir, by using a reverse-phase high-performance liquid chromatography (HPLC) system coupled with diode array detection. The identification of four hydroxycinnamic tartaric esters (caftaric, coutaric, fertaric, and 2-S-glutathionylcaftaric acids), two flavanonols (astilbin and engeletin), and some other compounds was confirmed by HPLC coupled with mass spectrometry. Caftaric acid and tyrosol were the major phenols. Hydroxybenzoic acids and flavonoids were present at low concentrations. The phenolic compositions of 2000 and 2001 Chardonnay and Pinot Noir vary quantitatively according to the year and the variety, but the chemical natures of the molecules are the same. The total phenolic content determined by colorimetric measurement ranges from 176 to 195 mg/L of gallic acid equivalent and is similar to that described in white wines.

Pre and postharvest practices for quality improvement of table grapes (Vitis vinifera L.)

“…It has been found to play a key role in the regulation of plant growth, development and enhance plant vigour under biotic and abiotic stresses (Hayat et al, 2010). It is an important secondary metabolite in grape berries and plays an essential role in determining berry quality such as colour, flavour, astringency and bitterness (Chamkha et al, 2003). Preharvest foliar spray of 1.5 mM SA at pea stage and at veraison hastened berry maturity by 3 to 5 days, and produced less compact bunches alongside larger berries in contrast to the control (Champa et al, 2014b).…”

Viticulture for Sparkling Wine Production: A Review

“…Each of the three main varieties contribute individual attributes to the finished wines, described as "finesse and elegance" for Chardonnay, "body" for Pinot noir, and "fruitiness and roundness" for Pinot Meunier (Jackson 2008). A sparkling wine made only from white grapes, and typically Chardonnay, is called a "Blanc de Blancs" and a sparkling wine made only from dark-skinned grapes, typically Pinot noir and/or Pinot Meunier grapes, is called a Blanc de Noirs (Chamkha et al 2003). Chenin blanc is grown in the Loire Valley of France for sparkling wine production, in particular for its naturally high acidity retention, and also in the Limoux region of France together with the more traditional variety of Mauzac (Robinson 2006).…”

“…A general guideline is the warmer the sparkling wine producing region, the earlier the grapes need to be harvested to ensure low pH and high acidity levels, as sparkling wines with higher pH and lower acidity levels tend to develop more quickly and are more likely to display more overt fruit flavors and less complexity (Zoecklein 2002). Variation in total phenolic content of Pinot noir and Chardonnay Champagnes was found to be a function of the vintage; researchers concluded that abundant rain in 2001 diluted flavor compounds relative to the 2000 vintage (Chamkha et al 2003).…”

Effect of Chitosan, Salicylic Acid and Fulvic Acid on Vegetative Growth, Yield and Fruit Quality of Thompson Seedless Grapevines

“…Marzouk and Kassem (2011) and Ahmed et al (2015) found that Cluster and berry weight as well as vine yield were improved by all sprayed chemicals, especially, salicylic acid . It is an important secondary metabolite in grape berries and plays an essential role in determining berry quality such as colour, berry size and bitterness Chamkha et al (2003). Also, Sabreen et al (2015) reported that the interaction applications between N at75 kg/feddan and treatment plants with chitosan at 0.10g/l gave the highest values of yield in summer squash fruits.…”