The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study
Charlotte Maxe,
Rémy Romanet,
Michel Parisot
et al.
Abstract:In contrast with the elaboration of still wines, the impact of barrel aging before the “prise de mousse” on the aging potential of Champagne base wines has not been studied so far. In the present study, the oxidative stability and related molecular fingerprints of Chardonnay Champagne base wines were reported after 1 year of on lees ageing in new oak barrels for two consecutive vintages. Regardless of the vintage, on lees ageing in new oak barrels improved the wines’ oxidative stability estimated by DPPH assay… Show more
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