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Annual Review of Analytical Chemistry

Volume 14, 2021

Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines

Abstract

The strong interplay between the various parameters at play in a bottle and in a glass of champagne or sparkling wine has been the subject of study for about two decades. After a brief overview of the history of champagne and sparkling wines, this article presents the key steps involved in the traditional method leading to the production of premium modern-day sparkling wines, with a specific focus on quantification of the dissolved CO found in the sealed bottles and in a glass. Moreover, a review of the literature on the various chemical and instrumental approaches used in the analysis of dissolved and gaseous CO, effervescence, foam, and volatile organic compounds is reported.

Keyword(s): bubbles, champagne, CO2, effervescence, sparkling wines, tasting, volatile organic compounds
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/content/journals/10.1146/annurev-anchem-061318-115018
2021-07-27
2024-04-24
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Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines
Annual Review of Analytical Chemistry 14, 21 (2021); https://doi.org/10.1146/annurev-anchem-061318-115018
/content/journals/10.1146/annurev-anchem-061318-115018
/content/journals/10.1146/annurev-anchem-061318-115018
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