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Annu Rev Anal Chem (Palo Alto Calif)

Title:		Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines
Author(s):		Liger-Belair G; Cilindre C;
Address:		"Equipe Effervescence Champagne et Applications, Groupe de Spectrometrie Moleculaire et Atmospherique (GSMA), CNRS UMR 7331, UFR Sciences Exactes et Naturelles, BP 1039, Universite de Reims Champagne-Ardenne, 51687 Reims CEDEX 2, France; email: gerard.liger-belair@univ-reims.fr, clara.cilindre@univ-reims.fr"
Journal Title:		Annu Rev Anal Chem (Palo Alto Calif)
Year:		2021
Volume:		20210727
Issue:		1
Page Number:		21 - 46
DOI:		10.1146/annurev-anchem-061318-115018
ISSN/ISBN:		1936-1335 (Electronic) 1936-1327 (Linking)
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(2) 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(2), effervescence, foam, and volatile organic compounds is reported"
Keywords:		Co2 bubbles champagne effervescence sparkling wines tasting volatile organic compounds;
Notes:		"PubMed-not-MEDLINELiger-Belair, Gerard Cilindre, Clara eng 2021/05/21 Annu Rev Anal Chem (Palo Alto Calif). 2021 Jul 27; 14(1):21-46. doi: 10.1146/annurev-anchem-061318-115018"