ArticleAntioxidants (Basel, Switzerland)2024
The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study.
Article in Antioxidants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 4 citations in OpenAlex.
- Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines-An Updated Review.Comprehensive reviews in food science and food safety · 2026Review
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Authors and funding
5 authors at 1 institution in 1 country.
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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 at 1 year, while UHPLC-Q-ToF-MS molecular profiling showed clear chemical modifications according to the ageing period. Oak wood molecular ellagitannins followed a linear extraction during barrel ageing for both vintages. However, the wines' antioxidant metabolome composed by antiradical and nucleophilic compounds clearly appeared vintage- and barrel-aging dependent. These results enrich the understanding of white wines antioxidant metabolome and improve the knowledge of the ageing potential of Chardonnay Champagne base wines by integrating vintage- and barrel-ageing effects.
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