Effects of Temperature on Finished Wines

Effects of Temperature on Finished Wines Sylvie Collas, Arnaud Descôtes Technical & Environmental Department of the Comité Champagne SEPTEMBER 2020 LE VIGNERON CHAMPENOIS TECHNICAL REVIEW OF THE COMITÉ CHAMPAGNE LE VIGNERON CHAMPENOIS / TECHNICAL REVIEW OF THE COMITÉ CHAMPAGNE / SEPTEMBER 2020 Effects of Temperature on Finished Wines Sylvie Collas, Arnaud Descôtes Technical & Environmental Department of the Comité Champagne Champagne producers use all means at their night fluctuations between 14°C and 50°C, with 2 disposal to obtain a quality product, in the weeks at more than 30°C (figure 1a). The control vineyardChampagne as wellproducers as in usethe allcellar. andHowever, analysis sampleservices was of kept wine in cellarsexposure at +15°C. varied The lengthfrom 3, of 7, 14 to oncemeans the at bottles their aredisposal loaded to onto storagethe lorry and transportexposure conditions varied from 3, 287, days14 to for 28 the days isotherms for the and 34 toobtain be shippeda quality out,product, it becomes in the harderaround forthe world.isotherms In 2016, and 34 the days fordays the for“Asia” the simulation. “Asia” simulation. thevineyard producer as well to as control in the cellar.the quality Comité of the Champagne organized a shipmentHowever, oncethrough the bottlesto the arefinal seriesconsumer. of tests Effect in onorder the closureto Effect on the closure Thereforeloaded onto it theis importantlorry to be to knowdetermine what the effects of influenceshipped out the it becomes conditions harder of storageexposure and to cold The and closures heat on theused were micro-agglomerates without discs. The parameters were measured transportfor the producer might tohave. control In numerous the different articles components of The closures used were micro- on three bottles to establish an average with the wequality have of looked the shipment at the harmfulthrough consequencesChampagne. agglomerates without discs. The associated standard deviations. thatto light-strikethe final (goûtconsumer. de lumière) can have, parameters were measured on 3 but what about temperature? bottles to establish an average Therefore, it is important to Pressure, measured with LaserPro (see Le know what influence the Experiment protocol with the associated standard A study was conducted in Champagne in 2014 Vigneron Champenois, November 2015), appeared conditions of storage and deviations. by eProvenance, a company offering services unaffected by the different treatments (figure 2). transport might have on the We can assume therefore that the CO permeability for monitoring and analysis of wine storageTwo wines and were used for this 2 finished wines, in order to offer study: a non-ofvintage the closure Brut blenddoes not change,Pressure, even threemeasured months with transport conditions around the world. In 2016, LaserPro (see Le Vigneron theadequate Comité Champagneguidance organized to a seriesand of a tests rosé. afterThe exposure.temperature Champenois, November 2015), indistributors order to determineand marketers the effects of oftreatments exposure applied consisted of appeared unaffected by the tothe cold product. and heat onIn thenumerous different componentsstoring the of bottles in chambers Champagne.articles we have looked at the at -4 °C, +30 °C and +45°C, as different treatments (figure 2). harmful consequences that well as simulating a journey to We can assume therefore that Experimentlight-strike (goût protocol de lumière ) Asia (figure 1b). This was based the CO2 permeability of the can have, but what about on data from eProvenance closure does not change, even Two wines were used for this study: a non- temperature? three months after exposure. vintage Brut blend and a Rosé. The temperatureindicating day -night fluctuations treatments applied consisted of storing betweenthe bottles 14°C and 50°C, with 2 inA chambersstudy was at done -4 °C, in +30Champagne °C and +45°C, weeks as well at as more than 30°C (figure simulatingin 2014 aby journey eProvenance, to Asia (figure a 1b).1a). TheThis control was sample was kept basedcompany on data offering from eProvenancemonitoring indicatingin cellars day- at +15°C. The length of ForFor the theshipment, shipment, overall, overall,we see we see an anaverage average of of27.1°C 27.1 and°C a60.2%nd 60 .2% relative relativehumi dhumidityity. The. shipment spent 497 The shipment spent497 hours (21 days)hou atrs over (21 25°Cdays: ) at over 25°C: • Sea- transportSea transport occurred at occurred at betweenbetween 25 and 38.5°C 25 and 38.5°C • Temperature- Tem pspikeera totu 49.5°Cre spi onke to 49.5°C arrival ino nSingapore arrival in Singapore • Storage- Satt oaroundrage a30°Ct ar ino und 30°C in SingaporeSingapore HumidityHumidity remained remained within within acceptable acceptable levels. levels. FigureFigure 1a. Temperature 1a. Temperature and relative humidity and relative readings of humidity a shipment fromreadings Champagne of a to shipmentAsia (Singapore) from – Source: Champagne eProvenance to Asia (Singapore) – Source: eProvenance LE VIGNERON CHAMPENOIS SEPTEMBER 2020 TECHNICAL REVIEW OF THE COMITÉ CHAMPAGNE 2 LE VIGNERON CHAMPENOIS / TECHNICAL REVIEW OF THE COMITÉ CHAMPAGNE / SEPTEMBER 2020 Figure 1b. Thermal profile applied to bottles to simulate an “Asia” shipment – Source: eProvenance Figure 1b. Thermal profile applied to bottles to simulate an “Asia” shipment – Source: eProvenance THESE ARE THE TRANSLATED WORDS FOR THE CHART TO THE LEFT témoin = control sample BSA = non-vintage brut blend Pression = Pressure à = at Asie = Asia The colors of the bars should FigureFigure 2. Pressure 2 Pressure in bars (at in 20 bars °C) measured (at 20 °C) in bottles measured having undergone in bottles temperature having undergonetreatments for 1temperature month. – Source: treatments eProvenance for 1 month be adjusted to match those in the French version of the article if possible LE VIGNERON CHAMPENOIS SEPTEMBER 2020 TECHNICAL REVIEW OF THE COMITÉ CHAMPAGNE 3 Page 2 Extraction force, measured with a torque meter For the blended wine stored at 30°C and 45°C, a (see Le Vigneron Champenois, July 2016) shows slight reduction on the a* register and an increase considerable variation for the batch stored at 45°C on the b* register can be observed, while the (figure 3). The uncorking force is 20% less for the brightness L* remains stable (figure 5). There blend and 40% less for the Rosé. Nevertheless, the is therefore a shift in colour towards “greeny- readings remain within acceptable levels, with a yellow”, with a more marked alteration for the tendency to be a bit low for the Rosé. This result higher temperature (45°C). appears not to change over time. With the Rosé wine we can also see a slight drop Visual examination of the closures after opening of the a* and an increase of the b* coordinates, allows us to compare how well they regain their especially when exposed to 45°C. Once again, the shape. While the batch stored at 30°C remains clarity L* does not vary. Exposure to heat therefore only slightly affected, the wine exposed to 45°C causes a less red tint, moving towards “orangey- temperatures shows a certain amount of pegging, yellow” (figure 6). which becomes more apparent as the treatment time increases (photo 1). The simulation of transport to Asia showed results equivalent to the 30°C isotherm, while the colour Effect on wine colour of the wine stored at -4°C did not change. The L*a*b* coordinates of the different samples were analyzed. This technique uses 3 dimensional space (figure 4). Two axes (a and b) determine the chromaticity, corresponding to colours on the visible light spectrum: axis “a” goes from green to red and axis “b” from blue to yellow. The third axis “L” defines the brightness or clarity. Figure 3. Uncorking force, measured in N.m, on bottles subjected to the different temperature treatments for 1 month. LE VIGNERON CHAMPENOIS SEPTEMBER 2020 TECHNICAL REVIEW OF THE COMITÉ CHAMPAGNE 4 Photo 1. Appearance of closures after opening, from bottles subjected to treatment at 45°C (for between 3 and 28 days) and those from the simulated “transport to Asia” b* +100 Yellow +L* White a* +100 a* +100 +a* +a* Green Red Green Red +L* b* -100 Black Blue Figure 4. Visuals of L*a*b* coordinates for calculating colorimetric variance between 2 samples (model developed by the CIE). LE VIGNERON CHAMPENOIS SEPTEMBER 2020 TECHNICAL REVIEW OF THE COMITÉ CHAMPAGNE 5 Figure 5. a* and b* colorimetric coordinates of Brut non-vintage exposed to different temperatures for 1 month. Figure 6. a* and b* colorimetric coordinates of Rosé exposed to different temperatures for 1 month. LE VIGNERON CHAMPENOIS SEPTEMBER 2020 TECHNICAL REVIEW OF THE COMITÉ CHAMPAGNE 6 Effects on the Organoleptic Profile of The consequences of the “transport to Asia” the Wine simulation were noticed 2 months after the treatment for both wines. Tasting Results The tastings were held as triangular tests between An additional trial was undertaken to determine the control sample stored in cellars at 15°C and the the impact of temperature variation: the samples exposed batch. Bottles were first tasted one week were subjected to alternating temperatures of 15°C after the treatment, then a second time 2 months and 30°C for 7, 14 and 28 days. Only the batch later. Results compiled in table 1. of Brut non-vintage blend treated for 28 days stood out significantly from the control sample, For wines in cold storage (-4°C), the panel did roughly equivalent to the batch stored at 30°C not detect any significant difference, either for the for 14 days. One can assume therefore that the blend or for the Rosé. effect of temperatures of 30°C and above is cumulative, whatever fluctuations may occur. For the blended wine, a sensorial difference is immediately apparent in the batch stored at The affected wines lose their fruitiness which is 30°C for 14 days. Two months after exposure, the replaced by a reductive profile (sulfur, cooked effect of temperature is felt from the 7-day batch vegetables, rubber), with the appearance of onwards.

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