Journal articles
Chemical messages in 170-year-old champagne bottles from the Baltic Sea: Revealing tastes from the past
Philippe Jeandet
1
Silke Heinzmann
2
Chloé Roullier-Gall
3
Clara Cilindre
4
Alissa Aron
3
Marie Alice Deville
Franco Moritz
2
Thomas Karbowiak
5, 3
Dominique Demarville
6
Cyril Brun
6
Fabienne Moreau
6
Bernhard Michalke
2
Gérard Liger-Belair
4
Michael Witting
2
Marianna Lucio
2
Damien Steyer
7
Régis Gougeon
3
Philippe Schmitt-Kopplin
8
5
PCAV - Physico-Chimie de l'Aliment et du Vin
PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Philippe Jeandet 1
Author
Silke Heinzmann 2
Author
Chloé Roullier-Gall 3
Author
Clara Cilindre 4
Author
Alissa Aron 3
Author
Marie Alice Deville
Author
Franco Moritz 2
Author
Thomas Karbowiak 5, 3
Author IdHAL : thomas-karbowiak IdRef : https://www.idref.fr/112627420 ORCID : https://orcid.org/0000-0002-4229-3003
Dominique Demarville 6
Author
Cyril Brun 6
Author
Fabienne Moreau 6
Author
Bernhard Michalke 2
Author
Gérard Liger-Belair 4
Author Employer institution : Université de Reims Champagne-Ardenne
Michael Witting 2
Author
Marianna Lucio 2
Author
Damien Steyer 7
Author
Régis Gougeon 3
Author
Philippe Schmitt-Kopplin 8
Author
1
URVVC - Unité de Recherche Vigne et Vins de Champagne Stress et Environnement - EA 4707 (Université de Reims Champagne-Ardenne
UFR Sciences Exactes et Naturelles
Unité de Recherche Vignes et Vins de Champagne - EA 4707
BP 1039
51687 Reims Cedex 2 - France)
- URCA - Université de Reims Champagne-Ardenne : EA 4707 (2 avenue Robert Schuman, 51100 Reims. - France)
- SFR Condorcet (France)
- URCA - Université de Reims Champagne-Ardenne : CNRS 3417 (2 avenue Robert Schuman, 51100 Reims. - France)
- UPJV - Université de Picardie Jules Verne : CNRS 3417 (Chemin du Thil - 80000 Amiens - France)
- CNRS - Centre National de la Recherche Scientifique : CNRS 3417 (France)
2
BGC - Research Unit Analytical BioGeoChemistry (Ingolstaedter Landstr. 1
85764 Neuherberg, Germany - Germany)
- HZM - Helmholtz-Zentrum München (Ingolstaedter Landstraße 1, D-85764 Neuherberg - Germany)
3
IUVV Jules Guyot - Institut Universitaire de la Vigne et du Vin "Jules Guyot" (Université de Bourgogne - 2, rue Claude Ladrey - BP 27 877 - 21078 Dijon - France)
- UB - Université de Bourgogne (Maison de l'université - Esplanade Érasme - BP 27877 - 21078 Dijon cedex - France)
4
GSMA - Groupe de spectrométrie moléculaire et atmosphérique (U.F.R. Sciences Exactes et Naturelles
Moulin de la Housse
B.P. 1039
51687 Reims Cedex 2 - France)
- URCA - Université de Reims Champagne-Ardenne : UMR 7331 (2 avenue Robert Schuman, 51100 Reims. - France)
- CNRS - Centre National de la Recherche Scientifique : UMR 7331 (France)
5
PCAV - Physico-Chimie de l'Aliment et du Vin (UMR-PAM - Batiment EPICURE - 1 Esplanade Erasme - 21000 Dijon - France)
- PAM - Procédés Alimentaires et Microbiologiques [Dijon] (Université Bourgogne Franche-Comté - AgroSup Dijon - Batiment Epicure - 1 esplanade Erasme - F-21000 Dijon - France)
- UBFC - Université Bourgogne Franche-Comté [COMUE] (France)
- UB - Université de Bourgogne (Maison de l'université - Esplanade Érasme - BP 27877 - 21078 Dijon cedex - France)
- AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement : UMR-MA 2012.02.102 (26 Boulevard du Dr Petitjean - BP 87999 - 21079 Dijon cedex - France)
6
Champagne Veuve Clicquot (France)
7
Twistaroma (France)
8
Chair of Analytical Food Chemistry (Alte Akademie 10
85354 Freising - Germany)
- TUM - Technische Universität München [München] (Arcisstraße 21, 80333 München - Germany)
Abstract : Archaeochemistry as the application of the most recent analytical techniques to ancient samples now provides an unprecedented understanding of human culture throughout history. In this paper, we report on a multiplatform analytical investigation of 170-y-old champagne bottles found in a shipwreck at the bottom of the Baltic Sea, which provides insight into winemaking practices used at the time. Organic spectroscopy-based nontargeted metabolomics and metallomics give access to the detailed composition of these wines, revealing, for instance, unexpected chemical characteristics in terms of small ion, sugar, and acid contents as well as markers of barrel aging and Maillard reaction products. The distinct aroma composition of these ancient champagne samples, first revealed during tasting sessions, was later confirmed using state-of-the-art aroma analysis techniques. After 170 y of deep sea aging in close-to-perfect conditions, these sleeping champagne bottles awoke to tell us a chapter of the story of winemaking and to reveal their extraordinary archaeometabolome and elemental diversity in the form of chemical signatures related to each individual step of champagne production.
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Journal articles
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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02507720
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Submitted on : Friday, March 13, 2020 - 2:43:05 PM
Last modification on : Monday, May 17, 2021 - 2:52:19 PM
Contributor : Admin Agrosupdijon <>
Submitted on : Friday, March 13, 2020 - 2:43:05 PM
Last modification on : Monday, May 17, 2021 - 2:52:19 PM
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- HAL Id : hal-02507720, version 1
- DOI : 10.1073/pnas.1500783112
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AGROSUP-DIJON | AGROSUP-PAM | UNIV-BOURGOGNE | PAM | GSMA | URCA | RIBP | CNRS
Citation
Philippe Jeandet, Silke Heinzmann, Chloé Roullier-Gall, Clara Cilindre, Alissa Aron, et al.. Chemical messages in 170-year-old champagne bottles from the Baltic Sea: Revealing tastes from the past. Proceedings of the National Academy of Sciences of the United States of America , National Academy of Sciences, 2015, 112 (19), pp.5893-5898. ⟨10.1073/pnas.1500783112⟩. ⟨hal-02507720⟩
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