| Author |
Moreau, Fabienne Heinzmann, Silke S. Roullier-gall, Chloé Jeandet, Philippe Schmitt-kopplin, Philippe Brun, Cyril Deville, Marie Alice Lucio, Marianna Moritz, Franco Demarville, Dominique Liger-belair, Gérard Steyer, Damien Witting, Michael Karbowiak, Thomas Cilindre, Clara Gougeon, Régis D. Aron, Alissa Michalke, Bernhard |
| Description |
Author Affiliation: Jeandet P ( Laboratoire de Stress, Défenses et Reproduction des Plantes, Unité de recherche Vignes et Vins de Champagne, Research Unit 4707, Université de Reims Champagne-Ardenne, 51687 Reims, France); Heinzmann SS ( Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany); Roullier-Gall C ( Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany); Cilindre C ( Equipe Effervescence, Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 7331, Université de Reims Champagne-Ardenne, 51687 Reims, France); Aron A ( Institut Universitaire de la Vigne et du Vin - Jules Guyot, Université de Bourgogne/AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques, 21000 Dijon, France); Deville MA ( Champagne Deville, 51380 Verzy, France); Moritz F ( Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany); Karbowiak T ( Institut Universitaire de la Vigne et du Vin - Jules Guyot, Université de Bourgogne/AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques, 21000 Dijon, France); Demarville D ( Champagne Veuve Clicquot, 51100 Reims, France); Brun C ( Champagne Veuve Clicquot, 51100 Reims, France); Moreau F ( Champagne Veuve Clicquot, 51100 Reims, France); Michalke B ( Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany); Liger-Belair G ( Equipe Effervescence, Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 7331, Université de Reims Champagne-Ardenne, 51687 Reims, France); Witting M ( Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany); Lucio M ( Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany); Steyer D ( Twistaroma, 68021 Colmar, France); Gougeon RD ( Institut Universitaire de la Vigne et du Vin - Jules Guyot, Université de Bourgogne/AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques, 21000 Dijon, France); Schmitt-Kopplin P ( Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, 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. |
