Effects of Botrytis cinerea infection on Champagne wine foaming properties

Qualitative effects of Botrytis cinerea infection were studied by comparing the foaming properties of Champagnes obtained from healthy grapes with those from grapes infected by B cinerea. This is of particular interest when it is considered that the foaming properties of Champagne wines are important in terms of product attractiveness for the consumer. Experiments using artificial viewing equipment clearly showed the dramatic effects on Champagne foam characteristics when grape berries were highly infected. The speed at which liquid separated from the foam (expressed as liquid height LS) in the glass depended largely on the level of infection for Chardonnary and Pinot noir wines (+268% for Chardonnary wines at 40% infection and +627% for Pinot noir wines at 20% infection). B cinerea infection reduced the time (LT) at which liquid first appeared in the glass; for Pinot noir wines an infection level of 20% caused very rapid drainage. The time of pouring (PT, ie the time to fill the glass under controlled conditions) also diminished considerably at an infection level of 20% for both Pinot noir and Pinot meunier wines (−74 and −58% respectively). Mouldiness considerably altered the foam height observed 80 s (H80) after the start of pouring (−83% for Pinot noir and −89% for Pinot meunier at 20% infection). Champagne foamability was also quantified using a sparging technique to standardise effervescence. Foamability suffered considerably (−60 to −65%) when the B cinerea infection level was 20% as compared to control Champagnes. All wines studied had low and very similar protein contents. Differences in the concentrations of these compounds, which are generally implicated in the formation of foam in sparkling wines, could not explain the differences in Champagne foaming properties observed here. © 2001 Society of Chemical Industry