Oxidation

Oxidation is a term that is of great importance in the world of champagne, as it can significantly influence the quality, flavour and aroma of a champagne. Essentially, oxidation refers to the chemical reaction in which Champagne comes into contact with oxygen. This reaction can have various effects on the drink, depending on how the champagne is stored and treated.

Oxidation and champagne production

In Champagne production, oxidation is both a desirable and an undesirable process, depending on the stage of production and the objectives of the producer. During the first fermentation and the production of the base wine, a controlled amount of oxygen can promote the development of complex flavours. However, during the second fermentation, which takes place in the bottle, it is important to minimise oxygen contact in order to preserve the quality of the champagne.

The process of oxidation

Oxidation occurs when oxygen enters the liquid and reacts with the compounds contained in the liquid. In champagne, this reaction can cause the wine to lose its colour, flavour and aroma. The most common changes caused by oxidation are

1. Change of colour: Fresh champagne has a bright golden or pale yellow colour. However, oxidative stress can change the colour to a darker gold or even brown.
2. Flavour changes: Oxidation can influence the flavours of a champagne by weakening fruity and floral notes and bringing out earthy, nutty or caramel aromas instead. This can lead to a more complex but often less refreshing flavour.
3. Change in flavour: The flavour of oxidised Champagne can appear flat or stale. The fresh, lively acidity and sparkling texture normally associated with Champagne can be affected by oxidation.

Factors that influence oxidation

The oxidation of a champagne can be influenced by various factors:

1. Storage conditions: The way in which champagne is stored is crucial for preventing oxidation. Ideally, champagne should be stored horizontally in a cool, dark place at a constant temperature. Temperatures that are too high or fluctuate greatly can increase the rate of oxidation.
2. Bottle cap: The closure of the champagne plays an important role in preventing oxidation. Corks that dry out or become damaged over time can allow oxygen to enter. Newer methods such as screw caps or special synthetic corks can help to minimise oxygen contact in some cases.
3. Time: The longer champagne is stored, the greater the risk of oxidisation, especially if it is not stored in optimal conditions. Most champagnes are intended for immediate consumption, although some high-quality examples can benefit from long storage.

Handling oxidised champagne

When champagne is oxidised, it can often still be enjoyed, although its quality is impaired. In such cases, the champagne can be used in the kitchen, for example in the preparation of sauces or for cooking, where the loss of fresh flavours is less significant. However, for enjoyment in its original form, it is better to use fresher champagne to experience the desired characteristics of freshness, vivacity and complex flavours.

Conclusion

Oxidation is an unavoidable process in Champagne production and storage. Whilst some control over oxidation is possible by choosing suitable storage conditions and closures, it is important to be aware of the potential effects on the champagne. Careful handling and storage can preserve the quality of the champagne and ensure an optimal drinking experience.

 

 

 

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