Isolation and analysis of macromolecular fractions responsible for the surface properties in native Champagne wines

Macromolecules present in Champagne wines from the three grape varieties Pinot Noir, Meunier and Chardonnay, were isolated by ultra-concentration on 10 K molecular weight cut-off (MWCO) membranes, then purified by dia-filtration and freeze-dried. Measurements of the surface activity of reconstituted wines from the resulting dry ultra-concentrates by ellipsometry showed the formation of adsorption layers analogous to those observed at the surface of native wines, and responsible for their foam stability. Sequential fractionation of Pinot Noir at decreasing MWCO within the 10–30 K and 30–100 K molecular weight range showed the formation of adsorption layers with both fractions. NMR and chemical analysis indicated that all fractions were mainly composed of polysaccharides and proteins. Monosaccharide analysis gave mannose, galactose, arabinose and glucose as the prominent constituting sugars. Careful bottle rinsing was found to enable thorough macromolecule recovery.