Higher Cellar Temps Speed CO2 Loss, Reduces Maximum Aging Potential -- Study

In a recent scientific study focused on CO₂ retention in sparkling wines produced using the traditional method, researchers at the University of Reims Champagne-Ardenne developed a model capable of predicting changes in carbon dioxide levels during aging on lees and estimating the maximum shelf life compatible with European regulatory requirements.

To develop this model, the researchers relied solely on the only known measurements taken under real aging conditions as part of a collaboration with Crealis PE.DI, specialist in crown cap manufacturing. During five years of aging on lees, several batches of bottles were monitored to measure CO₂ losses at different levels of permeability through the capsules from Crealis PE.DI’s range: TOP, TOP+3, TOP+, TOP Z, and TOP S.

“This article builds on research conducted over more than a decade on the mechanisms of CO₂ retention in sparkling wines. The lack of long-term in situ measurements had previously been a major obstacle, due to the associated experimental constraints. The data generated as part of the Crealis PE.DI. research project have made it possible to overcome this limitation and establish an updated model highlighting the predominant influence of the permeability of the cap seal on CO₂ retention,” said Gérard Liger-Belair, professor at the University of Reims Champagne-Ardenne.

While storing bottles in a temperature-controlled cellar is both an economic and environmental challenge for winemakers, this study addresses these issues by also highlighting the combined effect of aging temperature and crown capsule permeability.

In fact, the simulations conducted show that an increase in cellar temperature accelerates CO₂ loss and significantly reduces the maximum aging duration compatible with maintaining sufficient pressure in the bottle.

This information enables winemakers to strike a balance between potential changes in storage temperatures and the preservation of their wines, with the aim of potentially reducing the environmental impact associated with temperature control in their above-ground cellars.

Another important finding of this study concerns aging potential. The model developed makes it possible to assess when a bottle is likely to fall below the regulatory pressure threshold of 3.5 bars at 20 °C after disgorgement. The authors thus emphasize that controlling gas exchange becomes a strategic factor for cuvées intended for extended aging. Furthermore, the study shows that large-format bottles, particularly magnums, naturally retain CO₂ better and have superior aging potential compared to standard bottles.