Structure and Chemical Composition of Layers Adsorbed at Interfaces with Champagne

• Published in: Journal of agricultural and food chemistry 2009-11, Vol.57 (21), p.10399-10407
• Main Authors: Aguié-Béghin, V, Adriaensen, Y, Péron, N, Valade, M, Rouxhet, P, Douillard, R
• Format: Article
• Language: English
• Subjects: Adsorption; adsorption layers; Biological and medical sciences; bubbles; champagne; food analysis; Food Chemistry/Biochemistry; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; interface phenomena; Life Sciences; Polysaccharides - analysis; Polystyrenes - chemistry; Proteins - analysis; Surface Properties; Surface Tension; Wine - analysis; wine quality
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf9016948

The structure and the chemical composition of the layer adsorbed at interfaces involving champagne have been investigated using native champagne, as well as ultrafiltrate (UFch) and ultraconcentrate (UCch) obtained by ultrafiltration with a 104 nominal molar mass cutoff. The layer adsorbed at the air/liquid interface was examined by surface tension and ellipsometry kinetic measurements. Brewster angle microscopy demonstrated that the layer formed on polystyrene by adsorption or drop evaporation was heterogeneous, with a domain structure presenting similarities with the layer adsorbed at the air/liquid interface. The surface chemical composition of polystyrene with the adlayer was determined by X-ray photoelectron spectroscopy (XPS). The contribution of champagne constituents varied according to the liquid (native, UFch, and UCch) and to the procedure of adlayer formation (evaporation, adsorption, and adsorption + rinsing). However, their chemical composition was not significantly influenced either by ultrafiltration or by the procedure of deposition on polystyrene. Modeling this composition in terms of classes of model compounds gave approximately 35% (w/w) of proteins and 65% (w/w) of polysaccharides. In the adlayer, the carboxyl groups or esters represent about 18% of carbon due to nonpolypeptidic compounds, indicating the presence of either uronic acids in the complex structure of pectic polysaccharides or of polyphenolic esters. This structural and chemical information and its relationship with the experimental procedures indicate that proteins alone cannot be used as a realistic model for the macromolecules forming the adsorption layer of champagne. Polysaccharides, the other major macromolecular components of champagne wine, are assembled with proteins at the interfaces, in agreement with the heterogeneous character of the adsorbed layer at interfaces.