Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines.

The strong interplay between the various parameters at play in a bottle and in a glass of champagne or sparkling wine has been the subject of study for about two decades. After a brief overview of the history of champagne and sparkling wines, this article presents the key steps involved in the traditional method leading to the production of premium modern-day sparkling wines, with a specific focus on quantification of the dissolved CO2 found in the sealed bottles. Moreover, a review of the literature on the various chemical and instrumental approaches used in the analysis of dissolved and gaseous CO2, effervescence, foam, and volatile organic compounds is reported. Expected final online publication date for the Annual Review of Analytical Chemistry, Volume 14 is August 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.