WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 Stabulation (lees stirring) in must as a method for aroma intensification: A comparison with skin contact and a classical version of Traminer and Sauvignon blanc in Austria

Stabulation (lees stirring) in must as a method for aroma intensification: A comparison with skin contact and a classical version of Traminer and Sauvignon blanc in Austria

Abstract

In the course of this study, stabilisation (lees stirring in unclarified must) with skin contact and classic white wine vinification were compared for the Sauvignon blanc and Traminer varieties in Austria. The test wines were analysed for the volatile substances esters, free monoterpenes and fruity thiols. Analytically, the stabilisation could only produce good results to a limited extent compared to the skin contact. In comparison to the 0-sample, however, some effects could be observed. The 3-mercaptohexanol concentrations were significantly increased with 7 days of lees stirring compared to the other variants (except 24 h mash standing time). It was also positive that the lees stirring showed effects on the content of free monoterpenes in the Traminer variety compared to the 0-variant. If this method is to be used successfully, however, some technical aspects of wine-making should first be clarified. Depending on the volume, at least one wine tank with cooling equipment is blocked for a week. Obviously, the cooling system must function properly in this tank. Furthermore, it must be emphasised that the constant stirring of the lees with an agitator could produce a high amount of fine lees, which could cause problems during must clarification. In this trial, stirring could only be done with the help of a glass rod, which reduced the mechanical stress many times over. If there is no stationary stirrer in the tank, it always has to be mounted and dismounted. This could also induce aroma losses through oxidation. However, if the winery has all these technical possibilities, stabilisation could be an issue. Compared to the maceration time, we see the greatest potential in increasing fruity thiols in the Sauvignon blanc grape variety.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Christian Philipp, Franz Paul Jagschitz, Verena Langmann, Paul Riegelnegg, Thomas Suchel

Presenting author

Christian Philipp – Dr.

Contact the author

Keywords

thiols, monoterpenes, aroma intensivation

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

A new graphical interface as a tool to integrate data from GC-MS and UPLC-MS-QTOF: new compounds related with port wine aging

Port wine value is related to its molecular profile resulting from the changes occurring during the ageing period. It is of empirical knowledge that the style is greatly affected by the oxidation regimens, i.e. bottle versus barrel storage

Freeze-thaw temperature oscillations promote increased differential gene expression during grapevine bud dormancy

In northern cold climate conditions, chilling requirement fulfillment in dormant grapevine buds is slowed or stopped by subzero temperatures impacting the transcriptional processes needed to complete chilling requirement. Cabernet Franc and Reisling in Geneva, NY were used to determine the impact of natural oscillating temperatures on grapevine bud transcriptional activity during light and dark periods of a two-week period in January with fluctuating diurnal winter temperatures. Cabernet Franc and Reisling bud samples were collected at 32 time points during the natural vineyard temperature cycle at 6:00 (dark), 14:00 (light) and 18:00 (dark) hours) to monitor gene expression in consecutive freezing and non-freezing temperature oscillations. Genotype, light and dark, and temperature oscillations conditions were explored.

Politics meets terroir. The story of Prosecco – Are GI’s just a protectionist racket?

The recent Free Trade Agreement negotiations between Australia and the European Union have again put the issue of Geographical Indications (GIs) in the spotlight. Australia has long demonstrated its understanding of GIs and maintains a clear and rigorous GI protection system for wine. For many years, Australia’s wine sector was a strong advocate for GIs and a strong system to protect the

Sustainable management of grapevine trunk diseases

Grapevine trunk diseases (GTD) occur wherever grapes are grown and are considered the main biotic factor reducing yields and shortening vineyards’ lifespan. Currently, no product is available to eradicate GTD once grapevines are infected. Therefore, prophylactic strategies based on pruning wound protection and ‘remedial surgery’, the only eradication method based on the elimination of infected wood and renewal of the vine by means of new canes or suckers, are the only effective strategies available. The Canadian grape and wine industry focusses on a sustainable production and thus, looking for alternatives to chemicals for disease management is a top priority.

Methyl jasmonate versus nano-methyl jasmonate. Effect on the tannin composition of monastrell grapes and wines

Tannins are very important for grape and wine quality, since they participate in several organoleptic wine characteristics such as astringency perception, bitterness, and the colour stability. The compositions in tannins in grapes and wines differs between seeds and skins. Tannin seeds contain a higher concentration of tannins than skin and has been associated with a coarse and more tannic notes in wines, by contrast, tannin skin are related to a greater softness in the wines.