WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 Advances in the chemistry of rosé winemaking and ageing

Advances in the chemistry of rosé winemaking and ageing

Abstract

The market share of Rosé wine in France has grown from 11 % to 32 % over the last 20 years. Current trends are towards rosé wines of a lighter shade of pink, and where possible, containing a greater concentration in varietal thiols. Grape varieties, the soil on which they are grown, viticultural practices and winemaking technology all impact the polyphenols, color and aromas of rosé wines. To investigate the terroir effect, a study on the influence of origin of rosé wine was  performed using semi-targeted polyphenomics. 60 commercial wines from Bordeaux, Languedoc and Provence regions were used as two independent sample and data sets (30 wines each). An original LC-QTOF-MS method and a specific data analysis genetic algorithm gave good discrimination of the wines based on their origin of production [1].

Apart from the origin or terroir of the grapes, winemaking technology plays a crucial role in determining the color and aroma profile of rosé wine, including the widespread use of polyvinylpolypyrrolidone (PVPP) to adjust the color and polyphenol content. The specific adsorption of coumaroylated anthocyanins was greater than that of other anthocyanins [2], and a molecular modelling approach was used to further understand this specific binding affinity. We showed that using PVPP, the thiol aroma content of rosé wine can be increased up to 200 % as compared to the control wines [3]. This might explain the increase in demand for lighter colored rosé wines over the last number of years.

When the desired color and aroma are obtained, a remaining challenge is to understand and predict the sensitivity of rosé wines to oxidation. Accelerated ageing tests based on heat and chemical oxidation are currently under investigation in our laboratory. These tests and mass spectrometry show that the anthocyanins are appropriate biomarkers of chemical ageing in rosé wines.

References

[1] Gil, M., Reynes, C., Cazals, G., Enjalbal, C., Sabatier, R., & Saucier, C. . Scientific reports. 2020, 10(1), 1-7
[2] Gil, M.,  Avila-Salas, F., Santos, L.S.,  Iturmendi, N., Moine, V ., Cheynier, V., Saucier C.  J. Agric.  Food Chem. 2017 65, 10591-10597
[3] Gil, M.,  Louazil,P., Iturmendi, N., Moine, V ., Cheynier, V., Saucier C. Food Chem. 2019, 295, 493-498

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

SAUCIER,  Melodie, Gil, Fabian, Avila, Philippe, Louazil, Guillaume, Cazals, Christine Enjalbal, Arnaud, Massot, Leonardo, Santos, Robert, Sabatier, Virginie, Moine

Presenting author

SAUCIER, Cédric 

SPO, Université de Montpellier, France | Laboratory of Asymmetric Synthesis, Institute of Chemistry and Natural Resources, Universidad de Talca, Talca, Chile | Biolaffort,  Floirac, France | IBMM,University de  Montpellier, France | Biolaffort,  Floirac, France | IGF, University de Montpellier, France | Biolaffort,  Floirac, France

Contact the author

Keywords

Rosé wine, color, polyphenol, PVPP, thiol, oxidation

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Impact of press fractioning on current and phenolic compositions of Pinot noir and Pinot meunier wines

In the Champagne’s region, a complete press cycle is a series of pressure increases (squeezes) and decreases (returns). After alcoholic fermentation, the two wines (the “cuvee” and the “tailles”) obtained from grape juice fractions exhibit strong differences for numerous characteristics. Nevertheless, there is no study of the impact of the press cycle, followed after each pressure increase (22-28 steps), on wine colour, current analyses and phenolic composition. So, the aim of this study (vintage 2020) was to investigate the composition changes of Pinot noir and Pinot meunier wines, produced from 22-28 grape juices isolated for each complete pressing cycle.

Read More

Potential application of indigenous Pichia kluyveri for enhanced wine aroma quality

Aims: In previous work, five indigenous Pichia kluyveri strains, GS1-1, FS-2-7, HS-2-1, C730 and C732, were isolated and selected from spontaneous fermented wines from Ningxia and Gansu. The aims of this study were to 1) evaluate resistance of these strains to environmental stressors that may restrict their growth and the progress of alcoholic fermentation; 2) Investigate their fermentation dynamics; 3) Characterise aroma profiles of Cabernet Sauvignon wines made from mixed cultures of P. kluyveri and Saccharomyces cerevisiae.

Read More

Reduced fungicide sprayings: A biodiversity boost?

Pesticides are considered one of the main causes for arthropod decline in agriculture which in turn may affect ecosystem services such as natural pest control and soil fertility.

Read More

Nutrient absorption in vines (Vitis vinifera L., cv. Tempranillo blanco) under two water management approaches in a semiarid region of the north of Spain

Two treatments were studied in vines of cv. Tempranillo blanco (Vitis vinifera L.) during the 2012-2018 period in an experimental plot located in Rincón de Soto (La Rioja, Spain). Rainfed treatment (R0) was compared with respect to an irrigation treatment (R2) equivalent to 30% of the crop evapotranspiration (ET0) from fruitset to harvest phenological stages. Pre-veraison irrigation ranged from 43 (2014) to 66 mm/m2 (2018) while post-veraison irrigation ranged from 37 (2017) to 115 mm/m2 (2012).The normalized difference vegetation index (NDVI) was assessed by measures of reflectance, nutrients were determined by analysis of petioles sampled at veraison, grape production was determined at harvest as well as renewable wood weight was assessed at pruning time.

Read More

Ripening behaviour and grape must quality of eleven white resistant varieties in Trentino

In a situation of uncertainty towards the overall effect of climate change and the reduction of pestice utilization on quality, the wine sector needs to maintain the profitability of producers, which inexorably depends on ensuring the quality of grapes and wines. Among the various alternatives that can be adopted, hybrid varieties carrying resistance genes are currently gaining the attention of researchers and producers. Some of them are already a reality and are included in the national catalogue of some countries, selected by research institutes all over Europe.

Read More