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


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.


[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


Publication date: June 13, 2022

Issue: WAC 2022

Type: Article


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


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


IVES Conference Series | WAC 2022


Related articles…

Terroirs de Balagne: focus sur le Vermentinu

Depuis 2002, le CIVAM de la région Corse, a entrepris une étude des terroirs viticoles de l’appellation AOC Corse-Calvi (Balagne), comprenant la cartographie des terroirs à potentialité viticole

Effect of fertigation strategies to adapt PGI Côtes de Gascogne production to hot vintage

The development of fertigation could be a possible solution to adapt PGI Côtes de Gascogne (south-western France) wine production to climate change. The goal would be to limit the negative effects of water stress on yield performance expectation (around 15 tons per hectare) and to make the use of fertilizers more efficient. This study aimed to compare the effects of three strategies of water and minerals supply on grapes and wines qualities. Two fertigation practices were compared to a rainfed control which is the current standard of the local grape growing production. The fertilizers (nitrogen and potassium) were (i) fully brought by irrigation pipe during the season, (ii) partially brought by irrigation pipe and partially on the soil or (iii) fully brought on the soil at the beginning of the season for the non-irrigated control (local standard). The trial was run on cv. Colombard trained on spur pruned with vertical shoot positioning system on a sandy-silty-clay soil over the 2020 vintage which was particularly hot for the region. Moderate to strong water deficit appeared during the growing period of the berries and held on after veraison. Irrigation strategies allowed for maintaining grapevine without water deficit and being significantly different from the control water status. Grapevine with fully or partial fertigation strategies produced 25% more yield mainly due to the increase of the bunch weight. Also, the fully fertigation showed the best ratio between yield and maturity and brought 30% less of fertilizers (both nitrogen and potassium) than the two other strategies. Finally, the analysis of aromatic compounds in Colombard wines, varietal thiols family, showed the same level of concentrations for the 3 treatments, confirming that the yield performance did not impact the aromatic potential in this trial.

«Aztec» – the new white table grape resistant variety

This paper presents is the create, the study and amplographic
description the new white Greek table variety grapes “Aztec”, created in 2013 by breeder P. Zamanidis at
the Athens vineyard of the Institute of Olive, Subtropical Plants and Vine.

The chemical composition of disease resistant hybrid grape cultivars and its impact on wine quality: an exploratory enquiry into sustainable wines

Disease resistant hybrid grape cultivars are now allowed in a number of EU wine PDOs, and are also accepted in a number of countries outside the EU. There is increasing interest in diseases resistant hybrid grape cultivars (RHGCs) because they allow for the production of healthy, high quality grapes with limited use of pesticides and the associated environmental and public health

DNA and type of grain: which factor does better explain sensory differences of sessile and pedunculate oaks?

Sessile oak and pedunculate oak have shown several differences of interest for enological purposes. Tannic and aromatic composition among sessile oak or pedonculate oak has been well studied. Sessile oak is generally more aromatic than pedunculated, while the later is more tannic. This scientific point of view is rarely applied to classify oak in cooperages. Most coopers use the type of grain to distinguish wide and thin grain.