WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 Enhanced polyphenol extraction during Pinot Noir and Cabernet Sauvignon wine making

Enhanced polyphenol extraction during Pinot Noir and Cabernet Sauvignon wine making

Abstract

The quality of red wine depends on the composition of polyphenols influencing wine color and taste. The question is, how much we must fear over extraction, especially of seed tannins, under cool climate conditions. The extraction of polyphenols from grape skins and grape seeds were investigated for the grape varieties Cabernet Sauvignon and Pinot noir. The experimental setup included seed removal, milling the seeds or the cap and returning them back, crushing the whole grapes prior fermentation, acidification of must as well as different techniques for the cap management. In 2018 as well as in 2019 the adaption of the enology in terms of maceration time, chaptalization and deacidification, depending on harvest time had been investigated. Photometric assays were used to determine total phenols, tannins and polymeric pigments. Anthocyanins and monomeric phenols were analyzed by HPLC-DAD/FD. Flavan-3-ol dimers and trimers as well as corresponding gallates were quantified by LC-QToF-MS. After bottling, descriptive sensory analysis was performed. The results showed that after seed removal, total phenolics and color intensity decreased. Crushing the seeds significantly increased total phenols, tannins, gallic acid and, for Pinot noir, also Large Polymeric Pigments. Additionally, a darker wine color was observed, indicating the importance of seed polyphenols for color stability. Acidification of must significantly contributed to wine color due to Small Polymeric Pigments, which were most likely formed by enhanced protonation of acetaldehyde, stimulating the formation of ethylidene-linked structures. Furthermore, catechin-catechin-gallate concentration was significantly increased due to acidification. This dimer may be released by the acid-catalyzed cleavage of interflavan bonds of higher molecular weight procyanidins. The sensory attributes color intensity, astringency, dry tannins and bitterness were the differentiating factors among the treatments. Crushing the seeds or the cap lead to the higher perception of phenol related in mouth modalities. The acidification of must leads to a significantly darker wine color while wines with seed removal lack in color and phenolic structure. Regarding time point of harvesting and technological maturity it seems the classical adjustment by means of sugar concentration is not able to simulate phenolic ripeness.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Pascal, Wegmann-Herr, Dominik, Durner, Germany, Sandra, Feifel, Fabian, Weber

Presenting author

Pascal, Wegmann-Herr – Institute for Viticulture and Enology (DLR-Rheinpfalz), Breitenweg 71, 67435 Neustadt, Germany

Institute for Viticulture and Enology (DLR-Rheinpfalz), Breitenweg 71, 67435 Neustadt, Germany | Institute for Viticulture and Enology (DLR-Rheinpfalz), Breitenweg 71, 67435 Neustadt, Germany | University of Bonn, Institute for Food Technology, Germany

Contact the author

Keywords

Phenols, Sensory, Extraction, Maturity, Red Varieties

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Grapevine yield estimation in a context of climate change: the GraY model

Grapevine yield is a key indicator to assess the impacts of climate change and the relevance of adaptation strategies in a vineyard landscape. At this scale, a yield model should use a number of parameters and input data in relation to the information available and be able to reproduce vineyard management decisions (e.g. soil and canopy management, irrigation). In this study, we used data from six experimental sites in Southern France (cv. Syrah) to calibrate a model of grapevine yield limited by water constraint (GraY). Each yield component (bud fertility, number of berries per bunch, berry weight) was calculated as a function of the soil water availability simulated by the WaLIS water balance model at critical phenological phases. The model was then evaluated in 10 grapegrowers’ plots, covering a diversity of biophysical and technical contexts (soil type, canopy size, irrigation, cover crop). We identified three critical periods for yield formation: after flowering on the previous year for the number of bunches and berries, around pre-veraison and post-veraison of the same year for mean berry weight. Yields were simulated with a model efficiency (EF) of 0.62 (NRMSE = 0.28). Bud fertility and number of berries per bunch were more accurately simulated (EF = 0.90 and 0.77, NRMSE = 0.06 and 0.10, respectively) than berry weight (EF = -0.31, NRMSE = 0.17). Model efficiency on the on-farm plots reached 0.71 (NRMSE = 0.37) simulating yields from 1 to 8 kg/plant. The GraY model is an original model estimating grapevine yield evolution on the basis of water availability under future climatic conditions.  It allows to evaluate the effects of various adaptation levers such as planting density, cover crop management, fruit/leaf ratio, shading and irrigation, in various production contexts.

Terroir effects on the response of Tempranillo grapevines to irrigation in four locations of Spain: agronomic performance and water relations

We report the effects of different drip irrigation treatments on the agronomic performance and water relations of Tempranillo grapevines, pruned to a bilateral cordon

Recent advances in our understanding of the impact of climate change on wine grape production

According to the last IPCC report, the scale of recent climate changes are unprecedented over many centuries. Each of the last four decades has been successively warmer than any decade since 1850. Projections for the future foresee that temperature could reach +3.3°C to +5.7°C under the most pessimistic scenario. It is also projected that every region will face more concurrent and multiple changes in climatic impact-drivers. The frequency of extreme climate events is also likely to increase, as well as the occurrence of indirect constraints. These evolving climatic conditions are alrealdy affecting and will continue to affect the suitability of traditional wine grape production areas, but also create opportunities in new locations.

Evaluation of grape and wine quality according to harvest date, in a tropical region in Northeast Brazil

The Northeast region of Brazil is characterized by a semi-arid climate, has produced tropical wines since twenty years ago. The region is located at 09º 09’ South, 40º 22’ West, 365.5 m

Primary results on the characterisation of “terroir” in the certified denomination of origin Rioja (Spain)

La integración de variables referentes al clima, la litología y la morfología del relieve y el suelo en la D.O. Ca Rioja permite la configuración de un modelo a través de cuya validación se obtiene la delimitación de zonas vitícolas.