IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Specificities of red wines without sulfites: which role for acetaldehyde and diacetyl? A compositional and sensory approach.

Specificities of red wines without sulfites: which role for acetaldehyde and diacetyl? A compositional and sensory approach.

Abstract

Sulfur dioxide is the most commonly used additive in oenology to protect wine from oxidation and microorganisms. Once added to wine SO2 is able to react with carbonyl compounds to form carbonyl bisulfites what affects their reactivity. All together these carbonyl bisulfites correspond to bound SO2. The affinity of each carbonyl for sulfur dioxide is defined by the dissociation constant Kd of its carbonyl bisulfite. Among wine compounds, acetaldehyde which carbonyl bisulfite Kd is 2.4×10-3 mM is considered as the one with the highest affinity for SO2. Acetaldehyde origins is both an intermediary in alcoholic fermentation pathway but could also be produced from ethanol oxidation. Diacetyl (2,3 butanedione), has also a microbiological origin and an appreciable affinity for sulfur dioxide (carbonyl bisulfite Kd is 0.1 mM). Moreover, diacetyl is able to be produced but also reduced by yeasts and their potential sensory impact on red wines has already been established.
To evaluate if acetaldehyde and diacetyl could be at the origin of sensory specificities in wines without SO2, sensory profiles were classically determined, using sensory descriptors generation and panel training, on different modalities illustrating average levels of diacetyl, acetaldehyde and free SO2 in wines with or without sulfites and prepared from the same commercial without sulfites wine. Such an approach allowed to reveal that acetaldehyde and free SO2 were involved in the perception of “Coolness” depending of their concentrations in wines with and without added SO2. Diacetyl, meanwhile, impacted fruity aroma perception in wines with added SO2 and was responsible for sensory differences between wine with and without added SO2. Thus, the addition of diacetyl and SO2, at average concentrations found in wines with SO2, in a wine without added SO2 led to a decrease of “Fresh Black Fruits”, “Fresh Raspberry” and “Coolness” perception and an increase of “Jammy Black Fruits” perception.  These results are in line with sensory differences already highlighted in studies dealing with global olfactive characterization of reds wines with and without sulfites and help to explain red wines without sulfites sensory specificities

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article 

Authors

Pelonnier-Magimel Edouard¹, Cameleyre Margaux¹, Riquier Laurent¹and Barbe Jean-Christophe ¹

¹Univ. Bordeaux, INRAE, ISVV, Bordeaux INP, Bordeaux Sciences Agro, OENO, UMR 1366, ISVV

Contact the author

Keywords

Wine without sulfites, acetaldehyde, diacetyl, carbonyl bisulfite, sensory analysis

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Tools for assessing vine nitrogen status; role of nitrogen uptake in the “terroir” effect

Among the numerous nutrients vines extract from the soil, nitrogen is the one that interferes most with vine vigor, yield, berry constitution and wine quality. Many studies relate on the influence of various levels of nitrogen

Read More

Ellagitannin profile of red and white wines aged with oak chips

Wine aging with oak chips is nowadays a common alternative to barrel aging, aiming to improve wine quality through the fast extraction of wood derived compounds. From the pool of wood phenols, ellagitannins have been reported to have the most significant impact on the wine’s organoleptic profile. Their final concentration in wines is influenced by several factors, with toasting level considered as one of the most important.

Read More

The evolution of italian vine nursery production over the past 30 years

Italy has a long history of viticulture and has become one of the world’s leading producers of vine propagation material. The Italian vine nursery industry is today highly qualified and has become highly competitive on a global scale. The quality of the material is guaranteed by compliance with European Union regulations, which have been in force since the second half of the 20th century and have subsequently been supplemented and updated.

Read More

THE EFFECT OF BENTONITE FINING ON THE VOLATILE AND NON-VOLATILE PROFILE OF ITALIAN WHITE WINES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines. Macerations were of 7 days, except in the extended macerations that were of 15 days.

Read More

Les effets du terroir ou l’expression des potentiels à valoriser

Research into the effects of the Terroir is of major interest for the wine sector. The study of Terroir-Vine-Grape relations, even if it is complex, is fundamental for all viticulture: indeed, the quality of the grape must be the result of the most reasoned agro-viticultural management of the vine possible, which must first, to respect a production balance. The goal sought by the winegrower is to obtain a wine, the optimized result of the interactions Terroir-Grape variety. This link to the terroir is therefore essential to establish by taking into account on the one hand the behavior of the vine (which is the cause), and on the other hand, its effects on the grapes and finally on the wine.

Read More