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…

137Cs analysis by gamma spectrometry and its potential for dating Portuguese old wines

Analytical methods for dating wines often rely on assessing anthropogenic and cosmogenic radionuclides, including 14C and 137Cs [1,2].

Read More

Evaluating alternatives to cold stabilization in wineries: the use of carboximethyl cellulose, potassium polyaspartate, electrodialysis and ion exchange resins – the results after one year in the bottle

The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottle wines is detrimental for their quality and even a legal issue in some countries. Cold stabilization is the most common stabilization treatment. Although it has been shown to be effective, it has some significant disadvantages, mainly regarding losses of color and aromas and its high cost. Therefore, other products and methodologies are being introduced in the wineries for the replacement of this process. Some of these new techniques involve the reduction of the ions causing the insolubilization of tartaric acid while other are based in the formation of protective colloids or the inhibition of the crystallization of salts. In this study, white, rosé and red wines have been treated with carboxymethylcellulose, potassium polyaspartate and an ion exchange resin. The tartaric stability of the wines, together with the oenological, chromatic and sensory characteristics were studied after the wines had been stored during one year in the bottle. The results indicate that the use of carboxymethyl cellulose and potassium polyaspartate maintained the best the sensory and chromatic characteristics and the wine stability of the wines in comparison with an untreated control wine.

Read More

Contribution of grape seeds to evolution of acetaldehyde, pigments and tannins reactive towards salivary proteins of red wine over time

This study investigated the impact of the gsk/gse ratio on the evolution of acetaldehyde and of major phenolic compounds of aglianico wine in wine like solution and real wine. Four model solutions and the correspondant control wines were prepared. The natural weight ratio between grape skins and seeds was determined on the real grapes, and a control wine was obtained from those.

Read More

Quali cantine perle strade del vino

Tutte le cantine possono aprirsi al pubblico? Evidentemente si, nessuno può impedire ad un produttore di accogliere i turisti.
Tutte le cantine possono far parte delle Strade del vino? No, perché la Strada del vino mette in gioco la reputazione della denominazione di origine alla quale è legata e le possibilità di sviluppo economico di un intero territorio.

Read More

Untangling belowground response of grapevines to cover crop competition

Cover crops are planted in vineyards for multiple benefits including soil conservation, weed management, regulation of grapevine vegetative growth

Read More