IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Assessment of Mineral Elements in Wine Spirits Aged with Chestnut Wood

Assessment of Mineral Elements in Wine Spirits Aged with Chestnut Wood

Abstract

The mineral composition of wine spirit (WS) is of relevant interest due to its potential effect on physicochemical stability, sensory characteristics, and safety.1 Calcium (Ca) and iron (Fe) can form insoluble compounds, negatively affecting the WS clarity. Transition metals, e.g. Fe and copper (Cu), seem to play an important catalytic role on oxidation reactions involving phenolic compounds and other substrates for oxidation in WS. Other elements such as Cu, zinc (Zn), arsenic (As), cadmium (Cd) and lead (Pb), are of concern due to their toxicological or physiological properties. The ageing of WS is traditionally performed in wooden barrels. In spite of the high quality achieved by the WS, this is a time-consuming and costly ageing technology, among other drawbacks. For these reasons, in recent years, special attention has been devoted to alternative ageing technologies, namely the application of wood fragments to WS kept in stainless steel, often combined with micro-oxygenation (MOX). Having in mind that wood ash main inorganic components are potassium (K), Ca and magnesium (Mg), but also sodium (Na) and Fe, the potential transference of these and other metals to the WS during ageing is expected. However, in spite of substantial understanding of the organic extractable compounds, little has been published on mineral elements extraction from wood to WS and even to wine, 2,3 and with the exception of a recent study of the authors focused on Fe and Cu, no data is available for chestnut wood.4 This study, developed within the Project Oxyrebrand (https://projects.iniav.pt/oxyrebrand/index.php/pt/), aimed to examine the effect of WS’s ageing with chestnut wood (Castanea sativa Mill.), considering traditional and alternative technologies, on the beverage mineral composition. A wine distillate was aged in 250 L chestnut barrels (traditional ageing) and in 50 L glass demijohns with chestnut wood staves combined with three levels of MOX and nitrogen application (alternative ageing technology), with two replicates. Sampling was carried out after 3 weeks, 2, 6, 9 and 12 months of ageing, and the WS was assessed in terms of mineral elements composition by adapting an Q-ICP-MS semi-quantitative method previously developed and validated. 5 A full mass spectrum (m/z = 6–240, omitting the mass ranges 16–18; 40, 41, 211–229) was obtained by full mass range scanning. ANOVA was performed to examine the influence of the ageing modality and ageing time on the mineral composition. At the end of the ageing essay, and for most part of the elements, no significant differences between WS from different ageing modalities were found. Ageing time had significant effect on most of the elements, with different trends and distinct magnitude of changes being observed, depending on the element. In general, the concentrations of the mineral elements found in the WS were quite low, which is positive from the WS quality point of view.

References

1 Catarino S., Curvelo-Garcia A.S., Bruno de Sousa R., 2008. Contaminant elements in wines: A review. Ciência Téc. Vitiv., 23, 3-19.
2 Pilet A., Bruno de Sousa R., Ricardo-da-Silva J.M., Catarino S., 2019. Barrel-to-barrel variation of phenolic and mineral composition of red wine. Bio Web Conf., 12,  02011.
3 Kaya A., Bruno de Sousa R., Curvelo-Garcia A.S., Ricardo-da-Silva J.R., Catarino S., 2017. Effect of wood aging on mineral composition and wine 87Sr/86Sr isotopic ratio. J. Agric. Food Chem., 65, 4766-4776.
4 Canas S., Danalache F., Anjos O., Fernandes T.A., Caldeira I., Santos N., Fargeton N., Boissier B., Catarino S., 2020. Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation. Molecules, 25, 5266.
5 Catarino S., Curvelo-Garcia A.S., Bruno de Sousa, R., 2006. Measurements of contaminant elements of wines by inductively coupled plasma mass spectrometry: a comparison of two calibration approaches. Talanta, 70, 1073–1080.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Catarino Sofia1,2, Vasiliki Thanasi1, Ofélia Anjos3,4,5, Tiago A. Fernandes6,7, Ilda Caldeira8,9, Laurent Fargeton10, Benjamin Boissier10 and Sara Canas8,9

1LEAF-Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa

2CEFEMA – Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa
3Instituto Politécnico de Castelo Branco, Quinta da Senhora de Mércules
4CEF, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda
5Centro de Biotecnologia de Plantas da Beira Interior
6CQE, Centro de Química Estrutural, Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento (IST-ID), Universidade de Lisboa
7DCeT – Departamento de Ciências e Tecnologia, Universidade Aberta
8Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoínha
9MED – Mediterranean Institute for Agriculture, Environment and Development, Instituto de formação avançada, Universidade de Évora
10Vivelys, Domaine du Chapître

Contact the author

Keywords

wine spirit ageing, mineral composition, chestnut wood, barrel, micro-oxygenation

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Stability of 3-mercaptohexanol during white wine storage in relationship to must pre-fermentative fining

3-Mercaptohexanol (3MH) is a volatile thiol occurring in several white and red wines, where it can contribute to fruity attributes. Its content is typically high in wines from certain grape varieties, in particular Sauvignon blanc, where it is considered a varietal marker. The strong nucleophilic character of thiols makes 3MH rather unstable during wine storage, due to the presence of several strong electrophilic species. Among these electrophilics, those arising from the oxidation of flavan3-ols such as catechin and epi-catechin have been indicated as critical for 3MH stability. Accordingly, there is a generalized interest towards the ability of vinification practices to reduce 3MH loss during aging through the management of wine flavan-3-ols content.

Predictive Breeding for Wine Quality: From Sensory Traits to Grapevine Genome

New pathogen resistant varieties allow an efficient and greatly reduced use of fungicides. These new varieties promise, therefore, an enormous potential to reach the European Green Deal aim of a 50% reduction of pesticides in EU agriculture by 2030.

The film-forming Pichia spp. in a winemaker’s toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must

Certain yeast species belonging to the Pichia genus are known to form a distinctive film on grape must and wine. In a mixed-culture type fermentation, Pichia spp. (P. kluyveri in particular) are known to impart beneficial oenological attributes. In this study, we report on an easy isolation method of Pichia spp. from grape must by exploiting their film-forming capacity on media containing 10% ethanol. We isolated and identified two Pichia species, namely Pichia kudriavzevii and Pichia kluyveri, and subsequently co-inoculated them with Saccharomyces cerevisiae to ferment Gewürztraminer musts. Noteworthy differences included a significant increase in the 2-phenethyl acetate levels with the P. kluyveri co-fermentation and a general increase in ethyl esters with the P. kudriavzevii co-fermentation. Both Pichia co-inoculations yielded higher levels of glycerol in the final wines. Based on all the wine parameters we tested, the P. kluyveri strain that was isolated performed similarly to a commercial P. kluyveri strain.

Influence of maceration time and temperature on some bioactive compounds in Malvazija istarska white wines

The rising trend of moderate wine consumption as a part of a healthy lifestyle promotes white wines with higher phenolic content because of their bioactive properties. Duration and temperature of the maceration process have a marked impact on the content and composition of wine phenolics. The aim of this study was to explore the effect of applying maceration processes of different durations and temperature on total phenolic content and flavan-3-ol compounds concentration of Malvazija istarska (Vitis vinifera L.) wines, an autochthonous Croatian white grape variety. Vinification took place at the Institute of Agriculture and Tourism (Poreč) where pre-fermentative two days cryomaceration treatment at 8 °C (CRYO), seven days maceration treatment at 16 °C (M7), and prolonged post-fermentative maceration treatments at 16 °C for 14 days (M14), 21 day (M21), and 42 days (M42) were studied and compared to non-maceration control treatment (C). Total phenolic content was determined by the Folin-Ciocalteu colorimetric method using a UV/VIS spectrophotometer and the results were expressed as gallic acid equivalents (mg/L GAE).

Multivariate data analysis applied on Fourier Transform Infrared spectroscopy for the prediction of tannins levels during red wine fermentation

Red wine is a beverage with one of the highest polyphenol concentration, which are extracted during the maceration step of the winemaking process.