IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Gamay And Gamaret Winemaking Processes Using Stems: Impact On The Wine Aromatic Composition.

Gamay And Gamaret Winemaking Processes Using Stems: Impact On The Wine Aromatic Composition.

Abstract

Stems may bring various benefits to the wine such as alcoholic reduction, color protection or improvement of the tannic intensity. Not much used on Swiss grape varieties, the aim of this study was to identify the relevance of using this type of winemaking in the case of Gamay and Gamaret red grape varieties. In this presentation, focus will be done on the aromatic compounds brought to the wine from the stems.
Gamay and Gamaret wines were made according to five modalities: fully destemmed used as control, 20% and 40% either whole grapes or stems added to the rest of the destemmed harvest. The influence of the stems on the wine chemical properties was measured using different classical FTIR and colorimetric methods (alcohol, acidity, pH, SO2 …). Volatile composition of wine was analysed by gas chromatography coupled to  a mass spectrometer (GC-MS). The analysis of compounds with an aroma impact by olfactometry completes these analyses. Sensory analysis were also performed in order to measure the impact on the wines.
To understand the influence of stems, stem extracts were obtained from the same harvest batch using a maceration under simulated alcoholic fermentation protocol. These extracts were also analysed by GC-MS-olfactometry. The analytical results show differences between the aromatic profiles of the Gamay and Gamaret stems alcoholic extracts. The presence of terpene alcohol with floral notes such as linalool, geraniol or α-terpineol are particularly present in the alcoholic extracts of Gamaret stems. Gamay stems extracts have a more complex volatile compounds profile with esters and alcohols (fruity notes) present in greater quantities.
The presence of stems at different percentages and form during winemaking also influences the general aromatic profile of the different modalities.
This study allows us to acquire knowledge about winemaking processes performed using non-destemmed grapes and their impact on the wine characteristics.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Blackford Marie1,2, Comby Montaine1,2, Imhof Janina2,Roesle-Fuchs Julie2, Dienes-Nagy Ágnes1, Fuchsmann Pascal1, Lorenzini Fabrice1, Bourdin Gilles1 and Bach Benoit2

1AGROSCOPE
2Changins, Viticulture and oenology, HES-SO University of Applied Sciences and Arts Western Switzerland

Contact the author

Keywords

Stem, whole cluster, winemaking, aromatic compounds

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Visualization of wine origin, quality level and terroir by the landscape

The communication of the aims of a viticulture under the premise of terroir is presently discussed in a lot of wine-growing regions around the world. To encourage this discussion the differences in knowledge, understanding, and preference concerning wine and landscape should be regarded more closely: the wine should be perceived as a representative of its region and one of the most characteristic features of a region is the landscape.

Read More

Evaluation of uhph treatment as an alternative to heat treatment prior to the use of proteolytic enzymes on must to achieve protein stability in wine

There are currently enzyme preparations on the market with specific protease activities capable of degrading unstable must proteins and preventing turbidity in white and rosé wines. The main drawback is the need to heat the must at 75ºc for 1-2 minutes to denature the proteins and facilitate enzyme action.

Read More

IBMP-Polypenol interactions: Impact on volatility and sensory perception in model wine solution

3-Isobutyl-2-methoxypyrazine (IBMP) is one of the key molecules in wine aroma with a bell pepper aroma and a very low threshold in wine, 1-6 ng/L for white wine and 10-16 ng/L in red wine1. The differences in these thresholds are likely due to IBMP-non volatile matrix interactions. It has indeed been shown that polyphenols may influence the volatility of flavor compounds2. In the present study, we focus on IBMP-polyphenols interactions in relation to volatility and sensory perception in model wine solution. Methods: 1. GC-MS Static Headspace Analysis: Samples were analyzed by Static headspace analysis with an Agilent 7890A gas chromatograph coupled to HP 5975C mass spectrometry detector (Agilent Technologies, Santa Clara, CA, USA).

Read More

A phylogenomic study reveals the major dissemination routes of ‘Tempranillo Tinto’ in the Iberian Peninsula

‘Tempranillo Tinto’ is a black-berried Iberian cultivar that originated from a hybridization between cvs. ‘Benedicto’ and ‘Albillo Mayor’ [1]. Today, it is the third most widely grown wine grape cultivar worldwide with more than 200,000 hectares of vineyards mostly distributed along the Iberian Peninsula, where it is also known as ‘Cencibel’, ‘Tinta de Toro’, ‘Tinta Roriz’, and ‘Aragonez’, among other synonyms. Here, we quantified the intra-varietal genomic diversity in this cultivar through the study of 35 clones or ancient vines from seven different Iberian wine-making regions. A comparative analysis after Illumina whole-genome sequencing revealed the presence of 1,120 clonal single nucleotide variants (SNVs).

Read More

Phenolic acid characterization in new varieties descended from Monastrell.

Phenolic acids are phytochemicals that are expansively distributed in daily food intake. Phenolic acids are involved in various physiological activities, such as nutrient uptake, enzyme activity, protein synthesis, photosynthesis, and cytoskeleton structure in seeds, leaves, roots, and stems. Also exhibit antibacterial, antiviral, anticarcinogenic, anti-inflammatory, and vasodilatory activities due to their antioxidant property.

Read More