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…

The economic impact of drones on viticultural processes

Nowadays there are many challenges facing both winegrowers and workers, in other agricultural practices, related to the growing demand for food products, the safety and quality of these products, and the preservation of the environment…

Read More

The effect of wine matrix on the initial release of volatile compounds and their evolution in the headspace

There is evidence in the literature that non-volatile wine matrix can modify the release and therefore the perception of the compounds involved in wine aroma [1-3].

Read More

Evaluation of Polarized Projective Mapping as a possible tool for attributing South African Chenin blanc dry wine styles

Multiple Factor Analysis (MFA) According to the Chenin blanc Association of South Africa, there are three recognized dry wine styles, Fresh and Fruity (FF), Rich and Ripe Unwooded (RRU), and Rich and Ripe Wooded (RRW), classically attributed with the help of sensory evaluation. One of the “rapid methods” has drawn our attention for the purpose of simplifying and making style attribution for large sample sets, evaluated during different sessions, more robust. Polarized Projective Mapping (PPM) is a hybrid of Projective Mapping (PM) and Polarised Sensory Positioning (PSP). It is a reference-based method in which poles
(references) are used for the evaluation of similarities and dissimilarities between samples.

Read More

UNTARGETED METABOLOMICS ANALYSES TO IDENTIFY A NEW SWEET COMPOUND RELEASED DURING POST-FERMENTATION MACERATION OF WINE

The gustatory balance of dry wines is centered on three flavors, sourness, bitterness and sweetness. Even if certain compounds were already identified as contributing to sweetness, some taste modifications remain largely unexplained1,2. Some empirical observations combined with sensory analyzes have shown that an increase of wine sweetness occurs during post-fermentation maceration³. This step is a key stage of red winemaking during which the juice is left in contact with the marc, that contains the solid parts of the grape (seeds, skins and sometimes stems). This work aimed to identify a new taste-active compound that contributes to this gain of sweetness.

Read More

Effect of environmentally friendly vineyard protection strategies on yeast ecology during fermentation

AIM: Currently, an increasing concern from governments and consumers about environmental sustainability of wine production provides new challenges for innovation in wine industry. Accordingly, the application of more-environmentally friendly vineyard treatments against fungal diseases (powdery and downy mildew) could have a cascading impact on yeast ecology of wine production.

Read More