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…

Aroma profile of ‘Pedro Ximenez’ sweet musts obtained from dried grapes by different methods

Aroma fraction of musts from grapes ‘Pedro Ximenez’ traditionally sun-dried and chamber-dried at 40 ºC and at 50 ºC during 8, 5 and 4 days respectively, destined for the production of sweet wines in Montilla-Moriles region (southern Spain) was studied.

Using combinations of recombinant pectinases to elucidate the deconstruction of the polysaccharide‐rich grape cell wall during winemaking

The effectiveness of enzyme-mediated maceration processes in red winemaking relies on a clear picture of the target (berry cell wall structure) to achieve the optimum combination of specific enzymes to be used. However, we lack the information on both essential factors of the reaction (i.e. specific activities in commercial enzyme preparation and the cell wall structure of berry tissue). In this study, the different combinations of pure recombinant enzymes and the recently validated high throughput cell wall profiling tools were applied to extend our knowledge on the grape berry cell wall polymeric deconstruction during the winemaking following a combinatorial enzyme treatment design.

Quantification of polysaccharides of variety Pomaces of the D.O.Ca Rioja

Pomace is one of the main residues generated by the wine industry and represents an environmental problem. Currently, there is a growing interest in the revaluation of these products because different bioactive compounds can be obtained from them, such as polyphenols, grape seed oils and polysaccharides. Red grape pomace can be an important source of polysaccharides, but they are currently little studied and even less with viable and environmental extraction processes (green extraction), such as flash extraction. The residual amount of the fraction rich in pectin (residual pulp) and component rich in hemicellulose in the pomace and the strength of association of the pectin with the cellulose-xyloglucan network depend on the degree of extractability of the polysaccharides in red winemaking and on the winemaking conditions.

Understanding and managing wine production from different terroirs

A « terroir » is a cultivated ecosystem in which the vine interacts with the soil and the climate. Main climatic parameters include temperature, rainfall and reference evapotranspiration

Rapid damage assessment and grapevine recovery after fire

There is increasing scientific consensus that climate changeis the underlying cause of the prolonged dry and hot conditions that have increased the risk of extreme fire weather in many countries around the world. In December 2019, a bushfire event occurred in the Adelaide Hills, South Australia where 25,000 hectares were burnt and in vineyards and surrounding areas various degrees of scorching and infrastructure damage occurred. The ability to coordinate and plan recovery after a fire event relies on robust and timely data. The current practice for measuring the scale and distribution of fire damage is to walk or drive the vineyard and score individual vines based on visual observation. The process is time consuming, subjective, or semi-quantitative at best. After the December 2019 fires, it took many months to access properties and estimate the area of vineyard damaged. This study compares the rapid assessment and mapping of fire damage using high-resolution satellite imagery with more traditional ground based measures. Satellite imagery tracking vineyard recovery in the season following the bushfire is being correlated to field assessments of vineyard productivity such as canopy health and development, fertility and carbohydrate storage. Canopy health in the seasons following the fires correlated to the severity of the initial fire damage. Severely damaged vines had reduced canopy growth, were infertile or had very low fertility as well as lower carbohydrate levels in buds and canes during dormancy, which reduced productivity in the seasons following the bushfire event. In contrast, vines that received minor damage were able to recover within 1-2 years. Tools that rapidly and affordably capture the extent and severity of damage over large vineyard area will allow producers, government and industry bodies to manage decisions in relation to fire recovery planning, coordination and delivery, improving the efficiency and effectiveness of their response.