IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Impacts of fumaric acid addition at the bottling on Cabernet Sauvignon wine quality. Comparison with tartaric acid addition.

Impacts of fumaric acid addition at the bottling on Cabernet Sauvignon wine quality. Comparison with tartaric acid addition.

Abstract

Climate change and reduction of inputs are two major challenges for viticulture and oenology. With increasing temperature, wines become less acid and microbiologically less stable (1). Thus, their pHs have to be lowered to avoid higher doses of sulfur dioxide (SO2) for their stabilization, which is against input reduction. Chemical acidification through tartaric acid (TA) addition is one of the most common solutions in the OIV countries members. However, with its high acidifying power, its bacteriostatic properties (2) and its low cost, fumaric acid (FA) could be a good candidate for both chemical acidification and stabilization of low acid wines. Nowadays, the effects of FA addition on red wine quality during the aging are not documented. Thus, this study aims to evaluate the impact of FA addition over the years on the quality of a Cabernet Sauvignon red wine. Here, we present results after six months of wine storage at 15°C.
For this, a sulfite free wine from Cabernet Sauvignon grapes was divided in two batches. One batch was sulfited at 80mg/L (S) and the other one remained non-sulfited (NS). Both batches were treated with FA or TA at two different concentrations (1.25 g/L or 2.5g /L eq. TA). S and NS controls were not acidified. Classical oenological parameters (pH, titratable acidity), color parameters (color intensity, CIELAB), total phenolic compounds (IPT, Folin, total anthocyanins and total tannins), antioxidant capacities (DPPH, CUPRAC) were analyzed after bottling and six months later. FA-acidified wines were compared with controls and TA-acidified wines regarding all parameters. Sensory analyses were also performed on wines.

References

(1) Mira de Orduña, R. Climate Change Associated Effects on Grape and Wine Quality and Production. Food Research International 2010, 43 (7), 1844–1855. https://doi.org/10.1016/j.foodres.2010.05.001.
(2) Morata, A.; Bañuelos, M. A.; López, C.; Song, C.; Vejarano, R.; Loira, I.; Palomero, F.; Lepe, J. A. S. Use of Fumaric Acid to Control PH and Inhibit Malolactic Fermentation in Wines. Food Additives & Contaminants: Part A 2020, 37 (2), 228–238. https://doi.org/10.1080/19440049.2019.1684574.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Payan Claire1,2, Gancel Anne-Laure1, Christmann Monika2 and Teissedre Pierre-Louis1

1Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux,
2Hochschule Geisenheim University

Contact the author

Keywords

Fumaric acid, tartaric acid, color, phenolic compounds, organoleptic quality

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Influence of different environments on grape phenolic and aromatic composition of threeclone of ‘nebbiolo’ (Vitis Vinifera L.)

The interaction between cultivar and growing environment is the base of wine quality and typicality. In recent time the behaviour of different clones within the same cultivar became another fundamental factor influencing the enological result. In order to clarify cultivar/clone/environment relations, a trial was carried out in 2008 studying the performances of three clones of ‘Nebbiolo’, grown in different environments: south-east Piedmont (hilly and characterized by a loamy and alkaline soil) and north-east Piedmont (a plain area characterized by a sandy and acidic soil).

Read More

Terpenoids and norisoprenoids in italian red wines

AIM Terpene compounds are associated with floral notes and are characteristic of aromatic grape varieties such as Muscat (Jackson, 2008). They are generally considered to potentially contribute to the aroma of white wines. However, there is a growing interest towards the potential contribution of terpene compounds to the aroma of red wines. The aim of this work was to investigate the occurrence of different terpenes in red wines from Italian varieties. METHODS For this study wines from 11 mono-varietal Italian red wines from 12 regions were used (19 Sangiovese, 11 Nebbiolo, 10 Aglianico, 11 Primitivo, 10 Raboso del Piave, 9 Cannonau, 11 Teroldego, 3 Nerello, 9 Montepulciano, 7 Corvina). All samples were from vintage 2016 and none of them had been in contact with wood. A total of 19 terpenes and 7 norisoprenoids were analysed by mean of SPME-GC-MS analysis using a DVB-CAR-PDMS fiber. The wines were collected in the framework of the activities of the D-Wines (Diversity of Italian wines) project.

Read More

Influenza di alcuni aspetti ambientali sul contenuto di stilbeni nel vino nell’area della DOC “Sangiovese di Romagna” (Italia)

The ambition of the zonation of the Doc “Sangiovese di Romagna” is described as 25 siti sperimentali, aventi diversa origine geologica, in cui è stato individuato un vigneto omogeneo per la determinazione dei principali parametri viticoli ed enologici. In seguito è stato analizzato il contentto di stilbeni nei vini al fine di indepth il legame con le charatteristiche geopedologiche. The studio describes the positive relationship between the altitude and the content of the trans -piceide nelle province di Forlì and Ravenna and of the trans -resveratrolo a Ravenna. I suoli con maggiore calcare attivo hanno fornito vini più ricchi in stilbeni.

Read More

Sugar loading and phenolic accumulation as affected by ripeness level of Syrah/R99 grapes

Le chargement et l’accumulation des sucres ainsi que la biosynthèse des phénols ont été étudiés sur la Syrah, dans le cadre d’un programme de recherche de paramètres qui permettraient de déterminer une ou plusieurs qualités de raisin en relation avec des styles de vins pour un terroir donné. La relation entre la dynamique d’accumulation des

Read More

CONSUMER PERCEPTION OF INTERSPECIFIC HYBRID RED WINE COLOR IN RELATION TO ANTHOCYANIN PROFILE AND CHEMICAL COLOR PARAMETERS

Interspecific hybrid winegrapes are of growing interest in the context of climate change based on their disease resistance and cold hardiness. In addition to a need for increased understanding of their chemical composition, there is little empirical evidence on the consumer perception of non-vinifera wine. Phenolic compounds, and particularly color, play an important organoleptic and quality determination role in wine, but can vary significantly in interspecific hybrid wines compared to wines produced from Vitis vinifera cultivars [1, 2, 3]. Anecdotally, the variation in anthocyanin species, interactions, and concentrations in interspecific hybrids could result in a variance from“vinifera-like” wine color.

Read More