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…

Ugni blanc berry and wine composition impacted by thirteen rootstocks

The Cognac region is expanding, driven by the success of its renowned brandy and the demand for high grape yields to ensure a steady supply of base wine for distillation. Ugni blanc, the most widely planted grape variety, relies on rootstocks for soil and climate adaptation, providing essential nutrient supplies to the scion. Understanding the impact of rootstocks on key berry components, such as sugars and nitrogen compounds, is crucial. These compounds serve as primary precursors for the production of fermentative aroma metabolites, which, in turn, act as quality indicators for eau-de-vie.

Read More

Essential oil vapor triggers resistance pathways in Vitis vinifera and blocks plasmopora viticola infection

The amount of synthetic pesticides applied in viticulture is relatively high compared to other agricultural crops, due to the high sensitivity of grapevine to diseases such as downy mildew (Plasmopora viticola). Alternatives to reduce fungicides are utterly needed to promote a sustainable vineyard-ecosystems and meet consumer acceptance. Essential oils (EOs) are amongst the most promising natural plant protection agents and have shown their antifungal properties previously. However, the efficiency of EOs depends highly on timing and application technique.

Read More

Different soil types and relief influence the quality of Merlot grapes in a relatively small area in the Vipava Valley (Slovenia) in relation to the vine water status

Besides location and microclimatic conditions, soil plays an important role in the quality of grapes and wine. Soil properties influence…

Read More

Rootstock x environment interaction shapes shoot system phenotypic variation in grafted ‘Chambourcin’

Recent advances in phenomics and transcriptomics have the enhanced capacity for understanding how clonally propagated perennial crops like grapevines respond to their environments seasonally and over the course of multiple years. Because most grapevines are grafted, above-ground grapevine traits reflect scion genotype and its interaction with the local environment. In addition, traits expressed by the scion reflect rootstock genotype and how that rootstock is interacting with its environment seasonally and across years. To investigate rootstock x environment interaction on shoot systems in grafted grapevines we characterized comprehensive phenotypic variation in an experimental vineyard in Mount Vernon, Missouri, USA where the grapevine cultivar ‘Chambourcin’ is growing on its own roots and is grafted to three different rootstocks (‘1103P’, ‘3309C’, ‘SO4’).

Read More

Corvina berry morphology and grape composition as affected by two training system (Pergola and Guyot) in a context of climate change scenario

The Valpolicella area (Veneto Region, Italy) is famous for its high quality wines: Amarone and Recioto, both obtained from partial post-harvest dehydrated red grapes. The main cultivars used for these wines are Corvina and Corvinone. In this Region hundreds of years ago a particular training system (Pergola, cordon/cane with horizontal shoot-positioning) was developed. In the last 20 years the Guyot have been introduced in the area; now Pergola and Guyot are equally widespread in the Valpolicella area. In two different environmental conditions (hill and floodplain) two vineyards, one for each type of training system, were studied along two years (2011-2012).

Read More