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…

The challenge of viticultural landscapes

Le monde vitivinicole est de plus en plus concerné par la question paysagère : l’enjeu est de taille puisqu’il s’agit de la survie de l’image positive dont bénéficient les Appellations d’Origine Contrôlée. Les paysages sont composés d’éléments qui renvoient à des références socioculturelles fortes, susceptibles de modeler l’image d’un produit et d’en déterminer à notoriété et le prix. Dans un monde médiatisé comme le nôtre, le visuel construit l’arrière-plan des représentations mentales associées à toute marchandise ; et pour les aliments, produits de la terre, ce visuel est forcément paysager.

Read More

Ageing of Sauvignon Blanc white wines with Specific Inactivated Dry Yeasts: Effect on physical and chemical characteristics

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.

Read More

Proposal of zonification and characterization of terroirs in the Yalde-Najerilla-Uruñuela vine growing area (DOC Rioja, Spain), based on the soil influence

Natural Terroir Units (NTU) are being delimited in vine growing area DOCa Rioja, in collaboration with Uruñuela Cooperative, to characterized specific and singular Tempranillo (Vitis vinifera

Read More

Integrating RO concentrate in viticultural irrigation for sustainable urban water reclamation

Grapevines (Vitis vinifera L.) require precise irrigation to maintain yield and quality, and the increasing use of reclaimed desalinated water for irrigation raises concerns about the accumulation of reverse osmosis concentrate (ROC), a high-salinity byproduct with no sustainable disposal solution.

Read More

Temperature variability assessment at vineyard scale: control of data accuracy and data processing protocol

Climatic variability studies at fine scale have been developed in recent years with the reduction of material cost and the development of competitive miniaturized sensors. This work is forming part the LIFE-ADVICLIM project, of which one of the objectives is to model spatial temperature variability at vineyard scale. In the Bordeaux pilot site, a large network of data loggers has been set up to record temperature close to the vine canopy. The reduced distance between plant foliage and measurement equipment raises specific issues and leads to an increased rate of outliers compared to data retrieved from classical weather stations. Some of these were detected during data analysis, but others could not be easily identified. The present study aims to address the issue of data quality control and provide recommendations for data processing in climatic studies at fine scale.

Read More