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…

A novel dataset and deep learning object detection benchmark for grapevine pest surveillance

Flavescence dorée (FD) stands out as a significant grapevine disease with severe implications for vineyards. The American grapevine leafhopper (Scaphoideus titanus) serves as the primary vector, transmitting the pathogen that causes yield losses and elevated costs linked to uprooting and replanting. Another potential vector of FD is the mosaic leafhopper, Orientus ishidae, commonly found in agroecosystems. The current monitoring approach involves periodic human identification of chromotropic traps, a labor-intensive and time-consuming process.

Read More

Natural glycolipids for the control of spoilage organisms in red wine

A natural glycolipid mixture obtained from the edible mushroom dacryopinax spathularia (“glycolipids”) is known to be an effective and approved antimicrobial treatment in non-alcoholic beverages at concentrations ranging from 5 – 100 mg/l. It has found a place alongside DMDC for the provision of microbial stability in soft drinks. These properties make the natural and sustainably produced glycolipids a promising candidate for the supplementation or replacement of SO2 in different winemaking processes.

Read More

Non-invasive quantification of phenol content during red wine fermentations

Phenolic compounds are responsible for the most important red wine quality attributes. Anthocyanins and tannins play crucial roles in color and mouthfeel properties of red wines. Phenolic analysis in the winery is hindered by analytical constrains.

Read More

Validation of a method for the determination of volatile compounds in in spirituous beverages using contained ethanol as a reference substance

The results of experimental studies of the method based on the usage of ethyl alcohol as an internal standard for the direct determination of volatile compounds in wines and others alcohol contained products are presented. The method was validated in terms of precision, accuracy, limits of detection and quantification (lod and loq), linearity, and robustness.

Read More

FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.

Read More