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…

IMPACT OF FINING WITH K-CARRAGEENAN, BENTONITE, AND CHITOSAN ON PROTEIN STABILITY AND MACROMOLECULAR COMPOUNDS OF ALBARIÑO WHITE WINE PRODUCED WITH AND WITHOUT PRE-FERMENTATIVE SKIN MACERATION

Pre-fermentative skin maceration is a technique used in white wine production to enhance varietal aroma, but it can increase protein concentration, leading to protein instability and haze formation [1]. To prevent protein instability, wine producers typically use fining agents such as bentonite, before wine bottling, which can negatively impact sensory characteristics and produce waste [2,3]. The aim of this study was to understand the impact of alternative techniques such as the application of polysaccharides (k-carrageenan and chitosan) on protein stability and on the wine macromolecular composition.

Read More

Water potential in cv. Verdejo: response at different day times to the variation of water regime in the d.o. rueda (Spain)

Irrigation management is a critical aspect in grapevine cultivation to regularize grape production and quality in areas of clear water limitation.

Read More

OPTIMIZATION, VALIDATION AND APPLICATION OF THE EPR SPIN-TRAPPING TECHNIQUE TO THE DETECTION OF FREE RADICALS IN CHARDONNAY WINES

The aging potential of Burgundy chardonnay wines is considered as quality indicator. However, some of them exhibit higher oxidative sensitivity and premature oxidative aging symptoms, which are potentially induced by no-enzymatic oxidation such as Fenton-type reaction (Danilewicz, 2003). This chemical mechanism involves the action of transition metal, native phenolic compounds and oxygen which promote the generation of highly reactive oxygen species (ROS) such as hydroxyl radicals (OH) or 1-hydroxyethyl radicals (1-HER) from oxidation of ethanol. Such mechanism is involved in the radical oxidation occurring during bottle aging. According to Elias et al.,(2009a), the 1-HER is the most abundant radical in forced oxidation treated wines. Consequently, understanding its evolution kinetic in dry white wines is of great importance.

Read More

Exploring physiological diversity in Vitis genotypes: hydraulic traits in vines for oenological purposes and vines for table grapes

to maintain viticulture under global warming conditions, it is important to carefully select the appropriate genotypes for each vine-growing region and develop cultivars that are drought resistant. this ability is highly dependent on hydraulic traits, which are dynamic and vary according to the vine’s developmental stage and climatic conditions. this framework steadily enhances our understanding of the differences in drought resistance among vitis genotypes. however, there is still a need to comprehensively grasp the intra-specific variability, particularly between oenological and table grape cultivars.

Read More

Impact of dosage sugar-type and ageing on finished sparkling wine composition and development of Maillard reaction-associated compounds

The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds.

Read More