IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Contribution of grape and oak wood barrels to pyrrole content in wines – Influence of several cooperage parameters

Contribution of grape and oak wood barrels to pyrrole content in wines – Influence of several cooperage parameters

Abstract

Chardonnay is the world’s most planted white grape variety and has met a great commercial success for decades. The finest Chardonnay wines impart a unique and complex bouquet. Multi-dimensional GC-O recently evidenced 5 pyrroles reminiscent of hazelnut. A quantitative method was developed, highlighting their significantly higher abundance in Chardonnay. However, they proved to be irrelevant in sensory terms, given the low amounts measured in wines compared to their detection threshold. Yet, these aromatic compounds could represent interesting chemical markers of Chardonnay wines. They could also prove to be precursors of thiols newly identified, called thiopyrroles. Thus, it seemed interesting to study the influence of some enological parameters on their concentration in wines. First, the quantitative method of pyrroles in wine was optimized. The validated method was applied to determine pyrroles content of 27 Chardonnay wines elaborated in different containers: stainless steel tank, new and old barrels. The concentration of 1-methylpyrrole-2-carboxaldehyde (MPC), 1-ethylpyrrole-2-carboxaldehyde (EPC), 2-acetyl-1H-pyrrole (AP), and pyrrole-2-carboxaldehyde (PC) were significantly higher in wines made in new barrels than in older barrels or in stainless steel tank. These results showed that these pyrroles can partly be brought by oak wood during the winemaking process. However, pyrroles were also observed in the stainless steel tank modality, which indicated that these compounds have also a varietal origin. Only the 1H-pyrrole content did not seem to be influenced by the type of container, suggesting a purely varietal origin of this compound.

Then, a quantitative method of pyrroles in oak wood extracts was developed in order to study the influence of several cooperage parameters on their content. The influence of three types of traditional toasting on pyrroles concentration in oak wood was studied. Significantly higher concentrations were found in toasted than in untoasted wood extracts for all four pyrroles, regardless of the toasting process. The temperature and the time of toasting were also studied. Results showed that MPC and EPC content increased according to the two parameters studied, whereas AP and PC content tend to decrease in oak wood with a long toasting process. This finding brings new insights on the understanding of the molecular origin of chemical markers of Chardonnay wines.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Gammacurta Marine1, Lavigne Valérie1, Moine Virginie2, Darriet Philippe1 and Marchal Axel1

1UMR ŒNOLOGIE (OENO), ISVV, UMR 1366, Université de Bordeaux, INRAE, Bordeaux INP
2Biolaffort, Bordeaux, France

Contact the author

Keywords

Chardonnay wine, hazelnut-like notes, chemical markers, oak wood

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

A fine-scale approach to map bioclimatic indices using and comparing dynamical and geostatistical methods

Climate, especially temperature, plays a major role in grapevine development. Several bioclimaticindices have been created to relate temperature to grapevine phenology (e.g. Winkler Index, Huglin Index, Grapevine Flowering Véraison model [GFV]).

Read More

The role of mechanization in zone/terroir expression

Vineyard mechanization will be addressed in this review paper primarily as related to pruning and harvesting since these operations typically require a great deal of the total yearly labour demand (Intrieri and Poni, 1998). However, to be able to define how mechanization interacts with “terroir”, a rigorous definition of the latter term is needed.

Read More

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

Read More

Analysis of some environmental factors and cultural practices that affect the production and quality of the Manto Negro, Callet and Prensal Blanc varieties

45 non irrigated vineyards distributed in the DO (Denomination) Pla i Llevant de Mallorca and the DO Binissalem Mallorca were used to investigate the characteristics of production and quality and their relationships certain environmental factors and cultural practices. The grape varieties investigated are autochthonous to the island of Mallorca, Manto Negro and Callet as red and Prensal Blanc as white. All plants were measured for four consecutive years in the main production and quality parameters. Among the environmental factors, the type of soil has been studied, more specifically its water retention capacity, the planting density, the age of the vineyard and the level of viral infection. The presence or absence of virus seems to have no effect on any component studied in the varieties studied. For the white variety Prensal Blanc age is negatively correlated with production and the number of bunches, nevertheless it does not cause any effect on the required quality parameters. However, for the red varieties Callet and Manto Negro, the age of the plantation is the variable that best correlates with the quality parameters, therefore the old vines should be the object of preservation by the viticulturists and winemakers in order to guarantee its contribution to the quality of the wines made with these varieties.

Read More

Les terroirs viticoles ont une histoire

The historian starts from a scientific, rigorous and recent definition of the wine-growing region. “A viticultural terroir is made up of several homogeneous units: geological and pedological elements (texture,
grain size, thickness, mineralogical nature, chemical components), geomorphological (altitude, slope, exposure), climatological (rainfall, temperature, insolation)”. Absent from this definition, the man is fortunately reintroduced a little further. By associating viticulture and winemaking, it forms a “couple” with the terroir and this couple.

Read More