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…

Soil electrical resistivity measurement: from terroir characterization to within-field crop inputs management

Soil Electrical Resistivity measurement is a zoning tool used by soil scientists and agronomists in viticulture. Indeed, the measure enables to optimize pedological surveys

Characterization of various groups of pyranoanthocyanins in Merlot red wine

In red wines, anthocyanins evolve during the wine-making process and ageing. They react with other compounds (such as vinylphenols, acetaldehyde, pyruvic acid…) to form a stable family of compounds called pyranoanthocyanins. Furthermore, the oxidation process can modify the anthocyanic profile of a red wine. It is also interesting to evaluate the occurrence of the different subclasses of pyranoanthocyanins and to characterize their chemical properties. The first objective of this study is to evaluate the occurrence of the different groups of pyranoanthocyanins in an oxidised Merlot wine by a centrifugal partition chromatography strategy. The second goal is to evaluate their relative impact in red wines from Bordeaux region by measuring their concentrations.

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

Zoning of the Veneto region areas with Denomination of origin

To characterize in depth the enological productions according to the origin territories and to provide modern tools for the qualitative raising of the assorted typologies of wine produced, Veneto Agricoltura (the regional agency for the agriculture, forestry and food industry development), the Regional Government of Veneto (north-eastern Italy) and various Consortia of Producers have undertaken since 2002 a systematic classification of the viticultural territories by agro-ecological zoning to achieve a strategic project aimed to set Veneto as the first Italian region to have completed in a systematic and scientifically rigorous way the zoning of most of its Denomination of Origin areas.

YEAST-PRODUCED VOLATILES IN GRAPE BASED SYSTEM MODEL ACTING AS ANTIFUNGAL BIOAGENTS AGAINST PHYTOPATHOGEN BOTRYTIS CINEREA

Botrytis cinerea Pers., the causal agent of grey mould disease, is responsible for substantial economic losses, as it causes reduction of grape and wine quality and quantity. Exploitation of antagonistic yeasts is a promising strategy for controlling grey mould incidence and limiting the usage of synthetic fungicides. In our previous studies, 119 different indigenous yeasts were screened for putative multidimensional modes of action against filamentous fungus B. cinerea [1]. The most promissing biocontrol yeast was Pichia guilliermondii ZIM624, which exhibited several anatagonistic traits (production of cell wall degrading enzymes, chitinase and β-1,3-glucanase; demonstration of in vitro inhibitory effect on B. cinerea mycelia radial growth; production of antifungal volatiles, assimilation of a broad diversity of carbon sources, contributing to its competitivnes in inhabiting grapes in nature).