IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Vitamins in grape must: let’s lift a corner of the veil

Vitamins in grape must: let’s lift a corner of the veil

Abstract

Although vitamins stand as major actors to yeasts prime metabolic pathways, their significance in oenology and winemaking remains rather obscure nowadays, having been mostly unexplored for several decades. While those investigations allowed for a primary estimation of the vitaminic contents of musts and wines, no quantification of their vitameric distribution has ever been performed. Here, in order to elucidate a still-obscure facet of wine composition, 19 different vitamers from 8 different vitaminic groups (B1, B2, B3, B5, B6, B8, B9, C) have been simultaneously and directly analyzed by an optimized rapid HPLC procedure in 85 white grape musts from different geographical origins, varieties, as well as vintages. This novel insight on must composition reflects the overall must diversity, since their vitameric contents vary highly between musts. Plus, this investigation provided leads for characterization of the matrix, since, notably, distinctive patterns could be observed in regards to the musts area of cultivation. Such an analytical tool allows for a precise estimation of the must contents in the different water-soluble vitamers, to provide with a
refined management of winemaking and avoid significant deficiencies that could occur during fermentation, or as a result of winemaking practices. As such, the impact held by some oenological practices on vitamins has also been investigated, and proved to have no significant effect. Overall, this offers ground for further determination of the vitamin significance in oenology, and provide a new tool for alcoholic fermentation management.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Evers Marie Sarah1,2, Alexandre Hervé1, Morge Christophe2, Sparrow Celine2, Gobert Antoine2 and Roullier-Gall Chloé1

1Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, 2 rue Claude Ladrey, 21000 Dijon, France
2Sofralab SAS, 79 avenue A.A, Av. Alfred Anatole Thévenet, 51530 Magenta, France

Contact the author

Keywords

vitamins, grape must, HPLC, oenology, winemaking

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Does bioprotection by adding yeasts present antioxydant properties?

AIM: The bioprotection by adding yeasts is an emerging sulfur dioxide alternative. Sulfur dioxide is a chemical adjuvant used for its antiseptic, antioxidasic and antioxidant properties. Faced with the societal demand (Pérès et al., 2018) and considering the proven human risks associated with the total doses of sulfur dioxide (SO2) present in food requirements (García‐Gavín et al., 2012), the reduction of this chemical input is undeniable.

Read More

Variabilité des critères de délimitation dans les AOC françaises

La délimitation de l’aire de production d’une appellation d’origine contrôlée française est une opération essentielle. Le décret-loi du 30 juillet 1935, qui a créé le système des appellations d’origine contrôlées

Read More

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Read More

Training system and its influence on iso-anisohydric behavior of cv. Syrah

Water use efficiency is one of the most valued objectives in vine growing in mediterranean climates (de la fuente et al., 2015). Due to this, the grape growers provide different adaptation strategies according to their efficient consumption against the presumable water deficit generated under these environmental conditions. The use of non-positioned shoot systems (like sprawl, bush, etc.) Can help to achieve this objective.

Read More

Exploring the impact of grape pressing on must and wine composition

Pressing has a relevant impact on the characteristics of the must and subsequently on white wines produced [1]. Therefore, the adequate management of pressing can lead to the desired extraction of phenols and other grape compounds (i.e. Organic acids), aromas and their precursors, allowing the production of balanced wines [2]. This aspect is especially important to sparkling wine where the acidity and pH, and the content of phenols affect its longevity and the expected sensory character.

Read More