IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Using 1H-NMR combined with chemometrics to discriminate the effect of different cuts and toasting of woods used for grape pomace distillate ageing

Using 1H-NMR combined with chemometrics to discriminate the effect of different cuts and toasting of woods used for grape pomace distillate ageing

Abstract

The purpose of this research study is to consider new solutions for distillate ageing, in alternative to conventional oak chips or barrels in particular sliced wood and peeled wood were compared to oak cubes, normally employed during both wine and distillate ageing. All three formats have been toasted using a “in lab” protocol at three different level of intensity: strongly toasted, lightly toasted and not toasted.
NMR spectroscopy was used to assess the differences, in and the chemical fingerprint among experimental distillates, aged using woods with different cuts and toasting levels.
NMR spectrometry is widely used in food analysis for metabolomic studies and for the evaluation of samples that have undergone different treatments. NMR allows to obtain a complex fingerprint spectrum characterised by the chemical species of the samples. The advantages of high resolution 1H-NMR are absolute reproducibility and laboratory-to-laboratory transferability, compared to other method currently used in food analysis. The region between 11 and 6 ppm of 1H-NMR spectra was chosen focussing on the range where main structural differences related to xylovolatile compounds, namely phenols, aldehydes and aromatic groups were present.
The obtained 1H-NMR data sets were firstly analysed by chemometric multivariate unsupervised methods, that showed a good separation between the control sample (i.e. distillates aged without oak) and all other samples, as well as between the different sample groups. In particular, principal components analysis (PCA), Anova-Simultaneous components analysis (ASCA) and hierarchical cluster analysis (HCA) were calculated and compared. This approach showed that samples refined with strongly, lightly or not toasted wood present a different molecular profile. A group separation was observed based on the wood cut type (i.e. sliced, peeled or cubes). Moreover, a non-negligible effect of the interaction between cut type and the toasting level was noticed.
Hence, the results confirmed the ageing process, that affects the chemical profile of grape pomace distillates, can be effectively monitored by NMR analysis. This provides a promising tool for distinguishing the different ageing conditions of spirits and assessing their quality

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Portesi Chiara1, Mandrile Luisa1, Asproudi Andriani2, Bonello Federica2, Chiarabaglio Pier Mario3, Rosso Laura3 and Petrozziello Maurizio2

1INRiM – Istituto Nazionale di Ricerca Metrologica, Politecnico di Torino
2CREA, Research Centre for Viticulture and Enology
3CREA – Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca Foresta e Legno 

Contact the author

Keywords

Toasting process, wood chips, NMR, grape pomace distillate, chemometrics

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Multi-omics methods to unravel microbial diversity in fermentation of Riesling wines

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions.

Read More

Laying footprints on a new path: proper accounting of biogenic fluxes makes viticulture carbon neutral

To limit the acceleration of global warming we need to reduce greenhouse gases emissions (GHG), making our production processes more carbon-efficient and optimizing absorptions.

Read More

Determination of aromatic characteristics from Syrah and Tempranillo tropical wines elaborated in Northeast Brazil

Dans la region Nord-Est du Brésil, située à la Vallée du São Francisco, localiséee entre les paralleles 8-9º HS, la production de vins tropicaux a commencé il y a une vigntaine d’années. Dans cette région, il est possible d’avoir au minimum deux récoltes par an, car la moyenne de température est de 26 ºC, avec une pluviosité moyenne de 550 mm entre les mois de janvier-avril.

Read More

Decoupling the effects of water and heat stress on Sauvignon blanc berries

Climate changes have important consequences in viticulture, heat waves accompanied by periods of drought are encountered more and more frequently. This study aims to evaluate the single and combined effect of water deficit and high temperatures on the thiol precursors biosynthesis in Sauvignon blanc grapes. For this purpose, a protocol has been developed for the cultivation of berries on a solid substrate. The berries, collected at three different times starting from veraison and grown in vitro, were subjected to 4 different treatments: control (C), water stress (WS), heat stress (HS), combined water and heat stress (WSHS). Water stress was simulated by adding abscisic acid to the culture medium, while different temperatures, respectively 25°C and 35°C, were managed with two illuminated climatic chambers.

Read More

French AOC positioning and their concepts and extension to other products

Constitue une appellation d’origine “la dénomination géographique d’un pays, d’une région ou d’une localité servant à désigner un produit qui en est originaire, et dont la qualité ou les caractères sont dus exclusivement ou essentiellement au milieu géographique, comprenant les facteurs naturels et les facteurs humains …”

Read More