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…

Geology and landscape as determining factors in microfields and development of the different Spanish appellations of origin

Dividing agrarian exploitations into microfields is a problem that influences the modern viticulture in a very important way. The aim of this work is the study of the influence of Geology and Geomorphology in agricultural structures

Read More

The key role of vineyard parcel in modifying flavor compounds of Cabernet Sauvignon grapes

To produce premium wines in a specific region is the goal of local oenologists. This study aimed to investigate the influence of soil properties on the flavoromics of Cabernet Sauvignon grapes to provide a better insight into single-vineyard wines. Six commercial Cabernet Sauvignon vineyards were selected in the Manas region to collect berries at three harvest ripeness in three seasons (2019–2021). The six vineyards had little difference in mesoclimate conditions while varying greatly in soil composition.

Read More

Green berries on Gewürztraminer (Vitis vinifera L.) in South Tyrol (Italy)

The grape variety Gewürztraminer is known to be affected by two physiological disorders namely berry shrivel and bunch stem necrosis. During the season 2014 we noticed a new symptomatology type of ripening disorder on the variety. The new symptom showed not all berries fallowing the normal maturation stages, but single berries remaining at a soft but green stage till harvest. The broad distribution of these so called “green berries” symptoms in different production sites of our region, caused huge damage due to the difficulty of eliminating single berries per bunch before harvesting. Therefore, the Research Centre Laimburg began to investigate the reasons and origins of this new symptom. This work shows the results of first attempts to find causes for the symptom as well as the resulting approach to mitigate symptoms. Applications of magnesium leaf fertilizer showed first promising results against this putative disorder. To study the causal effect of the green berries 30 symptomatic vineyards in 2014 have been selected for a monitoring during the season 2016. To evaluate the foliar nutrient treatment two vineyards have been selected for application of magnesium sulfate and magnesium chloride. Leaf and berry nutrient analysis, as well as the main quality parameters during ripening have been performed. As soon as “green berries” symptoms appeared, incidence and severity have been evaluated. Most of the symptomatic vineyards of the 2016 monitoring showed light to clear magnesium deficit symptoms on their foliage. Only during the seasons 2020 and 2021 “green berries” symptoms could be found in the leaf fertilizer treatment vineyards. Both seasons showed a significant effect of the magnesium treatments to reduce the incidence and severity of the symptom. It seems that the appearance of the “green berries” symptom on Gewürztraminer is correlated to a disturbed uptake of magnesium of the vines.

Read More

The influence of different fertiliser applications and canopy management practices on the potassium content and pH of juice and wine of Vitis vinifera L. cvs. Cabernet-Sauvignon and Cabernet franc

In an attempt to reduce the pH of juice and wine, different fertiliser applications and canopy management practices were evaluated in South Africa in a field trial. Fertiliser treatments entailed no, CaSO4, Ca(OH)2, and MgSO4 fertilisation.

Read More

Impact of aging on dimethyl sulfide (DMS) in Corvina and Corvinone wines

Dimethyl sulfide (DMS) is a low molecular weight sulfur compound produced in wine during aging by the chemical degradation of S-Methyl-L-methionine (SMM). Investigating the aromatic profile of Amarone commercial wines from different wineries, it was found that DMS presented a high variation in concentration across wine samples ranging from 2.88 to 64.34 μg/L, which potentially can

Read More