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…

Building of a hierarchy of wines based on terroirs: an initiative from the producers of Muscadet

The Muscadet area is situated in the southeast of Nantes, close to the Atlantic coast. It constitutes the western extension
of the French vineyard “Loire Valley”. The Muscadet is renowned and often spontaneously linked to a white wine.
However it remains misconceived as an ordinary wine, lacking authenticity.

Read More

How the physical components of the terroir can differently intervene in French wines DPO definitions.Example of Côte de Nuits in Burgundy

European regulations describe what elements must be given in the specifications of DPO determination ; mainly production conditions, links between quality and products characteristics and the physical traits of the production area. These elements are given in the “link to terroir” paragraph relating natural and human factors, detailed product characteristics linked to the geographical area and at last interactions between product originality and the geographical area.

Read More

Vignobles sur les pentes en Bourgogne : l’aube d’un nouveau modèle de l’Antiquité au Moyen Âge

La découverte d’une vigne gallo-romaine en plaine à Gevrey-Chambertin (Côte-d’Or) constitue un point important pour la compréhension de la construction des terroirs viticoles de Bourgogne. Sa situation en plaine constitue pour nous le point de départ d’une large réflexion sur la mise en place du modèle de viticulture de coteau qui prévaut en Bourgogne et sur les facteurs de ce changement de norme de qualité viticole. Les sources mobilisées pour cette approche interdisciplinaire et diachronique sont géomorphologiques, archéologiques et textuelles.

Read More

Everything else, it’s work ”Socio-cultural dimensions of terroir among Bordeaux winemakers

In 2010, the OIV adopted a resolution that defines ‘terroir’. The OIV definition understands terroir as the result of the interactions between the physical specificities of a space and human labor, with an emphasis on the subsequently produced collective knowledge (OIV-VITI 333-2010); by doing so, it alludes to the social and cultural dimensions of terroir.

Read More

Swiss program for the creation of fungal disease resistant grape varieties in Switzerland

Grapevine breeding is part of the research program of Agroscope in Switzerland since 1965. From 1965 to 1995, the aim of the Vitis vinifera crosses was to obtain a high resistance to grey rot (Botrytis cinerea), one of the most virulent fungal pathogens in the Swiss vineyard. In 2021, the grape varieties released from this first breeding program covered 936 ha of the 15’000 ha of the Swiss vineyard.
In 1996, a second breeding program aimed at obtaining, by classical interspecific hybridization, grape varieties resistant to downy mildew (Plasmopara viticola) and powdery mildew (Erisyphe necator) and less sensitive to grey rot (Botrytis cinerea). In order to accelerate and make the selection process more reliable, an early biochemical test was developed based on the natural defense mechanisms of the vine against downy mildew (stilbene phytoalexins). The synthesis of stilbenes (i.e., resveratrol and its oxidized dimers - and -viniférine) and pterostilbenes (methylated derivative) is among the most efficient induced defense mechanisms of grapevine against fungal pathogens on both the leaves and the clusters.

Read More