IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Impact of press fractioning on current and phenolic compositions of Pinot noir and Pinot meunier wines

Impact of press fractioning on current and phenolic compositions of Pinot noir and Pinot meunier wines

Abstract

In the Champagne’s region, a complete press cycle is a series of pressure increases (squeezes) and decreases (returns). After alcoholic fermentation, the two wines (the “cuvee” and the “tailles”) obtained from grape juice fractions exhibit strong differences for numerous characteristics. Nevertheless, there is no study of the impact of the press cycle, followed after each pressure increase (22-28 steps), on wine colour, current analyses and phenolic composition. So, the aim of this study (vintage 2020) was to investigate the composition changes of Pinot noir and Pinot meunier wines, produced from 22-28 grape juices isolated for each complete pressing cycle. The studied parameters were: colour (L*a*b*), pH, TA, malic and tartaric acids, alcohol, a-NH2, Ca2+ and K+, as well as anthocyanins (peonidin and malvidin), phenolic acids (protocatechuic acid, caftaric acid, cis-coutaric acid, trans-coutaric acid, fertaric acid, GRP) and flavanols (catechin and epicatechin). Previously published studies on wine characteristics obtained with juice fractions were based on 4-5 samples per pressing, i.e. one sample from each of the 4-5 squeezes. Most of the parameters showed fully mathematically modelable evolutions, with polynomial curves of order 2 (Vrigneau et al., 2019). When we study the wines from the musts taken after each change in pressure of 200 mBars, i.e. 22 to 28 samples for the entire pressing cycle, we observe that there is in fact a relative stability of the parameters throughout the squeeze and that the most marked changes are essentially observed after a stage of depressurisation and pomace reworking. These observations, never published to our knowledge, show the interest of juice separation after a significant change in grape juice quality instead of juice separation based solely on volumetric rules. These results lead us to reconsider how to separate the “Cuvée” and the “Tailles”. For catechins/epicatechins and GRP, the concentrations increase considerably at the beginning of each squeeze before decreasing, once the juices that have undergone the oxidative shock linked to the decompaction of the pomace are extracted. Other compounds such as protocatechuic or cis-coutaric acids increase throughout the pressing process, in a rather regular way. Finally, compounds such as trans-coutaric and caftatir acids show maximum levels well before the end of pressing. We can therefore see that the content and composition of the phenolic compounds evolve quite differently from those observed in the usual oenological analyses.
As a conclusion, this study brings a greater understanding of Pinot noir and Pinot meunier wine on their phenolic compositions and colour changes all along the press cycle. These results could be a good tool for winemakers to decide how to separate the grape juice
fractions during the pressing cycle to produce different styles of wines with different sensory qualities and aging potential.

References

Vrigneau C., Salmon T., Soufyani Y., Robillard B., Bécard B., Liu P-H., Heredia Mira F. J., Trosset J-Y., Marchal R. Impact of press fractioning on Pinot noir and Pinot meunier grape juice and wine compositions and colour. 11th International symposium of Enology (Œno2019) – 11th edition of In Vino Analytica Scientia symposium (IVAS 2019), June 25-28, 2019, Bordeaux, France.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Marchal Richard1, Vrigneau Céline2, Salmon Thomas1, Robillard Bertrand2 and Jourdes Michaël3

1University of Reims – Laboratory of Oenology, University of Haute-Alsace
2Institut Oenologique de Champagne, Epernay, France
3UMR Œnology (OENO), UMR 1366, ISVV, Université de Bordeaux-INRAE-Bordeaux INP, F33882 Villenave d’Ornon, France

Contact the author

Keywords

Press fractioning, wine, phenolic compounds, sparkling base wine, colour

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Chemical and biochemical formation of polysulfides in synthetic and real wines using UHPLC-HRMS

ulfur compounds in wine have been studied for several years due to their impact on wine flavour, but the role of polysulfides is a recent topic. Polysulfides in wine are formed when two sulfhydryl groups oxidize, especially in presence of elemental sulfur or metal catalysts from field treatment residues (Ugliano et al. 2011). These compounds are odourless, but can degrade during storage and affect the wine quality. The mechanism of their formation is still largely unknown but different chemical and biochemical pathways have been suggested. Disulfides from cysteine (Cys) and glutathione (GSH) have been revealed in model wines (Kreitman et al. 2016) and more recently also higher polymerized forms in real wines (Van Leeuwen et al. 2020). Volatile varietal thiols like 3-mercaptohexanol (3MH) and 4-mercaptopentanone (4MMP) – flavour compounds with tropical or fruity notes – could undergo similar reactions, also with Cys and GSH, subsequently losing their flavour property (fate). Even more concerning is the possible release of H2S from polysulfides during storage, leading to undesired off-flavours (Sarrazin et al. 2010).

Historical reconquest of hillslopes by the “Vins des Abymes” after the collapse of Mont Granier in 1248 (Savoie, France)

The vineyards extending between the hillslopes of ‘Apremont’ and ‘Les Marches’ that dominate the valley of Chambéry (Savoie, French Alps) define the terroir of the ‘Vins des Abymes’.

Assessment of Mineral Elements in Wine Spirits Aged with Chestnut Wood

The mineral composition of wine spirit (WS) is of relevant interest due to its potential effect on physicochemical stability, sensory characteristics, and safety.1 Calcium (Ca) and iron (Fe) can form insoluble compounds, negatively affecting the WS clarity. Transition metals, e.g. Fe and copper (Cu), seem to play an important catalytic role on oxidation reactions involving phenolic compounds and other substrates for oxidation in WS

Approaches to the classification of wine aroma aging potential. Applications to the case of Valpolicella red wines

Unlike most of other foods, wine sensory quality is thought to reach a peak after an aging period. In the case of the Valpolicella red wines

Terroir, sol et sous-sol : principes de modélisation spatiale de quelques paramètres physiques caractérisant le substrat altéré dans les régions viticoles établies sur socle ancien

For several years, the development of computer resources, and in particular of Geographic Information Systems, have allowed the emergence of a new approach to the analysis and characterization of wine-growing areas (Morlat, 1989; Laville, 1990). These methods, which make it possible to identify homogeneous areas or units of terroir, are based on crossing, statistical analysis (in particular Principal Component Analysis: PCA) and the integration of parameters describing the natural environment in which develop the vine.