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…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.