IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Possible Reduction Method Of Volatile Acid Content And Polyphenols Of Tokaj Aszú Wines With The Aid Of Citosan Bactericid Wine-Treatments

Possible Reduction Method Of Volatile Acid Content And Polyphenols Of Tokaj Aszú Wines With The Aid Of Citosan Bactericid Wine-Treatments

Abstract

The historical Tokaj region in northeast Hungary is a UNESCO World Heritage region since 2002 owning 5.500 ha vineyards. Produced from „noble rot” grapes, Tokaji Aszú is known as one of the oldest botrytized wines all over the world. Special microclimatic conditions (due to Bodrog and Tisza rivers, Indian summer), soil circumstances (clay, loess on volcanic bedrock) and grape-varieties (Furmint, Hárslevelű) of Tokaj-region offer favourable parameters to the formation of noble rot caused by Botrytis cinerea. The special metabolic activity of Botrytis results in noble rot grapes called “aszú” berries. The grapes undergo complex chemical modifications as the joint result of the enzymatic activity of Botrytis and the physical process of concentration.
The wine-making method of Tokaj wine specialities often gives a serious microbiological challenge to winemakers. Increasing the volatile acid content of wines is becoming more frequent, one of the technological ways to keep them lower is the use of special chitosan products, which have an inhibitory and cid effect on acetic and lactic acid bacteria.
The BactilessTM® preparation distributed by Kokoferm Ltd. and EnartisSTAB Micro by Esseco s.r.l (Divisione Enartis) are GMO and allergen-free biopolymer of Aspergillus niger, what can reduce the germ count of live acetic and lactic acid bacteria.
Phenolic compounds are responsible for the oxidation of wines, and their presence is essential for developing the character of the wine. During grape proccessing procedure, it is very important to pay particular attention to polyphenols releasing from the berry skin and seed coat because in contact with a small amount of oxygen, it can be formed with oxide compounds accompanied by masking fruitiness, hindering transformation of aroma-carrying precursors. In the case of working with noble rotted berries, an increased polyphenol content can be found endangering taste harmony, that is why every treatment with reducing polyphenols effect may be useful.
In this work, three Tokaj aszú wine types were tested with Bactiless and EnartisSTAB materials. The number of germs of lactic acid bacteria was significantly reduced by the treatments, it was no longer detectable at the higher application dose, it was also effective against acetic acid bacteria, and their amount decreased by an order of magnitude. During the treatment period, the level of volatile acid did not increase, and the amount of undesirable odor metabolites also decreased appreciably. Despite the fact, that the primary function of active chitosans is antimicrobial control, the polyphenol content has also been reduced by 5-8%.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Bene Zsuzsanna1

1University of Tokaj, Lórántffy Institute, Department of Viticulture and Oenology

Contact the author

Keywords

acetic acid and lactic acid bacteria, chitosan, polyphenols, Tokaj

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Evolution of cabernet sauvignon wines macerated with their own toasted vine-shoots

Toasted pruning vine-shoots represent a promising new enological tool for developing wines with chemical and organoleptic high quality, allowing that the resources of the vineyard to be returned to the wine through a “circular process”.

Sensory definition of green aroma concept in red French wines. Evidence for the contribution of novel volatile markers

The aromatic complexity of a wine results from the perception of the association of volatile molecules and each aroma can be categorized into different families. The “green” aromas family in red wines has retained our attention by its close link with the fruity perception. In that study, the “green” olfactory concept of red wines was considered through a strategy combining both sensory analysis and hyphenated chromatographic techniques including HPLC and MDGC (Multidimensional Gas Chromatography). The aromatic space of this concept was specified by lexical generation through a free association task on 22 selected wines by a panel of wine experts. Then, 70 French red wines were scored on the basis of the intensity of their “green” and “fruity” attributes.

Microbial stabilization of wines using innovative coiled UV-C reactor process: impact on chemical and organoleptic proprieties

For several years, numerous studies aimed at limiting the use of SO2 in wines (thermal treatments, pulsed electric fields, microwaves …). Processes must be able to preserve the organoleptic qualities of wines with low energy consumption. In this context, ultraviolet radiations (UV-C), at 254 nm, are well known for their germicidal proprieties. In order to inactivate microorganisms in grape juice and wine without affecting the quality of the product, efficiency of UV-C treatment process should be optimized.

The vineyard of the future: producing more with less  

similar to other agricultural producers, grape growers face increasing pressure to improve productivity and production efficiency while reducing their environmental impact. Threats due to extreme climate events, as well as the uncertainty of available water and labor, provide significant challenges to the future of grape production. This presentation will provide an integrated overview of the tools and technologies being developed to address these issues and to help growers manage vineyards in the future, including vineyard design, remote and proximal sensing, automation, data management and decision support systems, and germplsm improvement. The potential impact of these advancements on vineyard productivity, fruit quality, and sustainability will be discussed.

Improving shelf life of viticulture-relevant biocontrol and biostimulant microbes using CITROFOL® AI as liquid carrier

Bacillus velezensis and Trichoderma harzianum are relevant microorganisms used in viticulture as biocontrol agents against pathogens of trunk (e.g. Phaeoacremonium minimum), leaves (e.g. Plasmopara viticola) or fruit (e.g. Botrytis cinerea), or as biostimulants, improving the resilience of plants against biotic or abiotic stressors through different direct and non-direct interactions.
In this biotechnological approach, formulation plays a crucial role. Controlling water activity in the product, thus stabilising microbial viability is key to ensuring effective application. We present the benefits of the citrate ester CITROFOL® AI (triethyl citrate) as a novel bio-based carrier liquid in microbial formulations. CITROFOL® AI is safe for humans and the environment, thus offering a promising base for sustainable treatments in viticulture.