IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Aromas of Riesling wine: impact of bottling and storage conditions

Aromas of Riesling wine: impact of bottling and storage conditions

Abstract

Storage temperature and bottling parameters are among the most important factors, which influence the development of wine after bottling. It is well studied that higher storage temperatures speed up chemical reactions and results in faster wine aging [1,2]. It is also known that higher SO2 level and lower oxygen content provide better protection and longer shelf-life for the wine. At the same time, the mechanisms of chemical transformations of wine aromas during the aging process are not fully understood. In particular, how oxidation reactions contribute to the transformations of varietal aroma compounds.In the present study [3], we investigated the development of Riesling wine depending on a series of bottling conditions, which differed in the free SO2 level in wine (low—13 mg/L, medium—24 mg/L, high—36 mg/L), CO2 treatment of the headspace. The wine bottles were stored in warm (~25 °C) or cool (~15 °C) conditions for 6-24 months.The main families of Riesling varietal aromas are monoterpenes and C13-norisoprenoids. The central question of this study was to investigate their transformations under different bottling conditions: reductive and oxidative. In particular, how to preserve fruity/floral monoterpenes such as linalool and to limit the formation of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN).GC-MS analysis showed that the content of linalool was decreasing during the wine storage, and higher temperature induced its faster degradation and the formation of linalool oxides. Surprisingly, reductive conditions (higher free SO2 level in wine and CO2 in the headspace) had no considerable impact on the preserving of linalool and the formation of its oxides.TDN is important C13-norisoprenoid, which is formed during the aging of Riesling wine. TDN has kerosene/diesel aromas that add complexity to the wine bouquet, but become undesirable when its content becomes high. Therefore, enological and other strategies for managing TDN in wine are of interest. There are various studies, which discuss the influence of oxygen on the formation or degradation of TDN in wine [4,5]. As shown in our investigation, the TDN content is not strongly related to the oxidative or reductive conditions in wine, and was not significantly influenced by the studied bottling parameters. The main factor inducing the TDN formation was elevated storage temperature.In addition, secondary wine aromas and low molecular weight sulfur compounds were analyzed by GC. Also a sensory analysis was performed.In conclusions, the lower SO2 level in wine and higher oxygen content in the headspace had a limited impact on the varietal and secondary aromas of Riesling wine. However, the development of oxidative aromas was more intense in the wines under these “oxidative” bottling conditions. As a result, these wines were distinguished in sensory analysis as more oxidized already after 6 months of storage in warm conditions.

References

[1] Giuffrida de Esteban, M.L.; Ubeda, C.; Heredia, F.J.; Catania, A.A.; Assof, M.V.; Fanzone, M.L.; Jofre, V.P. Impact of Closure Type and Storage Temperature on Chemical and Sensory Composition of Malbec Wines (Mendoza, Argentina) during Aging in Bottle. Food Res. Int. 2019, 125, 108553, doi:10.1016/j.foodres.2019.108553.
[2] Cejudo‐Bastante, M.J.; Hermosín‐Gutiérrez, I.; Pérez‐Coello, M.S. Accelerated Aging against Conventional Storage: Effects on the Volatile Composition of Chardonnay White Wines. J. Food Sci. 2013, 78, C507–C513, doi:https://doi.org/10.1111/1750-3841.12077.
[3] Tarasov, A.; Garzelli, F.; Schuessler, C.; Fritsch, S.; Loisel, C.; Pons, A.; Patz, C.-D.; Rauhut, D.; Jung, R. Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine. Molecules 2021, 26, doi:10.3390/molecules26206256.
[4] Silva Ferreira, A.C.; Guedes de Pinho, P. Nor-Isoprenoids Profile during Port Wine Ageing—Influence of Some Technological Parameters. Anal. Chim. Acta 2004, 513, 169–176, doi:10.1016/j.aca.2003.12.027.
[5] Skouroumounis, G.K.; Kwiatkowski, M.J.; Francis, I.L.; Oakey, H.; Capone, D.L.; Peng, Z.; Duncan, B.; Sefton, M.A.; Waters, E.J. The Influence of Ascorbic Acid on the Composition, Colour and Flavour Properties of a Riesling and a Wooded Chardonnay Wine during Five Years’ Storage. Aust. J. Grape Wine Res. 2005, 11, 355–368, doi:10.1111/j.1755-0238.2005.tb00035.x.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Tarasov Andrii1, Garzelli Frederico1, Schuessler Christoph1, Fritsch Stefanie2, Platz Claus3, Rauhut Doris2 and Jung Rainer1

1Department of Enology, Hochschule Geisenheim University
2Department of Microbiology and Biochemistry, Hochschule Geisenheim University
3Department of Beverage Research, Hochschule Geisenheim University

Contact the author

Keywords

Riesling wine, aging, TDN, oxidation, sulfur dioxide

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

A predictive model of spatial Eca variability in the vineyard to support the monitoring of plant status

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Evaluation of climate change impacts at the Portuguese Dão terroir over the last decades: observed effects on bioclimatic indices and grapevine phenology

In the last decades the growers of the Portuguese Dão winegrowing region (center of Portugal) are experiencing changes in climate that are influencing either grape phenology berry health and ripening. Aiming to study the relationships between climate indices (CI), seasonal weather and grapevine phenology, in this work long-term climate and phenological data collected at the experimental vineyard of the Portuguese Dão research centre between 1958 and 2019 (61 years) for the red variety Touriga Nacional, was analyzed. The trends over time for the classical temperature-based indices (Growing Season Temperature – GST -, Growing Degree Days – GDD, Huglin Index – HI and Cool Night Index – CI) presented a significantly positive slope while the Dryness Index (DI) showed a negative trend over the last 61 years. Regarding grapevine phenology, an average advance of 4.5 days per decade in the harvest day was observed throughout the last 61 years. Consequently, the weather conditions during the ripening period have changed, showing an increasing trend over time in the average temperature (higher magnitude in the maximum than in the minimum temperature) and a decrease in the accumulated rainfall. A regression analysis showed that ~50% of harvest date variability over years was explained by the temperature-based indices variability. These observed effects of climate change on bioclimatic indices and corresponding anticipation of harvest date can still be considered advantageous for the Dão terroir as it allows to achieve an optimal berry ripening before the common equinox rains and, therefore, avoid the potential negative impacts of the rainfall on berry health and composition.
Read More

Analysis of Cabernet Sauvignon and Aglianico winegrape (V. vinifera L.) responses to different pedo-climatic environments in southern Italy

Water deficit is one of the most important effects of climate change able to affect agricultural sectors. In general, it determines a reduction in biomass production, and for some plants, as in the case of grapevine, it can endorse fruit quality. The monitoring and management of plant water stress in the vineyard

Read More

Influence of agronomic practices in soil water content in mid-mountain vineyards

In the context of LIFE project MIDMACC (LIFE18 CCA/ES/001099), several pilots have been installed in vineyards in mid mountain areas of Catalonia (NE Spain) to test well stablished agronomic practices to increase the adaptation of Mediterranean mid mountain to climate change. Soil water content (SWC) at three different depths (15, 30 and 45cm) was measured in continuum from August 2020. One pilot (WC) included a well-established green cover (GC), a new GC (NC) and a conventional soil management (CM, tilling+herbicides). NC presented an intermediate state between WC and CM, responding similarly to CM in autumn but quickly reaching similar SWC to WC, then following the same evolution till next spring, with CM presenting lower values along autumn and winter. Then vegetation activation decreased SWC in all plots, (much slower in CM, lacking GC). Sensibility to spring rains is again intermediate for NC, which joins SWC evolution of CM by the end of spring till next autumn. It is expected that NC will resemble WC more and more as its GC develops. In the pilot combining vine training (VSP vs Gobelet) and hillside management (slope vs terrace), no clear pattern could be related with these conditions. However, both terraces seem to be more sensitive to spring rains. A third pilot included new vineyards (7 and 1 year old). In the new vineyard (N), higher canopy development, a spontaneous green cover and row straw resulted in a slower SWC dynamic, not so sensitive to rains but conserving more soil water in spring and most of summer, even with presumably a higher water extraction by vines. In the newest vineyard (VN) the deepest sensor is still sensitive to rain events all over the year and SWC is always highest at this depth, revealing small water capture by vines.

Read More

VINIoT – Precision viticulture service

The project VINIoT pursues the creation of a new technological vineyard monitoring service, which will allow companies in the wine sector in the SUDOE space to monitor plantations in real time and remotely at various levels of precision. The system is based on spectral images and an IoT architecture that allows assessing parameters of interest viticulture and the collection of data at a precise scale (level of grape, plant, plot or vineyard) will be designed. In France, three subjects were specifically developed: evaluation of maturity, of water stress, and detection of flavescence dorée. For the evaluation of maturity, it has been decided first to work at the berry scale in the laboratory, then at the bunch scale and finally in the vineyard. The acquisition of the spectral hyperstal image as well as the reference analyzes to measure the maturity, were carried out in the laboratory after harvesting the berries in a maturity monitoring context. This work focuses on a case study to predict sugar content of three different grape varieties: Syrah, Fer Servadou and Mauzac. A robust method called Roboost-PLSR, developed in the framework of this work (Courand et al., 2022), to improve prediction model performance was applied on spectra after the acquirement of hyperspectral images. Regarding the evaluation of water stress, to work with a significant variability in terms of water status, it has been worked first with potted plants under 2 different water regimes. The facilities have allowed the supervision of irrigation and micro-climatic conditions. The regression models on agronomic variables (stomatal conductance, water potential, …) are studied. To detect flavescence dorée, the experimental plan has consisted of work at leaf scale in the laboratory first, and then in the field. To detect the disease from hyper-spectral imaging, a combination of multivariate curve resolution-alternating least squares (MCR-ALS) and factorial discriminant analysis (FDA) was proposed. This strategy proved the potential towards the discrimination of healthy and infected leaves by flavescence dorée based on the use of hyperspectral images (Mas Garcia et al., 2021).

Read More