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…

Untargeted metabolomics to identify potential chemical markers responsible for the permissiveness of red wines against Brettanomyces bruxellensis

Red wines constitute the majority of the wines produced in Bordeaux. All along the winemaking process, many microorganisms may develop in wine. A lot of them are useful but a common defect found in wine is linked to the development of Brettanomyces bruxellensis, a yeast that produces volatile phenols. These molecules are responsible for an unwanted sensorial defect described as similar to “horse sweat”, “burnt plastic” or “leather”. It has been shown that while some wines are very permissive and easily contaminated, others are pretty resistant to Brettanomyces development. However, common parameters such as pH, alcohol or sugars composition cannot fully explain the differences observed in wine permissiveness.
Read More

How to resolve the lack acidity in wines by better understanding of the adequation of grape varietal-terroir: Negrette grape in the terroir of Côtes du Frontonnais

Le manque d’acidité des vins est un sujet préoccupant dans de nombreux vignobles car l’acidité est un facteur déterminant de la qualité des vins, en liaison avec la nutrition minérale de la vigne.

Read More

Assessing bunch architecture for grapevine yield forecasting by image analysis 

It is fundamental for wineries to know the potential yield of their vineyards as soon as possible for future planning of winery logistics. As such, non-invasive image-based methods are being investigated for early yield prediction. Many of these techniques have limitations that make it difficult to implement for practical use commercially. The aim of this study was to assess whether yield can be estimated using images taken in-field with a smartphone at different phenological stages.

Read More

Sustaining wine identity through intra-varietal diversification

With contemporary climate change, cultivated Vitis vinifera L. is at risk as climate is a critical component in defining ecologically fitted plant materiel. While winegrowers can draw on the rich diversity among grapevine varieties to limit expected impacts (Morales-Castilla et al., 2020), replacing a signature variety that has created a sense of local distinctiveness may lead to several challenges. In order to sustain wine identity in uncertain climate outcomes, the study of intra-varietal diversity is important to reflect the adaptive and evolutionary potential of current cultivated varieties. The aim of this ongoing study is to understand to what extent can intra-varietal diversity be a climate change adaptation solution. With a focus on early (Sauvignon blanc, Riesling, Grolleau, Pinot noir) to moderate late (Chenin, Petit Verdot, Cabernet franc) ripening varieties, data was collected for flowering and veraison for the various studied accessions (from conservatory plots) and clones. For these phenological growing stages, heat requirements were established using nearby weather stations (adapted from the GFV model, Parker et al., 2013) and model performances were verified. Climate change projections were then integrated to predict the future behaviour of the intra-varietal diversity. Study findings highlight the strong phenotypic diversity of studied varieties and the importance of diversification to enhance climate change resilience. While model performances may require improvements, this study is the first step towards quantifying heat requirements of different clones and how they can provide adaptation solutions for winegrowers to sustain local wine identity in a global changing climate. As genetic diversity is an ongoing process through point mutations and epigenetic adaptations, perspective work is to explore clonal data from a wide variety of geographic locations.

Read More

Impact of enological enzymes on aroma profile of Prosecco wines during second fermentation and sur lie aging

Proseccco is a famous italian Protected Designation of Origin (PDO) produced in two regions: Veneto e Friuli Venezia Giulia, however, the production is mainly concentrated in the province of Treviso. These territories are characterized by plains with some hilly areas and temperate climate. Its Production regulation provides a minimum utilization of 85% of Glera grapes, a local white grape variety, and up to a maximum of 15% of other local and international varieties. Prosecco second fermentation takes place, according to the Charmat method, in autoclaves.

Read More