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…

Unveiling the unknow aroma potential of Port wine fortification spirit taking advantage of the comprehensive two-dimensional gas chromatography

Port wine is a fortified wine exclusively produced in the Douro Appellation (Portugal) under very specific conditions resulting from natural and human factors. Its intrinsic aroma characteristics are modulated upon a network of factors, such as the terroir, varieties and winemaking procedures that include a wide set of steps, namely the fortification with grape spirit (ca. 77% v/v ethanol).

Leaf removal to regulate fruit ripening in Cabernet-Sauvignon

Aim: Under the effects of climate change it is becoming increasingly common to observe excessively fast sugar accumulation while anthocyanin and flavour development are lagging behind. Understanding the impact of different leaf removal techniques on ripening will provide vineyard managers with a canopy management strategy suitable for

Defining the mechanisms and impact of winemaking treatments on tannin and polysaccharides in red wine: recent progress in creating diverse styles

Tannin and polysaccharide concentration and composition is important in defining the texture of red wines, but can vary due to factors such as cultivar, region, grape ripeness, viticultural practices and winemaking techniques. However, the concentration and composition of these macromolecules is dependent not only on grape tannin and polysaccharide concentration and composition, but also their extractability and, in the case of polysaccharides, their formation by yeast. Through studies into the influence of grape maturity, winemaking and sensory impacts of red grape polysaccharides, seed and skin tannins, recent research in our laboratory has shown that the processes involved in the extraction of these macromolecules from grapes and their retention in wine are very complex.

Terroir and climate: the role of homoclime matching

Climate is an important component or determinant of terroir, especially at the regional level. One can define three levels of terroir. These are the macro– or regional scale, which applies over tens of kilometres of the landscape. The second level is the meso- scale, which applies over kilometres or hundreds of meters, at the individual vineyard scale.

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