IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Influence of the type of tanks employed for winemaking on red wine phenolic composition

Influence of the type of tanks employed for winemaking on red wine phenolic composition

Abstract

The grape maturation process is being affected by the consequences of global climate change and, as a result, there is a gap at harvest time between the technological maturity of grapes (mostly the concentration of sugar and acids) and its phenolic quality. Due to this gap, the wines elaborated using those grapes show a non-adequate phenolic composition, which results in defects on its color and astringency characteristics. Astringency is mainly related to the salivary protein precipitation because of the interaction not only with wine flavanols but also with other wine phenolics, such as flavonols or different pigments. Moreover, the different flavanol structures (catechins, gallocatechins, galloylated derivatives) show different abilities for interacting with salivary proteins and, therefore, they show different astringent characteristics (Ferrer-Gallego et al, 2015). Likewise, color is mainly related to anthocyanin composition of wines but the presence or other phenolic compounds, namely flavonols, flavanols or phenolic acids, which can act as copigments, also exert an important influence on that organoleptic property. Thus, different strategies, both viticultural and oenological, could be addressed looking for the modulation of phenolic composition and, consequently, the improvement of the organoleptic properties of wine, such as the modulation of astringency and the stabilization of wine color (García-Estévez et al., 2017).This work evaluates the influence of different type of tanks built with different materials, i.e. stainless steel tanks, oak wood barrels or earthenware vats, on the phenolic composition of wines at different times of winemaking and wine maturation. To do this, the alcoholic fermentation was performed using stainless steel tanks or earthenware vats, whereas the malolactic fermentation was carried out using oak wood barrels of different sizes or earthenware vats. The detailed anthocyanic, flavanolic and flavonolic composition of wines were determined after both fermentation steps by using HPLC-DAD-MS. Results show that wines that performed the alcoholic fermentation in stainless steel tanks have higher levels of flavanols and anthocyanins but lower levels of flavonols than those wines fermented in earthenware vats. Moreover, wines elaborate in stainless steel tanks that performed the malolactic fermentation in oak barrels or in earthenware vats do not show significant differences on their phenolic composition excepting for the prodelphinidins proportion in their flavanol composition. However, when earthenware vats were used just for malolactic fermentation, after alcoholic fermentation in stainless steel tanks, wines showed higher levels of phenolic compounds than when both fermentation processes are carried out in the earthenware vats, thus pointing out that boththe type of tank and the time when it is employed are important for the phenolic composition of wines.

References

Ferrer-Gallego et al., 2015. Chem Senses, 40, 381-390.
García-Estévez et al., 2017. OENO One, 51, 237-249.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Torres-Rochera Bárbara1, García-Estévez Ignacio1, Del Rey-Rivero Rebeca1, Ferreras-Charro Rebeca1, Alcalde-Eon Cristina1 and Esribano-Bailón Mará Teresa1

1Department of Analytical Chemistry, Nutrition and Food Sciences, Universidad de Salamanca

Contact the author

Keywords

phenolic compounds, oak barrels, earthenware vats, HPLC-DAD-MS, red wine

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Reconocimiento geoedafológico para la zonificación vitivinícola de la D.O. Montilla-Moriles

En la región vitivinícola con D.O. Montilla-Moriles (Córdoba) la variabilidad geologico-petrográfica de los terrenos es grande (ROLDÁN GARCÍA y DIVAR RODRÍGUEZ, 1988 a; roldán garcía et al.
Read More

Smoke tainted wine – what now?

The frequency of bushfires close to wine regions around the world has increased in the last two decades. The economic losses incurred when grapes and wines are discarded due to ‘smoke taint’ are substantial (i.e., hundreds of millions of dollars). Efforts to mitigate and ameliorate smoke taint are therefore crucial. Chardonnay, rosé and cabernet sauvignon wines made from grapes exposed to smoke during the 2020 wildfires in eastern Australia were subjected to various amelioration techniques: the addition of activated carbons, molecularly imprinted polymers (mips), and a proprietary resin (either directly, or following membrane filtration); spinning cone column (scc) distillation; and finally, transformation into vinegar.

Read More

Berry carbon (δ13C) and nitrogen (δ15N) isotopic ratio reflects within farm terroir diffferences

ÂThe natural abundance of carbon stable isotopes has been reported to be related to water availability in grapevines quite widely. In the case of nitrogen, the natural abundance of its stable isotopes is mainly affected by the nature of the source of nitrogen (organic vs. inorganic) used by the plant, though the bibliography available for grapevine is very scarce.

Read More

The combined effects of climate, soils, and deficit irrigation on yield and quality of Touriga Nacional under high atmospheric demand in the Douro Region

Global warming is one of the biggest environmental, social and economic threats in several viticultural regions. In the Douro Valley, changes are expected in the coming years, namely an increase in temperature and a decrease in precipitation. These changes are likely to have consequences for the production and quality of wine.
The aim of this study was to explore the effects of different soil characteristics combined with several deficit irrigation strategies, managed throughout ETc references and predawn leaf water potentials thresholds, on physiology, yield, and qualitative attributes on the Touriga Nacional variety under years of mild to severe water and heat stress.
The studies were conducted over seven years (2015 to 2021) in two plots of a commercial vineyard located at Quinta do Ataíde (Symington Family Estates) planted in 2011 and 2014 at 170 meters elevation, growing under three water regimes: non-irrigated (NI) and two deficit irrigation strategies (30% and 60% ETc) assessed weekly by Ψpd. The site has an annual rainfall below 500 mm, with high atmospheric demand. Climate data was collected from a weather station, located on site. Berry ripening was followed weekly for fruit analysis. At harvest, yield, vigour and pruning weight per vine were determined from 90 vines by treatment. Each season at veraison the NDVI Index was accessed by a drone. The soils physic-chemistry in the experimental blocs were analysed and grouped by SWHC. Delta C-13 analyses were also performed per treatment in two years.Irrigation had a positive effect on yield per vine, mostly due to an increase in berry and cluster weight, and fertility index through the years. A significant increase in sugar content, colour and phenols was observed with deficit irrigation in some years, but vine vigour related to soil characteristics had by far the greatest impact on quality.

Read More

Characterization of winegrape berries’ composition on sorting tables using hyperspectral imaging and AI

Comprehensive evaluation of grape composition at winery receiving areas often requires multiple measurements to ensure representativeness, as well as the use of analytical techniques that are time-consuming and involve sample preparation.

Read More