IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Toasted Vine-Shoots As An Alternative Enological Tool. Impact On The Sensory Profile Of Tempranillo Wines

Toasted Vine-Shoots As An Alternative Enological Tool. Impact On The Sensory Profile Of Tempranillo Wines

Abstract

The use of toasted vine-shoots as an alternative enological tool to make differentiated wines has generated interest among researchers and wineries. However, the evolution of these wines in bottle and the effect on the sensory profile has not been studied so far.

 

In this work, Tempranillo wines were elaborated in contact with their own toasted vine-shoots fragments in two different doses and two moments of addition: in the middle of alcoholic fermentation (1/2AF) and after malolactic fermentation (AMF). After removing vine-shoots, the wines were bottled, and a sensory analysis was carried out over a year using a specific scorecard which included color, olfactory and taste descriptors. Also, along with the traditional odor descriptors, a new one, named SEGs (Shoot from vines – Enological – Granule), was included to describe the specific impact of the vine-shoots. Besides, the phenolic and volatile compositions of wines were analyzed by HPLC-DAD and SBSE-GC-MS, respectively.

 

Results of the statistical analysis showed a greater contribution of the vine-shoots addition moment than doses in the wines sensory differentiation. The sensory analysis at bottling time showed that vine-shoots only modified the color in AMF wines, having more violet tones than the control. However, after 120 days in bottle, the garnet and red tones were upwards, being greater than in the control wine. This suggests a better evolution of wines macerated with lower doses of toasted vine-shoots.

 

Regarding to odor descriptors, wines from treatments showed at the end of winemaking higher values than control wine, except for red fruit notes. At bottling time, the notes of nuts, toast and SEGs were the most important in AMF wines with respect to the control. However, along time in bottle, the differences of these descriptors with respect to the control decreased in AMF wines and slightly increased in 1/2AF ones.

 

Concerning taste descriptors, at bottling time wines from treatments showed higher values than control, mainly in AMF wines, where nuts, toast and SEGs nuances were the most intense. However, there were differences in the bottle evolution between wines from treatments, which slightly enhanced of several descriptors in 1/2AF but decreased in AMF wines, which suggests a better integration of the vine-shoots in the wine in the last case. On the other hand, tannins of wines from vine-shoots treatments were described by tasters as sweetness, non-dryness and non-bitterness since the first tasting, contrary to control ones, where dryness and bitterness were appreciated up to 120 days in bottle.

 

Finally, after a year in the bottle, the differentiation in the sensory profile of the wines was maintained, although the aromatic nuances were softened. 

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Cebrián-Tarancón Cristina1, Fernández-Roldán Francisco1, Sánchez-Gómez Rosario1, Alonso Gonzalo L.1 and Salinas M.Rosario1

1Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha,

Contact the author

Keywords

bottle ageing, enological additive, phenolics and volatiles compounds, sensory analysis, vine-shoots

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

The affinity of white wine proteins for bentonite is dependent on wine composition and is directly related to their thermal stability / sensitivity

Bentonite fining is commonly used in oenology to remove all or parts of white wine proteins, which are known to be involved in haze formation. This fining is effective, but has disadvantages: it is not selective, thus molecules responsible for aroma are also removed, it causes substantial volume losses, and finally it generates wastes. Over the last decades, the knowledge of wine proteins has increased: they have been identified, their structures are known, some of them have been crystallized.

Read More

Effects of long-term drought stress on soil microbial communities from a Syrah cultivar vineyard

Changes in the rainfall and temperature patterns affect the increase of drought periods becoming one of the major constraints to assure agricultural and crop resilience in the Mediterranean regions. Beside the adaptation of agricultural practices, also the microbial compartment associated to plants should be considered in the crop management. It is known that the microbial community change according to several factors such as soil composition, agricultural management system, plant variety and rootstock.

Read More

Wine racking in the winery and the use of inerting gases

The O2 uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O2 uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The objective was to study O2 uptake during the racking of a model wine without using inert gases and to compare it with the purging of the destination tank with different inert gases.

Read More

Coming of age: do old vines actually produce berries with higher enological potential than young vines? A case study on the Riesling cultivar

Consumers and the wine industry tend to agree on the ability of old vines to produce fruit that allows the production of wine of superior character. However, despite past and ongoing research, objective evidence of this point of view is still debated and studies on robust, specifically dedicated plots are scarce. Thus the impact of grapevine age on berry oenological potential and wine quality remains an open question. To try to objectively address the issue, a unique vineyard was established at Geisenheim University, Germany. It was planted in 1971 with cv. Riesling grafted on 5C Teleki. In 1995 and 2012, several rows were uprooted and replanted with the same rootstock/scion combination, resulting in a vineyard with alternate rows of identical plant material, but with different planting dates. The parameters of technical maturity and grape composition at harvest were analyzed during seasons 2014, 2015, 2016 and 2017 combining HPLC and enzymatic methods. Separate micro-vinifications were made for each age group and wine composition was analyzed by a combination of 1H-NMR and SPE-GC-MS.

Read More

Pioneering dynamic AgriVoltaics in viticulture: enhancing grapevine productivity, wine quality and climate protection through agronomical steering in a large-scale field study

Context and purpose of the study. Climate change threatens traditional winegrowing regions, with about 90% of areas like southern France at risk by the end of the century due to heatwaves and droughts.

Read More