WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 1 - WAC - Posters 9 Water is the most abundant active compound in wine!

Water is the most abundant active compound in wine!

Abstract

Proton relaxation in model and real wines was investigated by fast field cycling NMR relaxometry. Albeit protons of wine are largely belonging to water molecules, their magnetic relaxation rates actually depend on various physico-chemical parameters related to the state of the wine and to its composition. The dominant relaxation mechanism unambiguously originates from proton interaction with paramagnetic ions naturally present in wines. This allows for gathering information on these paramagnetic ions, and in particular, manganese ion concentration, down to few tens of µg/L can be easily measured in situ. In this communication, we will further show how chemical and physical characteristics of the wine, including the oxidation level, the concentration in dissolved gas, or the viscosity can affect the proton relaxation rates, thus making water an active chemical probe of a wine properties.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Philippe Bodart, Syuzanna, Esoyan, Adam Rachocki, Jadwiga Tritt-Goc, Bernhard Michalke, Philippe Schmitt-Kopplin, Thomas Karbowiak, Regis D. Gougeon

Presenting author

Philippe Bodart – UMR A 02.102 PAM Université de Bourgogne/Agrosup Dijon – Equipe Physico-Chimie de l’Aliment et du Vin (PCAV)

Univ. Bourgogne Franche-Comté, Institut Agro, UMR PAM A02.102, 1 Esplanade Erasme, 21000 Dijon, France. | Institute of Molecular Physics, Polish Academy of Sciences, M. Smoluchowskiego 17, 60-179 Poznan, Poland. | Institute of Molecular Physics, Polish Academy of Sciences, M. Smoluchowskiego 17, 60-179 Poznan, Poland. | Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany. | Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany. – Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany. | Univ. Bourgogne Franche-Comté, Institut Agro, UMR PAM A02.102, 1 Esplanade Erasme, 21000 Dijon, France. | Univ. Bourgogne Franche-Comté, Institut Agro, UMR PAM A02.102, 1 Esplanade Erasme, 21000 Dijon, France.

Contact the author

Keywords

proton NMR relaxometry – manganese

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Selecting green cover species in the under-trellis zone of Lower Austrian vineyards

The under-trellis zone of vineyards is a sensitive area through which vines cover a significant portion of their nutrient and water needs. Mechanical and chemical methods are applied to suppress competing and tall-growing weeds to ensure optimal vine growth conditions. In addition to higher operating costs and depending on the soil conditions, these practices might lead to a long-term reduction in soil fertility and biodiversity. The presented study aims to analyse the suitability and interspecies competition of a selected green cover mixture of five local herbaceous species as potential green cover mixture in the under-trellis area of Lower Austrian vineyards.

Regulated deficit irrigation and crop load interaction effects on grape heterogeneity

Aim: To investigate the interaction effects between irrigation and crop load and the resulting impact on grape heterogeneity within a Geographical Indication in South Australia. 

Methods and Results: Cabernet Sauvignon grapes were sampled at the time of harvest from the Coonawarra

Use of glutathione under different grape processing and winemaking conditions and its impact on the formation of sulfide off-flavors, colour, and sensory characteristics of Riesling, Sauvignon blanc, and Chardonnay

The use of glutathione (GSH) in winemaking has been legitimated recently, according to OIV resolutions OENO 445-2015 and OENO 446-2015 a maximum dose of 20 mg/L is now allowed to use in must and wine. Several studies have proven the benefits of GSH, predominantly in Sauvignon blanc. Thus, oxidative coloration of must and wine is limited, aroma compounds such as volatile thiols are preserved, and the development of ageing flavors such as sotolon and 2-aminoacetophenone is impeded. The protective effect may be explained by the high affinity of GSH to bind o-quinones which are formed during phenolic oxidation and which are known to initiate browning and other oxidative changes. Some researchers have proposed the hydroxycinnamic acid to GSH ratio (HGR) as an indicator of oxidation susceptibility of must and could show that lower ratios yielded lighter musts.

Zoning of viticulture in Yugoslavia

The last official zoning of Viticulture in Yugoslavia was performed 1978. year, when (according to recommendation of OIV and European Economic Community), regions, sub regions and vineyards districts were established supposing that the varieties which will be exhibit ail the positive agro biological and technological characteristics.

Vine response to compost addition on a sandy-loam soil in the north-east of italy. Effects on root system, vegetative growth, yield and grape quality of Cabernet-Sauvignon cv

In this study two different compost types and two application methods were studied over 5 years (2009-2013) on mature Cabernet Sauvignon vines grown in a commercial vineyard in the AOC Piave area, northeastern Italy.