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…

Effect of terroir and winemaking protocol on the chemical and sensory profiles of Pinot Blanc wine

Wine research in the past years has mainly been focused on laboratory scale due to the possibility of controlling winemaking variables. Conversely, studies on wine quality in relation to the winemaking variables at the winery scale may be able to better account for the actual challenges encountered during wine production. Winemaking problems are recently arising from progressive changes in environmental conditions in relation to the terroir. It is important to realize that each wine region may have specific winemaking protocols and that winemakers often base their decisions on subjective, emotional, and empirical opinions. Due to all the above-mentioned issues, taking the correct decision in winemaking to achieve the desired goals may become even more challenging.

How the management of ph during winemaking affects acetaldehyde evolution and the formation of polymeric phenolics over the red wine aging

The aim of this study is to evaluate the role of pH on both the acetaldehyde chemistry and wine phenolics evolution over the aging period. In addition, the effect of both an early and late acidification was evaluated

Cordon height and deficit irrigation practices interact to affect yield and fruit quality of Cabernet Sauvignon and petite Sirah grown in a hot climate

Cabernet Sauvignon and Petite Sirah are the top red wine cultivars in CA, however, the hot climate in Fresno is not ideal for red Vitis Vinifera, particularly for berry color development. Mechanical pruning and irrigation were studied previously to significantly affect grapevine yield performance and berry quality. But there is lack of studies on cordon height and irrigation on mechanical pruned vineyard system.

Creativini: an augmented reality card game to promote the learning of the reasoning process of a technical management route for making wine 

Nowadays, the entire viticultural and enological process is wisely thought out according to the style of wine to be produced and the local climatic conditions. Acquiring the approach of a technical management route specific for wine production remains a complex learning process for students. To enhance such learning, The Ecole d’Ingénieurs de PURPAN (PURPAN), an engineering school located in Toulouse southwest France, has recently developed Creativini, a collaborative card game in English made of 150 cards spread into 14 batches. Students in groups of 3 to 6 must design a technical production route, from plant material to bottling.

Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines

During alcoholic fermentation and wine aging, indole-3-acetic acid (IAA) can degrade into 2-aminoacetophenone (AAP). The presence of reasonable amount of AAP in wines is regarded as the main cause of untypical ageing