WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Impact of the maturity and the duration of maceration on phenolic composition and sensorial quality of Divico wines

Impact of the maturity and the duration of maceration on phenolic composition and sensorial quality of Divico wines

Abstract

Following its approval in 2013 by Agroscope, Divico became the first interspecific grape variety in Switzerland with high resistance to downy mildew (Plasmopara viticola) and grey rot (Botrytis cinerea), and medium resistance to powdery mildew (Uncinula nectator). Extremely riche in color, Divico grapes showed great enological potential to different styles of wine. Quickly, many wine growers were interested in planting this promising variety. Many of its potential are to be explored in the coming years.

The objective of this study is to evaluate the impact of the harvest date and the duration of maceration on phenolic composition and sensorial quality of Divico red wines. During two consecutive vintages, 2019 and 2020, Divico grapes grown on two terroirs in Switzerland, Pully and Leytron, were harvested at commercial maturity (1st maturity) and 2-3 weeks later (2nd maturity). Two wine making processes with 6 days and 13 days maceration duration were applied to the same grapes. Grape and wine phenolic composition analyses were conducted during maturation, during wine making and after bottling. Sensorial analyses were conducted only after bottling.

Divico wines obtained were riche in phenolic compounds. Total polyphenol index with DO280nm were higher than 100. The concentrations of proanthocyanidins in obtained Divico wines varies from 3-5 g/L. 13 days maceration wines presented higher concentration of proanthocyanidins due to extra extraction of seed tannins. The values for anthocyanins were close to 3 g/L. Wines obtained with the 2nd maturity grapes and with 6 days maceration were preferred for higher fruity intensity, less acidity, more velvet tannins and better mouth equilibrium. 13 days maceration wines presented more aggressive tannins and bitterness in mouth. These results indicated that Divico grapes probably didn’t reach the optimum seed phenolic maturity even for the 2nd harvest day. Moreover, aroma management during prolonged maceration should be mastered if this practice is desired.

Download the PDF

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Liming ZENG, Marie Blackford, Ágnes Dienes-Nagy, Valentin Schwertz, Damien Simone,Jean-Laurent Spring, Gilles Bourdin, Fabrice Lorenzini, Benoit Bach

Presenting author

Liming ZENG – Changins-Haute École de Viticulture et Oenologie, HES-SO, Nyon, Suisse

Changins, Agroscope, Ágnes Dienes-Nagy | Agroscope, 1260 Nyon, Suisse | Changins-Haute École de Viticulture et Oenologie, HES-SO, Nyon, Suisse | Changins-Haute École de Viticulture et Oenologie, HES-SO, Nyon, Suisse | Agroscope, 1260 Nyon, Suisse | Agroscope, 1260 Nyon, Suisse | Agroscope, 1260 Nyon, Suisse| Changins-Haute École de Viticulture et Oenologie, HES-SO, Nyon, Suisse, ,

Contact the author

Keywords

Divico wines-phenolic composition-sensorial quality-harvest date-maceration duration

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Phenolic compounds present in natural haze protein of Sauvignon white wine

The aim of this work was the identification and quantification of polyphenols present in natural precipitate of a Sauvignon wine. Phenol analysis in wine precipitate was based on acid hydrolysis, CG- MS after derivatization, and LC-MS.

Read More

Exploring and unravelling the complex toasted oak wood (Q. sp.) volatilome using GCxGC-TOFMS technique

For coopers, toasting process is considered as a crucial step in barrel production where oak wood develops several specific aromatic nuances released to the wine during its maturation

Read More

Merano Wine Festival 2020

IVES was a partner of the Merano Wine Festival (innovation section), a digital event held from 6 to 10 November 2020. During this festival participants attended scientific conferences on cutting-edge topics for the wine industry. Some of the topics covered have been selected from our journals

Read More

Metabolomics comparison of non-Saccharomyces yeasts in Sauvignon blanc and Shiraz

Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation however, in wine, non-Saccharomyces species can have a powerful effect on aroma and flavor formation. This study aimed to compare untargeted volatile compound profiles from SPME-GC×GC-TOF-MS of Sauvignon blanc and Shiraz wine inoculated with six different non-Saccharomyces yeasts followed by SC. Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT), Pichia kluyveri (PK) and Metschnikowia pulcherrima (MP) were commercial starter strains, while Candida zemplinina (CZ) and Kazachstania aerobia (KA), were isolated from wine grape environments. Each fermentation produced a distinct chemical profile that was unique for both grape musts. The SC-monoculture and CZ-SC sequential fermentations were the most distinctly different in the Sauvignon blanc while the LT-SC sequential fermentations were the most different from the control in the Shiraz fermentations.

Read More

Can wine competition awarded points be correlated with wine chromatic and aromatic composition?

The quality of wine is difficult to define. This is most certainly accredited to everyone´s different perception of quality. Some of the indicators of high-quality wines are complexity, balance, color and intensity. Color is one of the most crucial attributes of quality, not only for the obvious implications for their perception but also because they are indicators of other aspects related to its aroma and taste. Phenolic compounds are the main responsible for wine color, being anthocyanin and tannins the most determinant compounds in red wines. In addition to color, wine aroma is another important attribute linked with quality and consumer preferences.

Read More