WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 2 - WAC - Posters 9 Organoleptic and analytical impacts of the color of glass of the bottles on Chasselas wine

Organoleptic and analytical impacts of the color of glass of the bottles on Chasselas wine

Abstract

This study was performed on Chasselas wine to assess the impact of exposure to wine light according to several glass color of bottles. The aim was to highlight any differences whether from an organoleptic or analytical point of view depending on the color. For this, four different shades were compared, dead leaf, green, cinnamon and transparent. A control, not treated with light, was also included in the study. Several tests were carried out with different exposure times in boxes as well as in stores. The bottles were exposed 7 days, 4 days as well as 2 days in box but also 7 days in store. At the end of each test the different modalities were tasted by an expert panel in order to observe any differences between the tint modalities. As a result of these experiments, it was observed that organoleptic differences significant appeared after 2 days of exposure, in particular on the olfactory notes of the reduction. The transparent modality was seen to be significantly more intense on reduction scores compared to other modalities, including the witness in particular. These differences were also observed during all the tests even that of 7 days of exposure in store where we would have thought that there would be no difference. Overall, the control and cinnamon modalities are generally perceived to have more intense notes on the fruity, floral descriptors but less intense for reduction than the transparent shade. For the dead leaf and green modalities, the results are more contrasted and sometimes approach those of the control and other times closer to the transparent modality. Regarding the analytical results, similar conclusions could be drawn with respect to the sensory tests. In fact, the transparent modality is the variant which has an absorbance of the UV-C solution that is twice as high as the other modalities after the 7-day treatment in the chamber. In view of the sensory and analytical results obtained in this study, the choice of the color of the bottles turns out to be an essential element in influencing the intrinsic and extrinsic characteristics of a wine. In order to preserve the qualities of the wine over the medium and long term, dark and opaque tints should be favored. Conversely, a transparent glass could be recommended in the case of rapid consumption of the wine after bottling.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Pierrick Rebenaque, Ombeline Guillemier, Benoit Bach

Presenting author

Pierrick Rebenaque – Changins

Changins | Changins

Contact the author

Keywords

Sensory-Analytic-Color of glass-UV-Wine

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

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.

Effects of the addition of biochar on the chemical parameters of a vineyard soil in South Tirol, Italy

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

Characterisation of berry shrivel in Vitis vinifera L. Cultivars in the Stellenbosch wine region

Late season dehydration, bunch stem necrosis, sugar accumulation disorder and sunburn are various types of berry shrivel occurring in vineyards. The incidence of these types of shrivel, and the degree to which it occur are influenced by various factors in the vineyard. These factors include the presence of pests and diseases in the vineyard, genetic traits expressed in certain cultivars, as
well as climatic and environmental factors. The occurrence of berry shrivel in the vineyard could negatively impact the quality and quantity of the fruit produced.

Ecodesign tools and approaches in viticulture for professionals and learners, contributions of the Vitarbae project

The agro-ecological transition in winegrowing can benefit from the environmental assessment of practices to inform producers’ technical choices. life cycle assessment (lca) evaluates the environmental impact of a product over its entire life cycle. this paper takes a look at the tools available for the detailed assessment and eco-design of winegrowing practices, their uses and developments in the vitarbae research project (2023-2026). this project aims to establish and equip support and training courses for the agroecological transition in viticulture and fruit arboriculture.