terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Wine without added SO2: Oxygen impact and color evolution during red wine aging

Wine without added SO2: Oxygen impact and color evolution during red wine aging

Abstract

SO2 play a major role in wine stability and evolution during its aging and storage. Winemaking without SO2 is a big challenge for the winemakers since the lack of SO2 affects directly the wine chemical evolution such as the aromas compounds as well as the phenolic compounds. During the red wine aging, phenolic compounds such as anthocyanin, responsible of the red wine colour, and tannins, responsible of the mouthfeel organoleptic properties of wine, evolved quickly from the winemaking process to aging [1]. A lot of new interaction and molecules occurred lead by oxygen[2] thus the lack of SO2 will induce wine properties changes. Nowadays, the phenolic composition of the wine without added SO2 have not been clearly reported. The aims of this study is to characterise the impact of oxygen on the phenolic composition of the wine without added SO2 during ageing. A comparison between wines with and without SO2 have been performed. For the experiment, an identical wine without added SO2 during the vinification step have been divided in different steel tank and an increase amount of oxygen have been introduce. Oxygen consumption have been followed and after complete consumption of oxygen, wine samples have been collected for chemical and sensory analyses, and the same amount of oxygen have been introduce again. Different phenolic analysis have been performed. Anthocyanin’s evolution have been followed from the monomeric anthocyanin to the polymerized pigments. Condensed tannins evolution have also be carry out as well as the crown procyanidins. A correlation between the oxygen amount and anthocyanin’s evolution have been determined as well as the tannin’s evolution.

References:

  1. Drinkine J. et al. (2007) Ethylidene-bridged flavan-3-ols in red wine and correlation with wine age. Journal of Agricultural and Food Chemistry, 55: 6292–6299, https://doi.org/10.1021/jf070038w
  2. Zeng L. et al. (2016) Structures of polymeric pigments in red wine and their derived quantification markers revealed by high-resolution quadrupole time-of-flight mass spectrometry: Identification of polymeric pigments and their quantification markers. Rapid Communications in Mass Spectrometry, 30: 81–88, https://doi.org/10.1002/rcm.7416

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Jouin A, Ghidossi R, Teissedre P-L, Jourdes M 1

1 University Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, UMR 1366, OENO, ISVV F‐33140 Villenave d’Ornon, France

Contact the author*

Keywords

oxygen, red wine aging, wine without added SO2, phenolic compounds

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison.
Read More

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

Read More

Performance of Selected Uruguayan Native Yeasts for Tannat Wine Production at Pilot Scale

The wine industry is increasing the demand for indigenous yeasts adapted to the terroir to produce unique wines that reflect the distinctive characteristics of each region. In our group, we have identified and characterized 60 native yeast strains isolated from a vineyard in Maldonado-Uruguay, in which three strains stood out: Saccharomyces cerevisiae T193FS, Saturnispora diversa T191FS, and Starmerella bacillaris T193MS. Their oenological potential was evaluated at a semi-pilot scale in Tannat must vinification in the wine cellar to have a more precise and representative evaluation of the final product.

Read More

New oenological criteria for selecting strains of Lachancea thermotolerans for wine technology

The study conducted various fermentations of different grape juices using various strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Because of the new conditions caused by climate change, wine acidity must be influenced as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real options to mitigate the impact of climate change in wine production.

Read More

Prediction of aromatic attributes of red wines from its colour properties 

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

Read More