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…

INTEGRAPE guidelines and tools: an effort of COST Action CA17111

INTEGRAPE was a European interdisciplinary network for “data integration to maximize the power of omics for grapevine improvement” (CA17111, https://integrape.eu/), funded by the European COST Association from September 2018 to 2022. This Action successfully developed guidelines and tools for data management and promoted the best practices in grapevine omics studies with a holistic future vision of: “Imagine having all data on grapevine accessible in a single place”.
Read More

Identification of loci associated with specialised metabolites in Vitis vinifera

Secondary (or specialised) metabolites such as terpenes and phenolic compounds are produced by plants for various roles which include defence against pathogens and herbivores, protection against abiotic stress, and plant signalling. Additionally, these metabolites influence grapevine quality traits such as colour, aroma, taste, and nutritional value. However, the biosynthesis of these metabolites is often complex and controlled by multiple genes which in grapevine are predominantly uncharacterised.

Read More

Use of UHPH to improve the implantation of non-Saccharomyces yeasts

Ultra High-Pressure Homogenization (UHPH) is a high-pressure pumping at 300 MPa (>200 MPa) with a subsequent depressurization against a highly resistant valve made of tungsten carbide covered by ceramic materials or carbon nanoparticles. The intense impact and shear efforts produce the nano-fragmentation of colloidal biopolymers including the elimination of microorganism (pasteurization or sterilization depending on in-valve temperature) and the inactivation of enzymes.

Read More

Effect of foliar application of Ca, Si and their combination on grape volatile composition

Calcium (Ca) is an important nutrient for plants which plays key signaling and structural roles. It has been observed that exogenous Ca application favors the pectin accumulation and inhibition of polygalacturonase enzymes, minimizing fruit spoilage. Silicon (Si) is a non-essential element which has been found to be beneficial for improving crop yield and quality, as well as plant tolerance to diverse abiotic and biotic stress factors. The effect of Si supply to grapevine has been assessed in few investigations, which reported positive changes in grape quality and must composition.

Read More

Effect on the grape and wine characteristics of cv. Tempranillo at 3 production levels

The vineyard has experienced a general increase in yields mainly due to the elevated use of technology which caused a quality loss of grapes in more than one case. A large percentage of the Spanish vineyard is covered by a Denomination of Origin which limits the productive level of the vineyards as one of its regulations. The maximum production limit is a variable characteristic of each vineyard and is not usually regulated by agronomic criteria, and this explains the fact that each vineyard can reach high quality with a totally different yield from that set by the Denomination of Origin.

Read More