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…

Qualitative and productive characterization of a minority variety: ‘Branco lexítimo’ in DO Ribeira Sacra (Spain)

The actual climate changes, together with the strong regulation of the European Union and Spanish government, in search of sustainable viticulture, have forced the recovery of minority varieties, expanding the range of grape varieties, as well as the possible development of wines with unique profiles. In the Ribeira Sacra DO (Spain), a comparative study of the agronomic and qualitative behavior of the ‘Branco lexítimo’ variety has been carried out, compared to the majority white variety in the DO: ‘Godello’, located in the same study plot, with identic soil and climatic conditions. The study contemplated the analysis of phenology and leaf water potential, as well as the productive results and the analysis of the must quality, during four seasons: 2018 – 2021.
Read More

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Read More

Oxidability of wines made from Spanish minority grape varieties

The phenolic profile of a wine plays an essential role in its oxidative capacity and in both white and red wines it defines its shelf life[1]. The study of minority varieties to produce wines with peculiar characteristics necessarily includes the phenolic and oxidative characterization of the wines produced. This paper presents the study of wines made from 24 minority and majority white and red grape varieties, focusing on phenolic characteristics (total phenols, slightly polymerized phenols, highly polymerized phenols, anthocyanins…), color, as well as parameters related to the oxidability of the wines and their capacity to consume oxygen [2].

Read More

Identification of important genomic regions controlling resistance to biotic and abiotic stresses in Vitis sp. through QTL meta-analysis

In the context of global change, the environmental conditions are expected to be more stressful for viticulture. The choice of the rootstock may play a crucial role to improve the adaptation of viticulture to new biotic and abiotic threats (Ollat et al., 2016). However, the selection of interesting traits in rootstock breeding programs is complex because of the combination of multiple targets in a same ideotype. In this sense, the integration of studies about the genetic architecture for desired biotic and abiotic response traits allow us to identify genomic regions to combine and those with interesting pleiotropic effects.

Read More

Phenolic composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared.

Read More