terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wines and atypical aging: investigating the risk of refermentation

Abstract

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

Atypical aging is a sensorial fault that can occur soon after bottling. Characterized by the appearance of unpleasant scents (mothballs, damp towel and furniture polish) and the loss of varietal aroma, its chemical and sensorial origin is attributed to the presence of 2-aminoacetophenone (AAP), a degradation compound of indole-3-lactic acid (IAA). While at biological level this plant auxin is carefully regulated via bonding with amino acids or sugars, during fermentation, yeast is capable of freeing up unbound IAA. In the presence of oxidizing agents, its conversion into AAP leads to the appearance of ATA in wine.[1] Since yeast-related biochemical mechanisms are involved in the development of this fault and SW production entails a double fermentation process, the final product deserves extra attention in terms of ATA development. Therefore, the aim of this study was to evaluate the likelihood of producing tainted SW. To do so, 55 grape musts of 12 different varieties harvested over three vintages were fermented twice, initially to make the BWs and then the SWs. Interestingly, it was found that not only refermentation and storage increased the AAP content but also that the danger of producing ATA-tainted wines does not end with the making of SW. Indeed, upon an accelerated aging test, it was observed that the concentration of AAP was even increased. By using the data obtained from the BW samples, an ANCOVA model of linearization able to predict the formation of AAP upon refermentation with a R2 of 0.7 was created.

Acknowledgements: The authors would like to thank Cavit sc. for the technical and financial support.

References: 

1)  Schneider V. (2014) Atypical aging defect: Sensory discrimination, viticultural causes, and enological consequences. Rev. Am. J. Enol. Vitic., 65:277–284, DOI 10.5344/ajev.2014.14014
2)  Christoph, N., et al. (1998) Bildung von 2-Aminoacetophenon und Formylaminoacetophenon im Wein durch Einwirkung von schwefliger Säure auf Indol-3-essigsäure. Vitic. Enol. Sci 53.2, 79-86.

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Simone Delaiti1,2*, Tomas Roman2, Tiziana Nardin2, Stefano Pedo’2, Roberto Larcher2

1C3A, Center Agriculture Food Environment, Via Edmund Mach, 1, San Michele all’Adige, TN, 38010 Italy
2Technology Transfer Centre, Fondazione Edmund Mach, San Michele all’Adige, Italy

Contact the author*

Keywords

atypical aging, sparkling wine, refermentation

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[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"...
Read More

Effect of foliar application of urea and nano-urea on the cell wall of Monastrell grape skins

The foliar application of urea has been shown to be able to satisfy the specific nutritional needs of the vine as well as to increase the nitrogen composition of the must. On the other hand, the use of nanotechnology could be of great interest in viticulture as it would help to slow down the release of urea and protect it against possible degradation. Several studies indicate that cell wall synthesis and remodeling are affected by nitrogen availability.

Read More

Sensory profile of wines obtained from disease-resistant varieties in La Rioja

The European wine industry is facing multiple challenges derived from climate change and the pressure of different fungal diseases that are compromising the production of traditional varieties. A sustainable alternative maybe the adoption of resistant varieties.
In this study, we have evaluated the enological potential of 9 resistant varieties (5 white and 4 red varieties) in La Rioja. Microvinifications were carried out with three biological replications. Oenological parameters were very diverse with acid content varying from 2.6 g/L to 6.6 g/L.

Read More

Irrigation frequency in four grapevine red varieties in Spain. Effect on must volatile composition

The irrigation water management in the vineyard is a crucial aspect to obtain sustainable quality production over time. Previous studies have set the water requirements to be applied in the vineyard at 30 % of the reference evapotranspiration (ET0), although there are no studies that settle the effects of the frequency of irrigation application on red varieties in Spain. The present study contemplates the application of deficit irrigation (30 % ET0) applying a weekly dose in a single irrigation (T07) or in two irrigation events (T03) per week. The study has been carried out in 2021-2022 with four red varieties in different Spanish wine regions: Garnacha Tinta (Badajoz), Tempranillo (Valladolid), Syrah (Albacete) and Mencía (Lugo). The effects of irrigation frequency on must volatile composition have been evaluated through GC-MS.

Read More