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…

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Read More

Correlative study between degradation of rosé wine under accelerated conditions and under normal conditions

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.

Read More

Under-vine management effects on grapevine vegetative growth, gas exchange and rhizosphere microbial diversity

The use of cover crops under the vines might be an alternative to the use of herbicides or tillage, improving grapevine quality and soil characteristics. The aim of this research was to study the implications of different management strategies of the soil under the vines (herbicide, cultivation or cover crops) on grapevine growth, water and nutritional status, gas exchange parameters and belowground microbial communities.
The experimental design consisted in 4 treatments applied on 35L-potted Tempranillo vegetative grapevines with 10 replicates each grown in an open-top greenhouse in 2022 and 2023. Treatments included two cover crop species (Trifolium fragiferum and Bromus repens), herbicide (glyphosate al 36%) and an untreated control.

Read More

High-throughput screening of physical-mechanical berry skin traits facilitates targeted selection of breeding material with resistance to Botrytis bunch rot and grape sunburn

The ongoing climate change implies an increasing mean air temperature, which is signified by weather extremes or sudden changes between drought and local heavy rainfalls. These changing conditions are especially challenging for the established grapevine varieties growing under cool climate conditions due to an increased risk for fungal diseases like downy mildew (DM) and Botrytis bunch rot (BBR) as well as for grape sunburn. To meet that demand, the scope of most grapevine breeding programs is the selection of mildew fungus-resistant and climatic adapted grapevines with balanced, healthy yield and outstanding wine quality.

Read More

Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

Read More