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…

Do wine sulphites affect gut microbiota? An in vitro study of their digestion in the gastrointestinal tract

“Sulphites” and mainly sulphur dioxide (SO2) is by far the most widely used additive (E-220/INS 220) in winemaking and likely the most difficult to replace. The well-known antioxidant, antioxidasic and antimicrobial properties of SO2 make this molecule a practically essential tool, not only in winemaking, but also in the production of other food products. The current trend in winemaking is the reduction of this unfriendly additive due to its negative effects on health and environmental. In particular, it could cause headaches and intolerance/allergic reactions in sensitive individuals. Wine is considered one of the major contributors of exposure of SO2 in the adult population, when this beverage is included in the diet.

Read More

White grape must processed by UHPH as an alternative to SO2 addition: Effect on the phenolic composition in three varieties

The quantity and distribution of polyphenols in musts play a fundamental role in the white winemaking. This is because these substances are exposed to oxidation reactions, which are catalysed by the polyphenol oxidase (PPO), leading to a decrease in the quality of the wines produced. PPO is inactivated by SO2, but currently, due to the restrictions of the legislation, other methodologies are being investigated. Ultra-High Pressure Homogenization (UHPH) is a non-thermal physic technology that exerts an ultrahigh pressure pumping (>200 MPa) of a fluid through a valve in a continuous system.

Read More

Identification of a stable epi-allele associated with flower development and low bunch compactness in a somatic variant of Tempranillo Tinto

Grapevine cultivars are vegetatively propagated to preserve their varietal characteristics. However, spontaneous somatic variations that occur and are maintained during cycles of vegetative growth offer opportunities for the natural improvement of traditional grape cultivars. One advantageous trait for winegrowing is reduced bunch compactness, which decreases the susceptibility to pests and fungal diseases and favor an even berry ripening.

Read More

Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

Read More

Effect of soil particle size on vine water status, leaf ABA content and berry quality in Nebbiolo grapes

The root and shoot abscisic acid (ABA) accumulation in response to water deficit and its relation with stomatal conductance is longtime known in grapevine. ABA-dependent and ABA-independent signalling response to osmotic stress coexist in sessile plants. In grapevine, the signaling role of ABA in response to water stress conditions and its influence on berry quality is critical to manage grapevine acclimation to climate change.

Read More