terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 White grape must processed by UHPH as an alternative to SO2 addition: Effect on the phenolic composition in three varieties

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

Abstract

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. Passing through the valve causes a series of mechanical forces (impact, shear, cavitation, friction) which produce an antimicrobial and anti-enzymatic effect, as well as nanofragmentation in biopolymers. Since both, phenolic composition and PPO activity, depend on the variety, the research of the response of musts from different varieties to this technique is essential. This work investigates, by using HPLC techniques, the response of polyphenol oxidase activity, flavonols, flavanols, phenolic acids and total phenols to the application of a) the UHPH technique (working flow rate: 60 L/h, at 300 ± 3 MPa, inlet T of 4ºC, in-valve T of 95 ± 2 ºC for less than 0.2 s and an outlet T of 14 ºC) and b) SO2 (total dose 60 mg/L) of musts of Xarel·lo (Xar), Moscatel de Alexandria (M) and Garnacha blanca (Gb) from the 2022 vintage. The impact of the techniques applied depended on the variety considered and the effectiveness of UHPH could be established in the following pattern: Xar ≥ M > Gb. Moreover, phenolic acids were more sensitive to the action of SO2 than the UHPH. In general, with the exception of M must, phenolic acids, flavanols and total phenols responded similarly to both treatments applied.

Acknowledgements: This work is founded by Operational Groups of the European Association for Innovation (AEI) in terms of agricultural productivity and sustainability (operation 16.01.01 of the Rural Development Program of Catalonia (PDR) 2014-2022). Generalitat de Catalunya.

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

M. Esperanza Valdés-Sánchez1, Daniel Moreno-Cardona1, Nieves Lavado-Rodas1, Angela Fondon-Aguilar1, Gemma Roca-Domènech2 and Anna Puig-Pujol2

1Food and Agriculture Technology Institute of Extremadura (CICYTEX_INTAEX). Adolfo Suárez s/n Avenue, Badajoz, 06071, Spain
2INCAVI-IRTA. Catalan Institute of Vine and Wine – Institute of Agrifood Research and Technology. Plaça Àgora, 2. 08720 Vilafranca del Penedès, Barcelona, Spain

Contact the author*

esperanza.valdes@juntaex.es

Keywords

Xarel·lo, Moscatel, Garnacha blanca, flavonols, flavanols, phenolic acids

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

A phylogenomic study reveals the major dissemination routes of ‘Tempranillo Tinto’ in the Iberian Peninsula

‘Tempranillo Tinto’ is a black-berried Iberian cultivar that originated from a hybridization between cvs. ‘Benedicto’ and ‘Albillo Mayor’ [1]. Today, it is the third most widely grown wine grape cultivar worldwide with more than 200,000 hectares of vineyards mostly distributed along the Iberian Peninsula, where it is also known as ‘Cencibel’, ‘Tinta de Toro’, ‘Tinta Roriz’, and ‘Aragonez’, among other synonyms. Here, we quantified the intra-varietal genomic diversity in this cultivar through the study of 35 clones or ancient vines from seven different Iberian wine-making regions. A comparative analysis after Illumina whole-genome sequencing revealed the presence of 1,120 clonal single nucleotide variants (SNVs).

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

Cover crop management and termination timing have different effects on the maturation and water potentials of Glera (Vitis vinifera L.) in Friuli-Venezia Giulia

Inter-row soil tillage in vineyards, stimulates vigor and production due to the absence of competition for water and nutrients, however negatively affects organic matter content, soil erosion, and compaction, resulting in reduced fertility. In this study, we investigated the effects of different cover crop management approaches, including cultivation type and termination timing, on the physiological and productive responses of a Glera vineyard.
The experimental trial was conducted in Precenicco (UD) from 2019 to 2021. A commercial mixture for autumn cover cropping was sown in alternating rows, and the sowing pattern was changed each year.

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

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Read More