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…

Effect of riboflavin on the longevity of white and rosé wines

Light is a fundamental part at sales points which influences in the conservation of wines, particularly in those that are sold in transparent glass bottles such as rosé wines and increasingly white wines. The photochemical effect known as “light-struck taste” can cause changes in the aromatic characteristics of the wine. This “light-struck taste” is due to reactions triggered by the photochemical sensitivity of riboflavin (RBF).

Read More

Model-assisted analysis of the root traits underlying RSA genotypic diversity in Vitis: a promising approach for rootstock selection?

By dissecting the root system architecture (RSA) into its underpinning components (e.g. root emission, axial growth, radial growth, branching, root direction or tropism) and identifying the relationships between them, functional-structural 3D root models are promising tools for analyzing the diversity and complexity of root system phenotypes with Genotype × Environment interactions. The model parameters are assumed to be synthetic traits, less influenced by the environment, and consequently with less polygenic architectures than the integrative RSA traits they drive. Root models can serve as a basis for in silico development of root system ideotypes by highlighting the developmental processes and parameters that most likely influence RSA fitness.

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

Barrels ad-hoc: Spanish oak wood classification by NIRs 

The wooden barrel is a key factor in enology, since wine chemical composition and sensory properties changes significantly in contact with the barrel[1]. Today’s highly competitive market constantly demands new differentiated products and wineries search innovations continuously.
Wood selection is crucial: barrels stability to keep constant their contribution and the result on products, and additional and differentiated wood contributions to impact their new products. Oak wood selection has traditionally been carried out using parameters such as specie, location and grain, however, it goes one step further nowadays. Large cooperage work with non-destructive techniques that allow classifying oak wood quickly and easily according to their organoleptic contribution[2].

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