terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Influence of polysaccharide extracts from wine by-products on the volatile composition of sparkling white wines

Influence of polysaccharide extracts from wine by-products on the volatile composition of sparkling white wines

Abstract

In the production of sparkling wines, during the second fermentation, mannoproteins are released by yeast autolysis, which affect the quality of the wines. The effect of mannoproteins has been extensively studied, and may affect aroma and foam quality. However, there are no studies on the effect of other polysaccharides such as those from grapes. Considering the large production of waste from the wine industry, it was proposed to obtain polysaccharide-rich extracts from some of these by-products[1]. Therefore, the aim of this work was to study the effect of polysaccharide extracts obtained from white grape must and pomace on the volatile composition of a sparkling white wine and to compare them with the use of commercial mannoproteins.

The Verdejo sparkling wines were elaborated by the traditional method and the different extracts were added in the tirage liquor. Five experiences were carried out: control wine and wines with the addition of four extracts from white must, white pomace, and two commercial products rich in yeast polysaccharides. The second fermentation was carried out in closed bottles in contact with lees and after 9 months, the sparkling wines were riddled and disgorged, and they were analyzed after 3 months. Minor volatile compounds were extracted by headspace solid-phase microextraction and quantified using a gas chromatograph coupled to a mass detector.

Statistically significant differences were found for most of the volatile compounds evaluated by treatment effect. The sparkling wines treated with polysaccharide extracts from wine by-products showed higher contents of ethyl esters of straight-chain fatty acids, ethyl esters of branched-chain fatty acids, alcohol acetates, terpenes and vanillin derivates than control wines. Therefore, these extracts can favor the maintenance of high content of volatile compounds associated with fruity and floral notes.

Acknowledgements: INIA, AEI and MICINN for the founding provided for this study through the projects RTA2017-00005-C02-01 and PID2021-123361OR-C21.

References:
1)  Canalejo D. et al. (2022) Characterization of polysaccharide extracts recovered from different grape and winemaking products. Food Res. Int., 157, 111480, DOI 10.1016/j.foodres.2022.111480

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Silvia Pérez-Magariño1*, Estela Cano-Mozo1, Marta Bueno-Herrera1, Belén Ayestarán2, Zenaida Guadalupe2

1Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain.
2ICVV-Universidad de La Rioja, Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain.

Contact the author*

Keywords

polysaccharide extracts, sparkling wine, volatile compounds, by-products

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More

Application of DEXI PM Vigne sustainability tool to the assessment of alternative vineyard protection strategies

Implementing alternative grapevine systems that incorporate sustainable strategies and innovative farming practices is essential. However, we lack tools for measuring the impact of these new practices on the overall sustainability of vineyards. DEXi PM Vigne (Gary et al., 2015) is a tool developed for ex ante assessment of the sustainability of grapevine cropping systems, from the plot to the farm scale. In the present study, we focused on implementing new strategies of integrated crop protection management with limited pesticide use in vineyards.

Read More

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

Read More

Integrative study of Vitis biodiversity for next-generation breeding of grapevine rootstocks 

Drought is one of the main challenges for viticulture in the context of global change. The choice of rootstock could be leveraged for vineyard adaptation to drought as we can improve plant performance without modifying the scion variety. However, most of the existing rootstocks, selected over a century ago, have a narrow genetic background which could compromise their adaptive potential.

Read More

Acceptability of canned wines: effect of the level of involvement of consumers and type of wine

In recent years there has been a growing demand for alternative packaging designs in the food industry focused on diminishing the carbon footprint. Despite the environmental advantages of cans versus bottles, the traditional environment of wine has hindered the establishment of less contaminant containers. In this context, the objective of this study was to understand and generate knowledge about consumers´ perception of canned wines in comparison to bottled wines.

Read More