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…

Water and nutritional savings shape non-structural carbohydrates in grapevine (Vitis vinifera L.) cuttings

Global changes and sustainability challenge researchers in saving water and nutrients. The response of woody crops, which can be forced at facing more drought events during their life, is particularly important. Vitis vinifera can be an important model for its relevance in countries subjected to climate changes and its breeding, requiring cuttings plantation and strong pruning.

Read More

Polysaccharide families of lyophilized extracts obtained from unfermented varietal grape pomaces

The recovery of bioactive compounds from grape and wine by-products is currently an important objective for revaluation and sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds. The aim of this study was to evaluate the polysaccharide (PS) composition of extracts obtained from pomaces of different white and red grape varieties of Castilla y León. Grape pomaces were obtained after the pressing in the winemaking process.

Read More

The environmental footprint of selected vineyard management practices: A case study from Logroño (La Rioja) Spain

Viticulture is globally important for socioeconomic and environmental reasons. The EU is globally leading grape and wine production, and Spain is among the top grape and wine producers. As climate change affects viticulture, mitigation and adaptation are crucial for protecting grape production. In this research work, data on viticultural management practices such as soil cultivation, irrigation, energy, machinery, plant protection and the use of fertilizers from vineyards located in Logroño (La Rioja) have been obtained.

Read More

Cumulative effect of deficit irrigation and salinity on vine responses

Climate change is increasing water needs in most of the wine growing regions while reducing the availability and quality of water resources for irrigation. In this context, the sustainability of Mediterranean viticulture depends on grapevine responses to the combinations of water and salt stress. With this aim, this work studies the effects of deficit irrigation and salinity on the physiology of the Tempranillo cultivar (Vitis vinifera L.) grafted onto a drought and salinity tolerant rootstock (1103 Paulsen).

Read More

Genetic variation among wild grapes native to Japan

Domesticated grapes are assumed to have originated in the Middle East. However, a considerable number of species are native in East Asian countries such as China, Korea and Japan as well. Evidence suggests that a total of seven species and eight varieties have been found to be native to Japan. A wide level variation in morphology, genetic and fruit composition exist in wild grape native to Japan.

Read More