terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 The evolution of the aromatic composition of carbonic maceration wines

The evolution of the aromatic composition of carbonic maceration wines

Abstract

The vinification by Carbonic maceration (CM) involves the process whereby the whole bunches are subjected to anaerobic conditions during several days. In this anaerobic condition, the grape endogenous enzymes begin an intracellular fermentation. This situation favors that whole grapes split open and release their juice into the tank, increasing the liquid phase that is fermented by yeasts [1]. Then, two types of wines are obtained; one from the free-run liquid in the tank (FCM) and other from the liquid after pressing the whole grape bunches (PCM). PCM wines are recognized as high quality young wines because their fruity and floral aromas[2] that although they are very intense at the end of the winemaking they gradually disappear during conservation.

In this study, the aromatic composition evolution of FCM and PCM wines has been evaluated for 18 months and compared to wines elaborated by destemming/crushing.

The results showed a similar evolution in the aromatic composition of the three studied wines, with the total alcohols content almost stable and with an acetate concentration that decreased over time. In contrast, the esters concentration was increased after 18 months in every studied wine. The initial aromatic differences between the wines were maintained throughout the storage, except for the acetates content, that despite being higher in the PCM wines, decreased by a higher amount. Therefore, a quick transformation of the aromatic composition of the PCM that would imply their quick consumption was not observed.

Acknowledgements: This study has been financed from the Project RTI2018-096051-R-C31/C31 (MCIU/AEI/FEDER; UE).

References:

1)  Tesniere C, Flanzy C (2011) Carbonic maceration wines: characteristics and winemaking process. In: Jackson RS (ed) Adv Food Nutr Res. Academic Press Elsevier, Burlington, pp 1-15

2)  Spranger I et al (2004) Differentiation of red winemaking technologies by phenolic and volatile composition. Anal Chim Acta 513:151–161. doi:10.1016/j.aca.2004.01.023

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

P. Santamaría1, J. Portu1, L. González-Arenzana1, P. Garijo1, B. Larreina1 and A.R. Gutiérrez1

1ICVV, Instituto de Ciencias de la Vid y del Vino Gobierno de La Rioja, Universidad de La Rioja, CSIC, Finca La Grajera, Ctra. LO-20- salida 13, 26071, Logroño, Spain.

Contact the author*

Keywords

carbonic maceration, aromatic composition, evolution, storage

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Exploring the genetic diversity of leaf flavonoids content in a set of Iberian grapevine cultivars: preliminary results

The use of grapevine genetic diversity is a way to mitigate the negative impacts of climate change on viticulture systems. Leaf epidermal flavonoids (including flavonols and anthocyanins) are involved in plant defense mechanisms against environmental stresses, like high temperatures or excessive solar radiation [1,2]. Among other factors, they modulate light absorption, which reduces photoinhibition processes in photosynthetic tissues [1]. Therefore, the identification of grapevine cultivars with an increased content on leaf epidermal flavonoids arises as a potential avenue to improve grapevine tolerance to some detrimental environmental stresses.

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.

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Biotype diversity within the autochthonous ‘Bobal’ grapevine variety

Bobal is the second most widely grown Spanish red grape variety (54,165 has), mainly cultivated in the Valencian Community and especially, in Utiel-Requena region (about 67% of 34,000 has). In this study, agronomic and enological parameters were determined in 98 biotypes selected during 2018 and 2019 in more than 50 vineyards over 50 years-old in the Utiel-Requena region. Moreover, a multi-criteria approach considering temperature and rainfall (Fig. 1A), among other parameters, was made to establish three different zones within the region (Fig. 1B), where in the future the selected biotypes will evaluated. In fact, in 2020, 4 replicates and 12 vines per biotype were planted in an experimental vineyard to preserve this important intra-cultivar diversity.

Unveiling a hidden link: does time hold the key to altered spectral signatures of grapevines under drought?

Remote sensing technology captures spectral data beyond the visible range, making it useful for monitoring plant stress. Vis-NIR (Visible-Near Infrared) spectroscopy (400-1000 nm) is commonly used to indirectly assess plant status during drought. One example is the widespread use of normalized difference vegetation index (NDVI) that is strongly linked to green biomass. However, a knowledge gap exists regarding the applicability of this method to all the drought conditions and if it is a direct correlation to the water status of the plant.