terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Options to replace or reduce the sulphite content in Tannat red wines produced with minimal intervention

Options to replace or reduce the sulphite content in Tannat red wines produced with minimal intervention

Abstract

Several Uruguayan wineries have begun to produce wines with minimal intervention, to increase the sustainability of their vineyards and wines. These wines are characterized by the minimum intervention in the management of the vineyard, its harvest, vinification, conservation and aging1,2. Sulfur dioxide (SO2) is not used or is used in reduced doses, although chitosan can be substituted or supplemented1. The objective of this research is to evaluate SO2reduction or replacement options adapted to the production of Tannat red wines with minimal intervention. Vinification of the Tannat grapes with autochthonous yeasts (LN) was carried out during the 2023 vintage. Treatments to reduce SO2 (SO2r=30mg/hl), chitosan (Q=10mg/hl), SO2r and chitosan (SO2r+Q) and a treatment without aggregate (SA). Also, a vinification was carried out with selected yeasts and usual doses of SO2 (VT). Fermentation kinetics and the composition of the devatted wine were analyzed, and microbiological evaluations of aerobic mesophiles, lactic acid bacteria (LAB), acetic acid bacteria (AAB) and yeasts were carried out during fermentation and devatting. The initial counts of each microbial group did not present differences between treatments. The AABs were only present at the beginning of the fermentation. Towards the end of fermentation, a decrease was observed in all populations in all treatments, except BAL in vinifications with SA. The yeast count in the SA treatments was higher than that observed in VT. The fermentation kinetics of the musts with LN was slower than with VT. The VT and SO2r+Q wines had higher alcohol and malic acid content, while the Q and SA wines had higher volatile acidity, lactic acid content and residual sugars upon devatting. Our results suggest that reduced doses of SO2 with chitosan maintain the characteristics of the wine in relation to traditional winemaking and may be a viable alternative to improve its conservation.

Acknowledgements: The researchers thank the Agenicia Nacional de Investigación e Innovación for the financial support of the project Evaluation of options to reduce the content of added sulfites in Tannat red wines.

References:

  1. Galati, A., Giorgio, S., Crescimanno, M., Migliore, G., 2019. “Natural wine” consumers and interest in label information: an analysis of willingness to pay in a new Italian wine market segment. Clean. Prod. 227, 405-413. https://doi.org/10.1016/j.jclepro.2019.04.219
  2. Giacomarra, M., Galati, A., Crescimanno, M., Tinervia, S., 2016. The integration of quality and safety concerns in the wine industry: the role of third-party voluntary certifications. J. Clean. Prod. 112 (1), 267-274. https://doi.org/10.1016/j.jclepro.2015.09.026.

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Piccardo D.1, González M. 1, Favre G. 1, Clara A. 1, Olivera J. 1, González-Neves G. 1

1Unidad de Tecnología de los Alimentos. Facultad de Agronomía. Udelar. Garzón 780, Montevideo, Uruguay.

Contact the author*

Keywords

Tannat, natural method wine, sustainable viticulture

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Genetic study of wild grapevines in La Rioja region

Since the mid-1980s, several surveys have been carried out in La Rioja to search for populations of the sylvestris grapevine subspecies (Vitis vinifera L. subsp. sylvestris Gmelin). The banks of the Ebro River and its tributaries (Alhama, Cidacos, Leza, Iregua, Najerilla, Oja and Tirón rivers), as well as the surrounding vegetation of their valleys have been covered. So far, all the populations found are alluvial, forming part of the riparian vegetation of the Najerilla (the first reported population in La Rioja [1]), Iregua, and the vicinity of Oja valleys.

Analysis of volatile composition of interaction between the pathogen E. necator and two grapevine varieties

Volatile organic compounds (VOCs) are emitted by nearly all plant organs of the plants, including leaves. They play a key role in the communication with other organisms, therefore they are involved in plant defence against phytopathogens. In this study VOCs from grapevine leaves of two varieties of Vitis vinifera infected by Erysiphe necator were analysed. The varieties were selected based on their susceptibility to pathogen, Kishmish Vatkana has the Ren1 resistance gene and Zamarrica showed high susceptibility in previous trials.

Effects of heat and water stress on grapevine health: primary and secondary metabolism

Grapevine resilience to climate change has become one of the most pressing topics in the Viticulture & Enology field. Vineyard health demands understanding the mechanisms that explain the direct and indirect interactions between environmental stressors. The current climate change scenario, where drought and heat-wave are more frequent and intense, strongly demands improving our knowledge of environmental stresses. During a heatwave, the ambient temperature rises above the plant’s average tolerance threshold and, generally, above 35 oC plant’s adaptation to heat stress is activated.

Symbiotic microorganisms application in vineyards: impacts on grapevine performance and microbiome

Microorganism-based inoculants have been suggested as a viable solution to mitigate the adverse effects of climate change on viticulture. However, the actual effectiveness of these inoculants when applied under field conditions remains a challenge, and their effects on the existing soil microbiota are still uncertain. This study investigates the impact of arbuscular mycorrhizal fungi inoculation on grapevine performance and microbiome. The study was conducted in a vineyard of Callet cultivar in Binissalem, Mallorca, Spain. Two different treatments were applied: control and inoculation with commercial mycorrhizae complex of Rhizoglomus irregulare applied to plants through irrigation.

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].