terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 First results on the chemical composition of red wines from the pressing of marc

First results on the chemical composition of red wines from the pressing of marc


In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

To achieve this objective, quantification were performed in 50 press wines and their associated free-run wines. Wines were monovarietal batch from two of the main grape varieties vinified in Bordeaux:  cabernet-sauvignon and merlot. The vintage was 2021 and the vines were located in Saint-Estèphe (Médoc France). A selection of analyzes was carried out. For the aromatic composition: dimethyl sulfide (DMS) and its potential (HS-SPME-GC-MS); higher alcohols (GC-FID); and 32 esters (HS-SPME-GC-MS) were measured. Regarding the analysis of phenolic compounds, anthocyanin monomers (HPLC-UV) and flavanols (HPLC-fluo) were determined. Indices such as IPT, CieLAB, pH, AT were also measured. As expected, the results showed a significant difference between the two grape varieties cabernet-sauvignon and merlot. For the aromatic compounds, the press wines of the two grape varieties were more concentrated than the free run wines, and for the phenolic compounds, the press wines were more concentrated in total tannins and flavanols.

In conclusion, the study of a certain number of aromatic and phenolic compounds in press wines, as well as the associated free-run wines, made it possible to participate in the constitution of a first database. This also shows a contradiction between the results obtained and the declarations of the few old studies mentioning press wines.

1)  PEYNAUD, E Knowledge and work of wine. 1971. 1e éd, p179-180


Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster


Larose, Margot1 ; Decup, Vincent2 ; Jourdes, Michael1; Marchand, Stéphanie1

1Université de Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, ŒNO, ISVV, F-33882 Villenave d’Ornon, France
2Château Montrose, Saint-estèphe, France

Contact the author*


aromatic composition, phenolic composition, press wine


2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series


Related articles…

Impact of climate on berry weight dynamics of a wide range of Vitis vinifera cultivars 

In order to study the impact of climate change on Bordeaux grape varieties and to assess the behavior of candidate grape varieties potentially better adapted to the new climatic conditions, an experimental vineyard composed of 52 grape varieties was planted in 2009 at the INRAE Bordeaux Aquitaine center[1]. Among the many parameters studied since 2012, berry weight for each variety was measured weekly from mid-veraison to maturity, with four independent replicates. The kinetics obtained allowed to study berry growth, a key parameter in grape composition and yield.

Application of an in vitro digestion model to study the bioaccessibility and the effect of the intestinal microbiota on the red wine proanthocyanidins 

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitro the bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites.

Assessing the Effectiveness of Electrodialysis in Controlling Brettanomyces Growth in Wine

Brettanomyces yeast can negatively impact the quality and stability of wines, posing a significant challenge to winemakers. [1] This study aims to develop novel management practices to limit Brettanomyces impact on wines by evaluating the effectiveness of electrodialysis (ED) technology in removing magnesium (Mg2+) from wine to prevent the development of Brettanomyces yeast. The ED technique utilizes charged membranes to extract ions from the wine, and it is considered an alternative to cold stabilization that requires less energy. [2]

Application of antagonistic Metschnikowia strains against Botrytis cinerea in vineyards 

Less and less chemical plant protection products are approved by the E U. Plant pathogenic fungi become increasingly resistant to the active ingredients that have been around for a long time. Besides, there is a valid demand for effective products that can be applied in organic cultivation.
We examined Metschnikowia strains under laboratory conditions in order to find effective strains against B. cinerea. The antimicrobial mechanism of these yeasts is based on the competition for the ferric ions from the environment. Metschnikowia cells release the pulcherriminic acid which chelates with Fe3+, forming the pigment pulcherrimin.

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.