terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Effect of riboflavin on the longevity of white and rosé wines

Effect of riboflavin on the longevity of white and rosé wines

Abstract

Light is a fundamental part at sales points which influences in the conservation of wines, particularly in those that are sold in transparent glass bottles such as rosé wines and increasingly white wines. The photochemical effect known as “light-struck taste” can cause changes in the aromatic characteristics of the wine. This “light-struck taste” is due to reactions triggered by the photochemical sensitivity of riboflavin (RBF). Other causes of wine aroma deterioration during aging occurs during transport or storage. For example, temperature changes registered in this period can affect the sealing of the bottles with the consequent air inlet. These quality losses imply the need to know in depth the photochemical effect and compared it to other deterioration causes during bottle aging, such as oxygen or temperature. This knowledge is necessary to improve the longevity and quality of white and rosé wines.

 

This work studies the influence of riboflavin (RBF) level on the appearance of aromatic deviations (ADs) in white and rosé wines. Also, determine if this influence is modified by different stimuli (light, oxygen and temperature). For this, a white and a rosé wine at 3 levels of RBF were subjected to 7 different treatments (response to light in anoxia, response to oxygen in darkness, light+oxygen, light+oxygen at 35°C, accelerated reduction at 50°C in anoxia, thermal stability at 75°C in anoxia, control at 4°C in anoxia and darkness) with the aim of accelerating the aging of the wines and causing the appearance of DAs. A sorting task sensory test was carried out to group and describe the samples organoleptically. The quantification of volatile compounds in relation to the oxidation-reduction processes (volatile sulfur compounds1, polyfunctional mercaptans2 and Strecker aldehydes3) was also carried out in some selected samples. Several technological-sensory spaces different from the initial wine stored in anoxia, in the dark and at 4 °C have been detected. Different sensory changes were found depending on whether light hits the wine in the presence or absence of oxygen in both wines.

Acknowledgements: LAAE acknowledges the support of DGA (T29), European Social Fund and the CORK2WINE project of the CIEN-CDTI 2019 Strategic Program. M.B. thanks the AEI and the MICIU for her postdoctoral grant IJC2018-037830-I. This work has received a Research Grant from the IER of the Autonomous Community of La Rioja, in its 2022 call.

References:

1)  Ontañón I. et al. (2019) Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms. J. Chom. A, 1596: 152-160, DOI 10.1016/j.chroma.2019.02.052

2)  Vichi S. et al. (2015) Analysis of volatile thiols in alcoholic beverages by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometry. Food Chem., 175: 401-408, DOI 10.1016/j.foodchem.2014.11.095

3)  Castejón-Musulén O. et al. (2022) Accurate quantitative determination of the total amounts of Strecker

aldehydes contained in wine. Assessment of their presence in table wines. Food Res. Int., 162: 112125, DOI 10.1016/j.foodres.2022.112125

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

M. Bueno*, A. de-la-Fuente-Blanco; I. Ontañón, C. Peña, V. Ferreira, A. Escudero

Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain

Contact the author*

mobueno@unizar.es

Keywords

riboflavin, white wine, rosé wine, light, aging, oxygen, temperature

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Response of red grape varieties irrigated during the summer to water availability at the end of winter in four Spanish wine-growing regions: berry phenolic composition

Water availability is the most limiting factor for vineyard productivity under Mediterranean conditions. Due to the effects caused by the current climate change, wine-growing regions may face serious soil moisture conservation problems, due to the lower water retention capacity of the soil and higher soil irradiation. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETo) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on berry phenolic composition at harvest.

Read More

Discovering the process of noble rot: fungal ecology of grape berries during the noble rot transformation in different vineyards of the Tokaj wine region

Botrytis cinerea, a well-known grapevine pathogen, has more than 1200 host plants causing grey rot in grapevine berries. However, it can also result in a desirable phenomenon called noble rot under specific microclimate conditions. An extraordinary demonstration of this natural process can be observed in the creation of aszú wines within Hungary’s Tokaj wine region. Beside B. cinerea other fungi and yeasts are involved in the secondary metabolic development of the grape berry which contributes to the sensory and analytical characterization of noble rot wines.

Read More

The combined use of Lachancea thermotolerans and lactic bacteria in wine technology

The production of most red wines that are sold involves an alcoholic fermentation carried out by yeasts of the Saccharomyces genus, and a subsequent fermentation carried out by lactic bacteria of the Oenococus oeni species after the first one is fully completed. However, the traditional process can face complications, which can be more likely in grape juices with high levels of sugar and pH. Because of climate change, these situations are more frequent in the wine industry. The main hazards in those scenarios are halts or delays in the alcoholic fermentation or the growth of unwanted bacteria while the alcoholic fermentation is not done yet and the wine still has residual sugars.

Read More

Preliminary results of water status and metabolite content of three new crossbreed winegrape genotypes

This study presents the preliminary results obtained in 2022, of the evaluation of three new crossbreed winegrape genotypes and their parental varieties, grown under controlled irrigation (60% ETc) and rainfed conditions in a wine-growing area with scarcity of water and high temperatures (Murcia, southeast Spain). The genotypes MC16 and MC80 were obtained from crosses between the varieties ‘Monastrell’ and ‘Cabernet Sauvignon’, and MS104 from crosses between ‘Monastrell’ and ‘Syrah’ [1]. The objective of this study was to analyse the physiological response and vegetative development of the 6 genotypes under the two irrigation conditions, and to study their effect on the content of soluble sugars and chlorophyll in the leaf.

Read More

Effects of different soil types and soil management on greenhouse gas emissions 

Soil is important in the carbon cycle and the dynamics of greenhouse gases (CO2, CH4 and N2O). Key soil characteristics, such as organic matter content, texture, structure, pH and microbial activity, play a determining role in GHG emissions[1]. The objective of the study is to delimit different types of soil, with different soil management and to be able to verify the differences in CO2, CH4 and N2O emissions. The study was carried out in a vineyard of Bodegas Campo Viejo in Logroño (La Rioja), whose plant material is Vitis vinifera L. cv. Tempranillo.

Read More