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*

Keywords

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

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Potential of new genetic resources to improve drought adaptation of grapevine rootstocks

Grapevines are grown mainly as grafts worldwide, but the rootstocks most commonly used were selected between the late 19th and early 20th centuries and are based on reduced genetic diversity[1]. In the context of climate change, it is indeed urgent to diversify the range of rootstocks with genotypes much more adapted to drier environments, than the existing ones[2]. The aim of this study was to evaluate the potential of new genetic resources for grapevine rootstock breeding programs. For this purpose, 12 American and Asian wild Vitis species (3 to 5 accessions per species = 50 accessions) were evaluated for their rooting ability and drought response.

Read More

Perception, liking and emotional response of tropical fruit aromas in Chardonnay wines

Tropical fruit aromas in wines are thought to be important to wine consumers, although there is little research to confirm this statement. With so many wine styles available, it has become important to understand the qualities that are desirable to consumers and how to achieve those qualities. Thiols and esters are compounds that have been found to cause tropical fruit aromas in chardonnay (ref). Fermentation temperature gradients and skin contact were found to increase these compounds using micro scale fermentations. This work aimed to scale up these fermentations/operations to determine if the desired tropical fruit aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.

Read More

The exploitation of Croatian grapevine genetic resources for the breeding of new resistant cultivars 

Croatian viticulture is mainly based on native grapevine varieties susceptible to various diseases and pests, which leads to unsustainable use of large amounts of pesticides. The sustainable development of viticulture in the future will only be possible by increasing the resistance of the grapevine through the development of new resistant varieties. Breeding programs have been launched in the leading wine-growing countries to develop resistant varieties possessing high-quality levels. Native cultivars from Croatia are not included in the breeding programs of other countries.

Read More

The influence of pre-heatwave leaf removal on leaf physiology and berry development

Due to climate change, the occurrence of heatwaves and drought events is increasing, with significant impact on viticulture. Common ways to adapt viticulture to a changing climate include site selection, genotype selection, irrigation management and canopy management. The latter mentioned being for instance source-sink manipulations, such as leaf removal, with the aim to delay ripening.

Read More

Ultra-High Pressure Homogenization (UHPH): a technique that allows the reduction of SO2 in winemaking

Ultra-High Pressure Homogenization (UHPH) is an innovative, efficient and non-thermal technology that can be applied at different stages in winemaking in order to reduce or avoid the use of sulphites. During 2022 vintage, a batch of Xarel·lo must was processed by UHPH at 300 MPa with an inlet temperature (Ti) of 4 ºC. In order to verify the influence of the UHPH treatment in wine characteristics, alcoholic fermentations with this must (UHPH) were carried out and compared with a control batch (without SO2 addition (C)) and a sulphited batch, in which 60 mg/L of total SO2 (SO2) were added.

Read More