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…

Development and validation of a free solvent UHPLC/MS-MS method to analyse melatonin and its precursors in Spanish commercial wines  

Melatonin is a bioactive compound present in foods and beverages such as wines. During alcoholic fermentation, yeast transforms tryptophan into certain indole compounds, including melatonin. This paper aims to develop and validate a free solvent analytical method by ultra-high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC/MS-MS) to determine melatonin and its precursors (L-tryptophan, tryptamine, serotonin, tryptophol, N-acetylserotonin, 5-hydroxytryptophan, and 3- indoleacetic) that appropriately prevent the matrix effect.

Read More

Vertical cordon training system enhances yield and delays ripening in cv. Maturana Blanca

The growing interest in minority grape varieties is due to their potential for adaptation to global warming and their oenological capabilities. However, the cultivation of these varieties has often been limited due to their low economic efficiency. One such example is Maturana Blanca, a recently recovered and authorized minority grape variety in the DOCa Rioja region, known for its remarkable oenological potential but low productivity. This study aimed to increase the yield of Maturana Blanca by implementing the vertical cordon training system, which allowed for a higher number of buds per plant and an increased cluster count per vine.

Read More

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

Cumulative effect of deficit irrigation and salinity on vine responses

Climate change is increasing water needs in most of the wine growing regions while reducing the availability and quality of water resources for irrigation. In this context, the sustainability of Mediterranean viticulture depends on grapevine responses to the combinations of water and salt stress. With this aim, this work studies the effects of deficit irrigation and salinity on the physiology of the Tempranillo cultivar (Vitis vinifera L.) grafted onto a drought and salinity tolerant rootstock (1103 Paulsen).

Read More

Phenotyping bud break and trafficking of dormant buds from grafted vine

In grapevine, phenology from bud break to berry maturation, depends on temperature and water availability. Increases in average temperatures accelerates initiation of bud break, exposing newly formed shoots to detrimental environmental stresses. It is therefore essential to identify genotypes that could delay phenology in order to adapt to the environment. The use of different rootstocks has been applied to change scion’s characteristics, to adapt and resist to abiotic and biotic stresses[1].

Read More