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…

Application of UV-B radiation in pre- and postharvest as an innovative and sustainable cultural practice to improve grape phenolic composition

Ultraviolet radiation (UVR) is a minor part of the solar spectrum, but it represents an important ecological factor that influences many biological processes related to plant growth and development. In recent years, the application of UVR in agriculture and food production is emerging as a clean and environmentally friendly technology.
In grapevine, many studies have been conducted on the effects of ambient levels of UVR, but there are few considering the effects of UV-B application on grape phenolic composition under commercial growing or postharvest conditions.

Read More

Wine racking in the winery and the use of inerting gases

The O2 uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O2 uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The objective was to study O2 uptake during the racking of a model wine without using inert gases and to compare it with the purging of the destination tank with different inert gases.

Read More

Investigation of cellulose nanofiber-based films used as a protective layer to reduce absorption of smoke phenols into wine grapes

Volatile phenols from wildfire smoke are absorbed by wine grapes, resulting in undesirable smoky and ashy sensory attributes in the affected wine.[1] Unfortunately the severity of wildfires is increasing, particularly when grapes are ripening on the vine. The unwanted flavors of the wine prompted a need for solutions to prevent the uptake of smoke compounds into wine grapes. Films using cellulose nanofibers as the coating forming matrix were developed as an innovative means to prevent smoke phenols from entering Pinot noir grapes. Different film formulations were tested by incorporating low methoxy pectin or chitosan.

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

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