terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Correlative study between degradation of rosé wine under accelerated conditions and under normal conditions

Correlative study between degradation of rosé wine under accelerated conditions and under normal conditions

Abstract

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.

We have analyzed several degradation markers (total anthocyanin content, color intensity, CieLab parameter a*, absorbance at 520 nm and percentage of polymeric color) to compare the different light exposure conditions for rosé wines both inside of Antique Green and Flint bottles.

After 24 h of irradiation in the chamber, rosé wines in Flint bottles showed a decrease in TAC and A520 and an increase in %PC similar to that observed in the wines after 16 weeks under natural light conditions. However, the wines subjected to the different treatments in Antique Green bottles showed very different trends.

A 24h treatment in the insolation equipment correlate with 16 weeks of exposure to natural light conditions in terms of TAC and other markers directly related to their levels (A520 and %PC) only in rosé wines treated in Flint bottles.

Acknowledgements: 1. EUROSTARS 2019 program: E!113304-ROSÉ-FILTER project. 2. Proyectos de generación del conocimiento 2021: Ministerio de Ciencia y Educación de España: PID2021-122675OB-C21/C22-SOLANUM project.

References:

  1. Grant-Preece, P. et al. (2017). Light-induced changes in bottled white wine and underlying photochemical mechanisms. Critical reviews in food science and nutrition, 57(4), 743–754, DOI: http://dx.doi.org/10.1080/10408398.2014.919246
  2. Moriones, J. et al. (2023) Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles, Current Research in Food Science, DOI: https://doi.org/10.1016/j.crfs.2023.100501

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Jennifer MORIONES (1,2)*, Nerea JIMÉNEZ-MORENO (2), Eluxka ALMANDOZ (1,2), Irene ESPARZA (2), Beatriz NAVARCORENA (1), Pablo AMÉZQUETA (1), Jonathan FERNÁNDEZ DE ARA (1) and Carmen ANCÍN-AZPILICUETA (2)

1Asociación de la Industria Navarra, Carretera Pamplona 1, 31191 Cordovilla, Spain
2Departamento de Ciencias, UPNA, Campus Arrosadía s/n, 31006 Pamplona, Spain

Contact the author*

Keywords

rosé wine, anthocyanin evolution, market light exposure, accelerated light exposure, photodegradation

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

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

Biodiversity and biocontrol ability of Trichoderma natural populations in soil vineyards from Castilla y León region (Spain)

Trichoderma is a microorganism present in many agricultural soils and some of its species could be used as natural biological control agents. In this work, the presence of natural populations of Trichoderma was estimated in soil vineyard and its biocontrol capacity against Phaeoacremonium minimum, one of the main agent causals of grapevine trunk diseases instead of using pesticides. Moreover, physicochemical variables in soil such as pH, organic matter and nutrients were evaluated to determine a possible correlation to natural populations of Trichoderma.

Read More

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Read More

Using climate services to project grapevine varietal adequation under climate change – application to cv. Tempranillo in the Douro wine region

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).

Read More

Volatile composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Cabernet Sauvignon is one of the most cultivated grape varieties worldwide being grown in different environmental conditions due to its excellent adaptability. Volatile compounds deeply contribute to the sensory properties of wines therefore to wine quality. The aim of this work was to compare the aroma profile of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain, from the vintage 2022. In addition, the volatile composition of the Cabernet Sauvignon Portuguese wines from three vintages was evaluated.

Read More