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


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.


  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


Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster


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*


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


2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series


Related articles…

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Mycorrhizal symbiosis modulates flavonoid and amino acid profiles in grapes of Tempranillo and Cabernet Sauvignon 

Arbuscular mycorrhizal fungi (AMF) symbiosis is probably the most widespread beneficial interaction between plants and microorganisms. AMF has been widely reported to promote grapevine growth, water and nutrient uptake as well as both biotic and abiotic stress tolerance[1]. However, the impact of AMF on grape composition has been less studied. The aim of this work was to evaluate the effects of the association between two commercial grapevine cultivars (Tempranillo and Cabernet Sauvignon grafted onto 110 rootstock) and AMF on the anthocyanin, flavonol and amino acid concentrations and profiles of grapes.

Climate change and viticulture in Nordic Countries and the Helsinki area

The first vineyards in Northern Europe were in Denmark in the 15th century, in the southern parts of Sweden and Finland in the 18th century at 55–60 degrees latitude. The grapes grown there have not been made into wine, but the grapes have been eaten at festive tables. The resurgence of viticulture has started with global warming, and currently the total area of viticulture in the Nordic countries, including Norway, is estimated to be 400–500 hectares, most of which is in Denmark. Southern Finland, like all southern parts of Northern Europe, belongs to the cool-cold winegrowing area.

Bioprotection of grape must by Metschnikowia sp.: genericity and mechanism

The market trend heads to food products with less chemical inputs, including in oenology. During the winemaking process, sulfites are commonly use to avoid microbiological contamination and stabilization of the wine thanks to its antimicrobial and antioxidant activities. Nevertheless, this use is not without consequences on human health and environment, leading for example to allergic reaction and pollution. A biological alternative to these sulfites has emerges: the bioprotection.

The surprising role of VvLYK6 in grapevine immune responses triggered by chitin oligomers

For sustainable viticulture, the substitution of chemical inputs with biocontrol products has become one of the most considered strategies. This strategy is based on elicitor-triggered immunity that requires a deep understanding of the molecular mechanisms involved in plant defense activation. Plant immune responses are triggered through the perception of conserved microbe-associated molecular patterns (MAMPs) which are recognized by pattern recognition receptors (PRRs) at the plasma membrane.