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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

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