terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Distribution and sensory impact of new oak wood-derived compounds in wines

Distribution and sensory impact of new oak wood-derived compounds in wines

Abstract

Despite the numerous research studies carried out in recent years, the study of wine aroma remains of great interest due to its complexity. Wine maturation in oak barrels is described as an important step in the production of quality wines. In fact, oak wood develops several aromatic nuances through its toasting which can be released into the wine. A great deal of work has been performed in order to identify the wood-derived volatile compounds that contribute to wine aroma (e.g., whisky-lactone, maltol, eugenol, guaiacol, vanillin). However, these compounds only partially explain oak wood aroma and its contribution to wine richness and complexity. Recently, two new unsaturated aldehydes have been identified as being responsible for the “woody” character of oak wood (Quercus petraea): (2E,4E,6Z)-nonatrienal (1) reminiscent of puff pastry odor and trans-4,5-epoxy-(E)-2-decenal (2) reminiscent of metal odor. These compounds are quantified for the first time in wood, wines and spirits by using SPE extraction and optimized GC-MS NCI (NH3) separation and detection. Their olfactory detection thresholds are 16 ng/L (1) and 60 ng/L (2) in a model wine solution. We demonstrated that their distribution in oak wood samples was impacted by toasting treatments and was ranged from some ng/g to 85 ng/g for (1) and 210 ng/g for (2). Analysis of 66 wines revealed those highest levels of (1) (441.3 ng/L) and (2) (524.4 ng/L) were found in a red wine and a white wine, respectively. Moreover, at these levels, these aldehydes modify the balance of the fruity expression in both types of wine. A further study highlighted the role of fatty acids, principally linoleic and α-linolenic acids, as aroma precursors. Additional results concerning these precursors in oak wood and wine were also discussed. They provide new insights into the contribution of oak wood ageing to the complexity of wine aroma.

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Marie Courregelongue1,2,3*, Alexandre Pons1,2,3

1Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
3Tonnellerie Seguin Moreau, Merpins, France

Contact the author*

Keywords

trans-4,5-epoxy-(E)-2-decenal, 2,4,6-nonatrienal, oak wood maturation, fruity aroma modulation, fatty acids

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

The exploitation of Croatian grapevine genetic resources for the breeding of new resistant cultivars 

Croatian viticulture is mainly based on native grapevine varieties susceptible to various diseases and pests, which leads to unsustainable use of large amounts of pesticides. The sustainable development of viticulture in the future will only be possible by increasing the resistance of the grapevine through the development of new resistant varieties. Breeding programs have been launched in the leading wine-growing countries to develop resistant varieties possessing high-quality levels. Native cultivars from Croatia are not included in the breeding programs of other countries.

Read More

Integrative study of Vitis biodiversity for next-generation breeding of grapevine rootstocks 

Drought is one of the main challenges for viticulture in the context of global change. The choice of rootstock could be leveraged for vineyard adaptation to drought as we can improve plant performance without modifying the scion variety. However, most of the existing rootstocks, selected over a century ago, have a narrow genetic background which could compromise their adaptive potential.

Read More

Predicting provenance and grapevine cultivar implementing machine learning on vineyard soil microbiome data: implications in grapevine breeding

The plant rhizosphere microbial communities are an essential component of plant microbiota, which is crucial for sustaining the production of healthy crops. The main drivers of the composition of such communities are the growing environment and the planted genotype. Recent viticulture studies focus on understanding the effects of these factors on soil microbial composition since microbial biodiversity is an important determinant of plant phenotype, and of wine’s organoleptic properties. Microbial biodiversity of different wine regions, for instance, is an important determinant of wine terroir.

Read More

Metabolomic profiling of heat-stressed grape berries 

The projected rise in mean air temperatures together with the frequency, intensity, and length of heat waves in many wine-growing regions worldwide will deeply impact grape berry development and quality. Several studies have been conducted and a large set of molecular data was produced to better understand the impact of high temperatures on grape berry development and metabolism[1]. According to these data, it is highly likely that the metabolomic dynamics could be strongly modulated by heat stress (HS).

Read More

Genetic identification of 200-year-old Serbian grapevine herbarium

Botanist Andreas Raphael Wolny collected a grapevine herbarium from 1812-1824 in Sremski Karlovci (wine region of Vojvodina, Serbia), which represents local cultivated grapevine diversity before the introduction of grape phylloxera in the region. The herbarium comprises over 100 samples organized into two subcollections based on berry colour (red and white varieties), totaling 47 different grape varieties. The objective of this study was to investigate the historical varietal assortment of Balkan and Pannonian winegrowing areas with long viticulture traditions.

Read More