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…

Application of antagonistic Metschnikowia strains against Botrytis cinerea in vineyards 

Less and less chemical plant protection products are approved by the E U. Plant pathogenic fungi become increasingly resistant to the active ingredients that have been around for a long time. Besides, there is a valid demand for effective products that can be applied in organic cultivation.
We examined Metschnikowia strains under laboratory conditions in order to find effective strains against B. cinerea. The antimicrobial mechanism of these yeasts is based on the competition for the ferric ions from the environment. Metschnikowia cells release the pulcherriminic acid which chelates with Fe3+, forming the pigment pulcherrimin.

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

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Genetic study of wild grapevines in La Rioja region

Since the mid-1980s, several surveys have been carried out in La Rioja to search for populations of the sylvestris grapevine subspecies (Vitis vinifera L. subsp. sylvestris Gmelin). The banks of the Ebro River and its tributaries (Alhama, Cidacos, Leza, Iregua, Najerilla, Oja and Tirón rivers), as well as the surrounding vegetation of their valleys have been covered. So far, all the populations found are alluvial, forming part of the riparian vegetation of the Najerilla (the first reported population in La Rioja [1]), Iregua, and the vicinity of Oja valleys.

Read More

Phenolic composition profile of cv. Tempranillo wines obtained from severe shoot pruning vines under semiarid conditions

One of the limitations of vineyards in warm areas is the loss of wine quality due to higher temperatures during the grape ripening period. In order to adapt the vineyards to these new climatic conditions, a possible solution is to delay the ripening process of the grapes towards periods with milder temperatures, by means of management practices and thus improve the quality of the fruit and the wine produced. The technique of severe shoot pruning (SSP) has proven useful in achieving this objective.

Read More