terclim by ICS banner
IVES 9 IVES Conference Series 9 EUGENOL AS QUALITY MARKER OF WINES AND SPIRITS FROM HYBRID VINES: IMPACT OF DIFFERENT WINEMAKING AND DISTILLATION PROCESSES

EUGENOL AS QUALITY MARKER OF WINES AND SPIRITS FROM HYBRID VINES: IMPACT OF DIFFERENT WINEMAKING AND DISTILLATION PROCESSES

Abstract

Eugenol, widely spread in various plants notably cloves, basil and bay, was identified too in wines from hybrid grapes without contact with oak wood. This aromatic molecule presents a strong spicy note of clove and also antifongic properties. Eugenol was described as an endogenous compound of Baco blanc, from the grapes to the spirits of Armagnac area. Moreover, this compound is a chemical marker of Baco blanc products quality.
Influences of harvest time and different winemaking processes (settling, use of enzymatic preparations, lees content and stock time before distillation) on Baco blanc wine eugenol contents were explored using a two-levels full factorial Design of Experiments (DoEs). Each modality was twice-distilled at the same ABV (Alcohol By Volume) to produce white spirits. Quantified by HS-SPME-GC/MS with a proven methodology, eugenol is particularly concentrated in wines (median content 43 μg/L) and white spirits (me-dian content 124 μg/L) made with Baco blanc cultivar. Eugenol content in wines and spirits were mainly determined (66%) by harvest time: the earlier the harvest date, the higher eugenol concentration in wines (variation from 28 to 126 μg/L) and spirits (variation from 57 to 317 μg/L). This observation was confirmed by measuring the concentration of eugenol in Baco blanc berries during their development. Our results also highlight the fact that the use of β-glucosidase enzymatic preparation after alcoholic fermentation (21% of determination) permits to enhance eugenol levels. At the evidence a bound fraction of eugenol in Baco blanc wines exists. The perspective of identification and evaluation of the eugenol precursor have been operated to improve quality of Baco blanc products. First approaches trends to identify a majority precursor (80% of the bound eugenol). Moreover the use of a full factorial DoE highlighted the key steps of winemaking process that most influence the concentrations of the different forms of eugenol. Sensory analyses carried out with a panel of professionals trends to show that eugenol is involved in perceptual interactions at the heart of Baco blanc spirits quality. Finally, the different forms of eugenol are not only a subject of study for Armagnac spirits, but of wider interest in the composition of hybrid and resistant vines and in the characterisation of the organoleptic quality of wine spirits.

 

1. Franc, C., Riquier, L., Hastoy, X., Monsant, C., Noiville, P., Pelonnier-Magimel, E., Marchand-Marion, S., Tempère, S., Ségur.,
M. C., De Revel, G. (2023). Highlighting the varietal origin of eugenol in Armagnac wine spirit from Baco blanc, a hybrid grape variety. Food Chemistry (submitted)
2. Goupy, J. (2016). Modélisation par les plans d’expériences. Techniques de l’ingénieur. Mesures et contrôle., RB1(R275).
3. Gunata, Z., Dugelay, J., Sapis, J. C., Baumes, R., & Bayonove, C. (1993). Role of the enzyme in the use of the flavour potential from grape glycosides in wine making. 19 p. https://hal.inrae.fr/hal-02844337 
4. Sun, Q., Gates, M. J., Lavin, E. H., Acree, T. E., & Sacks, G. L. (2011). Comparison of Odor-Active Compounds in Grapes and Wines from Vitis vinifera and Non-Foxy American Grape Species. Journal of Agricultural and Food Chemistry, 59(19), 10657-10664. https://doi.org/10.1021/jf2026204

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Xavier Hastoy¹, Céline Franc¹, Laurent Riquier¹, Thierry Dufourcq² , Marie-Claude Ségur², Marc Fermaud³, Stéphanie Marchand¹ and Gilles de Revel¹

1. Université de Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, ŒNO, ISVV, F-33140 Villenave d’Ornon, France
2. Institut Français de la Vigne et du Vin – V’Innopôle Sud-Ouest, 1920 Route de Lisle-sur-Tarn, 81310, Peyrole, France
3. Bureau National Interprofessionnel de l’Armagnac, F-32800 Eauze
4. INRAE, UMR SAVE, Bordeaux Science Agro, ISVV, F-33882, Villenave d’Ornon, France

Contact the author*

Keywords

micro-vinifications, micro-distillations, spirits quality, phenylpropanoids

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

EFFECT OF WHOLE BUNCH VINIFICATION ON THE ABUNDANCE OF A SWEETENING COMPOUND

In classic red wine-making process, grapes are usually destemmed between harvest and the filling of the vat. However, some winemakers choose to let all or a part of the stems in contact with the juice during vatting, this is called whole bunch vinification. For instance, this practice is traditionally used in some French wine regions, notably in Burgundy, Beaujolais and the Rhone Valley. The choice to keep this part of the grape is likely to affect the sensory properties of wine, as its gustatory perception1,2.

Read More

WHICH IMPACT FOR PROANTHOCYANIDIC TANNINS ON RED WINE FRUITY AROMA? SENSORY AND PHYSICOCHEMICAL APPROACHES

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

Read More

Grouping Vitis vinifera grapevine varieties based on their aromatic composition

Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir1. Amongst several changes in viticultural practices, replacing some of the planting material (i.e. clones, rootstocks and cultivars) is thought to be one of the most promising potential levers to be used for adapting to climate change. But the change of cultivars also involves the issue of protecting the region’s wine typicity. In Bordeaux (France), extensive research has been conducted on identifying meridional varieties that could be good candidates to help guard against the effects of climate change2 while less research has been done concerning their impacts on Bordeaux wine typicity.

Read More

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Read More

IMPACT OF THE WINES’ QUALITY ON THE WINE DISTILLATES’ ORGANOLEPTIC PROFILE

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 (1 y 2) being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (3) and varies each year of harvest depending on the weather conditions (4).

Read More