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…

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Read More

CHEMICAL DRIVERS OF POSITIVE REDUCTION IN NEW ZEALAND CHARDONNAY WINES

According to winemakers, wine experts and sommeliers, aromas of wet stone, mineral, struck match and flint in white wines styles, such as those produced from Vitis vinifera L. cv. Chardonnay, are considered to be hallmarks of positive reduction.1,2 In recent years, the production of Chardonnay styles defined by aroma characteristics related to positive reduction has become more desirable among wine experts and consumers. The chemical basis of positive reduction is thought to originate from the concentration of specific volatile sulfur compounds (VSCs), including methanethiol (MeSH) imparting mineral and chalk notes,3 and benzenemethanethiol (BMT) responsible for struck match and flint.1,4

Read More

CLIMATE CHANGE EFFECT ON POLYPHENOLS OF GRIGNOLINO GRAPES (VITIS VINIFERA L.) IN HILLY ENVIRONMENT

Current changes of ecoclimatic indicators may cause significant variation in grapevine phenology and grape ripening. Climate change modifies several abiotic factors (e.g. temperature, sunlight radiation, water availability) during the grapevine growth cycle, having a direct impact on the phenological stages of the grapevine, modulating the metabolic profile of berries and activating the synthesis and accumulation of diverse compounds in the skin of berries, with consequences on the composition of the grapes.
The influence exerted by different meteorological conditions, during three consecutive years (2020-2022) on secondary metabolites such as the polyphenolic profile of Grignolino grapes was investigated. The samples were collected from three vineyards characterized by different microclimatic conditions mainly related to the vineyard aspect and to a different age of the plants.

Read More

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More