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…

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

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF A POLYPHENOLIC EXTRACT OBTAINED BY GREEN SUPERCRITICAL CO₂ EXTRACTION FROM RED GRAPE POMACE

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Read More

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

Read More

EFFECT OF MICRO-OXYGENATION IN COLOR OF WINES MADE WITH TOASTED VINE-SHOOTS

The use of toasted vine-shoots (SEGs) as an enological tool is a new practice that seeks to improve wines, differentiating them and encouraging sustainable wine production. The micro-oxygenation (MOX) technique is normally combined with alternative oak products with the aim to simulate the oxygen transmission rate that takes place during the traditional barrel aging. Such new use for SEGs implies a reduction in color due to the absorption by the wood of the responsible compounds, therefore, given the known effect that MOX has shown to have on the modification of wine color, its use together with the SEGs could result in an interesting implementation with the aim to obtain final wines with more stable color over time.

Read More

THE EFFECT OF COPPER ON THE PRODUCTION OF VARIETAL THIOLS DURING THE ALCOHOLIC FERMENTATION OF COLOMBARD AND GROS MANSENG GRAPE JUICES

Nowadays, the rapid growth of vineyards with organic practices and the use of copper as the only fun-gicide against downy mildew raises again the question of the effect of copper on varietal thiols in wine, especially 3-sulfanylhexan-1-ol (3SH) and its acetate (3SHA). A few decades ago, several works indicated that the use of copper in the vineyard had a negative effect on the content of varietal thiols in Sauvignon blanc wines [1, 2]. However, these studies only considered the concentration of the reduced form (RSH) of varietal thiols, without quantifying the oxidised ones. For this purpose, we proposed to monitor both reduced and oxidised forms of varietal thiols in wine under copper stress during alcoholic fermentation to have a more complete picture of the biological and chemical mechanisms.

Read More