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 RHIZOPUS AND BOTRYTIS ON WINE FOAMING PROPERTIES

A lot of work has been done on the impact of Botrytis on the foam of sparkling wines. This work often concerns wines produced in cool regions, where Botrytis is the dominant fungal pathogen. However, in southern countries such as Spain, in particularly hot years such as 2022, the majority fungal pathogen is sometimes Rhizopus. Like Botrytis, Rhizopus is a fungus that produces an aspartic protease.

MOUSY OFF-FLAVOURS IN WINES: UNVEILING THE MICROORGANISMS BEHIND IT

Taints and off-flavours are one of the major concerns in the wine industry and even if the issues provoked by them are harmless, they can still have a negative impact on the quality or on the visual perception of the consumer. Nowadays, the frequency of occurrence of mousy off-flavours in wines has increased.
The reasons behind this could be the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour is associated with Brettanomyces bruxellensis or some lactic acid bacteria metabolisms.

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a
variety of experiences related to the perception, understanding, and judgment of the product. These
multidimensional facets of the drinking experience can be explored by measuring affective, cognitive,
and sensory responses of consumers, which are shown to be stable regardless of the social context.

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

IMPACT OF CLIMATIC CONDITIONS ON THE SEASONING QUALITY OF OAK WOOD FOR OENOLOGICAL USE (QUERCUS PETRAEA)

For coopers, seasoning and toasting are considered crucial steps in barrel making during which the oak wood develops specific organoleptic properties. Seasoning, carried out in the open air, allows reducing the moisture content of the staves to between 14 and 18% (compared to 70 to 90% after splitting) while modulating the intrinsic composition of the oak wood. Toasting consists of applying different degrees of heat to a barrel for a specific period of time. As the temperature increases, oak wood produces a wide range of chemical compounds through thermal degradation of its intrinsic composition.