terclim by ICS banner
IVES 9 IVES Conference Series 9 EFFECT OF WHOLE BUNCH VINIFICATION ON THE ABUNDANCE OF A SWEETENING COMPOUND

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

Abstract

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. Previous studies have focused on the chemical composition of stems and have shown that astilbin, a sweet molecule, is a one of the major phenolic compounds3,4. The aim of this study is to investigate the effect of whole bunch vinification on the concentration of astilbin in wine.

Several experiments have been carried out in various French wine regions, in Burgundy, Beaujolais and Bordeaux over three vintages allowing to compare different grape varieties namely Pinot Noir, Gamay and Merlot. The addition of stems is carried out while filling the vats, according to different proportions ranging from 15 to 50 % of the total volume of introduced grape. For each experiment, the modality with addition of stems is compared with a vat of destemmed grapes coming from the same plot. Samples were taken throughout the wine-making process to be analyzed by liquid chromatography coupled with high resolution mass spectrometry (UHPLC-Exactive, Orbitrap analyzer).

The comparison of astilbin content in the two modalities showed that the addition of stems during vatting significantly increased astilbin concentration. Furthermore, this increase varies according to the grape variety. Indeed, the ratio between the astilbin concentration of wines from the two modalities is higher in Merlot than in Pinot Noir and Gamay. The localization of astilbin in the different components of Merlot and Pinot Noir bunch was also investigated in order to better understand this difference.

This study provides new insights on the contribution of stems to the concentration of a sweet compound, astilbin. Besides, these results bring new tools to better understand the practice of whole bunch vinification from a chemical perspective.

 

1. Casassa, L.F., Dermutz, N.P., Mawdsley, P.F., Thompson, M., Catania, A.A., Collins, T.S., Ashmore, P.L., du Fresne, F., Gasic, G., Peterson, J.C.D., 2021. Whole cluster and dried stem additions’ effects on chemical and sensory properties of Pinot noir wines over two vintages. American Journal of Enology and Viticulture 72, 21–35.
2. Pascual, O., González-Royo, E., Gil, M., Gómez-Alonso, S., García-Romero, E., Canals, J.M., Hermosín-Gutíerrez, I., Zamora, F., 2016. Influence of Grape Seeds and Stems on Wine Composition and Astringency. Journal of Agricultural and Food Chemistry. 64, 6555–6566.
3. Fayad, S., Le Scanff, M., Waffo-Teguo, P., Marchal, A., 2021. Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages. Food Chemistry 352, 129293.
4. Souquet, J.-M., Labarbe, B., Le Guernevé, C., Cheynier, V., Moutounet, M., 2000. Phenolic Composition of Grape Stems. Journal of Agricultural and Food Chemistry 48, 1076–1080.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Marie Le Scanff 1,2, Axel Marchal 1,2

1. Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France

Contact the author*

Keywords

Stem, Whole bunch vinification, Sweetness, Astilbin

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

WINE RACKING IN THE WINERY AND THE USE OF INERT GASES: CONTROL AND OPTIMIZATION OF THE PROCESS

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[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

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More

PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.

Read More

CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

Read More