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…

NEW INSIGHTS INTO THE EFFECT OF TORULASPORA DELBRUECKII/SACCHAROMYCES CEREVISIAE INOCULATION STRATEGY ON MALOLACTIC FERMENTATION PERFORMANCE

Winemaking is influenced by micro-organisms, which are largely responsible for the quality of the product. In this context, Non-Saccharomyces and Saccharomyces species are of great importance not only because it influences the development of alcoholic fermentation (AF) but also on the achievement of malolactic fermentation (MLF). Among these yeasts, Torulaspora delbrueckii allows in sequential inoculation with strains of S. cerevisiae shorter MLF realizations [5] . Little information is available on the temporal effect of the presence of T. delbrueckii on (i) the evolution of AF and (ii) the MLF performance.

Read More

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Read More

Rootstock mediated responses of grapevine (Vitis vinifera L.) metabolism and physiology to combined water deficit and salinity stress in Syrah grafts

Water deficit and salinity are increasingly affecting the viticulture and wine industry. These two stresses are intimately related; understanding the physiological and metabolic responses of grapevines to water deficit, salinity and combined stress is critical for developing strategies to mitigate the nega- tive impacts of these stresses on wine grape production. These strategies can include selecting more tolerant grapevine cultivars and graft combinations, improving irrigation management, and using soil amendments to reduce the effects of salinity. For this purpose, understanding the response of grape- vine metabolism to altered water balance and salinity is of pivotal importance.

Read More

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More