terclim by ICS banner
IVES 9 IVES Conference Series 9 OENOLOGICAL TANNINS FOR PREVENTING THE LIGHT-STRUCK TASTE IN WHITE AND ROSÉ WINES

OENOLOGICAL TANNINS FOR PREVENTING THE LIGHT-STRUCK TASTE IN WHITE AND ROSÉ WINES

Abstract

The light exposure of wine can be detrimental as a relevant loss of aromas takes place [1] and light-induced reactions can occur. The latter involves riboflavin (RF), a photosensitive compound, that is fully reduced by acquiring two electrons. When the electron-donor is methionine, the light-struck taste (LST) can appear leading to cooked cabbage, onion and garlic odours-like [2]. The use of oenological tannins can limit the appearance of LST in both model wine [3] and white wine [4]. This research aimed to evaluate the impact of certain oenological tannins, selected in a previous study as the most effective against LST [5], in both white and rosé wines.
Six white wines and two rosé wines (5 still and 3 sparkling wines) produced in different vintages, were added with grape seed, tea and tara tannins (40 mg/L) at bottling or disgorgement. The wines were stored in the dark until the light exposure that was carried out under controlled condition [3] at bottling, and after 4 and 9 months of storage. Tannin-free wine samples were considered at each sampling point as control. The total flavonoids (FLVs), the color index (at 420 nm or 520 nm) and the content of RF were determined. The sensory analysis was also performed.
As expected, the addition of oenological tannins led to an increase of FLVs reaching the highest concentrations in the presence of tara tannins followed by tea tannins; a comparable content of FLVs was ob-served in control wines and those added with grape seed tannin. Only slight color index changes were found in the wines added with tannins. The light exposure did not affect neither FLVs nor the color index. In the samples stored in the dark, the content of RF ranged from about 50 μg/L (in 2 white sparkling wine samples) up to 130 μg/L that decreased when the wines were kept under light. The perception of bitterness and astringency was evident in particular with tara and grape seed tannins getting stronger especially in the 2 low-RF wine samples after the light exposure. A decrease of the overall aromatic profile was evidenced after the light exposure and LST was less perceived in the presence of tea tannins that seemed to limit aroma loss.
This study evidenced the impact of the wine on the light-induced fault that can have different wine-dependent facets and it seems of higher intensity in younger wines. Among the oenological tannins tasted, tea tannin was the most effective against LST and, in some cases, also in limiting the aroma decay.

 

1. Carlin S., Mattivi F., Durantini V., Dalledonne S., Arapitsas P. (2022). Flint glass bottles cause white wine aroma identity degradation. PNAS, 119, e2121940119 https://doi.org/10.1073/pnas.2121940119
2. Fracassetti D., Di Canito A., Bodon R., Messina N., Vigentini I., Foschino R., Tirelli A. (2021). Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality. Trends in Food Science & Technology 112, 547-558. https://doi.org/10.1016/j.tifs.2021.04.013
3. Fracassetti D., Limbo S., Pellegrino L., Tirelli A. (2019). Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide. Food Chemistry, 2019, 298, 124952. https://doi.org/10.1016/j.food-chem.2019.124952
4. Fracassetti D., Limbo S., Messina N., Pellegrino L., Tirelli A. (2021). Light-struck taste in white wine: Protective role of glutathione, sulfur dioxide and hydrolysable tannins. Molecules 26, 5297. https://doi.org/10.3390/molecules26175297
5. Fracassetti D., Messina N., Saligari A., Tirelli A. (2023). Evaluation of oenological tannins for preventing the light-struck taste. Food Chemistry 404, 134563. https://doi.org/10.1016/j.foodchem.2022.134563

Acknowledgments The work was supported by European Agricultural Fund for Rural Development [Enofotoshield project; D.d.s. 1 luglio 2019 – n. 9551 , B.U. R.L. Serie Ordinaria n. 27 – 04 luglio 2019].

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Daniela Fracassetti1,*, Alessio Altomare1, Denis Allieri1, Antonio Tirelli1

1. Department of Food, Environmental and Nutritional Sciences (DeFENS), Universit. degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy

Contact the author*

Keywords

Riboflavin, Light exposure, Wine fault, Storage

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

IMPACT OF ACIDIFICATION AT BOTTLING BY FUMARIC ACID ON RED WINE AFTER 2 YEARS

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.
Read More

VALORIZATION OF GRAPE WINE POMACE USING PULSED ELECTRIC FIELDS (PEF) AND SUPERCRITICAL CO₂ (SC CO₂) EXTRACTION

Wine grape pomace quantitatively and qualitatively represents the most important fraction of wine waste. Namely, this by-product makes ~ 20% of the total mass of vinified grapes, and it is characterized with high concentrations of polyphenolic antioxidants, as well as grape seed oil. Hence, valorization of wine pomace, as an alternative to traditionally employed disposal, has drown considerable interest in recent years. Earlier studies were mostly focused on the extraction of phenolics, while mechanisms enhancing the extraction of lipid fraction from grape pomace, as well as their impact on the grape seed oil quality are far less investigated.

Read More

Managing changes in taste: lessons from champagne in britain 1800-1914

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

Read More

IDENTIFICATION AND LEVELS OF PHENOLIC COMPOUNDS (TANINS, ANTHO-CYANS) IN RED VARIETAL WINES (PROKUPAC AND BLACK TAMJANIKA) FROM SERBIA

The phenolic compounds of red wines represent a source of numerous benefits for human health, which is why they are a constant subject of scientific research. Winemaking in Serbia has a growing economic significance, with particularly autochthonous varieties included [1]. This research identifies and quantifies phenolic compounds of Serbian red varietal wines of Prokupac and Black Tamjanika varieties. Quantification of the level of phenolics has been conducted, including molecular tannins [(+)-catechin, (-)-epicatechin, procyanidin dimers B1, B2, B3, B4], molecular anthocyanins, and the mean degree of polymerization of tannins by HPLC by UV detection, total antioxidant capacity via spectrophotometric methods and chromatic characteristics via CIELAB.

Read More

UNTARGETED METABOLOMICS ANALYSES TO IDENTIFY A NEW SWEET COMPOUND RELEASED DURING POST-FERMENTATION MACERATION OF WINE

The gustatory balance of dry wines is centered on three flavors, sourness, bitterness and sweetness. Even if certain compounds were already identified as contributing to sweetness, some taste modifications remain largely unexplained1,2. Some empirical observations combined with sensory analyzes have shown that an increase of wine sweetness occurs during post-fermentation maceration³. This step is a key stage of red winemaking during which the juice is left in contact with the marc, that contains the solid parts of the grape (seeds, skins and sometimes stems). This work aimed to identify a new taste-active compound that contributes to this gain of sweetness.

Read More