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…

USE OF 13C CP/MAS NMR AND EPR SPECTROSCOPIC TECHNIQUES TO CHARACTERIZE MACROMOLECULAR CHANGES IN OAK WOOD(QUERCUS PETRAEA) DURING TOASTING

For coopers, toasting process is considered a crucial step in barrel production during which oak wood (Q. petraea) develops several aromatic nuances released to the wine during its maturation. Toasting consists of applying different degrees of heat to a barrel for a specific period. As the temperature increases, thermal degradation of oak wood structure produces a huge range of chemical compounds. Many studies have identified the main key aroma volatile compounds (whisky-lactone, furfural, eugenol, guaiacol, vanillin). However, detailed information on how the chemical structure of oak wood degrades with increasing toasting level is still lacking.
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

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

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

PHENOLICS DYNAMICS OF BERRIES FROM VITIS VINIFERA CV SYRAH GRAFTED ON TWO CONTRASTING ROOTSTOCKS UNDER COMBINED SALINITY AND WATER STRESSORS AND ITS EFFECT ON WINE QUALITY

Wine regions are getting warmer as average temperatures continue raising affecting grape growth, berry composition and wine production. Berry quality was evaluated in plants of Vitis vinifera cv Syrah grafted on two rootstocks, Paulsen (PL1103) and SO4, and grown under two salinity concentrations (LS:0.7dS/m and HS:2.5dSm-1) in combination with two irrigation regimes (HW:133% and CW:100%), being the seasonal water application 483mm (control, 100%). Spectrophotometer measurements from berry skin during veraison and harvest stages and from “young” wine samples, were indicative of the stressors effect and the mediation of the rootstocks. At veraison (i) total phenolics content were high under LSHW (0.7dSm-1 and high water conditions) for SO4 and PL1103.

Read More