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…

IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the na- tural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.
Read More

CHANGES IN CU FRACTIONS AND RIBOFLAVIN IN WHITE WINES DURING SHORT-TERM LIGHT EXPOSURE: IMPACTS OF OXYGEN AND BOTTLE COLOUR

Copper in white wine can be associated with Cu(II) organic acids (Cu fraction I), Cu(I) thiol species (Cu fraction II), and Cu sulfides (Cu fraction III). The first two fractions are associated with the repression of reductive aromas in white wine, but these fractions gradually decrease in concentration during the normal bottle aging of wine. Although exposure of white wine to fluorescent light is known to induce the accumulation of volatile sulfur compounds, causing light-struck aroma, the influence on the loss of protective Cu fractions is uncertain. Riboflavin is known to be a critical initiator of photochemical reac-tions in wine, but the rate of its decay under short-term light exposure in different coloured bottles and for wine of different oxygen concentrations is not well understood.

Read More

CONSENSUS AND SENSORY DOMINANCE ARE DEPENDENT ON QUALITY CONCEPT DEFINITIONS

The definition of the term “quality” in sensory evaluation of food products does not seem to be consensual. Descriptive or liking methods are generally used to differentiate between wines (Lawless et al., 1997). Nevertheless, quality evaluation of a product such as wine can also relate to emotional aspects. As exposed by Costell (2002), product quality is defined as an integrated impression, like acceptability, pleasure, or emotional experiences during tasting. According to the ‘modality appropriateness’ hypothesis which predicts that wine tasters weigh the most suitable sensory inputs for a specific assess- ment (Freides, 1974; Welch & Warren, 1980), the nature of the quality definitions may modulate sensory influences.

Read More

FOLIAR APPLICATION OF METHYL JASMONATE AND METHYL JASMONATE PLUSUREA: INFLUENCE ON PHENOLIC, AROMATIC AND NITROGEN COMPOSITION OFTEMPRANILLO WINES

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.

Read More

EFFECT OF MICRO-OXYGENATION IN COLOR OF WINES MADE WITH TOASTED VINE-SHOOTS

The use of toasted vine-shoots (SEGs) as an enological tool is a new practice that seeks to improve wines, differentiating them and encouraging sustainable wine production. The micro-oxygenation (MOX) technique is normally combined with alternative oak products with the aim to simulate the oxygen transmission rate that takes place during the traditional barrel aging. Such new use for SEGs implies a reduction in color due to the absorption by the wood of the responsible compounds, therefore, given the known effect that MOX has shown to have on the modification of wine color, its use together with the SEGs could result in an interesting implementation with the aim to obtain final wines with more stable color over time.

Read More