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…

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.
Read More

EXPLORING RED WINE TYPICITY OF CORBIÈRES: EVALUATION OF THE DEGREE OF IMPACT OF VINIFICATION PROCESS ON THE CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF WINES FROM DIFFERENT TERROIR

It is important nowadays for wine producers to create a product that is an expression of their terroir, a concept including the interaction between a place (topography, climate, soil), the people (tradition, winemaking and viticultural practices) and the resulting product (grape varieties, wines) [1]. Nonetheless, wine’s typicity linked to those terroirs must be easily recognizable by consumers thanks to distinctive sensory characters and composition [2]. Among the compounds of interest, aromatic compounds and polyphenols play an important role in the quality of red wines, by impacting on the odour, color and astringency. To explore the influence of terroir factors, including climate, soil and human practices, on the chemical and sensory profile of wines, red wines from five terroirs of the Corbières appellation were subjected to a general study approach.

Read More

FOURIER TRANSFORM INFRARED SPECTROSCOPY IN MONITORING THE WINE PRODUCTION

The complexity of the wine matrix makes the monitoring of the winemaking process crucial. Fourier Transform Infrared Spectroscopy (FTIR) along with chemometrics is considered an effective analytical tool combining good accuracy, robustness, high sample throughput, and “green character”. Portable and non-portable FTIR devices are already used by the wine industry for routine analysis. However, the analytical calibrations need to be enriched, and some others are still waiting to be thoroughly developed.

Read More

NEW INSIGHTS INTO THE FATE OF MARKERS INVOLVED IN FRESH MUSHROOM OFF-FLAVOURS DURING ALCOHOLIC FERMENTATION

The fresh mushroom off-flavour (FMOff) has been appearing in wines since the 2000s. Some C8 compounds such as 1-octen-3-one, 1-octen-3-ol, 1-hydroxyoctan-3-one, 3-octanol and others are involved in this specific off-flavour [1-3]. At the same time, glycosidic precursors of some FMOff compounds have been identified in musts contaminated by Crustomyces subabruptus [4], highlighting the role of aroma precursors in this specific taint. However, the fate of these volatile molecules and glycosidic fractions during fermentation is not well known.

Read More

ABOUT THE ROLE PLAYED BY THE DIFFERENT POLYPHENOLS ON OXYGEN CONSUMPTION AND ON THE ACCUMULATION OF ACETALDEHYDE ANDSTRECKER ALDEHYDES DURING WINE OXIDATION

In a previous work1, it was suggested that the different contents in delphinidin and catechin of the grapes were determinant on the O2 consumption and Strecker aldehyde (SAs) accumulation rates. Higher delphinidin seemed to be related to a faster O2 consumption and a smaller SAs accumulation rate, and the opposite was observed regarding catechin.
In the present paper, these observations were fully corroborated by adding synthetic delphinidin to a wine model containing polyphenolic fractions (PFs) extracted from garnacha and synthetic catechin to a wine model containing PF extracted from tempranillo: The delphinin-containing garnacha model consumed O₂ significantly faster and accumulated significantly smaller amounts of SAs than the original garnacha model, and the catechin-containing tempranillo model, consumed O2 significantly slower and accumulated significantly higher amounts of SAs than the original tempranillo model.

Read More