terclim by ICS banner
IVES 9 IVES Conference Series 9 PINKING PHENOMENA ON WHITE WINES: RELATION BETWEEN PINKING SUSCEPTIBILITY INDEX (PSI) AND WINE ANTHOCYANINS CONTENT

PINKING PHENOMENA ON WHITE WINES: RELATION BETWEEN PINKING SUSCEPTIBILITY INDEX (PSI) AND WINE ANTHOCYANINS CONTENT

Abstract

Pinking is the emergence of pink tones in white wines exclusively produced from white grape varieties, known as pinking phenomena for many years. Pinking is essentially appeared when white wines are produced under reducing conditions [1,2,3]. Pinking usually occurs after bottling and storage of white wines, but its appearance has also been described after alcoholic fermentation or even as soon as the grape must is extracted [4]. Therefore, the purpose of this work was to investigate the existence of an-thocyanins in white wines made from different white grape varieties and grown locations and critically evaluate the most common method used for predicting pinking appearance in white wines: the Pinking Susceptibility Index (PSI). Anthocyanins were concentrated by SPE [1]. Also, the products formed by hy-drogen peroxide oxidation of the same wines were isolated using this method. The correlation between the PSI and the whole visible spectra was studied by multivariate statistical methods, PCA and PLS ana-lysis, to evaluate the spectral regions in the visible spectra most important to the measured PSI. No cor-relation between anthocyanins concentration and the Pinking Susceptibility Index (PSI) was observed contrarily to the colour of wines exposed to oxygen (r = 0.871, p < 0.00005) [5]. The oxidation of wines with hydrogen peroxide resulted in the formation of various compounds. PSI was correlated with com-pounds absorbing in the 400–480 nm region, probably more related to the browning than the pinking phenomenon. The lack of correlation between the PSI and anthocyanins concentration in white wines can be due to the different chemical compositions of white wines that yield various compounds after oxidation that might not be related to the natural wine pinking phenomenon. Acknowledgments We appreciate the financial support provided to CQ-VR – Chemistry Research Centre – Vila Real (UIDB/00616/2020 and UIDP/00616/2020) by FCT – Portugal and COMPETE. The financial support of the project AgriFood XXI (NORTE-01-0145-FEDER-000041) co-financed by the European Regional Development Fund through NORTE 2020 (Programa Operacional Regional do Norte 2014/2020) is also acknowledged.

 

1. Andrea-Silva, J., Cosme, F., Filipe-Ribeiro, L., Moreira, A. S. P., Malheiro, A. C., Coimbra, M. A., … Nunes, F. M. (2014). Origin of the pinking phenomenon of white wines. Journal of Agricultural and Food Chemistry, 62, 5651–5659
2. Du Toit, W., Marais, J., Pretorius, I., & Du Toit, M. (2006). Oxygen in must and wine: A review. South African Journal for Eno-logy and Viticulture, 27, 76–94.
3. Filipe-Ribeiro, L., Andrea-Silva, J., Cosme, F., & Nunes, F. M. (2022). Chapter 15 –Pinking. In A. Morata (Ed.), White wine technology (pp. 187–195). Cambridge, Massachusetts, USA: Academic Press.
4. Simpson, R., Miller, G., & Orr, L. (1982). Oxidative pinking of whites wines: Recent observations. Food Technology in Australia, 34, 46–47.
5. Ana Carolina Gonçalves a, Fabrizio Minute b, Federico Giotto b, Luís Filipe-Ribeiro a, Fernanda Cosme a, Fernando M. Nunes (2022). Is pinking susceptibility index a good predictor of white wines pinking phenomena? Food Chemistry, 386, 132861

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Ana Carolina Gonçalves¹, Fabrizio Minute², Federico Giotto², Luís Filipe-Ribeiro¹, Fernanda Cosme¹, Fernando M. Nunes¹

1. CQ-VR—Chemistry Research Centre—Vila Real, Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
2. Giottoconsulting srl, 31051 Follina

Contact the author*

Keywords

White wines, Pinking, PSI, Monomeric anthocyanins

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

MAPPING THE CONCENTRATIONS OF GASEOUS ETHANOL IN THE HEADSPACE OF CHAMPAGNE GLASSES THROUGH INFRARED LASER ABSORPTION SPECTROSCOPY

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].
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

THE EFFECT OF COPPER ON THE PRODUCTION OF VARIETAL THIOLS DURING THE ALCOHOLIC FERMENTATION OF COLOMBARD AND GROS MANSENG GRAPE JUICES

Nowadays, the rapid growth of vineyards with organic practices and the use of copper as the only fun-gicide against downy mildew raises again the question of the effect of copper on varietal thiols in wine, especially 3-sulfanylhexan-1-ol (3SH) and its acetate (3SHA). A few decades ago, several works indicated that the use of copper in the vineyard had a negative effect on the content of varietal thiols in Sauvignon blanc wines [1, 2]. However, these studies only considered the concentration of the reduced form (RSH) of varietal thiols, without quantifying the oxidised ones. For this purpose, we proposed to monitor both reduced and oxidised forms of varietal thiols in wine under copper stress during alcoholic fermentation to have a more complete picture of the biological and chemical mechanisms.

Read More

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

Read More

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

Read More