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…

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.
Read More

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

Read More

MOUSY OFF-FLAVOURS IN WINES: UNVEILING THE MICROORGANISMS BEHIND IT

Taints and off-flavours are one of the major concerns in the wine industry and even if the issues provoked by them are harmless, they can still have a negative impact on the quality or on the visual perception of the consumer. Nowadays, the frequency of occurrence of mousy off-flavours in wines has increased.
The reasons behind this could be the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour is associated with Brettanomyces bruxellensis or some lactic acid bacteria metabolisms.

Read More

ALCOHOLIC FERMENTATION AND COLOR OF ROSÉ WINES: INVESTIGATIONS ON THE MECHANISMS RESPONSIBLE FOR SUCH DIVERSITY

Color is one of the key elements for the marketing of rosé wines due to their packaging in transparent bottles. Their broad color range is due to the presence of pigments belonging to phenolic compounds extracted from grapes or formed during the wine-making process. However, the mechanisms responsible for such diversity are poorly understood. The few investigations performed on rosé wines showed that their phenolic composition is highly variable, close to that of red wines for the darkest rosés but very different for light ones [1]. Moreover, large variations in the extent of color loss taking place during fermentation have been reported but the mechanisms involved and causes of such variability are unknown.

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