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…

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

HAZE RISK ASSESSMENT OF MUSCAT MUSTS AND WINES : WHICH LABORATORY TEST ALLOWS A RELIABLE ESTIMATION OF THE HEATWAVE REALITY?

Wines made from Muscat d’Alexandria grapes exhibit a high haze risk. For this reason, they are systematically treated with bentonite, on the must and sometimes also on wine. In most oenological labora-tories and in companies (trade, cooperatives, independent winegrowers), the test that is by far the most widely used, on a worldwide scale, remains the heat test at 80°C for 30 minutes to 2 hours (and some-times up to 6 hours). The tannin test (sometimes coupled with a heat treatment) and the Bentotest are still used. In this study, we show that all these tests give much higher estimates of the haze risk than the risk assessed by a 24-48h treatment at 42°C, which represents a heat wave.

Read More

ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

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

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More