terclim by ICS banner
IVES 9 IVES Conference Series 9 BORDEAUX RED WINES WITHOUT ADDED SULFITES SPECIFICITIES: COMPOSITIONAL AND SENSORY APPROACHES TOWARDS HIGHLIGHTING AND EXPLAI-NING THEIR SPECIFIC FRUITINESS AND COOLNESS

BORDEAUX RED WINES WITHOUT ADDED SULFITES SPECIFICITIES: COMPOSITIONAL AND SENSORY APPROACHES TOWARDS HIGHLIGHTING AND EXPLAI-NING THEIR SPECIFIC FRUITINESS AND COOLNESS

Abstract

With the development of naturality expectations, wines produced without any addition of sulfur dioxide (SO₂) become very popular for consumers and such wines are increasingly present on the market. Recent studies also showed that Bordeaux red wines without added SO₂ could be differentiated from a sensory point of view from similar wines produced with SO₂¹. Thus, the aim of the current study was to charac-terize from a sensory point of view, specific aromas of wines without added SO₂ and to identify com-pounds involved.

First, sensory profile were established for wines produced from the same merlot grapes with or wit-hout SO₂ addition throughout all winemaking process². This led to demonstrate that wine without added SO₂ was perceived differently than the wine with added SO₂ with a specific fruity aroma and a higher coolness. Moreover, to validate that presence of free SO₂ was not only at the origin of these differences, triangle tests were also performed from these wines.

In a second step, targeted analyses were performed on compounds known to be impacted by SO₂ and/or with specific impact on fruity aroma. Thus, acetaldehyde, diacetyl, and methyl salicylate, previously identified by a sensory target approach³, were studied. These quantification approaches allowed to ob-serve that wines without added SO₂ presented free acetaldehyde, higher concentrations in methyl sali-cylate and lower concentrations of free and total diacetyl. Based on these results, sensory characterization of these compounds in wines without added SO₂, and considering the impact of SO₂ were done using sensory profile. This allowed to show that presence of methyl salicylate, acetaldehyde and/or free SO₂ modified perception of coolness, whereas diacetyl and methyl salicylate modified fruity aroma.

Finally, experimental wine produced from the same grapes respectively with and without SO₂ addition were supplemented, according to their compositional specificities, with SO₂ and diacetyl for the wine without added SO₂ and with methyl salicylate for that one with added SO₂. These two supplemented wines were compared by triangle test and were perceived differently, thus underlined that differences between red wine produced with and without added SO₂ from Bordeaux involve other compounds than those considered here and suggests that further investigations are needed.

 

1. Pelonnier-Magimel, E.; Mangiorou, P.; Philippe, D.; Revel, G. de; Jourdes, M.; Marchal, A.; Marchand, S.; Pons, A.; Riquier, L.; Teissedre, P.-L.; Thibon, C.; Lytra, G.; Tempère, S.; Barbe, J.-C. Sensory Characterisation of Bordeaux Red Wines Produced without Added Sulfites. OENO One 2020, 54 (4), 733–743. 
2. Pelonnier-Magimel, E.; Windholtz, S.; Pomarède, I. M.; Barbe, J.-C. Sensory Characterisation of Wines without Added Sul-fites via Specific and Adapted Sensory Profile. OENO One 2020, 54 (4), 671–685. 
3. Pelonnier-Magimel, E.; Lytra, G.; Franc, C.; Farris, L.; Darriet, P.; Barbe, J.-C. Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition. J. Agric. Food Chem. 2022, 70 (39), 12587–12595.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Edouard Pelonnier-Magimel1,2, Sara Windholtz1,2, Georgia Lytra1,2, Margaux Cameleyre1,2, Laurent Riquier1,2, Isabelle Masneuf-Pomarède1,2, Jean-Christophe Barbe1,2

1. Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France

Contact the author*

Keywords

Wines without added sulfites, Methyl salicylate, Carbonyl compounds, Sensory analysis

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

WHICH TERROIR-RELATED FACTORS INFLUENCE THE MOST VOLATILE COMPOUND PRODUCTION IN COGNAC BASE WINE?

Cognac is a famous spirit produced in southwest France in the region of the eponymous town from wines mainly from Vitis vinifera cv. Ugni blanc. This variety gives very acidic and poorly aromatic base wines for distillation which are produced according to a very specific procedure. Grapes are picked at low sugar concentrations ranging 13-21 °Brix and musts with high turbidity (>500 NTU) are fermented without sulphite addition [1]. Fermentative aromas, as esters and higher alcohols, are currently the main quality markers considered in Cognac spirits.
Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a QTL approach [1]. Many of these genes showed allelic variations that affect the metabolism of malic acid and the pH homeostasis during the alcoholic fermentation. Such alleles have been used for driving genetic selection of new S. cerevisiae starters that may conversely acidify or deacidify the wine by producing or consuming large amount of malic acid [2]. This particular feature drastically modulates the final pH of wine with difference of 0.5 units between the two groups.

Read More

2-YEARS STUDY ON COMPARISON BETWEEN THE VOLATILE CHEMICAL PROFILE OF TWO DIFFERENT BLENDS FOR THE ENHANCEMENT OF “VALPOLICELLA SUPERIORE”

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.From 2019 Valpolicella product regulation has changed the grape proportion of the blend allowing new composition parameters of wines. For this reason, studying the volatile chemical profiles to support wine makers in the effort to produce high quality wines represents a field of great interest.

Read More

TANNINS AND ANTHOCYANINS KINETICS OF EXTRACTION FROM ARINARNOA, MARSELAN AND TANNAT UNDER DIFFERENT WINEMAKING TECHNIQUES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.

Read More