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…

HOW OXYGEN CONSUMPTION INFLUENCES RED WINES VOLTAMMETRIC PROFILE

Phenolic compounds play a central role in sensory characteristics of wine, such as colour, mouthfeel, flavour and determine its shelf life. Furthermore, the major non-enzymatic wine oxidation process is due to the catalytic oxidation of phenols in quinones. Due their importance, during the years have been developed different analytical methods to monitor the concentration of phenols in wine, such as Folin-Ciocalteu method, spectrophotometric techniques and HPLC. These methods can also be used to follow some oxidation-related chemical transformations.
Read More

WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

Read More

IMPACT OF ACIDIFICATION AT BOTTLING BY FUMARIC ACID ON RED WINE AFTER 2 YEARS

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

Read More

NEW INSIGHTS INTO THE EFFECT OF TORULASPORA DELBRUECKII/SACCHAROMYCES CEREVISIAE INOCULATION STRATEGY ON MALOLACTIC FERMENTATION PERFORMANCE

Winemaking is influenced by micro-organisms, which are largely responsible for the quality of the product. In this context, Non-Saccharomyces and Saccharomyces species are of great importance not only because it influences the development of alcoholic fermentation (AF) but also on the achievement of malolactic fermentation (MLF). Among these yeasts, Torulaspora delbrueckii allows in sequential inoculation with strains of S. cerevisiae shorter MLF realizations [5] . Little information is available on the temporal effect of the presence of T. delbrueckii on (i) the evolution of AF and (ii) the MLF performance.

Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors. The impact on wine aroma is mainly attributed to volatile phenols, while in-mouth hydrolysis of glycosylated forms may be responsible for long-lasting “ashy” aftertastes (1).

Read More