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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

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