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…

A synthesis approach on the impact of elevated CO2 on berry physiology and yield of Vitis vinifera

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.
Read More

VOLATILE, PHENOLIC AND COLORIMETRIC CHARACTERIZATION OF THREE DIFFERENT LAMBRUSCO APPELLATIONS

Lambrusco is a commercially successful sparkling red and rosé wine. With 13.06 million litres sold in 2021 was the second best-selling Italian wine after Chianti. According to National Catalogue of Vine Varieties there are thirteen Lambrusco Varieties with which to date are produced seven PDO wines. Among these, “Lambrusco Salamino di Santa Croce”, “Lambrusco Grasparossa di Castelvetro” and “Lambrusco di Sorbara” are the only ones that can be considered mono-varietal appellations, all located in Modena area. The PDOs contemplate the possibility of producing wines by secondary fermentation either in tank (Charmat method), or in bottle (Classico method). Sur lie is a third method commonly employed for Lambrusco, similar to the Classico method, from which differs for the absence of disgorgement.

Read More

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More

OPTIMISATION OF THE AROMATIC PROFILE OF UGNI BLANC WINE DISTILLATE THROUGH THE CONTROL OF ALCOHOLIC FERMENTATION

The online monitoring of fermentative aromas provides a better understanding of the effect of temperature on the synthesis and the loss of these molecules. During fermentation, gas and liquid phase concentrations as well as losses and total productions of volatile compounds can be followed with an unprecedented acquisition frequency of about one measurement per hour. Access to instantaneous production rates and total production balances for the various volatile compounds makes it possible to distinguish the impact of temperature on yeast production (biological effect) from the loss of aromatic molecules due to a physical effect³.

Read More

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More