terclim by ICS banner
IVES 9 IVES Conference Series 9 MOVING FROM SULFITES TO BIOPROTECTION: WHICH IMPACT ON CHARDONNAY WINE?

MOVING FROM SULFITES TO BIOPROTECTION: WHICH IMPACT ON CHARDONNAY WINE?

Abstract

Over the last few years, several tools have been developed to reduce the quantity of sulfites used during winemaking, including bioprotection. Although its effectiveness in preventing the development of spoilage microorganisms has been proven, few data are available on the impact of sulfite substitution by bioprotection on the final product. The objective of this study was therefore to characterize Chardonnay wines with the addition of sulfite or bioprotection in the pre-fermentation stage. The effects of both treatments on resulting matrices was evaluated at several scales: analysis of classical oenological parameters, antioxidant capacity, phenolic compounds, non-volatile metabolome and sensory profile. This integrative approach was used for the first time in the context of bioprotection on white wine. The analysis of classical oenological parameters did not reveal any differences between the two treatments. However, the use of sulfites in the pre-fermentation stage seemed to induce a higher antioxidant capacity than bioprotection in wine. This result was confirmed by the decrease in the concentration of some phenolic compounds in the bioprotected wines. UHPLC-q-ToF-MS analysis of finished wines revealed specific footprints reflecting the impact of each treatment. As a result, 618 biomarkers were associated to sulfite treatment, mainly represented by CHON compounds, which could correspond to peptides. Moreover, bioprotection treatment was characterized by 364 biomarkers, including predominantly lipids. These highlighted biomarkers could be associated with various metabolic pathways such as amino acid biosynthesis and cofactors biosynthesis. These important differences in metabolite composition observed between the wines could be explained by the presence or the absence of sulfites, known for their effects on yeast metabolism and wine compounds. In contrast to metabolomic analysis, a very small difference was perceived between the two treatment from a sensory point of view. Thus, this study revealed substantial changes in wines regarding their composition, without impacting their sensory profile. This integrated approach has provided new knowledge on the impact of sulfite substitution by bioprotection on Chardonnay wines.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Manon Lebleux¹, Hervé Alexandre¹, Rémy Romanet¹, Jordi Ballester², Vanessa David-Vaizant¹, Marielle Adrian³, Raphaëlle Tour-dot-Maréchal¹, Chloé Rouiller-Gall¹

1. Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Université Bourgogne Franche-Comté, 21000 Dijon, France
2. Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, 21000 Dijon, France
3. Agroécologie, Institut Agro Dijon, CNRS, INRAE, Univ. Bourgogne, Université Bourgogne Franche-Comté, Dijon, France

Contact the author*

Keywords

metabolomic, sensory, integrative approach, alternative

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

BIOPROTECTION BY ADDING NON-SACCHAROMYCES YEASTS : ADVANCED RESEARCH ON THIS PROMISING ALTERNATIVE TO SO₂

Sulphur dioxide has been used for many years for its antimicrobial, antioxidant and antioxydasic properties in winemaking but nowadays, it is a source of controversy. Indeed, consumers are more attentive to the naturalness of their foods and beverages and the legislation is changing to reduce the total SO₂ levels allowed in wines. To limit and replace the doses of sulphur dioxide applied, winemakers can now use bioprotection consisting in live yeast addition as alternative,seems to be promising. This process, lightly used in from the food industry, allows to colonize the environment and limit the development or even eliminate undesirable microorganisms without altering the sensory properties of the product.

Read More

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

Read More

NEAR INFRARED SPECTROSCOPY FOR THE ESTIMATION OF TEMPRANILLO BLANCO VOLATILE COMPOSITION ALONG GRAPE MATURATION

Grape volatile compounds are mainly responsible for wine aroma, so it is important to know the va-rietal aromatic composition throughout ripening process. Currently, there are no tools that allow mea-suring the aromatic composition of grapes, in intact berries and periodically, throughout ripening, in the vineyard or in the winery. For this reason, this work evaluated the use of near infrared spectroscopy (NIR) to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco berries during ripening. For this purpose, NIR spectra (1100-2100 nm) were acquired from 240 samples of in-tact berries, collected at different dates, from veraison to overripening.

Read More

A NEW STRATEGY AND METHODOLOGY FOR THE CHARACTERIZATION OF POLYPHENOLS IN FINING PRECIPITATE

Polyphenols are secondary metabolite widely distributed in plant kingdom such as in fruits, in grapes and in wine. During the winemaking process, polyphenols are extract from the skin and seed of the berries. Fining is an important winemaking step just before bottling which has an impact on wine stabilization and clarification. Most the time, fining agent are animal or vegetal protein while some of them can be synthetic polymer like PVPP or natural origin like bentonite.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[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