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…

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

METHYL SALICYLATE, A COMPOUND INVOLVED IN BORDEAUX RED WINES PRODUCED WITHOUT SULFITES ADDITION

Sulfur dioxide (SO₂) is the most commonly used additive during winemaking to protect wine from oxidation and from microorganisms. Thus, since the 18th century, SO₂ was almost systematically present in wines. Recently, wines produced without any addition of SO₂ during all the winemaking process including bottling became more and more popular for consumers. A recent study dedicated to sensory characterization of Bordeaux red wines produced without added SO₂, revealed that such wines were perceived differently from similar wines produced with using SO₂ and were characterized by specific fruity aromas and coolness1,2.

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

FUNGAL DIVERSITY AND DYNAMICS IN CHAMPAGNE VINEYARDS: FROM VINE TO WINE

Champagne is a well-known wine region in Northern France with distinct terroirs and three main grape varieties. As for any vineyard, wine quality is highly linked to the microbiological characteristics of the raw materials. However, Champagne grape microbiota, especially its fungal component, has yet to be fully characterized. Our study focused on describing this mycobiota, from vine to small scale model wine, for the two main Champagne grape varieties, Pinot Noir and Meunier, using complementary cultural and omics approaches.

EFFECT OF FERMENTATION TEMPERATURE GRADIENT AND SKIN CONTACT ON ESTER AND THIOL PRODUCTION AND TROPICAL FRUIT PERCEPTION IN CHARDONNAY WINES

Wines with tropical fruit aromas have become increasingly more available1,2. With increased availability of different wine styles, it has become important to understand the compounds that cause the fruity aromas in wine. Previous work using micro fermentations showed that fermentation temperature gradients and time on skins resulted in an increase in thiol and ester compounds post fermentation and these compounds are known to cause tropical fruit aroma in wines³. This work aimed to scale up these fermentations/operations to determine if the desired aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.