terclim by ICS banner
IVES 9 IVES Conference Series 9 NEW PLANT BIOPOLYMERS FOR THE COLLOIDAL STABILITY OF THE COLORING MATTER OF RED WINES

NEW PLANT BIOPOLYMERS FOR THE COLLOIDAL STABILITY OF THE COLORING MATTER OF RED WINES

Abstract

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their num- ber and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

The aim of this work is to identify some plant biopolymers, other than Acacia senegal gum, allowing the colloidal stability of the coloring matter of red wines, and satisfying the technical (solubility and non-clogging) and sensory requirements of wine making. The selected plant biopolymers should also significantly improve the coloring matter colloidal stability.

Nine natural different plant biopolymers were used in this study. Their biochemical composition (protein and carbohydrate contents, amino acids and sugar compositions) and structural properties (Molar mass, polydispersity and intrinsic viscosity) were characterized. The colloidal stability proper- ties of all biopolymers were evaluated in comparison to Acacia senegal gum on three different matrices: a mineral-hydro-alcoholic solution corresponding to the test recommended by the oenological codex (COEI-1-GOMARA:2000), a hydro-alcoholic-grape marc solution, and unstable red wines.

The use of nine natural different plant biopolymers allowed to identify their intrinsic biochemical and structural properties essential for the colloidal stability of the coloring mater. Among these nine plant biopolymers, one of them presents interesting colloidal stabilization properties towards the coloring matter. This plant biopolymer possesses superior colloidal stability properties than Acacia senegal gum and good clogging index. Its quantity in red wines can be reduced between 5 and 10 while maintaining the colloidal stability of the coloring matter and allowing the filtration of red wines. This increased effi- ciency towards the colloidal stability of the coloring is correlated to the intrinsic biochemical and struc- tural properties of this exudate. This natural exudate could therefore be of interest for its use in enology.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Maria Antonieta Anaya-Castro1,2, Thierry Doco², Pascale Williams², Céline Charbonnel¹, Virginie Moine³, Arnaud Massot³, Phi-lippe Louazil³, Isabelle Jaouen⁴, Christian Sanchez¹ and Michaël Nigen¹

1. UMR1208 Ingénierie des Agropolymères et Technologies Emergentes, Université Montpellier-INRAE- Institut Agro Mont-pellier Supagro, 2 Place Pierre Viala, F-34060, Montpellier, France
2. UMR 1083 Science Pour l’Œnologie, INRAE- Institut Agro Montpellier Supagro-Université Montpellier, 2 Place Pierre Viala, F-34060, Montpellier, France
3. BIOLAFFORT, 11 rue Aristide Bergès, 33270 Floirac, France
4. ALLAND & ROBERT, ZAC des Champs Chouette – Rue du Bois Saint Paul – 27600 Saint Aubin Sur Gaillon, France

Contact the author*

Keywords

Plant exudate, Coloring matter, Colloidal stability

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

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

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

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Read More

MICROFLUIDIC PLATFORM FOR SORTING YEAST CELLS ACCORDING TO THEIR MORPHOLOGY

In this work we briefly present a microfluidic device aiming to sort yeast cells according to their morphology. The technology is based upon microfluidic chips made out of Polydimethylsiloxane and glass using soft lithography processes and replica molding. The microfluidic device was used for encapsulating single yeast cells in liquid droplets containing growth medium. Liquid droplet containing yeast cells were sorted using a real time imaging and decision-making process.

Read More

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Read More