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…

HYBRID GRAPEVINE CV BACO BLANC, BETWEEN TRADITION AND MODERNISM: FOCUS ON ENDOGENOUS EUGENOL AS RESISTANCE FACTOR TO BOTRYTIS CINEREA

The well-known antifungal and antibiotic molecule, eugenol, is widely spread in various plants including clove, basil and bay. It is also abundant in the hybrid grapevine cultivar (cv) Baco blanc (Vitis vi-nifera x Vitis riparia x Vitis labrusca), created by François Baco (19th century) in the Armagnac region. This study confirmed this cv as highly resistant to Botrytis cinerea by comparing fruit rot incidence and severity with two Vitis vinifera cultivars: Folle Blanche and Ugni Blanc. We have demonstrated the efficiency of eugenol in vitro, by further investigating the effect of small concentrations of eugenol, 3 to 4 ppm (corresponding to IC10), on B. cinerea. By comparing the two major modes of action (direct or volatile antibiosis), the vapour inhibiting effect of eugenol was more powerful. In the skin of Baco blanc berry, the total eugenol concentration reached a maximum at veraison, i.e. 1118 to 1478 μg/kg.

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

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.

DO MICROPLASTICS IN VINEYARD SOIL AFFECT THE BIOAVAILABILITY OF VINE NUTRITION?

Microplastics can alter physicochemical and biogeochemical processes in the soil, but whether these changes have further effects on soil fertility, and if so, whether these effects vary depending on the type of soil in the vineyard and the type of plastic used in the vineyard. Knowing what types of plastics are currently used in vineyards in Slovenian viticultural regions as strings to tie vines to the stake, the aim of our study was to assess the effects of microplastic particles from polypropylene (PP) and polyvinyl chloride (PVC) on the availability of macro (potassium (K), Potassium (K), calcium (Ca), magnesium (Mg) and phosphate (P)) and micronutrients (iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn)) in two vineyard soils contrasting in pH and mineralogy. For this purpose, a short-term soil incubation experiment (120 days) was carried out in which the soil samples were enriched with micro-PP and micro-PVC particles. After the incubation period, macro- and micronutrient availability were measured.

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.