terclim by ICS banner
IVES 9 IVES Conference Series 9 A NEW TOOL TO QUANTIFY COMPOUNDS POTENTIALLY INVOLVED IN THE FRUITY AROMA OF RED WINES. DEVELOPMENT AND APPLICATION TO THE STU-DY OF THE FRUITY CHARACTER OF RED WINES MADE FROM VARIOUS GRAPE VARIETIES

A NEW TOOL TO QUANTIFY COMPOUNDS POTENTIALLY INVOLVED IN THE FRUITY AROMA OF RED WINES. DEVELOPMENT AND APPLICATION TO THE STU-DY OF THE FRUITY CHARACTER OF RED WINES MADE FROM VARIOUS GRAPE VARIETIES

Abstract

A wide range of olfactory descriptors ranging from fresh and jammy fruit notes to cooked and oxidized fruit notes could describe the fruity aroma of red wines [1]. The fruity character of a wine is mainly related to the grape variety selected, to the terroir and the vinification process applied for its conception. In white wines, some volatile compounds confer directly their aroma to the wine while the question of “key” compound is more complex in red wines. According to many studies performed over the past decades, some fruity ethyl esters are directly involved in the fruity perception of red wines while others, present at subthreshold concentrations, participate indirectly to the fruity expression via perceptive interactions [2]. However, a few non-fruity aroma compounds not belonging to ester family are known to contribute to the fruity aroma in red wines. For example, β-damascenone and β-ionone (C13-norisoprenoids) boost the fruity notes via synergic effects while 1,8-cineole (a monoterpenoid) is involved in the blackcurrant aroma of particular red wines [3, 4]. This study intends to explore the fruitiness of red wines produced from different grape varieties. An analytical method was developed and optimized using liquid-liquid extraction and gas chromatography coupled to mass spectrometry (GC/MS) to determine the concentrations of aroma compounds potentially involved in the fruity aroma of red wines. The aim of this method was to reduce sample preparation and analysis time, as this tool requires a single sample preparation and a single injection to quantify 43 aromatic compounds including 19 esters, 13 monoterpenes, 5 C13-norisoprenoids and 1 C6-aldehyde and 5 C6-alcohols. A total of 37 volatile compounds were detected and quantified in commercial single-va-rietal red wines from the 2018 vintage made from grape-varieties planted around the Mediterranean (Greece, Cyprus, Spain, Portugal and France). A generation of olfactory descriptors was coupled to instrumental analyses to investigate their fruity aromas. Samples were selected by experts according to their qualitative fruity aromas marked by “fresh red- and black-berry fruit” and “red- and black-berry jammy fruit” notes. Differences were observed regarding the variations in concentrations of several aroma compounds. Some variations are partially correlated to the olfactory descriptors cited by experts.

 

1. Van Leeuwen, C., Barbe, J.-C., Darriet, P., Destrac-Irvine, A., Gowdy, M., Lytra, G., Marchal, A., Marchand, S., Plantevin, M., Poitou, X., Pons, A., & Thibon, C. (2022). Aromatic maturity is a cornerstone of terroir expression in red wine: This article is published in cooperation with Terclim 2022 (XIVth International Terroir Congress and 2nd ClimWine Symposium), 3-8 July 2022, Bordeaux, France. OENO One 56(2), 335–351.https://doi.org/10.20870/oeno-one.2022.56.2.5441.
2. Lytra, G., Cameleyre, M., Tempere, S., & Barbe, J.-C. (2015). Distribution and organoleptic impact of ethyl 3-hydroxybutanoate enantiomers in wine. Journal of Agriculture and Food Chemistry, 63(48), 10484–10491. https://doi.org/10.1021/acs. jafc.5b04332.
3. Escudero, A., Campo, E., Fariña, L., Cacho, J., & Ferreira, V. (2007). Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. Journal of Agriculture and Food Chemistry, 55(1), 4501–4510. https://doi.org/10.1021/jf0636418.
4. Antalick, G., Tempère, S., Šuklje, K., Blackman, J.W., Deloire, A., de Revel, G., Schmidtke, L.M. (2015). Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine. Journal of Agriculture and Food Chemistry. 63(41), 9103–9111. https://doi.org/10.1021/acs.jafc.5b03847

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Justine Garbay1,2, Margaux Cameleyre1,2, Laurent Riquier1,2, Jean-Christophe Barbe1,2, Georgia Lytra*1,2

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

aroma compounds, GC-MS, fruity aroma, red wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

EXPLORING THE METABOLIC AND PHENOTYPIC DIVERSITY OF INDIGENOUS YEASTS ISOLATED FROM GREEK WINE

Climate change leads to even more hostile and stressful for the wine microorganism conditions and consequently issues with fermentation rate progression and off-character formation are frequently observed. The objective of the current research was to classify a great collection of yeast isolates from Greek wines based on their technological properties with oenological interest. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for further yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level.

Read More

BORDEAUX RED WINES WITHOUT ADDED SULFITES SPECIFICITIES: COMPOSITIONAL AND SENSORY APPROACHES TOWARDS HIGHLIGHTING AND EXPLAI-NING THEIR SPECIFIC FRUITINESS AND COOLNESS

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 characterize from a sensory point of view, specific aromas of wines without added SO₂ and to identify compounds involved.

Read More

ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a QTL approach [1]. Many of these genes showed allelic variations that affect the metabolism of malic acid and the pH homeostasis during the alcoholic fermentation. Such alleles have been used for driving genetic selection of new S. cerevisiae starters that may conversely acidify or deacidify the wine by producing or consuming large amount of malic acid [2]. This particular feature drastically modulates the final pH of wine with difference of 0.5 units between the two groups.

Read More

EVALUATING WINEMAKING APPLICATIONS OF ULTRAFILTRATION TECHNOLOGY

Ultrafiltration is a process that fractionates mixtures using semipermeable membranes, primarily on the basis of molecular weight. Depending on the nominal molecular weight cut-off (MWCO) specifications of the membrane, smaller molecules pass through the membrane into the ‘permeate’, while larger molecules are retained and concentrated in the ‘retentate’. This study investigated applications of ultrafiltration technology for enhanced wine quality and profitability. The key objective was to establish to what extent ultrafiltration could be used to manage phenolic compounds (associated with astringency or bitterness) and proteins (associated with haze formation) in white wine.

Read More

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

Read More