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…

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More

MAPPING THE CONCENTRATIONS OF GASEOUS ETHANOL IN THE HEADSPACE OF CHAMPAGNE GLASSES THROUGH INFRARED LASER ABSORPTION SPECTROSCOPY

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].

Read More

PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.

Read More

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Read More