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…

STATISTICAL COMPARISON OF GROWTH PARAMETERS OF NINE BIOPROTECTION STRAINS IMPLEMENTED ON ARTIFICIALLY CONTAMINATED SYNTHETIC MUST

In recent years, consumer demand for products without chemical additives increased, becoming a priority for the wine sector. SO₂ is widely used for its multiple properties including antiseptics, antioxidants and antioxidasics and the strategy of bioprotection in winemaking represents now an alternative to this chemical additive. In oenology, results have highlighted the interest of bioprotection to limit the development of microorganisms like Hanseniaspora uvarum and thus reduce the doses of sulphite. Indeed, this species is considered because of its acetic acid and methyl butyl acetate production, the latter can cover the varietal character of wines.

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

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

A synthesis approach on the impact of elevated CO2 on berry physiology and yield of Vitis vinifera

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.

Read More

Microbial ecosystems in wineries – molecular interactions between species and modelling of population dynamics

Microbial ecosystems are primary drivers of viticultural, oenological and other cellar-related processes
such as wastewater treatment. Metagenomic datasets have broadly mapped the vast microbial species
diversity of many of the relevant ecological niches within the broader wine environment, from vineyard
soils to plants and grapes to fermentation. The data highlight that species identities and diversity
significantly impact agronomic performance of vineyards as well as wine quality, but the complexity
of these systems and of microbial growth dynamics has defeated attempts to offer actionable
tools to guide or predict specific outcomes of ecosystem-based interventions.

Read More