terclim by ICS banner
IVES 9 IVES Conference Series 9 EXPLORING THE ROLE OF TRANSITION METAL IONS IN THE EVOLUTION OF ESTERS COMPOSITION OF YOUNG WHITE WINE DURING AGEING

EXPLORING THE ROLE OF TRANSITION METAL IONS IN THE EVOLUTION OF ESTERS COMPOSITION OF YOUNG WHITE WINE DURING AGEING

Abstract

Young white wines are typically released to the market a few months after harvest, to be consumed within a year, when their fresh fruity aromas are still dominant and appealing to modern consumers. Esters, particularly higher alcohol acetates (HAAs) and ethyl esters of fatty acids (EEFAs), play a central role in the fruity expression of young white wines [1]. However, these esters are known to undergo significant hydrolysis during the first months of aging [1, 2]. Therefore, understanding the factors that affect the hydrolysis of esters is crucial for wine producers. Although the hydrolysis of esters in wine matrices has been extensively studied for decades [3], the role of transition metal ions on the fate of esters in wines is still poorly documented.

This study aimed to explore the influence of Fe, Mn and Cu on the evolution of the ester composition of young white wines after 8-weeks of artificial ageing at 30 ºC under different conditions. Young white wines were spiked with different mixtures of Fe, Mn and Cu, to reach final concentrations of 5 mg/L, 4 mg/L and 1 mg/L of metal ions, respectively. Wines were then aged in 20 mL SPME vials, full and half-full (oxidative conditions).

The presence of gallic acid was also tested in interaction with metal ions added.

The presence of the Fe, Mn, and Cu mixture, described, above significantly increased the hydrolysis of HAAs and EEFAs in two different wine samples, with an 18% and 25% drop in HAAs and a 12% and 15% drop in EEFAs, respectively, compared to the same wine samples without the addition of metal ions. The oxidative aging did not affect this trend, except for EEFAs with long carbon chains (C10 and C12), which showed a decrease in concentration when the vial was half-full in comparison to full vial.

In contrast, the presence of gallic acid at 50 mg/L limited the effect of the metal ion mixture on esters hydrolysis. Each metal ion was also tested individually. Fe alone or in association with Cu had the same impact as the mixture of the three metal ions. Surprisingly, esters hydrolysis was significantly boosted with the addition of Cu and Mn alone or in mixture, but also when Fe was mixed with Mn. The addition of Mn alone had the strongest impact with a drop of 40% and 30% of HAAs and EEFAs concentration, respectively.

This work opens new research perspectives on how transition metal ions can shape the evolution of wine esters and, more broadly, the aromatic composition of wine.

1. Antalick, G.; Perello, M.-C.; de Revel, G. Esters in Wines: New Insight through the establishment of a Database of French wines. Am. J. Enol. Vitic. 2014, 65, 293-304.
2. Gammacurta, M; Marchand, S.; Albertin, W.; Moine, V.; de Revel G. Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines. J. Agric. Food Chem. 2014, 62(23), 5378-89.
3. Ribéreau-Gayon, P., Y. Glories, A. Maujean, and D. Dubourdieu. Handbook of Enology. Vol 2. The Chemistry of Wine: Stabilisation and Treatments. Wiley & Sons, Chichester, 2000.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Tatjana Radovanović Vukajlović¹, Mitja Martelanc¹, Martin Šala², Vid Simon Šelih², Melita Sternad Lemut¹, Guillaume Antalick¹

1. University of Nova Gorica, Wine Research Centre, Lanthieri Palace, Glavni trg 8, SI-5271 Vipava, Slovenia
2. National Institute of Chemistry, Hajdrihova 19, 1000, Ljubljana, Slovenia

Contact the author*

Keywords

esters, transition metal ions, hydrolysis, radical scavengers

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

HOW OXYGEN CONSUMPTION INFLUENCES RED WINES VOLTAMMETRIC PROFILE

Phenolic compounds play a central role in sensory characteristics of wine, such as colour, mouthfeel, flavour and determine its shelf life. Furthermore, the major non-enzymatic wine oxidation process is due to the catalytic oxidation of phenols in quinones. Due their importance, during the years have been developed different analytical methods to monitor the concentration of phenols in wine, such as Folin-Ciocalteu method, spectrophotometric techniques and HPLC. These methods can also be used to follow some oxidation-related chemical transformations.

Read More

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Read More

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.

Read More

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More