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…

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More

EVALUATION OF THE OENOLOGICAL POTENTIAL OF NEW RESISTANT VARIETIES MEETING TYPICAL BORDEAUX CHARACTERISTICS

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vi-neyards and their adaptation to climate change. To date, selection work has already begun in the Bordeaux region through the Newvine project. The aim of this project is to create new vine varieties with resistance to mildew and powdery mildew, adapted to the climatic conditions of the Bordeaux region and enabling the production of wines that are in line with consumer tastes and the expected typicity of Bordeaux wines.

Read More

METHYL SALICYLATE: A TRENDY COMPOUND MARKER OF ZELEN, A UNIQUE SLOVENIAN VARIETY

The wine market interest for autochthonous varieties, particularly from less known wine regions, has significantly raised in the past few years. In that context, Slovenia, a small country from central Europe with a long winemaking tradition, is getting more and more attention, particularly through its range of unique regional varieties. Among them, Zelen, meaning “green” in Slovene, can only be found in the Vipava valley region, located on the western side of the country, near the border with Italy. When they are young, Zelen wines display very singular aromas reminiscent of rosemary, sage and white fruit. Despite its uniqueness, Zelen wine aromatic typicality is poorly documented in the literature.

Read More

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Read More