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…

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF A POLYPHENOLIC EXTRACT OBTAINED BY GREEN SUPERCRITICAL CO₂ EXTRACTION FROM RED GRAPE POMACE

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Read More

INSIGHT THE IMPACT OF GRAPE PRESSING ON MUST COMPOSITION

The pre-fermentative steps play a relevant role for the characteristics of white wine [1]. In particular, the grape pressing can affect the chemical composition and sensory profile and its optimized management leads to the desired extraction of aromas and their precursors, and phenols resulting in a balanced wine [2-4]. These aspects are important especially for must addressed to the sparkling wine as appropriate extraction of phenols is expected being dependent to grape composition, as well.

Read More

OENOLOGICAL TANNINS FOR PREVENTING THE LIGHT-STRUCK TASTE IN WHITE AND ROSÉ WINES

The light exposure of wine can be detrimental as a relevant loss of aromas takes place [1] and light-induced reactions can occur. The latter involves riboflavin (RF), a photosensitive compound, that is fully reduced by acquiring two electrons. When the electron-donor is methionine, the light-struck taste (LST) can appear leading to cooked cabbage, onion and garlic odours-like [2]. The use of oenological tannins can limit the appearance of LST in both model wine [3] and white wine [4]. This research aimed to evaluate the impact of certain oenological tannins, selected in a previous study as the most effective against LST [5], in both white and rosé wines.

Read More

ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Read More

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

Read More