terclim by ICS banner
IVES 9 IVES Conference Series 9 MODELLING THE AGEING POTENTIAL OF SYRAH RED WINES BY ACCELERATED AGEING TESTS: INFLUENCE OF ANTIOXIDANT ASSAYS AND PHENOLIC COMPOSITION

MODELLING THE AGEING POTENTIAL OF SYRAH RED WINES BY ACCELERATED AGEING TESTS: INFLUENCE OF ANTIOXIDANT ASSAYS AND PHENOLIC COMPOSITION

Abstract

Red wine ageing is an important step in the red wine evolution and impacts its chemical and sensory characteristics through many chemicals and physico-chemical reactions. The kinetics of these evolutions depend on the wine studied and influence the wine ageing potential. Generally, high quality red wines require a longer period of bottle ageing before consumption¹. The ageing potential is an important parameter for wine quality and is related to the capacity of a wine to undergo oxidation over time². Phenolic compounds which are ones of the main substrates for oxidation can then potentially modulate ageing potential³.

The aim of this study was to assess the influence of phenolic composition and antioxidant properties on the ageing capacity of 14 Syrah red wines. This ageing capacity was measured by accelerated ageing tests (AATs) recently developed in our laboratory (thermal test at 60°C, enzymatic test with laccase and chemical test with H₂O₂)4. Different parameters were measured such as anthocyanin and flavanol contents, spectrophotometric antioxidant assays, voltammetric behaviour, colour parameters and free SO₂ levels. Statistical analyses were performed to model the results of the ATTs from the initial phenolic composition and antioxidant properties of Syrah red wines.

High correlations were obtained between the initial phenolic composition and the antioxidant properties of red wines. The results showed significant differences between the three studied ATTs, revealing specific mechanisms for each accelerated ageing condition. The Partial least squares (PLS) regression models results, based on measured parameters, had overall very good accuracy and involved different explaining variables for each test. The models have excellent predictive capacities with correlation coefficients (r²) between 0.89 et 0.98.

 

1. Gambuti, A., Rinaldi, A., Ugliano, M., & Moio, L. (2013). Evolution of Phenolic Compounds and Astringency during Aging of Red Wine : Effect of Oxygen Exposure before and after Bottling. Journal of Agricultural and Food Chemistry, 61(8), 1618-1627. https://doi.org/10.1021/jf302822b 
2. Waterhouse, A. L., & Miao, Y. (2021). Can Chemical Analysis Predict Wine Aging Capacity? Foods, 10(3), 654. https://doi. org/10.3390/foods10030654
3. Oliveira, C. M., Ferreira, A. C. S., De Freitas, V., & Silva, A. M. S. (2011). Oxidation mechanisms occurring in wines. Food Research International, 44(5), 1115-1126. https://doi.org/10.1016/j.foodres.2011.03.050
4. Deshaies, S., Cazals, G., Enjalbal, C., Constantin, T., Garcia, F., Mouls, L., & Saucier, C. (2020). Red Wine Oxidation : Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines. Antioxidants, 9, 663. https://doi. org/10.3390/antiox9080663

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Luca Garcia¹, Stacy Deshaies¹, Thibaut Constantin¹, François Garcia¹ and Cédric Saucier¹

1. SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France

Contact the author*

Keywords

Red wine, Ageing capacity, Oxygen, Polyphenols

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.
Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

Read More

OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

The strategy for sustainability in the wine sector of the EU refers to a set of practices and principles that aim to minimize the negative impact of wine production on the environment, social and economic sustainability. Sustainable wine production involves a range of practices that are designed to reduce waste, conserve resources, and promote the well-being of workers and communities.

Read More

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

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

MOVING FROM SULFITES TO BIOPROTECTION: WHICH IMPACT ON CHARDONNAY WINE?

Over the last few years, several tools have been developed to reduce the quantity of sulfites used during winemaking, including bioprotection. Although its effectiveness in preventing the development of spoilage microorganisms has been proven, few data are available on the impact of sulfite substitution by bioprotection on the final product. The objective of this study was therefore to characterize Chardonnay wines with the addition of sulfite or bioprotection in the pre-fermentation stage. The effects of both treatments on resulting matrices was evaluated at several scales: analysis of classical oenological parameters, antioxidant capacity, phenolic compounds, non-volatile metabolome and sensory profile.

Read More