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…

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

Read More

EVALUATION OF A SEAWEED EXTRACT OF RUGULOPTERYX OKAMURAE AGAINST ERYSIPHE NECATOR IN GRAPEVINE

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More

HAZE RISK ASSESSMENT OF MUSCAT MUSTS AND WINES : WHICH LABORATORY TEST ALLOWS A RELIABLE ESTIMATION OF THE HEATWAVE REALITY?

Wines made from Muscat d’Alexandria grapes exhibit a high haze risk. For this reason, they are systematically treated with bentonite, on the must and sometimes also on wine. In most oenological labora-tories and in companies (trade, cooperatives, independent winegrowers), the test that is by far the most widely used, on a worldwide scale, remains the heat test at 80°C for 30 minutes to 2 hours (and some-times up to 6 hours). The tannin test (sometimes coupled with a heat treatment) and the Bentotest are still used. In this study, we show that all these tests give much higher estimates of the haze risk than the risk assessed by a 24-48h treatment at 42°C, which represents a heat wave.

Read More