terclim by ICS banner
IVES 9 IVES Conference Series 9 NEW INSIGHTS INTO VOLATILE SULPHUR COMPOUNDS SCALPING ON MICROAGGLOMERATED WINE CLOSURES

NEW INSIGHTS INTO VOLATILE SULPHUR COMPOUNDS SCALPING ON MICROAGGLOMERATED WINE CLOSURES

Abstract

The evolution of wine during bottle ageing has been of great interest to ensure consistent quality over time. While the role of wine closures on the amount of oxygen is well-known [1], closures could also play other roles such as the scalping phenomenon of flavour compounds. Flavour scalping has been described as the sorption of flavour compounds by the packaging material, which could result in losses of flavour intensity. It has been reported in the literature that volatile sulphur compounds (VSC) can be scalped on wine closures depending on the type of closure (traditional and agglomerated cork, screw-cap, synthetic [2]). However, no studies have been carried out to correlate the permeability of agglomerated closures with the scalping effect. In this study, we studied the evolution of the scalping effect of 7 VSC on 4 micro-agglomerated closures in model and Shiraz wines.

In practice, each closure was fully immerged in 20 mL of wine containing a precise concentration of 7 VSC (13.3 µmol/L) and maintained at room temperature under stirring (300 rpm) for 7 days. Finally, the residual concentration of VSC in the wines was monitored after 1 h, 6 h, 3 days and 7 days by HS-SPME-GC-MS/MS. All experiments were performed in triplicate and a control experiment without closure allowed us to evaluate the losses of VSC due to chemical mechanisms in both matrices.

In general, the concentrations of VSC decreased in all experiments from 1 h to 7 days, regardless of the wine matrix, indicating a possible flavour scalping. In fact, the residual concentrations of VSC after 7 days of monitoring were significantly lower in wines containing a closure (2.1±0.5 µmol/L) than in the control experiment (6.3 µmol/L). VSC were rapidly degraded after 6 h of contact of both wine matrices with closures, but no significant effect of the type of closure was observed. Consequently, it seems that the permeability of the agglomerated closure could not affect the scalping of VSC.

From a quantitative point of view, a simple material balance allowed us to characterize the fate of VSC during simulated ageing conditions:

 

– Synthetic wine: 27±3 % of sorption on the whole closure/ 60% of chemical mechanisms/ 13±3% of residual VSC.
– Shiraz wine: 22±1 % of sorption on total closure/ 61% of chemical mechanisms/ 17±1 % of residual VSC.
Finally, if we only consider the size of the closure mirror, the VSC scalping in the bottles is negligible and corresponds to 4% maximum of the initial concentration.
1. Ugliano, M., et al., Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre-and postbottling controlled oxygen exposure. Journal of agricultural and food chemistry, 2012. 60(35): p. 8561-8570.
2. Silva, M.A., et al., Scalping of light volatile sulfur compounds by wine closures. Journal of agricultural and food chemistry, 2012. 60(44): p. 10952-10956.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Rémi DE LA BURGADE¹, Valérie NOLLEAU¹, Teddy GODET¹, Nicolas GALY², Dimitri TIXADOR², Christophe LOISEL², Nicolas SOMMERER¹ & Aurélie ROLAND¹

1. SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
2. DIAM Bouchage, 3 Rue des Salines, 66400 Céret, France

Contact the author*

Keywords

volatile sulphur compounds, wine closure, scalping, sorption

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

HYDROXYTYROSOL PRODUCTION BY DIFFERENT YEAST STRAINS: SACCHAROMYCES AND NON-SACCHAROMYCES AND THE RELATION WITH THE NITROGEN CONSUMPTION

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

Read More

IDENTIFICATION AND LEVELS OF PHENOLIC COMPOUNDS (TANINS, ANTHO-CYANS) IN RED VARIETAL WINES (PROKUPAC AND BLACK TAMJANIKA) FROM SERBIA

The phenolic compounds of red wines represent a source of numerous benefits for human health, which is why they are a constant subject of scientific research. Winemaking in Serbia has a growing economic significance, with particularly autochthonous varieties included [1]. This research identifies and quantifies phenolic compounds of Serbian red varietal wines of Prokupac and Black Tamjanika varieties. Quantification of the level of phenolics has been conducted, including molecular tannins [(+)-catechin, (-)-epicatechin, procyanidin dimers B1, B2, B3, B4], molecular anthocyanins, and the mean degree of polymerization of tannins by HPLC by UV detection, total antioxidant capacity via spectrophotometric methods and chromatic characteristics via CIELAB.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More

IMPACT OF HARVEST DATE ON THE FINE MOLECULAR COMPOSITION OF MUST AND BORDEAUX RED WINE (VAR. MERLOT, CABERNET SAUVIGNON). FOCUS ON ACIDITY AND SENSORY IMPACT AFTER FIVE YEARS OF AGING

Climate change has brought several impacts that are becoming increasingly intense during the last few years and put at risk the quality of the berries or even the plant’s sustainability. Such extreme climatic events impact the composition of the wine while modulating its quality and the consumer preferences (Tempère et al., 2019). The three most important changes that take place in the must are: 1) decrease acidity, 2) increase of the concentration of sugar, hence increase of alcohol in the wine, and 3) modification
of the sensory balance and the development for example of cooked fruit aromas.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More