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…

DO MICROPLASTICS IN VINEYARD SOIL AFFECT THE BIOAVAILABILITY OF VINE NUTRITION?

Microplastics can alter physicochemical and biogeochemical processes in the soil, but whether these changes have further effects on soil fertility, and if so, whether these effects vary depending on the type of soil in the vineyard and the type of plastic used in the vineyard. Knowing what types of plastics are currently used in vineyards in Slovenian viticultural regions as strings to tie vines to the stake, the aim of our study was to assess the effects of microplastic particles from polypropylene (PP) and polyvinyl chloride (PVC) on the availability of macro (potassium (K), Potassium (K), calcium (Ca), magnesium (Mg) and phosphate (P)) and micronutrients (iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn)) in two vineyard soils contrasting in pH and mineralogy. For this purpose, a short-term soil incubation experiment (120 days) was carried out in which the soil samples were enriched with micro-PP and micro-PVC particles. After the incubation period, macro- and micronutrient availability were measured.

Read More

ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a QTL approach [1]. Many of these genes showed allelic variations that affect the metabolism of malic acid and the pH homeostasis during the alcoholic fermentation. Such alleles have been used for driving genetic selection of new S. cerevisiae starters that may conversely acidify or deacidify the wine by producing or consuming large amount of malic acid [2]. This particular feature drastically modulates the final pH of wine with difference of 0.5 units between the two groups.

Read More

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

Read More

INFLUENCE OF CHITOSAN, ABSCISIC ACID AND BENZOTHIADIAZOLE TREATMENTS ON SAVVATIANO (VITIS VINIFERA L.) WINES VOLATILE COMPOSITION PROFILE

In the last decades the use of bioestimulants in viticulture have been promoted as alternative to conven- tional pesticides. Moreover, as bioestimulants promote the biosynthesis of secondary metabolites in grape berries, several studies had investigated their influence on the accumulation of phenolic com- pounds (Monteiro et al., 2022). However, few studies, so far, are focused on the accumulation of the vo- latile compounds and their impact on the produced wines (Giménez-Bañón et al., 2022; Gomez- Plaza et al., 2012; Ruiz Garcia et al., 2014).
This study was conducted in a single vineyard of white autochthonous grapevine variety Savvatia- no (Vitis vinifera L.) in Muses Valley (Askri, Viotia, Greece). Chitosan (CHT), Abscisic Acid (ABA) and Benzothiadiazole (BTH) were applied.

Read More

NEW METHOD FOR THE QUANTIFICATION OF CONDENSED TANNINS AND OTHER WINE PHENOLIC COMPOUNDS USING THE AUTOMATED BIOSYSTEMS SPICA ANALIZER

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

Read More