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…

SHIRAZ FLAVONOID EXTRACTABILITY IMPACTED BY HIGH AND EXTREME HIGH TEMPERATURES

Climate change is leading to an increase in average temperature and in the severity and occurrence of heatwaves, and is already disrupting grapevine phenology. In Australia, with the evolution of the weather of grape growing regions that are already warm and hot, berry composition including flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted [1]. These compounds, such as anthocyanins and tannins, contribute substantially to grape and wine quality. The goal of this research was to determine how flavonoid extraction is impacted when bunches are exposed to high (>35 °C) and extreme high (>45 °C) temperatures during berry development and maturity.

Read More

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.

Read More

OTA DEGRADATION BY BACTERIAL LACCASEST

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

Read More

S. CEREVISIAE AND O. ŒNI BIOFILMS FOR CONTINUOUS ALCOHOLIC AND MALOLACTIC FERMENTATIONS IN WINEMAKING

Biofilms are sessile microbial communities whose lifestyle confers specific properties. They can be defined as a structured community of bacterial cells enclosed in a self-produced polymeric matrix and adherent to a surface and considered as a method of immobilisation. Immobilised microorganisms offer many advantages for industrial processes in the production of alcoholic beverages and specially increasing cell densities for a better management of fermentation rates.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More