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…

Managing changes in taste: lessons from champagne in britain 1800-1914

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

Read More

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a
variety of experiences related to the perception, understanding, and judgment of the product. These
multidimensional facets of the drinking experience can be explored by measuring affective, cognitive,
and sensory responses of consumers, which are shown to be stable regardless of the social context.

Read More

HOW DO ROOTSTOCKS AFFECT CABERNET SAUVIGNON AROMATIC EXPRESSION?

Grape quality potential for wine production is strongly influenced by environmental parameters such as climate and agronomic factors such as rootstock. Several studies underline the effect of rootstock on vegetative growth of the scions [1] and on berry composition [2, 3] with an impact on wine quality. Rootstocks are promising agronomic tools for climate change adaptation and in most grape-growing regions the potential diversity of rootstocks is not fully used and only a few genotypes are planted. Little is known about the effect of rootstock genetic variability on the aromatic composition in wines; thus further investigations are needed.

Read More

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Read More

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More