terclim by ICS banner
IVES 9 IVES Conference Series 9 EFFECT OF FERMENTATION TEMPERATURE GRADIENT AND SKIN CONTACT ON ESTER AND THIOL PRODUCTION AND TROPICAL FRUIT PERCEPTION IN CHARDONNAY WINES

EFFECT OF FERMENTATION TEMPERATURE GRADIENT AND SKIN CONTACT ON ESTER AND THIOL PRODUCTION AND TROPICAL FRUIT PERCEPTION IN CHARDONNAY WINES

Abstract

Wines with tropical fruit aromas have become increasingly more available1,2. With increased availability of different wine styles, it has become important to understand the compounds that cause the fruity aromas in wine. Previous work using micro fermentations showed that fermentation temperature gradients and time on skins resulted in an increase in thiol and ester compounds post fermentation and these compounds are known to cause tropical fruit aroma in wines³. This work aimed to scale up these fermentations/operations to determine if the desired aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level. Four treatments were tested at varying fermentation temperature gradients and skin contact times: control fermentation at 13°C with no skin contact (SC0FG0), fermentation at 13°C with 18 hours of skin contact (SC1FG0), fermentation temperature gradient by time (20°C for 4 days then reduced to 13°C) with no skin contact (SC0FG1), fermentation temperature gradient by time with 18 hours of skin contact (SC1FG1). A change in winemaking scale did not alter the pH, residual sugar, or alcohol of the wines. Chemical analysis and descriptive sensory analysis were conducted to determine the alterations on the composition and aroma profiles of these wines. Check-all-that-apply (CATA) showed different prominent aromas for each wine treatment, with pome fruit, stone fruit, pineapple, honeysuckle, honey, and passionfruit being the most perceived aromas. Descriptive analysis (DA) showed that SC1FG0 was significantly different from both SC0FG1 and SC1FG1. SC1FG0 presented the most tropical fruit aromas, SC1FG1 presented more stone fruit, and SC0FG1 presented more honey and lemon/lime. Understanding the causes of tropical fruit aromas in wine and processes that alter these compounds is necessary to ensure winemakers can achieved tropical fruit quality consistently.

 

1. Scutarașu, E. C., Luchian, C. E., Vlase, L., Nagy, K., Colibaba, L. C., Trinca, L. C., & Cotea, V. V. (2022). Influence Evaluation of Enzyme Treatments on Aroma Profile of White Wines. Agronomy, 12(11), 2897.
2. Rabitti, N. S., Cattaneo, C., Appiani, M., Proserpio, C., & Laureati, M. (2022). Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method. Foods, 11(16), 2417.
3. Iobbi, A. (2022). Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry. Oregon State University, Corvallis, OR

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Chase J. Lucas¹, Angelica Iobbi¹, D.C. Cerrato¹, and Elizabeth Tomasino¹

1. Department of Food Science and Technology, Oregon State University, 100 Weigand Hall, 3051 SW Campus Way Corvallis, OR 97331

Contact the author*

Keywords

fermentation gradient, skin-contact, CATA, sensory analysis

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF A POLYPHENOLIC EXTRACT OBTAINED BY GREEN SUPERCRITICAL CO₂ EXTRACTION FROM RED GRAPE POMACE

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Read More

MAPPING OF GAS-PHASE CO₂ IN THE HEADSPACE OF CHAMPAGNE GLASSES BY USING AN INFRARED LASER SENSOR UNDER STATIC TASTING CONDITIONS

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Read More

WINE RACKING IN THE WINERY AND THE USE OF INERT GASES: CONTROL AND OPTIMIZATION OF THE PROCESS

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

Read More

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Read More

Influence of agrophotovoltaic on vine and must in a cool climate

The current energy crisis means that interest in agrophotovoltaics has increased significantly. The reason behind this is that the system aims to combine agricultural production with energy production. During the three-year period from 2020 to 2022, the effects of photovoltaic panels on the vine, the yield and the quality of the must were studied in Walenstadt in northern Switzerland, an area with a cool, humid climate. 65 Pinot noir vines were planted in the 160m2 study area. Because of the large edge effects, only 3 repetitions with 4 vines each could be created. A significantly lower leaf infestation by Plasmopara viticola was observed among the panels in each of the three years.

Read More