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…

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

Grouping Vitis vinifera grapevine varieties based on their aromatic composition

Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir1. Amongst several changes in viticultural practices, replacing some of the planting material (i.e. clones, rootstocks and cultivars) is thought to be one of the most promising potential levers to be used for adapting to climate change. But the change of cultivars also involves the issue of protecting the region’s wine typicity. In Bordeaux (France), extensive research has been conducted on identifying meridional varieties that could be good candidates to help guard against the effects of climate change2 while less research has been done concerning their impacts on Bordeaux wine typicity.

Read More

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Read More

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

Read More