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…

CHANGES IN METABOLIC FLUXES UNDER LOW PH GROWTH CONDITIONS: CAN THE SLOWDOWN OF CITRATE CONSUMPTION IMPROVE OENOCOCCUS OENI ACID-TOLERANCE?

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

Read More

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

Read More

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

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

INFLUENCE OF WINEMAKING VARIABLES AND VINEYARD LOCATIONS ON CHEMICAL AND SENSORY PROFILES OF SOUTH TYROLEAN PINOT BLANC

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine.

Read More