terclim by ICS banner
IVES 9 IVES Conference Series 9 RED WINE AGING THROUGH 1H-NMR METABOLOMICS

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Abstract

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality.

¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families. The aim of the present study is to investigate the evolution of wine during aging in oak barrels with NMR-based metabolomics.

Red wines, produced in an estate of Bordeaux region, were kept in oak barrels from three different manufacturers. They were firstly sampled after one month of aging. They were then resampled after twelve months of storage in oak barrels within the estate cellar. The evolution of wine constituents during aging was measured by ¹H-NMR-based metabolomics. NMR spectra were submitted to targeted and untargeted approaches.

Data were then statistically processed through multivariate statistical analysis such as principal component analysis (PCA), and orthogonal projections to latent structures discriminant analysis (OPLS-DA). It was used to better watch the distribution of metabolic variance, and to sharpen the separation between observations groups. The results of supervised models were validated using cross permutation tests and ANOVA. Statistical significances were then assessed for the potential discriminant compounds thanks to analysis of variance (ANOVA) or t-test. Based on this analysis, wine maturation effect was monitored, and discriminant metabolites were identified.

Regarding aging effect, wines analyzed after one month of aging exhibit higher contents of amino acids, catechin and epicatechin, acetoin and choline. On another side, wines analyzed after twelve months of aging present higher contents of acetic acid, ethyl lactate, arabinose, and glucose.

As it concerns barrel origins, samples showed higher heterogeneity after one month than after twelve months. However, significant differences were observed between wines depending on the barrel manufacturers.

 

1. Le Mao, I., Da Costa, G., & Richard, T. (2023). 1 H-NMR metabolomics for wine screening and analysis. OENO One, 57(1), 15-31. https://doi.org/10.20870/oeno-one.2023.57.1.7134 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Guillaume Leleu, Gregory Da Costa, Inès Le Mao, Tristan Richard

University of Bordeaux, Bordeaux INP, UMR OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France

Contact the author*

Keywords

wine aging, NMR metabolomics, oak barrels, fingerprinting

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

Read More

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Read More

VOLATILE COMPOUNDS AND SENSORY PROFILE OF NEBBIOLO RED WINES TREATED WITH WOOD FORMATS ALTERNATIVE TO BARRELS

In winemaking, the use of wood products alternative to barrels, has become a useful tool for the achievement of numerous oenological objectives, including the fast release of desirable volatile and polyphenolic compounds, colour stabilization, and important economic advantages if compared to the traditional barrel production. Among a huge array of variables, the wood format, the vinification protocol, especially the moment of the infusion of the woods and the exposed surface area of the alternative woods are of relevant significance, since they may influence the speed and intensity of the aroma transfer from the wood to the wine defining different sensory profiles.

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

IMPACT OF RHIZOPUS AND BOTRYTIS ON WINE FOAMING PROPERTIES

A lot of work has been done on the impact of Botrytis on the foam of sparkling wines. This work often concerns wines produced in cool regions, where Botrytis is the dominant fungal pathogen. However, in southern countries such as Spain, in particularly hot years such as 2022, the majority fungal pathogen is sometimes Rhizopus. Like Botrytis, Rhizopus is a fungus that produces an aspartic protease.

Read More