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…

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

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

PHOTOCHEMICAL DEGRADATION OF TRYPTOPHAN IN MODEL WINE: IMPACT OF HEAVY METALS AND OXYGEN ON 2-AMINOACETOPHENONE FORMATION

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.

Read More

ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a QTL approach [1]. Many of these genes showed allelic variations that affect the metabolism of malic acid and the pH homeostasis during the alcoholic fermentation. Such alleles have been used for driving genetic selection of new S. cerevisiae starters that may conversely acidify or deacidify the wine by producing or consuming large amount of malic acid [2]. This particular feature drastically modulates the final pH of wine with difference of 0.5 units between the two groups.

Read More

EVALUATING WINEMAKING APPLICATIONS OF ULTRAFILTRATION TECHNOLOGY

Ultrafiltration is a process that fractionates mixtures using semipermeable membranes, primarily on the basis of molecular weight. Depending on the nominal molecular weight cut-off (MWCO) specifications of the membrane, smaller molecules pass through the membrane into the ‘permeate’, while larger molecules are retained and concentrated in the ‘retentate’. This study investigated applications of ultrafiltration technology for enhanced wine quality and profitability. The key objective was to establish to what extent ultrafiltration could be used to manage phenolic compounds (associated with astringency or bitterness) and proteins (associated with haze formation) in white wine.

Read More