terclim by ICS banner
IVES 9 IVES Conference Series 9 ALCOHOLIC FERMENTATION AND COLOR OF ROSÉ WINES: INVESTIGATIONS ON THE MECHANISMS RESPONSIBLE FOR SUCH DIVERSITY

ALCOHOLIC FERMENTATION AND COLOR OF ROSÉ WINES: INVESTIGATIONS ON THE MECHANISMS RESPONSIBLE FOR SUCH DIVERSITY

Abstract

Color is one of the key elements for the marketing of rosé wines due to their packaging in transparent bottles. Their broad color range is due to the presence of pigments belonging to phenolic compounds extracted from grapes or formed during the wine-making process. However, the mechanisms responsible for such diversity are poorly understood. The few investigations performed on rosé wines showed that their phenolic composition is highly variable, close to that of red wines for the darkest rosés but very different for light ones [1]. Moreover, large variations in the extent of color loss taking place during fermentation have been reported but the mechanisms involved and causes of such variability are unknown. The hypothesis of this work was that the color and composition of light and darker rosé wines are driven by different mechanisms occurring during alcoholic fermentation, depending on the initial must composition. To test this hypothesis, three different Vitis vinifera grape varieties commonly used for the elaboration of rosé wines in French Provence area were selected for their different color potential: Grenache, Syrah, and Cinsault. The reactions and adsorption on yeast lees of phenolic compounds and their role in color and composition changes during alcoholic fermentation of rosé musts were investigated using UV-visible spectrophotometry, ultra-high performance liquid chromatography coupled to triple quadrupole mass spectrometry, and high performance size-exclusion chromatography coupled to UV-visible spectrophotometry.

Targeted mass spectrometry analysis exhibited large varietal differences in must and wine compositions, with higher proportions of hydroxycinnamic acids in Cinsault and Grenache whereas higher concentrations of anthocyanins and flavanols were found in Syrah. Syrah must color was mainly due to anthocyanins which were partly converted to derived pigments through reactions with yeast metabolites, resulting in a limited color drop during alcoholic fermentation. UV-visible spectrophotometry and size exclusion chromatography data indicated that Grenache and Cinsault musts contained oligomeric pigments derived from hydroxycinnamic acids and flavanols which were mostly lost during fermentation due to adsorption on lees. This work highlighted the impact of must composition, reflecting varietal characteristics, on changes occurring during fermentation and consequently wine color.

 

1. Leborgne, C., Lambert, M., Ducasse, M.-A., Meudec, E., Verbaere, A., Sommerer, N., Boulet, J.-C., Masson, G., Mouret, J.-R., & Cheynier, V. (2022). Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics. Molecules, 27(4), Article 4. https://doi.org/10.3390/molecules27041359

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Cécile Leborgne¹, Marie-Agnès Ducasse⁵, Emmanuelle Meudec2,4, Stéphanie Carrillo², Arnaud Verbaere 2,4, Nicolas Sommerer2,4, Gilles Masson³, Aude Vernhet², Jean-Roch Mouret², and Véronique Cheynier2,4

1. UE Pech Rouge, Univ Montpellier, INRAE, Gruissan, France
2. SPO, INRAE, Univ Montpellier, Institut Agro, Montpellier, France; 
3. Institut Français de la Vigne et du Vin, Centre du rosé, Vidauban, France; 
4. INRAE, PROBE research infrastructure, Polyphenol Analytical Facility, Montpellier, France;
5. Institut Français de la Vigne et du Vin, UMT Actia Oenotypage, Domaine de Pech Rouge, France

Contact the author*

Keywords

wine, alcoholic fermentation, rosé wine color, polyphenols

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains.

Read More

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

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

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Read More