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…

WINE LEES AS A SOURCE OF NITROGEN FOR OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION PERFORMANCE

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More

INFLUENCE OF GRAPE RIPENESS ON MACROMOLECULES EXTRACTABILITY FROM GRAPE SKIN TISSUES AND GRAPE SEEDS DURING WINEMAKING

A consequence of climate change is the modification of grape harvest quality and physico-chemical parameters of the obtained wine: increase in alcoholic degree, decrease in pH, and modification of the extractability of macromolecules, which leads to problems of microbiological, tartaric, colour and colloidal stability. In order to respond to these problems, the winemaking processes must be anticipated and adapted with a better knowledge of macromolecule extractability in grapes and their evolution, according to the grape variety, vintage and winemaking process. The purpose of this study was to understand 1) how the harvest date can influence the extractability of macromolecules, polysaccharides and phenolic compounds, which are responsible for wine stability 2) how to adapt the winemaking process to the harvest date in order to optimise wine quality.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

STATISTICAL COMPARISON OF GROWTH PARAMETERS OF NINE BIOPROTECTION STRAINS IMPLEMENTED ON ARTIFICIALLY CONTAMINATED SYNTHETIC MUST

In recent years, consumer demand for products without chemical additives increased, becoming a priority for the wine sector. SO₂ is widely used for its multiple properties including antiseptics, antioxidants and antioxidasics and the strategy of bioprotection in winemaking represents now an alternative to this chemical additive. In oenology, results have highlighted the interest of bioprotection to limit the development of microorganisms like Hanseniaspora uvarum and thus reduce the doses of sulphite. Indeed, this species is considered because of its acetic acid and methyl butyl acetate production, the latter can cover the varietal character of wines.

Read More