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…

A NEW TOOL TO QUANTIFY COMPOUNDS POTENTIALLY INVOLVED IN THE FRUITY AROMA OF RED WINES. DEVELOPMENT AND APPLICATION TO THE STU-DY OF THE FRUITY CHARACTER OF RED WINES MADE FROM VARIOUS GRAPE VARIETIES

A wide range of olfactory descriptors ranging from fresh and jammy fruit notes to cooked and oxidized fruit notes could describe the fruity aroma of red wines [1]. The fruity character of a wine is mainly related to the grape variety selected, to the terroir and the vinification process applied for its conception. In white wines, some volatile compounds confer directly their aroma to the wine while the question of “key” compound is more complex in red wines. According to many studies performed over the past decades, some fruity ethyl esters are directly involved in the fruity perception of red wines while others, present at subthreshold concentrations, participate indirectly to the fruity expression via perceptive interactions [2].

Read More

AROMATIC AND FERMENTATIVE PERFORMANCES OF HANSENIASPORA VINEAE IN DIFFERENT SEQUENTIAL INOCULATION PROTOCOLS WITH SACCHAROMYCES CEREVISIAE FOR WHITE WINEMAKING

Hanseniaspora vineae (Hv) is a fermenting non-Saccharomyces yeast that compared to Saccharomyces cerevisiae (Sc) present some peculiar features on its metabolism that make it attractive for its use in wine production. Among them, it has been reported a faster yeast lysis and release of polysaccharides, as well as increased ß-glucosidase activity. Hv also produces distinctive aroma compounds, including elevated levels of fermentative compounds such as ß-phenylethyl acetate and norisoprenoids like safranal. However, it is known for its high nutritional requirements, resulting in prolonged and sluggish fermentations, even when complemented with Sc strain and nutrients.

Read More

Microbial ecosystems in wineries – molecular interactions between species and modelling of population dynamics

Microbial ecosystems are primary drivers of viticultural, oenological and other cellar-related processes
such as wastewater treatment. Metagenomic datasets have broadly mapped the vast microbial species
diversity of many of the relevant ecological niches within the broader wine environment, from vineyard
soils to plants and grapes to fermentation. The data highlight that species identities and diversity
significantly impact agronomic performance of vineyards as well as wine quality, but the complexity
of these systems and of microbial growth dynamics has defeated attempts to offer actionable
tools to guide or predict specific outcomes of ecosystem-based interventions.

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

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