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…

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF A POLYPHENOLIC EXTRACT OBTAINED BY GREEN SUPERCRITICAL CO₂ EXTRACTION FROM RED GRAPE POMACE

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Read More

WHICH IMPACT FOR PROANTHOCYANIDIC TANNINS ON RED WINE FRUITY AROMA? SENSORY AND PHYSICOCHEMICAL APPROACHES

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

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

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More