terclim by ICS banner
IVES 9 IVES Conference Series 9 EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

Abstract

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions. The measured parameters included: 1) sugars, organic acids and %ABV (measured by specific enzymatic methods or by OIV reference methods), 2) dissolved oxygen (measured according to OIV protocols), 3) semi-quantitative determination of pigments, profile of non-anthocyanidin phenols, and profile of condensed tannins (LC-QqQ/MS [1]), spectrophotometric indexes (Hue and Intensity), colorimetric indexes (CIELab parameters), and the volatile profiles (GCxGC-ToF/MS [2]). A striking relation among the abundances of four anthocyanidin monoglucosides (peonidin-3-glu, malvidin-3-glu, petunidin-3-glu, and cyanidin-3-glu) has been observed in the musts from frozen grapes, but not in wines from frozen or non-frozen grapes. Cyclic procyanidins showed neither significant differences in concentration in must and wine due to any specific applied factor, nor due to specific treatments (such as with bentonites), proving again their applicability as markers for the grape variety in wine [3]. A substantial drop in peonidin-3-glu over the vinification (the main anthocyanin in Schiava cv. grapes) was studied in relation to the applied study factors. Grape freezing increased the extraction of peonidin-3-glu in the must, though the rate of its subsequent loss was faster than in wines from non-frozen grapes. Nonethe-less, peonidin-3-glucoside was still more concentrated in the wines from frozen grapes than in wines from non-frozen grapes up to wine bottling. The wines made from frozen grapes and without malolac-tic fermentation had the highest colorimetric parameters a* (green→red), ΔE* (difference in colour), C* (chromaticity), and ΔH* (difference in tone) colorimetric parameters. b* (blue→yellow) was highest in wines from frozen grapes, but regardless of the application or not of the malolactic fermentation.

 

1. C Dupas de Matos, A., Longo, E., et al. (2020). Foods, vol. 9(4), p. 499
2. Poggesi, S., Dupas de Matos, A., Longo, E., et al. (2021). Molecules, vol. 26(20), p. 6245
3. Longo, E., Rossetti, F., Jouin, A., et al. (2019). Food chemistry, vol. 299, p. 125125

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Edoardo Longo1,2,*,†, Aakriti Darnal1,2, Adriana Teresa Ceci1,2, Simone Poggesi1,2,3, Tanja Mimmo², Emanuele Boselli1,2

1. Oenolab, NOI TechPark Alto Adige/Südtirol, Via A. Volta 13/B, 39100 Bolzano (Italy)
2. Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano (Italy)
3. Food experience and sensory testing laboratory (Feast), Massey University, Private Bag 11222, Palmerston North 4410 (New Zealand)

Contact the author*

Keywords

Colour instability, Grape freezing, Chemical profile, Colorimetry

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

VOLATILE COMPOUNDS AND SENSORY PROFILE OF NEBBIOLO RED WINES TREATED WITH WOOD FORMATS ALTERNATIVE TO BARRELS

In winemaking, the use of wood products alternative to barrels, has become a useful tool for the achievement of numerous oenological objectives, including the fast release of desirable volatile and polyphenolic compounds, colour stabilization, and important economic advantages if compared to the traditional barrel production. Among a huge array of variables, the wood format, the vinification protocol, especially the moment of the infusion of the woods and the exposed surface area of the alternative woods are of relevant significance, since they may influence the speed and intensity of the aroma transfer from the wood to the wine defining different sensory profiles.

Read More

CHARACTERIZATION OF ENOLOGICAL OAK TANNIN EXTRACTS BY MULTI-ANALYTICAL METHODS APPROACH

Oak tannin extracts are commonly used to improve wine properties. The main polyphenols found in oak wood extracts are ellagitannins¹ that release ellagic acid upon hydrolysis and comprise numerous structures². Moreover, oak tannin extracts contain other compounds giving a complex mixture. Consequently, the official OIV method based on gravimetric analysis of the tannin fraction adsorbed on polyvinylpolypyrrolidone is not sufficient to describe their composition and highlight their chemical diversity.

Read More

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More

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

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

Read More