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…

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.
Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

Read More

INVESTIGATION INTO MOUSY OFF-FLAVOR IN WINE USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY WITH STIR BAR SORPTIVE EXTRACTION

Mousy off-flavor is one of the defects of microbial origin in wine. It is described as a particularly unpleasant defect reminiscent of rodent urine (a “dirty mouse cage”), and grilled foods such as popcorn, rice, crackers, and bread crust. Prior to the 2010s, mousiness was very uncommon but it has been becoming more frequent in recent years. It is often associated with an increase in pH as well as certain oenological practices, which tend to significantly decrease the use of sulfur dioxide.

Read More

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality.
¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families.

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

FUNGAL DIVERSITY AND DYNAMICS IN CHAMPAGNE VINEYARDS: FROM VINE TO WINE

Champagne is a well-known wine region in Northern France with distinct terroirs and three main grape varieties. As for any vineyard, wine quality is highly linked to the microbiological characteristics of the raw materials. However, Champagne grape microbiota, especially its fungal component, has yet to be fully characterized. Our study focused on describing this mycobiota, from vine to small scale model wine, for the two main Champagne grape varieties, Pinot Noir and Meunier, using complementary cultural and omics approaches.

Read More