terclim by ICS banner
IVES 9 IVES Conference Series 9 HOW DOES ULTRASOUND TREATMENT AFFECT THE AGEING PROFILE OF AN ITALIAN RED WINE?

HOW DOES ULTRASOUND TREATMENT AFFECT THE AGEING PROFILE OF AN ITALIAN RED WINE?

Abstract

Many wine styles require moderate or extended ageing to ensure optimal consumer experience. However, few consumers have the interest or ability to age wine themselves, and holding wine in optimal conditions for extended periods is expensive for producers. A study was conducted on the use of ultrasound energy on wine, with particular reference to its impact on sensory and chemical profiles. The OIV has authorised the use of ultrasound for processing crushed grapes (must) in Resolution OENO 616-2019, but not yet for finished wine1,2. Nonetheless, the method is considered to have potential for optimising wine ageing3,4. Ultrasound treatment was carried out on sealed bottles of Buttafuoco red wine using an ultrasonic cleaning bath with 6oo W power at 40 kHz. Both short (5 min) and long (30 min) treatments were conducted twice weekly. Four break points were defined at 3, 6, 9, and 12 months, when chemical and sensory analyses were conducted. For profiling of wines, GC×GC-MS, LC-MS, CIELab, spectrophotometry, and multiparametric analyses were undertaken. For sensory analysis, the Triangle Test was undertaken at T3, and Qualitative Descriptive Analyses at T6, T9, and T12. Results have shown clear differentiation between the treatments in chemical composition, due to the duration of the treatment applied via ultrasound. This has also influenced basic parameters such as tartaric acid and sulfur dioxide levels. The overall pattern is complicated as non-linear effects were observed for specific species in relation to long and short treatments. Some compounds displayed a decrease for the short treatment with respect to the control (no treatment), but then showed an increase at long treatments with respect to the short treatments. In addition, the chemical compositions of all wines were also influenced by ageing over the time period. For example, acetic acid decreased with ageing but did not differ between treatments. Colour was also affected by ageing but not by treatment. The sensory results have not shown clear trends based on treatments, with the short treatments appearing to be somewhat distinctive, but with the long and control treatments clustering. Sensory results were also clearly influenced by ageing. It is suggested that ultrasound treatment has a potential application for accelerated ageing of commercial wines ahead of release to market. However, further study is recommended to gauge consumer preferences regarding the extent of treatment applied.

 

1. OIV. Resolution OIV-OENO 616-2019: Treatment of Crushed Grapes with Ultrasound to Promote the Extraction of their Compounds. (2019).
2. Ferraretto, P., Cacciola, V., Batllo, I. F. & Celotti, E. Ultrasounds application in winemaking: grape maceration and yeast lysis. Italian Journal of Food Science 25, (2013).
3. García Martín, J. F. & Sun, D.-W. Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research. Trends in Food Science & Technology 33, 40–53 (2013).
4. Poggesi, S., Merkytė, V., Longo, E. & Boselli, E. Effects of Microvibrations and Their Damping on the Evolution of Pinot Noir Wine during Bottle Storage. Foods 11, 2761 (2022)

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Gavin Duley1,2,*,†, Lorenzo Longhi1,2, Simone Poggesi1,2,3, Edoardo Longo1,2, Emanuele Boselli1,2

1. Oenolab, NOI TechPark Alto Adige/Südtirol, Via A. Volta 13B, 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 (FEAST) Lab, School of Food and Advanced Technology, Massey University, Pal-merston North 4410, New Zealand 

Corresponding author. Email:
† Presenting author

Contact the author*

Keywords

Ultrasound, Wine ageing, Chemical profile, Sensory analysis

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

Riesling wines are appreciated for their diverse aromas, ranging from the fruity fresh characters in young vintages to the fragrant empyreumatic notes developed with aging. Wine tasters often refer to Riesling wines as prime examples showcasing terroir, with their typical aroma profiles reflecting the geographical provenance of the wine. However, the molecular basis of the distinctive aromas of these varietal wines from major Riesling producing regions in Europe have not been fully elucidated. In this study, new lights were shed on the chemical characterization and the sensory contribution of volatile thiols to Riesling wines from Rheingau, Mosel, and Alsace. First, Riesling wines (n = 46) from the three regions were collected and assessed for their aroma typicality by an expert panel.

Read More

EVALUATING WINEMAKING APPLICATIONS OF ULTRAFILTRATION TECHNOLOGY

Ultrafiltration is a process that fractionates mixtures using semipermeable membranes, primarily on the basis of molecular weight. Depending on the nominal molecular weight cut-off (MWCO) specifications of the membrane, smaller molecules pass through the membrane into the ‘permeate’, while larger molecules are retained and concentrated in the ‘retentate’. This study investigated applications of ultrafiltration technology for enhanced wine quality and profitability. The key objective was to establish to what extent ultrafiltration could be used to manage phenolic compounds (associated with astringency or bitterness) and proteins (associated with haze formation) in white wine.

Read More

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More