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…

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

Read More

SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.

Read More

OENOLOGICAL TANNINS FOR PREVENTING THE LIGHT-STRUCK TASTE IN WHITE AND ROSÉ WINES

The light exposure of wine can be detrimental as a relevant loss of aromas takes place [1] and light-induced reactions can occur. The latter involves riboflavin (RF), a photosensitive compound, that is fully reduced by acquiring two electrons. When the electron-donor is methionine, the light-struck taste (LST) can appear leading to cooked cabbage, onion and garlic odours-like [2]. The use of oenological tannins can limit the appearance of LST in both model wine [3] and white wine [4]. This research aimed to evaluate the impact of certain oenological tannins, selected in a previous study as the most effective against LST [5], in both white and rosé wines.

Read More

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Read More

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Read More