terclim by ICS banner
IVES 9 IVES Conference Series 9 INSIGHT THE IMPACT OF GRAPE PRESSING ON MUST COMPOSITION

INSIGHT THE IMPACT OF GRAPE PRESSING ON MUST COMPOSITION

Abstract

The pre-fermentative steps play a relevant role for the characteristics of white wine [1]. In particular, the grape pressing can affect the chemical composition and sensory profile and its optimized management leads to the desired extraction of aromas and their precursors, and phenols resulting in a balanced wine [2-4]. These aspects are important especially for must addressed to the sparkling wine as appropriate extraction of phenols is expected being dependent to grape composition, as well. To the best of our knowledge, a gap exists regarding grape composition – pressing conditions – must composition. To fulfill this gap and support the wine industry, this research aimed to clarify the impact of grape pressing based on both grape and must composition.

Chardonnay (7 samples) and Pinot blanc (2 samples) grapes were collected in vintage 2022 from different vineyards in Franciacorta area (Lombardy, Italy). These grapes were used to produce musts under an industrial scale following the pressing conditions adopted by wineries. Must samples were obtained at different extraction yields (e.g. running juice, 20, 30 [first fraction], 40, 50 [second fraction], 60 and 70 [third fraction] % must yields). The chemical parameters, turbidity units (NTU), color index (ABS 420 nm), total phenol index (TPI), polyphenol oxidase (PPO) activity and antioxidant capacity (AC) were assessed in both grape and must samples.

A decreasing trend of readily assimilable nitrogen and titratable acidity was found in must samples with higher extraction yields, while the opposite was observed for pH, NTU, color index, TPI and AC with a different extend dependent from the grape varieties and pressing conditions. Considering the first fraction must, a high variability in phenol extraction was found, from 16% to about 35%. Such a difference could be attributable to the different pressing conditions adopted as comparable levels of TPI were detected in grapes used (1.7-2.2 g/L, RDS=10%). The PPO activity seemed to be unaffected by the increased must extraction yield. Grape variety was influential on phenol content for the same must yield being higher for Pinot blanc probably due to its thinner skin in comparison to Chardonnay.

This study suggests the phenol-related indexes should be considered in addition to the chemical parameters for the accurate management of the pressing step; it also has been clarifying the relation existing between the composition of grape and must.

 

1. Gawel R., Day M., Van Sluyter S.C., Holt H., Waters E.J., Smith P.A. (2014). White wine taste and mouthfeel as affected by juice extraction and processing. J. Agric. Food Chem. 62, 10008–10014. https://doi.org/10.1021/jf503082v
2. Ferreira-Lima N.E., Burin V.M., Caliari V.,  Bordignon-Luiz M.T. (2016). Impact of pressing conditions on the phenolic com-position, radical scavenging activity and glutathione content of Brazilian Vitis vinifera white wines and evolution during bottle ageing. Food Bioprocess. Technol. 9, 944–957. https://doi.org/10.1007/s11947-016-1680-7
3. Lukic I., Horvat I., Radeka S., Damijanic K., Staver M. (2019). Effect of different levels of skin disruption and contact with oxy-gen during grape processing on phenols, volatile aromas, and sensory characteristics of white wine. J. Food Process. Preserv. 201943, e13960. https://doi.org/10.1111/jfpp.13969
4. Del Fresno J.M., Cardona M., Ossorio P., Loira I., Escott C., Morata A. (2021). White must extraction. In: White Wine Techno-logy. Academic Press. https://doi.org/10.1016/B978-0-12-823497-6.00013-2

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Gvantsa Shanshiashvili¹, Marta Baviera¹, Antonio Tirelli¹, Daniela Fracassetti1,*

1. Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy 

Contact the author*

Keywords

White grape, Must extraction, Sparkling wine, Phenols

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.

Read More

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a
variety of experiences related to the perception, understanding, and judgment of the product. These
multidimensional facets of the drinking experience can be explored by measuring affective, cognitive,
and sensory responses of consumers, which are shown to be stable regardless of the social context.

Read More

EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.
Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

Read More

BORDEAUX RED WINES WITHOUT ADDED SULFITES SPECIFICITIES: COMPOSITIONAL AND SENSORY APPROACHES TOWARDS HIGHLIGHTING AND EXPLAI-NING THEIR SPECIFIC FRUITINESS AND COOLNESS

With the development of naturality expectations, wines produced without any addition of sulfur dioxide (SO₂) become very popular for consumers and such wines are increasingly present on the market. Recent studies also showed that Bordeaux red wines without added SO₂ could be differentiated from a sensory point of view from similar wines produced with SO₂¹. Thus, the aim of the current study was to characterize from a sensory point of view, specific aromas of wines without added SO₂ and to identify compounds involved.

Read More

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Read More