terclim by ICS banner
IVES 9 IVES Conference Series 9 METHYL SALICYLATE, A COMPOUND INVOLVED IN BORDEAUX RED WINES PRODUCED WITHOUT SULFITES ADDITION

METHYL SALICYLATE, A COMPOUND INVOLVED IN BORDEAUX RED WINES PRODUCED WITHOUT SULFITES ADDITION

Abstract

Sulfur dioxide (SO₂) is the most commonly used additive during winemaking to protect wine from oxidation and from microorganisms. Thus, since the 18th century, SO₂ was almost systematically present in wines. Recently, wines produced without any addition of SO₂ during all the winemaking process including bottling became more and more popular for consumers. A recent study dedicated to sensory characterization of Bordeaux red wines produced without added SO₂, revealed that such wines were perceived differently from similar wines produced with using SO₂ and were characterized by specific fruity aromas and coolness1,2. The aim of this study was therefore to progress in wines without added SO₂ specificities characterization, focusing on compounds involved in their particular aroma.

To identify these compounds, a sensory targeted approach using semi-preparative HPLC3 followed by GC-O and GC-MS characterization was applied. For that, the same wines than those used for previous sensory characterization were studied. These wines were produced in 2017 from same merlot grape batches, according to a standard winemaking process, with or without SO₂ addition. First of all, wine aroma extracts were fractionated by semi-preparative HPLC to identify fractions perceived differently between wines. After comparing the fractions of the wines with or without sulfites, three consecutive fractions have been selected for their olfactive difference between the wines. These fractions were then analyzed by GC-O and GC-MS. Methyl salicylate was identified as responsible for sensory differences observed between these fractions. This compound was quantified4 in a large set of commercial red wines. Methyl salicylate was present at higher concentrations in the wines without added SO₂ ranging from 6 to 105 µg/L whereas, in the wines with added SO₂, its concentration was below 10 µg/L. Sensory threshold of methyl salicylate was determined in red wines at 62.3 µg/L and one-quarter of the wines without sulfites studied, presented a concentration higher than this threshold.

Finally, methyl salicylate qualitative sensory impact was characterized in wines without added SO₂ by sensory profile determinations. This was done after a descriptor generation procedure and an adapted training on natural references associated to generated descriptors. This revealed that methyl salicylate was at the origin of wine without added SO₂ coolness and modified fruity aroma perception of these wines.

 

1. Pelonnier-Magimel, E., Mangiorou, P., Philippe, D., Revel, G. de, Jourdes, M., Marchal, A., Marchand, S., Pons, A., Riquier, L., Teissedre, P.-L., Thibon, C., Lytra, G., Tempère, S., & Barbe, J.-C. (2020). Sensory characterisation of Bordeaux red wines produced without added sulfites. OENO One, 54(4), Art. 4.
2. Pelonnier-Magimel, E., Windholtz, S., Pomarède, I. M., & Barbe, J.-C. (2020). Sensory characterisation of wines without added sulfites via specific and adapted sensory profile. OENO One, 54(4), Art. 4.
3. Pineau, B., Barbe, J.-C., Van Leeuwen, C., & Dubourdieu, D. (2009). Examples of perceptive interactions involved in specific “red-” and “black-berry” aromas in red wines. Journal of agricultural and food chemistry, 57(9), 3702-3708.
4. Poitou, X., Redon, P., Pons, A., Bruez, E., Delière, L., Marchal, A., Cholet, C., Geny-Denis, L., & Darriet, P. (2021). Methyl salicy-late, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases. Food Chemistry, 360, 130120.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Edouard Pelonnier-Magimel1,2, Georgia Lytra1,2, Céline Franc1,2, Laura Farris1,2, Philippe Darriet1,2, Jean-Christophe Barbe1,2

1. Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France

Contact the author*

Keywords

Wines without added sulfites, Methyl salicylate, Sensory analysis, GC-O

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.

Read More

ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a QTL approach [1]. Many of these genes showed allelic variations that affect the metabolism of malic acid and the pH homeostasis during the alcoholic fermentation. Such alleles have been used for driving genetic selection of new S. cerevisiae starters that may conversely acidify or deacidify the wine by producing or consuming large amount of malic acid [2]. This particular feature drastically modulates the final pH of wine with difference of 0.5 units between the two groups.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

UNTARGETED METABOLOMICS ANALYSES TO IDENTIFY A NEW SWEET COMPOUND RELEASED DURING POST-FERMENTATION MACERATION OF WINE

The gustatory balance of dry wines is centered on three flavors, sourness, bitterness and sweetness. Even if certain compounds were already identified as contributing to sweetness, some taste modifications remain largely unexplained1,2. Some empirical observations combined with sensory analyzes have shown that an increase of wine sweetness occurs during post-fermentation maceration³. This step is a key stage of red winemaking during which the juice is left in contact with the marc, that contains the solid parts of the grape (seeds, skins and sometimes stems). This work aimed to identify a new taste-active compound that contributes to this gain of sweetness.

Read More

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More