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…

EFFECTS OF DIFFERENT PRUNING TYPES ON CHARENTE UGNI BLANC GRAPE AND WINE QUALITY

Since the use of sodium arsenite was banned in 2001, Grapevine Trunk Diseases (GTDs) have become even more widespread increasing (1).To avoid pathogen entry, pruning, an age-old practice, is increa- singly coming to the fore. As the vine is a liana (2), any excessive woody proliferation has to be stopped. This can preserve grapevine life, provided it does not damage the diaphragm.

Read More

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

Read More

FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.

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

HYDROXYTYROSOL PRODUCTION BY DIFFERENT YEAST STRAINS: SACCHAROMYCES AND NON-SACCHAROMYCES AND THE RELATION WITH THE NITROGEN CONSUMPTION

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

Read More