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…

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

Read More

NEW PLANT BIOPOLYMERS FOR THE COLLOIDAL STABILITY OF THE COLORING MATTER OF RED WINES

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

Read More

IMPACT OF CLIMATIC ZONES ON THE AROMATIC PROFILE OF CORVINA WINES IN THE VALPOLICELLA REGION

In Italy, in the past two decades, the rate of temperature increases (0.0369 °C per year) was slightly higher compared to the world average (0.0313 °C per year). It has also been indicated that the number and intensity of heat waves have increased considerably in the last decades. (IEA, 2022). Viticultural zones can be classified with climatic indexes. Huglin’s index (HI) considers the temperature in a definite area and has been considered as reliable to evaluate the thermal suitability for winegrape production (Zhang et al., 2023).

Read More

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More