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…

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

Read More

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.
Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

Read More

IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity.

Read More

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More

HYBRID GRAPEVINE CV BACO BLANC, BETWEEN TRADITION AND MODERNISM: FOCUS ON ENDOGENOUS EUGENOL AS RESISTANCE FACTOR TO BOTRYTIS CINEREA

The well-known antifungal and antibiotic molecule, eugenol, is widely spread in various plants including clove, basil and bay. It is also abundant in the hybrid grapevine cultivar (cv) Baco blanc (Vitis vi-nifera x Vitis riparia x Vitis labrusca), created by François Baco (19th century) in the Armagnac region. This study confirmed this cv as highly resistant to Botrytis cinerea by comparing fruit rot incidence and severity with two Vitis vinifera cultivars: Folle Blanche and Ugni Blanc. We have demonstrated the efficiency of eugenol in vitro, by further investigating the effect of small concentrations of eugenol, 3 to 4 ppm (corresponding to IC10), on B. cinerea. By comparing the two major modes of action (direct or volatile antibiosis), the vapour inhibiting effect of eugenol was more powerful. In the skin of Baco blanc berry, the total eugenol concentration reached a maximum at veraison, i.e. 1118 to 1478 μg/kg.

Read More