terclim by ICS banner
IVES 9 IVES Conference Series 9 OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

Abstract

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3]. To assess other additives and co-adjuvants suitable for pinking removal, this study aimed to identify the wine treatment(s) most effective for achieving this purpose.

A white wine showing the pinking fault was added with several additives and co-adjuvants, including active charcoals (bleaching and deodorizing), bentonites, gelatine, PVPP, PVI/PVP, chitosan, potassium caseinate, kaolin, zeolite, silica, calcium phytate, oenological tannins (oak and grape skin), glutathione, ascorbic acid (without/with sulfur dioxide) yeast derivatives for a total of 23 removal assays. The wines were stored up to 26 days and their susceptibility to pinking was carried out at 4 sampling points (day 1, 5, 15 and 26) through the hydrogen peroxide test. The wine was considered susceptible to pinking (SP) when an increase of 5 mAU was observed at 500 nm [4]. Moreover, the pink color index at 500 nm (wit-hout hydrogen peroxide) was determined.

No change in the pink color index was found with the exception of potassium caseinate. Some of the tested additives and co-adjuvants were not effective in limiting SP, including active charcoals, bentonite, gelatine, kaolin, zeolite, silica, grape skin tannin, glutathione and ascorbic acid. For some of them, an increased SP was evidenced (e.g. kaolin, zeolite, grape skin tannin). The treatment with PVI/PVP strongly decreased the pinking susceptibility already after 1 day. In this condition, the wine was not SP anymore at day 15. For this sampling time, three of the yeast derivatives tested, chitosan, PVPP, potassium caseinate and oak tannins limited the pinking susceptibility. The addition of PVPP, the mainly used co-adjuvant, did not result the most relevant one to solve such significant color change. Further study will investigate the selected additives and co-adjuvants in other pink wines as well as in combination in order to identify the most promising treatment for the pinking removal.

 

1. Andrea-Silva, J., Cosme, F., Ribeiro, L. F., Moreira, A. S. P., Malheiro, A. C., Coimbra, M. A., Domingues, M. R. M., & Nunes, F. M. (2014). Origin of the pinking phenomenon of white wines. Journal of Agriculture and Food Chemistry, 62, 5651–5659. https://doi.org/10.1021/jf500825h
2. Nel, A.P., du Toit, W.J., & van Jaarsveld, F.P. (2021). Sensory evaluation of pinked Sauvignon blanc wines. South African Journal of Enology and Viticulture, 42, 175-183. http://dx.doi.org/10.21548/42-2-4316
3. Simpson R., Miller G., Orr L. (1982). Oxidative pinking of white wines: recent observations. Food technology in Australia, 34, 
44- 47.
4. Simpson R.F. (1977). Oxidative pinking in white wines. Vitis, 16, 286-286.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Daniela Fracassetti1,*, Francesca Domenighini¹, Alessio Altomare¹, Maria Manara², Antonio Tirelli¹

1. Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
2. Research and Developments, Dal Cin S.p.a., Via I Maggio 67, 20863 Concorezzo, Italy 

Contact the author*

Keywords

Wine treatments, PVI/PVP, Chitosan, Yeast derivatives

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Read More

FUNGAL DIVERSITY AND DYNAMICS IN CHAMPAGNE VINEYARDS: FROM VINE TO WINE

Champagne is a well-known wine region in Northern France with distinct terroirs and three main grape varieties. As for any vineyard, wine quality is highly linked to the microbiological characteristics of the raw materials. However, Champagne grape microbiota, especially its fungal component, has yet to be fully characterized. Our study focused on describing this mycobiota, from vine to small scale model wine, for the two main Champagne grape varieties, Pinot Noir and Meunier, using complementary cultural and omics approaches.

Read More

EFFECTS OF INDUCED SUNBURN DAMAGES ON WHITE WINE PROPERTIES

Climate change is a great challenge for the environment and affects the wine industry as well. Sunburn damage of sensitive grapes increase with severe heat periods. Besides significant loss of yield sunburn, modifies sensory properties of the wines and may cause climate-related off-flavours. To initiate sunburn in a controlled way, in 2021 sunburn was directly induced in the vineyard with the GrapeBurner device, exposing grapes of the varieties Riesling and Pinot Blanc with UV and IR radiation. This device was first assembled by Kai Müller of the university in Geisenheim and consists of a carriage with 6 UV/IR lamps. A 15 min irradiation was applied in early September at 60°Oe. Due to the colder season in 2021 the grapes were not harmed by previous sunburn damage.

Read More

OPTIMIZING THE IDENTIFICATION OF NEW THIOLS AT TRACE LEVEL IN AGED RED WINES USING NEW OAK WOOD FUNCTIONALISATION STRATEGY

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4
This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More