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…

FREE TERPENE RESPONSE OF ‘MOSCATO BIANCO’ VARIETY TO GRAPE COLD STORAGE

Temperature control is crucial in wine production, starting from grape harvest to the bottled wine storage. Climate change and global warming affect the timing of grape ripening, and harvesting is often done during hot summer days, influencing berry integrity, secondary metabolites potential, enzyme and oxidation phenomena, and even fermentation kinetics. To curb this phenomenon, pre-fermentative cold storage can help preserve the grapes and possibly increase the concentration of key secondary metabolites. In this study, the effect of grape pre-fermentative cold storage was assessed on the ‘Moscato bianco’ white grape cultivar, known for its varietal terpenes (65% of free terpenes represented by linalool and its derivatives) and widely used in Piedmont (Italy) to produce Asti DOCG wines.

Read More

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

Read More

WINE CONSUMER TRADE-OFF BETWEEN ORGANOLEPTIC CHARACTERISTICS AND SUSTAINABLE CLAIMS. AN EXPERIMENT ON RED WINES FROM BORDEAUX REGION

In economics, the perception of wine quality is not limited to sensorial characteristics: an indication of the region of production significantly affects the perception of quality and consumers’ WTP ([1]; [2]). However, [3] or more recently [4] show that even if a wine has an organic label, the taste of wine remains the predominant criterion in consumer preferences. The contribution of our experiment is to evaluate the impact of responsible attributes (organic label, Non Added Sulfites, HVE certification) on the appreciation of several red wines on the market. More than 280 consumers participated to the present study and they perform 25 tastings divided into 5 different sessions. 20 different red wines from Bordeaux Area are tasted.

Read More

NEW INSIGHTS INTO THE EFFECT OF TORULASPORA DELBRUECKII/SACCHAROMYCES CEREVISIAE INOCULATION STRATEGY ON MALOLACTIC FERMENTATION PERFORMANCE

Winemaking is influenced by micro-organisms, which are largely responsible for the quality of the product. In this context, Non-Saccharomyces and Saccharomyces species are of great importance not only because it influences the development of alcoholic fermentation (AF) but also on the achievement of malolactic fermentation (MLF). Among these yeasts, Torulaspora delbrueckii allows in sequential inoculation with strains of S. cerevisiae shorter MLF realizations [5] . Little information is available on the temporal effect of the presence of T. delbrueckii on (i) the evolution of AF and (ii) the MLF performance.

Read More