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…

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Read More

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Read More

CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

Read More

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More

EFFECT OF MICRO-OXYGENATION IN COLOR OF WINES MADE WITH TOASTED VINE-SHOOTS

The use of toasted vine-shoots (SEGs) as an enological tool is a new practice that seeks to improve wines, differentiating them and encouraging sustainable wine production. The micro-oxygenation (MOX) technique is normally combined with alternative oak products with the aim to simulate the oxygen transmission rate that takes place during the traditional barrel aging. Such new use for SEGs implies a reduction in color due to the absorption by the wood of the responsible compounds, therefore, given the known effect that MOX has shown to have on the modification of wine color, its use together with the SEGs could result in an interesting implementation with the aim to obtain final wines with more stable color over time.

Read More