terclim by ICS banner
IVES 9 IVES Conference Series 9 PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

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

Abstract

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.

This work merges our 10-years’ studies¹ on bentonite along with information from the literature to design a study-model feasible to optimize the effects of adjuvants by maximizing the impact on targeted compounds, while minimizing the one on desirable wine components. The boosting was simply based on the frequently unintended uses of oenological adjuvants by winemakers based also on some lacking in the EU regulations, which produces jeopardized main and side-effects, as the ones by bentonite are emblematic.

Indeed, there is no EU regulated upper limit for the addition of bentonite during the winemaking process, but the International Oenological Codex establishes the properties of the oenological bentonites amending the three classes of Ca-, Na-, and Na-activated bentonite.

Our studies demonstrated that the from-bentonite enrichment in wine cations results from the clay Cation Exchange Capacity (CEC) and from the pH, ethanol content and ionic strength which also impact on the residual card-house clay structure that is an important property for deproteinization. Indeed, for the removal of hazing forming proteins (b-glucanases, thaumatin-like proteins, chitinases) clay properties as CEC, Swell Index (SI), and Specific Surface Area (SSA) as well as wine pH are more impacting than the bentonite dose.

Considering adjuvant side-effects, bentonite can remove phenolic compounds so to modify wine colour and astringency. About terpenic wines, double addition to must for clarifying and to wine for fining outlined less removal than to the solely wine treatment. Removal of aglycones by low doses and of glycosylated terpenols especially by Ca-bentonite were predicted by RSM. For the fermentative aroma compounds, adsorption intensity and capacity more depended on the characteristics of the bentonite (SSA and CEC) than on the properties of the substances: the main removal is an indirect effect of deproteinization, while a direct adsorption can be described by the Freundlich equation for only a few compounds.

 

1. Lambri M., Colangelo D., Dordoni R., Torchio F., De Faveri D.M. (2016). Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds, Chapter 18 in (Ed. Morata A. and Loira I., Intech Publisher) book: Grape and Wine Biotechnology. p. 381-400. ISBN 978-953-51-2692-8.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Milena Lambri*1, Roberta Dordoni1, Mario Gabrielli1

1. Department for Sustainable Food Process – DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmese, 84 – 20122 Piacenza (Italy)

Contact the author*

Keywords

Oenological practices, Precision oenology, Adjuvant optimization, Bentonite, Wine resi-lience

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

BIOPROTECTION BY ADDING NON-SACCHAROMYCES YEASTS : ADVANCED RESEARCH ON THIS PROMISING ALTERNATIVE TO SO₂

Sulphur dioxide has been used for many years for its antimicrobial, antioxidant and antioxydasic properties in winemaking but nowadays, it is a source of controversy. Indeed, consumers are more attentive to the naturalness of their foods and beverages and the legislation is changing to reduce the total SO₂ levels allowed in wines. To limit and replace the doses of sulphur dioxide applied, winemakers can now use bioprotection consisting in live yeast addition as alternative,seems to be promising. This process, lightly used in from the food industry, allows to colonize the environment and limit the development or even eliminate undesirable microorganisms without altering the sensory properties of the product.

Read More

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

Read More

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

Read More

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a
variety of experiences related to the perception, understanding, and judgment of the product. These
multidimensional facets of the drinking experience can be explored by measuring affective, cognitive,
and sensory responses of consumers, which are shown to be stable regardless of the social context.

Read More