terclim by ICS banner
IVES 9 IVES Conference Series 9 WINE WITHOUT ADDED SO₂: OXYGEN IMPACT AND EVOLUTION ON THE POLYPHENOLIC COMPOSITION DURING RED WINE AGING

WINE WITHOUT ADDED SO₂: OXYGEN IMPACT AND EVOLUTION ON THE POLYPHENOLIC COMPOSITION DURING RED WINE AGING

Abstract

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.

During the red wine aging, phenolic compounds such as anthocyanin, responsible of the red wine colour, and tannins, responsible of the wine mouthfeel organoleptic properties, evolved quickly from the winemaking process to aging [1]. A lot of new interaction and molecules occurred lead by oxygen [2] or the lack of SO₂ which induce wine properties changes [3]. Nowadays, the phenolic composition of the wine without added SO₂ have not been reported. The aims of this study is to characterise the impact of oxygen on the phenolic composition of the wine without added sulphites during ageing. The evolution of the polyphenolic matrix have been monitored in function of the oxygen consumption. For the experiment, the identical wine without sulphite have been divided in different 30 L stainless steel tank. An increase amount of oxygen have been introduce from 0 mg/L to 36 mg/L of oxygen. Oxygen consumption have been followed. After consumption, wine samples have been collected for chemical and sensory analyses, and the same amount of oxygen have been introduce again. In total, three different cycle have been followed and sampled. Different phenolic analysis have been performed. Anthocyanin’s evolution have been followed from the monomeric anthocyanin to the polymerized pigments. Condensed tannins evolution have also be carry out as well as the crown procyanidins. A correlation between the oxygen amount and anthocyanin’s evolution have been determined as well as the tannin’s evolution. The research of specific phenolic markers from the wine without sulphite is on progress.

 

1. Drinkine, J., Lopes, P., Kennedy, J. A., Teissedre, P.-L., & Saucier, C. (2007). Ethylidene-bridged flavan-3-ols in red wine and correlation with wine age. Journal of Agricultural and Food Chemistry, 55(15), 6292–6299. https://doi.org/10.1021/jf070038w
2. Zeng, L., Teissèdre, P.-L., & Jourdes, M. (2016). Structures of polymeric pigments in red wine and their derived quantification markers revealed by high-resolution quadrupole time-of-flight mass spectrometry: Identification of polymeric pig-ments and their quantification markers. Rapid Communications in Mass Spectrometry, 30(1), 81–88. https://doi.org/10.1002/rcm.7416
3. Picariello, L., Gambuti, A., Petracca, F., Rinaldi, A., & Moio, L. (2018). Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine. International Journal of Food Science & Technology, 53(1), 228–236. https://doi.org/10.1111/ijfs.13577

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Jouin A. ¹, Ghidossi R. ¹, Teissedre P-L. ¹, Jourdes M. ¹

1. University of Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, UMR 1366, OENO, ISVV F-33140 Villenave d’Ornon, France

Contact the author*

Keywords

Oxygen, Evolution, Phenolic compounds, Wine without added sulphite

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Read More

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

Read More

ENRICHMENT OF THE OENOLOGICAL MALDI-TOF/MS PROTEIN SPECTRA DATABASE FOR RELIABLE OENOLOGICAL YEAST AND BACTERIA IDENTIFICATION

The Matrix Assisted Laser Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) technology is commonly used in food and medical sector to identify yeast or bacteria species isolated from a nutritive culture media. Since a decade, brewery and oenology industries have been attracted to this method which combines fast analysis times, reliability and low cost of analysis. Briefly, this method is based on the comparison of the MALDI-TOF/MS protein spectra of an isolated colony of yeast or bacteria with those contain in a manufacturer’s reference protein spectra database. Initiated in 2015, the creation of the first oenological mass spectra database has proved to be essential for increase quality of species identification.

Read More

INSIGHT THE IMPACT OF GRAPE PRESSING ON MUST COMPOSITION

The pre-fermentative steps play a relevant role for the characteristics of white wine [1]. In particular, the grape pressing can affect the chemical composition and sensory profile and its optimized management leads to the desired extraction of aromas and their precursors, and phenols resulting in a balanced wine [2-4]. These aspects are important especially for must addressed to the sparkling wine as appropriate extraction of phenols is expected being dependent to grape composition, as well.

Read More

OPTIMIZATION, VALIDATION AND APPLICATION OF THE EPR SPIN-TRAPPING TECHNIQUE TO THE DETECTION OF FREE RADICALS IN CHARDONNAY WINES

The aging potential of Burgundy chardonnay wines is considered as quality indicator. However, some of them exhibit higher oxidative sensitivity and premature oxidative aging symptoms, which are potentially induced by no-enzymatic oxidation such as Fenton-type reaction (Danilewicz, 2003). This chemical mechanism involves the action of transition metal, native phenolic compounds and oxygen which promote the generation of highly reactive oxygen species (ROS) such as hydroxyl radicals (OH) or 1-hydroxyethyl radicals (1-HER) from oxidation of ethanol. Such mechanism is involved in the radical oxidation occurring during bottle aging. According to Elias et al.,(2009a), the 1-HER is the most abundant radical in forced oxidation treated wines. Consequently, understanding its evolution kinetic in dry white wines is of great importance.

Read More