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…

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.

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

HAZE RISK ASSESSMENT OF MUSCAT MUSTS AND WINES : WHICH LABORATORY TEST ALLOWS A RELIABLE ESTIMATION OF THE HEATWAVE REALITY?

Wines made from Muscat d’Alexandria grapes exhibit a high haze risk. For this reason, they are systematically treated with bentonite, on the must and sometimes also on wine. In most oenological labora-tories and in companies (trade, cooperatives, independent winegrowers), the test that is by far the most widely used, on a worldwide scale, remains the heat test at 80°C for 30 minutes to 2 hours (and some-times up to 6 hours). The tannin test (sometimes coupled with a heat treatment) and the Bentotest are still used. In this study, we show that all these tests give much higher estimates of the haze risk than the risk assessed by a 24-48h treatment at 42°C, which represents a heat wave.

EFFECT OF FUMARIC ACID ON SPONTANEOUS FERMENTATION IN GRAPE MUST

Malolactic fermentation (MLF)¹, the decarboxylation of L-malic acid into L-lactic acid, is performed by lactic acid bacteria (LAB). MLF has a deacidifying effect that may compromise freshness or microbiological stability in wines² and can be inhibited by fumaric acid [E297] (FA). In wine, can be added at a maximum allowable dose of 0.6 g/L³. Its inhibition with FA is being studied as an alternative strategy to minimize added doses of SO₂⁴. In addition, wine yeasts are capable of metabolizing and storing small amounts of FA and during alcoholic fermentation (AF).