terclim by ICS banner
IVES 9 IVES Conference Series 9 DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

Abstract

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine. Respectively, macerations durated 15 and 30 days in total, including either pre-fermentative cooling or heating. Macro- (K, Ca, Mg, Na) and microelements (Al, Cu, Fe, Mn) were determined using the Optima DV 2000 inductively coupled plasma – optical emission spectrometer (Perkin Elmer, Shelton, Connecticut, USA) equipped with a Meinhard spray chamber, nebulizer, and peristaltic sample delivery system. The analysed elements were identified in line with ICP-OES using the PerkinElmer’s WinLab 1.35 software and quantified by direct calibration method. One-way analysis of variance (ANOVA) and Fisher’s least significance difference (LSD) test were used to compare mean values (p < 0.05). Statistics were performed using Statistica 10.0. software (Sta-Soft Inc. Tulsa, OK). The obtained results showed that the total content of macroelements in investigated wine ranged from 939.03 to 1038.57 mgL-¹. The total content of microelements ranged from 3.09 to 6.37 mgL-1, where was found that significantly the highest were treatments submitted to pre-fermentative heating (H15 and H30), despite duration of prolonged maceration. The most abundant minerals in investigated wine were potassium (K) among macroelements and iron (Fe) among microelements. The significantly highest concentration of iron (Fe) was found in the treatment equally affected with both pre-fermentative heating and prolonged post-fermentative maceration (H30). On the other hand, among the macroelements, the highest concentration of calcium (Ca) was found in treatments subjected to pre-fermentative heating (H15 and H30) regardless of maceration duration. Obtained results suggested that Teran red wine, affected with particular vinification processes considered as strong source of several micro- and macroelements.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Fumica, Orbanić¹, Sara, Rossi¹, Ena, Bestulić¹, Karin, Kovačević Ganić², Natka, Ćurko², Marina, Tomašević², Tomislav, Plavša¹, Ana, Jeromel³, Sanja, Radeka¹

1. Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
2. University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
3. University of Zagreb, Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska cesta 25, 10000 Zagreb, Croatia

Contact the author*

Keywords

Teran grape variety, mineral composition, pre-fermentative mash treatment, prolonged ma-ceration

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2).

Read More

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.

Read More

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Read More

EUGENOL AS QUALITY MARKER OF WINES AND SPIRITS FROM HYBRID VINES: IMPACT OF DIFFERENT WINEMAKING AND DISTILLATION PROCESSES

Eugenol, widely spread in various plants notably cloves, basil and bay, was identified too in wines from hybrid grapes without contact with oak wood. This aromatic molecule presents a strong spicy note of clove and also antifongic properties. Eugenol was described as an endogenous compound of Baco blanc, from the grapes to the spirits of Armagnac area. Moreover, this compound is a chemical marker of Baco blanc products quality.
Influences of harvest time and different winemaking processes (settling, use of enzymatic preparations, lees content and stock time before distillation) on Baco blanc wine eugenol contents were explored using a two-levels full factorial Design of Experiments (DoEs).

Read More

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

Read More