terclim by ICS banner
IVES 9 IVES Conference Series 9 EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

Abstract

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differen-tiated wines.

In this work, Tempranillo wines were in contact with their own SEGs in two different doses (D1 and D2), added at the end of malolactic fermentation and with two fixes dosages of micro-oxygenation (low, LMOX; and high, HMOX). At the end of the SEGs-MOX treatments, wines were bottled, and a sensory analysis was carried out over 6 months using a specific scorecard which included color, olfactory and taste descriptors. Also, along with the traditional olfactory and taste descriptors, a new one, named SEGs, was included to describe the specific impact of the vine-shoots. Besides, the phenolic and volatile compositions of wines were analyzed by HPLC-DAD and SBSE-GC/MS, respectively.

In the visual phase, the most significant factor was the time in bottle, being wines more violet at bottling and redder after 6 months. About the olfactory phase, the response was different depending on the SEGs dose, being wine elaborated with the highest doses of SEGs and MOX which showed the highest notes of toast, red fruits and nuts, and a very significant reduction of the herbaceous notes. This sensory profile was also maintained after bottle ageing, although the floral notes were slightly reduced, and the red and nuts notes increased. In the taste phase, panelists described wine elaborated with the highest micro-oxygenation dose (HMOX) and after 6 months in bottle with the most pronounced notes of SEGs, nuts and toast, independently of the SEGs dose used. On his part, tannins became less silky in all wines with time in bottle, regardless of the dose of SEGs and MOX used. Regarding the volatile compounds, bottle time was the most important factor for the differentiation, being wines from 3 months in bottle those that showed higher levels of aldehydes and norisoprenoids and, after 6 months, the concentration of alcohols, volatile phenols and esters was increased. As for phenolic compounds, a general decrease in the total content was observed with bottling, being trans-resveratrol the compound that remained practically constant.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

R. Sánchez-Gómez 1*, A.M. Martínez-Gil², R. Barrio-Galán², G. L. Alonso¹, M. R. Salinas¹, I. Nevares³

1. Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’ Adige, Italy
2. C3A – Università degli Studi di Trento, Via Mach, 1, 38010 San Michele all’Adige, Italy
3. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
4. Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell’Uni-versità, 16, 35020 Legnaro, Italy
5. Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, Italy

Contact the author*

Keywords

Ultrasound, Aspergillopepsins I, TLPs, Protein stability

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.

Read More

FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains.

Read More

EXTRACTIBLE COMPOUNDS FROM MICROAGGLOMERATED CORK STOPPERS

After bottling, the wine continues to evolve during storage. The choice of the stopper is an important factor in this evolution. In addition to the oxygen permeability of the closure, the migration of stopper compounds into the wine can also have an impact on the wine organoleptic properties. Many studies have shown that transfers of volatile compounds from the stoppers into the wine can happen depending on the type of closure used (1). Moreover, when cork-made stoppers are used, the migration of phenolic compounds from the stopper into the wine can also occur (2, 3).

Read More

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Read More

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More