terclim by ICS banner
IVES 9 IVES Conference Series 9 FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

Abstract

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood. Thus, the aim of this work was to evaluate if factors cited to affect tannin extraction and solubility, like solid to liquid ratio, anthocyanin concentration, seed to skin proportion, are behind the differences found in the flavanol composition of Syrah, Marselan and Tannat wines. Material and Methods: Over two vintages, 2019 and 2020, wines were made by the blending of grape-must before-fermentation (BFB) or of wines, after-fermentation (AFB), in proportion of 1/2-1/2 of Tannat-Marselan, Tannat-Syrah, Syrah-Marselan, and 1/3-1/3-1/3 of Tannat-Syrah-Marselan. The varietal wines (VW) were elaborated as well. All treatments were vinified by triplicate at experimental scale. Grape samples were taken before each winemaking. Macerations along 8 days were made in all cases. Spectrophotometric analysis were performed together with HPLC-ESI-Q-ToF determinations of flavan-3-ols. The wine to skin prodelphinidins quotient was used to estimate skin contribution to the wine flavanols. Results: In all cases, the flavanol structural composition of the grapes and of the varietal wines corresponded to the one expected for cultivar it belongs to. Thus, the results confirmed that under traditional red-winemaking, the flavanol composition of Syrah and Tannat wines mainly depends on the Skins while in Marselan mainly on seeds. The blend wines had a flavanol content and structural composition that closely matched the one that could be expected considering the composition of the varietal wines and the proportion of each cultivar in the blend. Therefore, there was also no significant effect of the time of blend (BFB vs AFB) on the flavanol concentration or composition of the wines. Conclusion: None of the factors that were modified in the winemaking of blend wines were behind the differences observed in the flavanol composition of the varietal wines of Syrah, Marselan and Tannat. Ongoing studies in Marselan may help to better understand the flavanol composition of wines.

1. Bordiga, M., Coïsson, J.D., Locatelli, M., Arlorio, M. and Travaglia, F., (2013) Pyrogallol: An Alternative Trapping Agent in Proanthocyanidins Analysis. Food Anal Methods 6, 148–156.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Sergio Gómez-Alonso², José Pérez-Navarro², Belén Morales¹, Diego Piccardo¹, Gustavo González-Neves¹

1. Facultad de Agronomía, Universidad de la República, Avda. Garzón 780. C.P., 12900 Montevideo, Uruguay 
2. Instituto Regional de Investigación Científica Aplicada (IRICA), Universida de Castilla-La Mancha, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain. 

Contact the author*

Keywords

Polyphenols, Flavanols, Tannins, Wines

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Read More

Grouping Vitis vinifera grapevine varieties based on their aromatic composition

Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir1. Amongst several changes in viticultural practices, replacing some of the planting material (i.e. clones, rootstocks and cultivars) is thought to be one of the most promising potential levers to be used for adapting to climate change. But the change of cultivars also involves the issue of protecting the region’s wine typicity. In Bordeaux (France), extensive research has been conducted on identifying meridional varieties that could be good candidates to help guard against the effects of climate change2 while less research has been done concerning their impacts on Bordeaux wine typicity.

Read More

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More