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…

SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine.

Read More

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

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.

Read More

IMPACT OF FINING WITH K-CARRAGEENAN, BENTONITE, AND CHITOSAN ON PROTEIN STABILITY AND MACROMOLECULAR COMPOUNDS OF ALBARIÑO WHITE WINE PRODUCED WITH AND WITHOUT PRE-FERMENTATIVE SKIN MACERATION

Pre-fermentative skin maceration is a technique used in white wine production to enhance varietal aroma, but it can increase protein concentration, leading to protein instability and haze formation [1]. To prevent protein instability, wine producers typically use fining agents such as bentonite, before wine bottling, which can negatively impact sensory characteristics and produce waste [2,3]. The aim of this study was to understand the impact of alternative techniques such as the application of polysaccharides (k-carrageenan and chitosan) on protein stability and on the wine macromolecular composition.

Read More

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Read More

INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).
Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing.

Read More