terclim by ICS banner
IVES 9 IVES Conference Series 9 HAZE RISK ASSESSMENT OF MUSCAT MUSTS AND WINES : WHICH LABORATORY TEST ALLOWS A RELIABLE ESTIMATION OF THE HEATWAVE REALITY?

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

Abstract

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 laboratories 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. For this purpose, we performed heat treatments ranging from 40 to 80°C in order to find out which test best reflects a heat wave episode. Each of these tests was carried out at different heating times (kinetic approach) and with wines presenting risks of protein breakage ranging from low to high. The results show that : 1) the test at 50°C for 1h (in a water bath) is by far the most correlated with the haze appearing when the wine is spent 24-48h at 42°C and 2) this test has a safety margin to choose the most adapted protein stabilisation treatment. Conversely, treatment at 80°C gives very high turbidities. The direct consequence of the 80°C-heat test is the use of too high doses of bentonite to eliminate a risk that is in fact poorly assessed. In this study dedicated to Muscat from Spain (Catalunya) wines, we show that it is possible, by means of a 1-hour heat test at 50°C carried out in the laboratory, to decide on the most appropriate treatment. In concrete terms, this translates into the reduction of bentonite doses, but also into the possibility of using oenological alternatives to this treatment.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Richard Marchal¹, Pol Gimenez², Bertrand Robillard³, Fernando Zamora², Jacques-Emmanuel Barbier³, Thomas Sa-Lomon¹, Maria Isabel Araque Granados², Joan-Miquel Canals Bosch²

1. Faculté des Sciences de l’université de Reims Champagne-Ardenne, Laboratoire d’Oenologie, 51687 Reims CEDEX 02, France
2. Universitat Rovira i Virgili, Facultat d’Enologia, Campus Sescelades, 43007 Tarragona, Espagne
3. Institut Œnologique de Champagne – ZI de Mardeuil – 51201 ÉPERNAY Cedex, France

Contact the author*

Keywords

Haze risk, Muscat, wine, heat test

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Read More

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More

PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast 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: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.

Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More

WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

Read More