IMPACT OF ACIDIFICATION AT BOTTLING BY FUMARIC ACID ON RED WINE AFTER 2 YEARS
Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid. Thus, the objective of the present study is to investigate the impact of the addition of FA at bottling in comparison to TA on white and red wine’s quality.
For this purpose, Cabernet Sauvignon wine was first split into two tanks, one of which was sulfited at 80 mg/L. The two batches, sulfite-free and sulfited, were then redivided into three batches, one control without any addition, one with TA addition at 2,5 g/L and one with FA addition at 2 g/L. The wine was then bottled and the following analysis were performed after 24 months. Classical oenological parameters (pH, titratable acidity), color parameters (color intensity, CIELAB), total phenolic compounds (IPT, Folin), as well as antioxidant capacities (CUPRAC, DPPH), total tannins, total anthocyanins and their composition (HPLC analysis) were also analyzed. Sensory analyses were also performed on the wines in order to assess the organoleptic impact of FA addition.
Issue: OENO Macrowine 2023
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Wine acidiﬁcation, Fumaric Acid, Red wine, Oenological parameters