terclim by ICS banner
IVES 9 IVES Conference Series 9 NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Abstract

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

In this study, Tempranillo wines were in contact with Cabernet Sauvignon SEGs in two different doses (D1 and D2), added at the end of malolactic fermentation and with two fixed 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 terms of sensory profile, wines were more purple at bottling, regardless of SEGs and MOX doses which decreased with bottle ageing, but the red color remained after 6 months in bottle. In the olfactory phase, wines were less herbaceous and showed more intense notes of nuts, toast, and red fruits after 6 months in bottle with both doses of SEGs and MOX. Finally, in the taste phase, panelists described the wines elaborated with D1 as more intense, highlighting the nuts, toast and vanilla notes after 6 months in bottle and with the HMOX. On his part, wines elaborated with D2 showed a very similar profile, regardless of the SEGs/MOX combination used, with slight differences between them in red fruits or vanillas notes. As for tannins, tasters described them as bitter, but also silkier at bottling time. In terms of volatile com-pounds, the highest concentration of esters, aldehydes or norisoprenoids, among others, was observed mainly in those wines elaborated with the highest doses of SEGs and after bottle time. As for phenolic compounds, a general decrease in their content was observed.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

C. Cebrián-Tarancón¹, R. Sánchez-Gómez¹, A.M. Martínez-Gil², M. del Álamo-Sanza², I. Nevares³, M. R. Salinas¹

1. Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.
2. Departamento de Química Analítica, UVaMOX – Universidad de Valladolid, 34004 Palencia, Spain.
3. Departamento de Ingeniería Agroforestal, UVaMOX – Universidad de Valladolid, 34004 Palencia, Spain.

Contact the author*

Keywords

vine-shoots, micro-oxygenation, enological additive, bottle aging

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

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

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.

Read More

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.

Read More

IMPACT OF GRAPE-ASSOCIATED MOLDS IN FRESH MUSHROOM AROMA PRODUCTION

Mycobiota encountered from vine to wine is a complex and diversified ecosystem that may impact grape quality at harvest and the sensorial properties of wines, thus leading to off-flavors [1-3]. Among known off-flavors in wine, fresh mushroom aroma (FMA) has been linked to some mold species, naturally pre-sent on grapes, producing specific volatile organic compounds (VOC) [4-5]. The most well-known are 1-octen-3-ol and 1-octen-3-one, although many other VOC are likely involved. To better understand the FMA defect, biotic and abiotic factors impacting growth kinetics and VOC production of selected fungal species in must media and on grapes were studied.

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