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…

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

EXPLORING RED WINE TYPICITY OF CORBIÈRES: EVALUATION OF THE DEGREE OF IMPACT OF VINIFICATION PROCESS ON THE CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF WINES FROM DIFFERENT TERROIR

It is important nowadays for wine producers to create a product that is an expression of their terroir, a concept including the interaction between a place (topography, climate, soil), the people (tradition, winemaking and viticultural practices) and the resulting product (grape varieties, wines) [1]. Nonetheless, wine’s typicity linked to those terroirs must be easily recognizable by consumers thanks to distinctive sensory characters and composition [2]. Among the compounds of interest, aromatic compounds and polyphenols play an important role in the quality of red wines, by impacting on the odour, color and astringency. To explore the influence of terroir factors, including climate, soil and human practices, on the chemical and sensory profile of wines, red wines from five terroirs of the Corbières appellation were subjected to a general study approach.

Read More

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

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.

Read More

EVALUATING WINEMAKING APPLICATIONS OF ULTRAFILTRATION TECHNOLOGY

Ultrafiltration is a process that fractionates mixtures using semipermeable membranes, primarily on the basis of molecular weight. Depending on the nominal molecular weight cut-off (MWCO) specifications of the membrane, smaller molecules pass through the membrane into the ‘permeate’, while larger molecules are retained and concentrated in the ‘retentate’. This study investigated applications of ultrafiltration technology for enhanced wine quality and profitability. The key objective was to establish to what extent ultrafiltration could be used to manage phenolic compounds (associated with astringency or bitterness) and proteins (associated with haze formation) in white wine.

Read More

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More