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…

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

IDENTIFYING POTENTIAL CHEMICAL MARKERS RESPONSIBLE FOR THE PERMISSIVENESS OF BORDEAUX RED WINES AGAINST BRETTANOMYCES BRUXELLENSIS USING UNTARGETED METABOLOMICS

All along the red winemaking process, many microorganisms develop in wine, some being beneficial and essential, others being feared spoilers. One of the most feared microbial enemy of wine all around the world is Brettanomyces bruxellensis. Indeed, in red wines, this yeast produces volatile phenols, molecules associated with a flavor described as “horse sweat”, “burnt plastic” or “leather”. To produce significant and detectable concentrations of these undesired molecules, the yeasts should first grow and become numerous enough. Even if the genetic group of the strain present and the cellar temperature may modulate the yeast growth rate¹ and thus the risk of spoilage, the main factor seems to be the wines themselves, some being much more permissive to B. bruxellensis development than others.

Read More

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Read More

PHENOTYPIC DIVERSITY AND BIO-PROTECTION CAPABILITY OF METSCHNIKOWIA SP. IN OENOLOGY

Nowadays, the trend is to reduce the use of chemical inputs in the food sector, including in oenology. One of the inputs widely used in the wine making process are sulfites, for its several properties: antimicrobial and antioxidiant. This use isn’t without consequences on consumer’s health and environment, it can lead for example to allergic reactions and pollution. To limit the addition of chemical inputs, microbial alternatives are used. It consists to inoculate in grape must, a micro-organism able to inhibit the growth of the negative indigenous flora during the phase before the fermentation and to guarantee the sensory qualities of wines.

Read More