terclim by ICS banner
IVES 9 IVES Conference Series 9 PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Abstract

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Wines were produced with a standard protocol with Turbiana grapes with two different yeasts. During the alcoholic fermentation of the must additions of inorganic or organic nitrogen supply were made. Wines were bottled in inert conditions in flint bottles and exposed for 30 days to light at controlled temperature of 20°C. Subsequently the VSCs profile of the wines was analyzed using GC-MS techniques. Wines were then subjected to the sorting task sensory analysis.

The VSCs profile analyzed showed significant differences for carbon disulfide, methanethiol, dimethyl sulfide and dimethyl trisulfide. The variability given by the yeasts leads to statistically significant differences only for diethyl sulfide and dimethyl disulfide. Regarding the differences given by the residual nitrogen, the samples in the transparent bottles with higher residual nitrogen showed a greater increase of sulfur compounds. Wines with a higher organic residual nitrogen showed significant differences for carbon disulfide, methanethiol, dimethyl sulfide, diethyl sulfide and dimethyl disulfide. Linear correla-tions were found between residual nitrogen in wines and carbon disulfide, methanethiol and dimethyl sulfide. The sensory analysis sorting task highlighted the formation of two main classifications made up of wines with a low residual nitrogen and wines with a high residual organic nitrogen. This study showed the great impact of light exposure in transparent bottles has on the aromatic and sensory quality and how the post-fermentation residual nitrogen, especially for organic nitrogen, in the wines can worsen this qualitative deterioration. This underlines the impact of the presence of residual nitrogen on the stability of the wine during maturation, placing the attention on the dose of nitrogenous nutrition introduced during alcoholic fermentation. The choice of yeast strain seems to have an influence, albeit minor, on the development of VSCs compounds in wines exposed to light.

ACKNOWLEDGMENTS: The present work was supported by Laffort, France.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Beatrice Perina1, Virginie Moine², Arnaud Massot², Davide Slaghenaufi¹, Giovanni Luzzini¹, Maurizio Ugliano¹

1. Department of Biotechnology, University of Verona
2. Biolaffort, France

Contact the author*

Keywords

Light-induced oxidation, Lugana wine, VSCs profile, Nitrogen

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

Read More

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

Read More

IMPACT OF CLIMATIC ZONES ON THE AROMATIC PROFILE OF CORVINA WINES IN THE VALPOLICELLA REGION

In Italy, in the past two decades, the rate of temperature increases (0.0369 °C per year) was slightly higher compared to the world average (0.0313 °C per year). It has also been indicated that the number and intensity of heat waves have increased considerably in the last decades. (IEA, 2022). Viticultural zones can be classified with climatic indexes. Huglin’s index (HI) considers the temperature in a definite area and has been considered as reliable to evaluate the thermal suitability for winegrape production (Zhang et al., 2023).

Read More

EUGENOL AS QUALITY MARKER OF WINES AND SPIRITS FROM HYBRID VINES: IMPACT OF DIFFERENT WINEMAKING AND DISTILLATION PROCESSES

Eugenol, widely spread in various plants notably cloves, basil and bay, was identified too in wines from hybrid grapes without contact with oak wood. This aromatic molecule presents a strong spicy note of clove and also antifongic properties. Eugenol was described as an endogenous compound of Baco blanc, from the grapes to the spirits of Armagnac area. Moreover, this compound is a chemical marker of Baco blanc products quality.
Influences of harvest time and different winemaking processes (settling, use of enzymatic preparations, lees content and stock time before distillation) on Baco blanc wine eugenol contents were explored using a two-levels full factorial Design of Experiments (DoEs).

Read More

HOW DOES ULTRASOUND TREATMENT AFFECT THE AGEING PROFILE OF AN ITALIAN RED WINE?

Many wine styles require moderate or extended ageing to ensure optimal consumer experience. However, few consumers have the interest or ability to age wine themselves, and holding wine in optimal conditions for extended periods is expensive for producers. A study was conducted on the use of ul-trasound energy on wine, with particular reference to its impact on sensory and chemical profiles. The OIV has authorised the use of ultrasound for processing crushed grapes (must) in Resolution OENO 616-2019, but not yet for finished wine1,2.

Read More