terclim by ICS banner
IVES 9 IVES Conference Series 9 TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Abstract

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay. Cold treatment (C: 14 days at 4 ° C), mannoproteins (M: 100 mL / HL), arabic gum (AG: 200 g / HL), carboxymethylcellulose (CMC: 10 g / HL) and carboxymethylcellulose + arabic gum (AG CMC + 10 g / HL + 200 g / HL) were tested. The chromatic properties, basic composition, polyphenolic indexes, and anthocyanins and derived-anthocyanin pigments contents were analyzed. The initial impact of the cold treatment was significant, but differences with the other wines were attenuated over time. At 15 days of the start of the essay, C wine had significantly lower color intensity and was much brighter and less red than control wine. C had too the lowest anthocyanin and proanthocyanidin contents. Anthocyanin profile of this wine shows an increase in the proportion of non-acylated glucosides and malvidin, and a decrease in the percentages of delphinidin, cyanidin and coumaryl-glucosides. Anyway, the typical anthocyanin profile of the variety was slightly modified. All wines showed low differences in color and polyphenolic composition at five months from stabilization. However, the contents of free anthocyanins were decreased by all stabilization treatments in relation to the control wines. CMC+GA wines had the highest color intensity and proanthocyanidin levels while M and CMC wines had the highest catechin contents. At this time, it was verified that the contents of free anthocyanins were diminished by all treatments in relation to the control wine. At 14 months, CMC+GA wines had the highest colour intensity, and the lowest luminosity (L*). Colour intensities of C and CMC wines had not differences respect to those of control wines. However, all wines showed precipitation of tartaric salts at 5 and at 14 months from stabilization. Therefore, the tested options (products and doses) do not stabilize red wines adequately.

 

1. Filipe-Ribeiro et al. Food Chemistry 360, 129996 (2021). 
2. Martínez-Pérez et al. Foods 9, 1275 (2020).
3. Rodrígues et al. Food Chemistry 131, 907–914 (2012).
4. Low et al. International Journal of Food Science and Technology 43, 1202–1216 (2008).
5. Moutounet et al. www.infowine.com 6/2 (2010).

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Gustavo González-Neves¹, Guzmán Favre¹, Diego Piccardo¹, María Pérez Serratosa²

1. Facultad de Agronomía, Universidad de la República. Montevideo. Uruguay.
2. Universidad de Córdoba. Córdoba. España.

Contact the author*

Keywords

anthocyanin, color intensity, tannins, Tannat

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.
Read More

DEVELOPMENT OF BIOPROSPECTING TOOLS FOR OENOLOGICAL APPLICATIONS

Wine production is a complex biochemical process that involves a heterogeneous microbiota consisting of different microorganisms such as yeasts, bacteria, and filamentous fungi. Among these microorganisms, yeasts play a predominant role in the chemistry of wine, as they actively participate in alcoholic fermentation, a biochemical process that transforms the sugars in grapes into ethanol and carbon dioxide while producing additional by-products. The quality of the final product is greatly influenced by the microbiota present in the grape berry, and the demand for indigenous yeast starters adapted to specific grape must and reflecting the biodiversity of a particular region is increasing. This supports the concept that indigenous yeast strains can be associated with a “terroir”.

Read More

CHARACTERIZATION OF ENOLOGICAL OAK TANNIN EXTRACTS BY MULTI-ANALYTICAL METHODS APPROACH

Oak tannin extracts are commonly used to improve wine properties. The main polyphenols found in oak wood extracts are ellagitannins¹ that release ellagic acid upon hydrolysis and comprise numerous structures². Moreover, oak tannin extracts contain other compounds giving a complex mixture. Consequently, the official OIV method based on gravimetric analysis of the tannin fraction adsorbed on polyvinylpolypyrrolidone is not sufficient to describe their composition and highlight their chemical diversity.

Read More

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

Read More

REDUCING NITROGEN FERTILIZATION ALTERS PHENOLIC PROFILES OF VITIS VINIFERA L. CV. CABERNET GERNISCHT WINE OF YANTAI, CHINA

Nitrogen (N) fertilizer is important for grape growth and the quality of wine. It is essential to address the mismatch between N application and wine composition. Cabernet Gernischt (Vitis vinifera L.), as one of the main wine-grape cultivars in China, was introduced to Yantai wine region in 1892. This grape cultivar is traditionally used for quality dry red wine with fruit, spices aroma, ruby red and full-bodied wines. In order to regulate vine growth and improve grape and wine quality, Cabernet Gernischt grapevines were subjected to decreased levels of N treatments, compared to normal N supply treatment, during grape growing seasons of 2019 and 2020.

Read More