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…

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.
Read More

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More

MAPPING OF GAS-PHASE CO₂ IN THE HEADSPACE OF CHAMPAGNE GLASSES BY USING AN INFRARED LASER SENSOR UNDER STATIC TASTING CONDITIONS

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Read More

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.

Read More

IMPACT OF CLIMATIC CONDITIONS ON THE SEASONING QUALITY OF OAK WOOD FOR OENOLOGICAL USE (QUERCUS PETRAEA)

For coopers, seasoning and toasting are considered crucial steps in barrel making during which the oak wood develops specific organoleptic properties. Seasoning, carried out in the open air, allows reducing the moisture content of the staves to between 14 and 18% (compared to 70 to 90% after splitting) while modulating the intrinsic composition of the oak wood. Toasting consists of applying different degrees of heat to a barrel for a specific period of time. As the temperature increases, oak wood produces a wide range of chemical compounds through thermal degradation of its intrinsic composition.

Read More