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…

USE OF 13C CP/MAS NMR AND EPR SPECTROSCOPIC TECHNIQUES TO CHARACTERIZE MACROMOLECULAR CHANGES IN OAK WOOD(QUERCUS PETRAEA) DURING TOASTING

For coopers, toasting process is considered a crucial step in barrel production during which oak wood (Q. petraea) develops several aromatic nuances released to the wine during its maturation. Toasting consists of applying different degrees of heat to a barrel for a specific period. As the temperature increases, thermal degradation of oak wood structure produces a huge range of chemical compounds. Many studies have identified the main key aroma volatile compounds (whisky-lactone, furfural, eugenol, guaiacol, vanillin). However, detailed information on how the chemical structure of oak wood degrades with increasing toasting level is still lacking.
Read More

ALCOHOLIC FERMENTATION DRIVES THE SELECTION OF OENOCOCCUS OENI STRAINS IN WINE

Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF) (Lonvaud-Funel, 1999). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D (Lorentzen et al., 2019). Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B+C, and D, respectively, although B and C strains were also detected in wine (Campbell-Sills et al., 2015; Coton et al., 2017; Lorentzen et al., 2019;

Read More

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Read More

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Read More

EFFECT OF MANNOPROTEIN-RICH EXTRACTS FROM WINE LEES ON PHENOLICCOMPOSITION AND COLOUR OF RED WINE

In 2022, wine production was estimated at around 260 million hl. This high production rate implies to generate a large amount of by-products, which include grape pomace, grape stalks and wine lees. It is estimated that processing 100 tons of grapes leads to ~ 22 tons of by-products from which ~ 6 tons are lees [1]. Wine lees are a sludge-looking material mostly made of dead and living yeast cells, yeast debris and other particles that precipitate at the bottom of wine tanks after alcoholic fermentation. Unlike grape pomace or grape stalks, few strategies have been proposed for the recovery and valorisation of wine less [2].

Read More