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…

IMPACT OF ABIOTIC AND BIOTIC FACTORS ON BIOADHESION PROPERTIES OF BRETTANOMYCES BRUXELLENSIS

Brettanomyces bruxellensis is an ubiquitous yeast associated with different fermentation media such as beer and kombucha, where its presence is beneficial to bring an aromatic typicity. However, it is a main spoilage yeast in wines, in which it produces volatile phenols responsible for organoleptic deviations causing significant economic losses (Chatonnet et al., 1992). Cellar and winery equipment’s are considered as the first source of contamination, during fermentation and wine ageing process (Connel et al., 2002). Indeed, it is possible to find B. bruxellensis in the air, on walls and floors of the cellars, on small materials, vats and barrels.
Read More

NEW INSIGHTS INTO THE FATE OF MARKERS INVOLVED IN FRESH MUSHROOM OFF-FLAVOURS DURING ALCOHOLIC FERMENTATION

The fresh mushroom off-flavour (FMOff) has been appearing in wines since the 2000s. Some C8 compounds such as 1-octen-3-one, 1-octen-3-ol, 1-hydroxyoctan-3-one, 3-octanol and others are involved in this specific off-flavour [1-3]. At the same time, glycosidic precursors of some FMOff compounds have been identified in musts contaminated by Crustomyces subabruptus [4], highlighting the role of aroma precursors in this specific taint. However, the fate of these volatile molecules and glycosidic fractions during fermentation is not well known.

Read More

MAPPING THE CONCENTRATIONS OF GASEOUS ETHANOL IN THE HEADSPACE OF CHAMPAGNE GLASSES THROUGH INFRARED LASER ABSORPTION SPECTROSCOPY

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].

Read More

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

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

Read More