terclim by ICS banner
IVES 9 IVES Conference Series 9 THE EFFECT OF BENTONITE FINING ON THE VOLATILE AND NON-VOLATILE PROFILE OF ITALIAN WHITE WINES

THE EFFECT OF BENTONITE FINING ON THE VOLATILE AND NON-VOLATILE PROFILE OF ITALIAN WHITE WINES

Abstract

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines. Macerations were of 7 days, except in the extended macerations that were of 15 days. Additionally, samples of seeds and skins from each cultivar were separately macerated in a wine-like solution for 15 days. All treatments were made by triplicate. The contents of anthocyanins and tannins were analysed along macerations spectrophotometrically (tannins reactive to methyl cellulose, total anthocyanin) and using a HPLC-DAD system (pigments, flavan-3-ols). During the first 3 days of winemaking, Arinarnoa and Tannat musts had similar tannin contents that were much higher than those in Marselan musts. But at day 5, Arinarnoa had reached its maximum tannin content while in Tannat and Marselan it continued to increase until day 7. At this point, Marselan had as much tannin contents as Arinarnoa while Tannat had much higher concentrations. Along the post-fermetative macerations, Tannat tannin contents decreased while they continued to increase in Marselan. Thus, from day 13 to 15 of maceration Marselan and Tannat had similar tannin contents that were at devatting significantly higher than in Arinarnoa. The addition of skin tannins did not significantly increase the tannin concentrations of wines. Noteworthy, just in Marselan, the maceration enzymes significantly increased the anthocyanin and particularly the tannins concentrations of musts relative to the other treatments in a magnitude that increased with the maceration time. The macerations in wine-like solutions showed that the extraction of anthocyanins and particularly of skin tannins was very low in Marselan related to the observed in Arinarnoa and Tannat, while the seed tannins were extracted at similar rate in the three cultivars. This research proved that the high proportion of seed tannins in Marselan wines is due to a limited extraction of these compounds from the skins.

 

1. Van Sluyter, S.C.; McRae, J.M.; Falconer, R.J.; Smith, P.A.; Bacic, A.; Waters, E.J.; Marangon, M. Wine Protein Haze: Mecha-nisms of Formation and Advances in Prevention. J. Agric. Food Chem. 2015, 63, 4020–4030.
2. Lambri, M.; Dordoni, R.; Silva, A.; Faveri, D.M.D. Effect of Bentonite Fining on Odor-Active Compounds in Two Different White Wine Styles. Am. J. Enol. Vitic. 2010, 61:2, 225–233.
3. Carlin, S.; Lotti, C.; Correggi, L.; Mattivi, F.; Arapitsas, P.; Vrhovšek, U. Measurement of the Effect of Accelerated Aging on the Aromatic Compounds of Gewürztraminer and Teroldego Wines, Using a SPE-GC-MS/MS Protocol. Metabolites 2022, 12, 180.
4. Piergiovanni, M.; Carlin, S.; Lotti, C.; Vrhovsek, U.; Mattivi, F. Development of a Fully Automated Method HS-SPME-GC-MS/MS for the Determination of Odor-Active Carbonyls in Wines: A “Green” Approach to Improve Robustness and Productivity in the Oenological Analytical Chemistry. J. Agric. Food Chem. 2023.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Matteo Marangon1,2, Yogesh Kumar¹, Edward Brearley-Smith¹, Christine Mayr Marangon¹, Alberto De Iseppi1, Maurizio Pier-giovanni3,4, Silvia Carlin⁵, Maria Alessandra Paissoni⁶, Paola Piombino⁷, Giuseppina Paola Parpinello⁸, Fulvio Mattivi4,5, Maurizio Ugliano⁹ Andrea Curioni1,2

1. Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell’Università, 16, 35020 Legnaro (PD), Italy
2. Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, Italy
3. Department of Chemistry, Life Sciences and Environmental Sustainability (SCVSA), 43124, Parma (PR), Italy
4. Center Agriculture Food Environment (C3A), University of Trento, 38098, San Michele all’Adige (TN) Italy
5. Research and Innovation Centre, Fondazione Edmund Mach, 38098, San Michele all’Adige (TN) Italy
6. Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco (TO), Italy
7. Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino (AV), Italy
8. Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena (FC), Italy
9. University of Verona, Department of Biotechnology, 37039, San Pietro in Cariano (VR) Italy

Contact the author*

Keywords

volatiles,macromolecules, fining, quality

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

THE EFFECT OF PRE-FERMENTATIVE GLYPHOSATE ADDITION ON THE METABOLITE PROFILE OF WINE

The synthetic herbicide glyphosate has been used extensively in viticulture over many decades to combat weeds. Despite this, the possible influence of residual glyphosate on both the alcoholic fermentation of grape juice and the subsequent metabolite profile of wines has not been investigated. In this study, Pinot noir juice supplemented with different concentrations of glyphosate (0 µg L-1, 10 µg L-1 and 1000 µg L-1) was fermented with commercial Saccharomyces cerevisiae yeast strains. Using a combination of analytical methods, 80 metabolites were quantified in the resulting wines.

Read More

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More

IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.

Read More

EFFECT OF DIFFERENT TEMPERATURE AND WATER-LOSS DEHYDRATION CONDITIONS ON THE PATTERN OF FREE AND GLYCOSYLATED VOLATILE METABOLITES OF ITALIAN RED GRAPES

Post-harvest grape berries dehydration/withering are worldwide applied to produce high-quality sweet and dry wines (e.i., Vin Santo, Tokaji, Amarone della Valpolicella). Temperature and water loss impact grape metabolism [1] and are key variables in modulating the production of grape compounds of oenological interest, such as Volatile Organic Compounds (VOCs), secondary metabolites responsible for the aroma of the final wine.
The aim of this research was to assess the impact of post-harvest dehydration on free and glycosylated VOCs of two Italian red wine grapes, namely Nebbiolo and Aleatico, dehydrated in tunnel under controlled condition (varied temperature and weight-loss, at constant humidity and air flow). From these grapes Sforzato di Valtellina Passito DOCG and Elba Aleatico Passito DOCG, respectively.

Read More