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 DIFFERENT TERROIRS ON AROMA COMPOUNDS OF ‘KALECIK KARASI’ WINES

Kalecik Karası is a domestic grape variety of Turkey, originating from Kalecik district, 80 km from Ankara. Although there is no definite evidence, it is known that it was used in wine production by many civilizations that lived in the Anatolian region, especially the Hittites. Compared to other black wine grapes, it stands out with its low tannin content, rich fruity aroma and complex structure. In good vintages, red fruits such as strawberries, cherries and raspberries stand out in the aroma profile. Although its structure is elegant, it has the potential to age and develop similar to the ‘Pinot Noir’ wine of the Burgundy region. This offers a complex aroma structure including red flowers, earth and ripe fruits.

Read More

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Read More

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

Read More

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Read More