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…

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Read More

VOLTAMETRIC PROFILING OF RED WINE COMPOSITION DURING MACERATION: A STUDY ON FOUR GRAPE VARIETIES

During red wine vinification, maceration allows the must, and consequently the wine, to be enriched with several compounds that contribute to the creation of the typical organoleptic characteristics of red wines. Among these, extraction of polyphenols (PPs) during maceration is a major process of enological interest.
The purpose of this study was the evaluate the suitability of a rapid analytical approach based in linear sweep voltammetry to monitor PPs extraction during vinification.

Read More

THE EFFECT OF COPPER ON THE PRODUCTION OF VARIETAL THIOLS DURING THE ALCOHOLIC FERMENTATION OF COLOMBARD AND GROS MANSENG GRAPE JUICES

Nowadays, the rapid growth of vineyards with organic practices and the use of copper as the only fun-gicide against downy mildew raises again the question of the effect of copper on varietal thiols in wine, especially 3-sulfanylhexan-1-ol (3SH) and its acetate (3SHA). A few decades ago, several works indicated that the use of copper in the vineyard had a negative effect on the content of varietal thiols in Sauvignon blanc wines [1, 2]. However, these studies only considered the concentration of the reduced form (RSH) of varietal thiols, without quantifying the oxidised ones. For this purpose, we proposed to monitor both reduced and oxidised forms of varietal thiols in wine under copper stress during alcoholic fermentation to have a more complete picture of the biological and chemical mechanisms.

Read More

NEW INSIGHTS INTO VOLATILE SULPHUR COMPOUNDS SCALPING ON MICROAGGLOMERATED WINE CLOSURES

The evolution of wine during bottle ageing has been of great interest to ensure consistent quality over time. While the role of wine closures on the amount of oxygen is well-known [1], closures could also play other roles such as the scalping phenomenon of flavour compounds. Flavour scalping has been described as the sorption of flavour compounds by the packaging material, which could result in losses of flavour intensity. It has been reported in the literature that volatile sulphur compounds (VSC) can be scalped on wine closures depending on the type of closure (traditional and agglomerated cork, screw-cap, synthetic [2]).

Read More

Managing changes in taste: lessons from champagne in britain 1800-1914

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

Read More