terclim by ICS banner
IVES 9 IVES Conference Series 9 OPTIMISATION OF THE AROMATIC PROFILE OF UGNI BLANC WINE DISTILLATE THROUGH THE CONTROL OF ALCOHOLIC FERMENTATION

OPTIMISATION OF THE AROMATIC PROFILE OF UGNI BLANC WINE DISTILLATE THROUGH THE CONTROL OF ALCOHOLIC FERMENTATION

Abstract

The online monitoring of fermentative aromas provides a better understanding of the effect of temperature on the synthesis and the loss of these molecules. During fermentation, gas and liquid phase concentrations as well as losses and total productions of volatile compounds can be followed with an unprecedented acquisition frequency of about one measurement per hour. Access to instantaneous production rates and total production balances for the various volatile compounds makes it possible to distinguish the impact of temperature on yeast production (biological effect) from the loss of aromatic molecules due to a physical effect³. Up to now, this innovative approach has been carried out successfully on isothermal fermentations1,2. Elucidating the role of anisothermal fermentation temperature profiles is a crucial issue that may lead to a deeper understanding of the influence of temperature on yeast metabolism in relation to the synthesis of aromatic molecules. In this study, results from different temperature control strategies of fermentation with increasing and decreasing profiles are explored. These fermentations were carried out on a laboratory scale with the online monitoring tool for alcoholic fermentation leading to a powerful dataset concerning higher alcohols, acetate and ethyl esters. The anisothermal control of the fermentation temperature shows that the production of higher alcohols is slowed down with the lowering of the temperature profiles and inversely for the ascending profiles. For isoamyl acetate and ethyl hexanoate, with ascending temperature profiles, larger losses are entailed with increasing temperature during fermentation and therefore the concentration in the liquid decreases. Obviously, the phenomenon is reversed for the descending profiles which allow to combine a better production of esters with an optimized conservation in liquid phase until the end of the alcoholic fermentation while minimizing the synthesis of higher alcohols. In strong concentrations, these alcohols may represent an organoleptic defect, especially for the distillation wines in Charente⁴. After the fermentation step, the wines were microdistilled with their lees in order to reproduce the conditions of distillation in Charente. Thanks to this step, it was possible to note the aromatic richness of the lees concerning the heavy ethyl esters⁵. Moreover, the impact of the anisothermal temperature profiles quoted above is also confirmed on the aromas released from the lees by the heating process of the distillation.

 

1. Mouret, J. R.; Perez, M.; Angenieux, M.; Nicolle, P.; Farines, V.; Sablayrolles, J. M. Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations. Food Bioprocess Technol 2014, 7 (5), 1235–1245. https://doi. org/10.1007/s11947-013-1089-5.
2. Mouret, J. R.; Camarasa, C.; Angenieux, M.; Aguera, E.; Perez, M.; Farines, V.; Sablayrolles, J. M. Kinetic Analysis and Gas–Liquid Balances of the Production of Fermentative Aromas during Winemaking Fermentations: Effect of Assimilable Nitrogen and Temperature. Food Research International 2014, 62, 1–10. https://doi.org/10.1016/j.foodres.2014.02.044.
3. Mouret, J.-R.; Aguera, E.; Perez, M.; Farines, V.; Sablayrolles, J.-M. Study of Oenological Fermentation: Which Strategy and Which Tools? Fermentation 2021, 7 (3), 155. https://doi.org/10.3390/fermentation7030155.
4. Sarvarova, N. N.; Cherkashina, Yu. A.; Evgen’ev, M. I. Application of Chromatographic Methods to the Determination of Cognac Quality Indicators. Journal of Analytical Chemistry 2011, 66 (12), 1190–1195. https://doi.org/10.1134/S1061934811120094.
5. Saerens, S. M. G.; Delvaux, F.; Verstrepen, K. J.; Van Dijck, P.; Thevelein, J. M.; Delvaux, F. R. Parameters Affecting Ethyl Es-ter Production by Saccharomyces Cerevisiae during Fermentation. Applied and Environmental Microbiology 2008, 74 (2), 454–461. https://doi.org/10.1128/AEM.01616-07.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Charlie Guittin1,2, Faïza Maçna¹, Christian Picou¹, Marc Perez¹, Adeline Barreau², Xavier Poitou², Jean-Roch Mouret¹, Vincent Farines¹

1. SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
2. R&D department, Jas Hennessy & Co, Cognac, France

Contact the author*

Keywords

Online monitoring of aromas, Anisothermal temperature, Lees, Distillation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More

VALORIZATION OF GRAPE WINE POMACE USING PULSED ELECTRIC FIELDS (PEF) AND SUPERCRITICAL CO₂ (SC CO₂) EXTRACTION

Wine grape pomace quantitatively and qualitatively represents the most important fraction of wine waste. Namely, this by-product makes ~ 20% of the total mass of vinified grapes, and it is characterized with high concentrations of polyphenolic antioxidants, as well as grape seed oil. Hence, valorization of wine pomace, as an alternative to traditionally employed disposal, has drown considerable interest in recent years. Earlier studies were mostly focused on the extraction of phenolics, while mechanisms enhancing the extraction of lipid fraction from grape pomace, as well as their impact on the grape seed oil quality are far less investigated.

Read More

AGING PATTERNS OF VARIETAL VOLATILE PROFILES OF WHITE WINES: A CASE STUDY ON 18 ITALIAN VARIETAL WHITE WINES

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

Read More

EFFECTS OF LEAF REMOVAL AT DIFFERENT BUNCHES PHENOLOGICAL STAGES ON FREE AND GLYCOCONJUGATE AROMAS OF SKINS AND PULPS OF TWO ITALIAN RED GRAPES

Canopy-management practices are applied in viticulture to improve berries composition and quality, having a great impact on primary and secondary grape metabolism. Among these techniques, cluster zone leaf removal (defoliation) is widely used to manage air circulation, temperature and light radiation of grape bunches and close environment. Since volatiles are quantitatively and qualitatively influenced by the degree of fruit ripeness, the level of solar exposure, and the thermal environment in which grapes ripen, leaf removal has been shown to affect volatile composition of grape berries [1].

Read More

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

Read More