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…

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

INFLUENCE OF WINEMAKING VARIABLES AND VINEYARD LOCATIONS ON CHEMICAL AND SENSORY PROFILES OF SOUTH TYROLEAN PINOT BLANC

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine.

Read More

HOW OXYGEN CONSUMPTION INFLUENCES RED WINES VOLTAMMETRIC PROFILE

Phenolic compounds play a central role in sensory characteristics of wine, such as colour, mouthfeel, flavour and determine its shelf life. Furthermore, the major non-enzymatic wine oxidation process is due to the catalytic oxidation of phenols in quinones. Due their importance, during the years have been developed different analytical methods to monitor the concentration of phenols in wine, such as Folin-Ciocalteu method, spectrophotometric techniques and HPLC. These methods can also be used to follow some oxidation-related chemical transformations.

Read More

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More

METHYL SALICYLATE, A COMPOUND INVOLVED IN BORDEAUX RED WINES PRODUCED WITHOUT SULFITES ADDITION

Sulfur dioxide (SO₂) is the most commonly used additive during winemaking to protect wine from oxidation and from microorganisms. Thus, since the 18th century, SO₂ was almost systematically present in wines. Recently, wines produced without any addition of SO₂ during all the winemaking process including bottling became more and more popular for consumers. A recent study dedicated to sensory characterization of Bordeaux red wines produced without added SO₂, revealed that such wines were perceived differently from similar wines produced with using SO₂ and were characterized by specific fruity aromas and coolness1,2.

Read More