terclim by ICS banner
IVES 9 IVES Conference Series 9 VOLTAMETRIC PROFILING OF RED WINE COMPOSITION DURING MACERATION: A STUDY ON FOUR GRAPE VARIETIES

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

Abstract

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. Four red grape varieties were investigated, and fermentations were carried out with three different yeasts in triplicate. The density was evaluated daily and every 48h samples were taken to monitor changes in voltametric profiles and in the anthocyanins, polyphenols and precipitable tannins content.

The voltametric profiles of the wines were monitored using disposable screen-printed carbon electrodes with the working and counter electrode in carbon paste and an Ag/AgCl reference electrode. A drop of sample was loaded onto the sensor, and linear sweep voltammograms were acquired between 0-1200mV at a scan rate of 100mV/s. Analyzing the voltammograms, it was possible to observe differences between varieties and, within each variety, the temporal evolution of maceration.

In the second-derivative voltammograms, a positive peak was observed at low potentials, it increases initially showing a maximum after 7 days of fermentation. This peak is associated with the more easily oxidized compounds in wine. Another region of the voltammogram that shows a trend associated with the progress of fermentation is that around 440mV; in this region the negative peak reaches a maximum after 24 h after the start of maceration and then slowly decreases. This region has been associated with the concentration of monomeric anthocyanins and flavanols. The negative peak around 780mV results initially influenced by the presence of free SO₂, when SO₂ is bound the peak decreases in intensity and then increases again during maceration. By constructing PLS-R models for the concentration of anthocyanins, polyphenols and precipitable tannins the best pre-processing method resulted the second derivative and good regression models were obtained (R2 from 0.75 to 0.95).

In conclusion, this study provides a first proof of concept of the suitability of a simple analytical approach based on linear sweep voltammetry to monitor the evolution of phenolic composition during red wine maceration.

 

1. P. A. Kilmartin, Electrochemistry applied to the analysis of wine: A mini-review, Electrochemistry Communications, 2016, 67, 39-42
2. M. Ugliano, Rapid fingerprinting of white wine oxidizable fraction and classification of white wines using disposable screen printed sensors and derivative voltammetry, Food Chemistry, 2016, 212, 837-843
3. C. Ferreira, M.P. Sáenz-Navajas, V. Carrascón, T. Næs, P. Fernández-Zurbano, V. Ferreira, An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates, Food Chemistry, 2021, 365, 130405

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Leonardo Vanzo¹, Nicola Dalla Valle¹, Giacomo Cristanelli¹, Davide Slaghenaufi¹, Maurizio Ugliano¹

1. Department of Biotechnology, University of Verona

Contact the author*

Keywords

Maceration, Voltammetry, Polyphenols, Red wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

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

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More

IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the na- tural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.

Read More

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

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Read More