terclim by ICS banner
IVES 9 IVES Conference Series 9 LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

Abstract

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Measurements and dosages were done in 50 press wines and their associated free-run wines. Wines are monovarietal batch from: cabernet-sauvignon and merlot from Saint-Estèphe, Médoc, France. The vintage is 2021. The production of wines was done in the estate to the classical process. The grapes, picked up and harvested by hand, were destemmed, sorted using an optical sorter and crushed. During vinification, extractions were adapted to each batch by daily tastings. Maceration did not exceed 21 days. After pressing, the wines were kept in oak-barrels. Three months after pressing, all the wines were tasted and were categorized according to their aptitude to be incorporated in the blend of the premium wine. Samples were kept at 12°C in bottles.
For the study of the aromatic composition: dimethyl sulphide (DMS) and its precursors (HS-SPME-GC-MS); higher alcohols (GC-FID) and 33 esters (HS-SPME-GC-MS) were measured. Concerning the analysis of phenolic compounds: anthocyanin monomers (HPLC-UV) and flavonols (HPLC-fluo.) were determined. Indices such as IPT, CieLAB, pH, AT have also been measured.
As expected, the results showed a significant difference between the two grape varieties. For each grape variety, PCA suggest differences between the press wines and the drop wines for all compounds. For the aromatic compounds, total tannins and flavonols: the press wines are more concentrated than the free-run wines. There are no significant differences between the press and free-run wines concerning anthocyanins. More statistical analysis permits to highlight unexpected separation of compounds according to the pressing step. The data also highlight links between the composition and the sensorial categorization.
In conclusion, the study permits to propose a first molecular database and to explore the origins of the sensorial categorization of that wines.
The experiment is renewed during the 2022 harvest and new compounds are added to the database.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Margot Larose1,2; Michael Jourdes¹; Eric Boissenot³, Vincent Decup²; Stéphanie Marchand¹

1. ISVV-Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366 OENOLOGIE, Bordeaux France
2. Château Montrose, Saint-Estèphe France
3. Laboratoire Boissenot, Lamarque, France

Contact the author*

Keywords

Press-wine, Phenolic composition, Aromatic composition, Sensorial categorization

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

IDENTIFICATION AND LEVELS OF PHENOLIC COMPOUNDS (TANINS, ANTHO-CYANS) IN RED VARIETAL WINES (PROKUPAC AND BLACK TAMJANIKA) FROM SERBIA

The phenolic compounds of red wines represent a source of numerous benefits for human health, which is why they are a constant subject of scientific research. Winemaking in Serbia has a growing economic significance, with particularly autochthonous varieties included [1]. This research identifies and quantifies phenolic compounds of Serbian red varietal wines of Prokupac and Black Tamjanika varieties. Quantification of the level of phenolics has been conducted, including molecular tannins [(+)-catechin, (-)-epicatechin, procyanidin dimers B1, B2, B3, B4], molecular anthocyanins, and the mean degree of polymerization of tannins by HPLC by UV detection, total antioxidant capacity via spectrophotometric methods and chromatic characteristics via CIELAB.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

AROMA AND SENSORY CHARACTERIZATION OF XINOMAVRO RED WINES FROM DIFFERENT GREEK PROTECTED DESIGNATIONS OF ORIGIN, EFFECT OF TERROIR CHARACTERISTICS

The quality of wines has often been associated with their geographical area of production. The aim of this work was to characterize Protected Designation of Origin (PDO) Xinomavro red wines from different geographical areas of Amyndeon and Naoussa in Northern Greece, elaborated with variables that contribute to their differentiation, such as soil characteristics, altitude, monthly average temperature and rainfall.
Xinomavro fruit parcels from different vineyards within the two PDO zones (5 PDO Naoussa and 6 PDO Amyndeon) were vinified following a standard winemaking process. A total of 25 aroma compounds were quantified using gas chromatography-mass spectrometry (GC-MS) with simultaneous full scan and selected ion monitoring for data recording, and odor activity values (OAVs) were determined.

Read More

PHENOTYPIC DIVERSITY AND BIO-PROTECTION CAPABILITY OF METSCHNIKOWIA SP. IN OENOLOGY

Nowadays, the trend is to reduce the use of chemical inputs in the food sector, including in oenology. One of the inputs widely used in the wine making process are sulfites, for its several properties: antimicrobial and antioxidiant. This use isn’t without consequences on consumer’s health and environment, it can lead for example to allergic reactions and pollution. To limit the addition of chemical inputs, microbial alternatives are used. It consists to inoculate in grape must, a micro-organism able to inhibit the growth of the negative indigenous flora during the phase before the fermentation and to guarantee the sensory qualities of wines.

Read More

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

Read More