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…

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

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

FOLIAR APPLICATION OF METHYL JASMONATE AND METHYL JASMONATE PLUSUREA: INFLUENCE ON PHENOLIC, AROMATIC AND NITROGEN COMPOSITION OFTEMPRANILLO WINES

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.

Read More

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More

IMPACT OF ACIDIFICATION AT BOTTLING BY FUMARIC ACID ON RED WINE AFTER 2 YEARS

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

Read More