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…

INOCULATION OF THE SELECTED METSCHNIKOWIA PULCHERRIMA MP1 AS A BIOPROTECTIVE ALTERNATIVE TO SULFITES TO PREVENT BROWNING OF WHITE GRAPE MUST

Enzymatic browning (BE) of must is caused by polyphenol oxidases (PPOs), tyrosinase and laccase. Both PPOs can oxidize diphenols such as hydroxycinnamic acids (HA) to quinones, which can later polymerize to form melanins [1], which are responsible of BE in white wines and of oxidasic haze in red wines. SO₂ is the main tool used to protect must from BE thanks to its capacity to inhibit PPOs [2]. However, the current trend in winemaking is to reduce and even eliminate this unfriendly additive. Among the different possible alternatives for protecting must against BE, the inoculation with a selected Metschnikowia pulcherrima MP1 is without any doubt one of the most promising ones.

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

OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Read More

BIOPROTECTION BY ADDING NON-SACCHAROMYCES YEASTS : ADVANCED RESEARCH ON THIS PROMISING ALTERNATIVE TO SO₂

Sulphur dioxide has been used for many years for its antimicrobial, antioxidant and antioxydasic properties in winemaking but nowadays, it is a source of controversy. Indeed, consumers are more attentive to the naturalness of their foods and beverages and the legislation is changing to reduce the total SO₂ levels allowed in wines. To limit and replace the doses of sulphur dioxide applied, winemakers can now use bioprotection consisting in live yeast addition as alternative,seems to be promising. This process, lightly used in from the food industry, allows to colonize the environment and limit the development or even eliminate undesirable microorganisms without altering the sensory properties of the product.

Read More

AROMA ASSESSMENT OF COMMERCIAL SFORZATO DI VALTELLINA WINES BYINSTRUMENTAL AND SENSORY METHODOLOGIES

Sforzato di Valtellina DOCG is a special dry red wine produced from partially dehydrated Nebbiolo wine-grapes growing in the Rhaetian Alps valley of Valtellina (Lombardy, Italy). Valtellina terraced vineyards are located at an altitude of 350–800 m according to ‘heroic’ viticulture on steep slopes. The harvested grape bunches are naturally dehydrated indoors, where a slow and continuous withering occurs (about 20% w/w of weight loss), until at least 1st December when the grapes reach the desired sugar content and can be processed following a normal winemaking with maceration.

Read More