terclim by ICS banner
IVES 9 IVES Conference Series 9 HOW TO EVALUATE THE QUALITY OF NATURAL WINES?

HOW TO EVALUATE THE QUALITY OF NATURAL WINES?

Abstract

The movement of Natural wines has clearly increased in the last few years, to reach a high demand from consumers nowadays. Switzerland has not been left out of this movement and has created a dedicated association in 2021. This association has the ambition to develop a specific tasting sheet for natural wines. The study of the tasting notes shows that the olfactory description of wines is recent but predominant today. But wine is a product makes to be drunk and not (just) to smell it. Based on these findings, a new 100-point tasting sheet has been developed. The main characteristics are 1) an evaluation in the mouth before the description of the olfaction, 2) to give 50% of the points on the judgment for the mouth characteristics, 3) to pejorate the visual aspects only if the wine is judged as “not drinkable” and 4) to express personal emotions. This sheet was tested during a national wine competition. In order to validate the capability of it to discriminate good and bad wines, several wines were selected; gold or silver medal wines and other wines with different scores. Chemical and microbiological analyses were performed on these wines. They were also described by an sensory expert panel according to the Check-all-that-apply method. This study highlights the sensory and chemical characteristics of “good” and “bad” natural wines. Moreover, we illustrate that it is possible to make natural wines without oenological deviations or that sometimes, these deviations can also bring a little complexity, as long as the intensity remains low. Analytic should be always completed by tasting !

DOI:

Publication date: February 11, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Pascale Deneulin¹, Charles Chappuis¹, Catherine Cruchon², Anne-Claire Schott², Christian Vessaz², Fabien Valle-Lian², Tristan Le Lay², Noémie Graff², Christian Guyot¹, Frank Siffert²

1. Changins – Viticulture and Oenology, University of Applied Sciences and Arts, Western Switzerland
2. ASVN – Swiss Nature Wine Association

Contact the author*

Keywords

Natural wines, Tasting sheet

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

OPTIMISATION OF THE AROMATIC PROFILE OF UGNI BLANC WINE DISTILLATE THROUGH THE CONTROL OF ALCOHOLIC FERMENTATION

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.

SENSORY EVALUATION OF WINE AROMA: SHOULD COLOR-DRIVEN DESCRIPTORS BE USED?

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

WINE LEES AS A SOURCE OF NITROGEN FOR OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION PERFORMANCE

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].