Macrowine 2021
IVES 9 IVES Conference Series 9 Effect of the winemaking technology on the phenolic compounds, foam parameters in sparklig wines

Effect of the winemaking technology on the phenolic compounds, foam parameters in sparklig wines

Abstract

Contribution Sparkling wines elaborated following the traditional method undergo a second fermentation in closed bottles of base wines, followed by aging of wines with lees for at least 9 months. Most of the sparkling wines elaborated are white and rosé ones, although the production of red ones is highly increasing. One of the initial problems in red sparkling wine processing is to obtain suitable base wines that should have moderate alcohol content and astringency and adequate color intensity; which is difficult to obtain when grapes must be harvested at low phenolic and industrial maturity stage. The low phenolic maturity degree in the red grapes makes essential to choose an adequate winemaking methodology to obtain the base wines because the extracted polyphenols will vary according the winemaking technique: carbonic maceration or destemmed-crushed grapes. Therefore, wines with different phenolic contents will be obtained, which may affect the foam quality of the sparkling wine. Therefore, this work studies the effect of the winemaking technique used to obtain the base wine on the color, polyphenolic compounds and the foam parameters HM (maximum height reached by foam after CO2 injection) and HS (foam stability height during CO2 injection). Grapes from Tempranillo variety were harvested in prematurity grapes. Then, two base red wines were manufactured using the carbonic maceration technique, and the traditional destemming and crushing technique. Therefore, two red sparkling wines were manufactured using the traditional method. Samples for analyses were taken from the base wines and 9 months of aging on yeast lees. The sparkling wines made from the destemmed-crushed grapes showed the highest values of HS proanthocyanidins, monomeric anthocyanins and color parameters after nine months of wine aging.

Acknowledgements
The authors thank the INIA and the Ministry of Economy and Competitiveness for financing this study through the projects RTA2009-00029-C02-01 and RTA2012-00092-C02-01 (with FEDER funds)

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Belén Ayestarán*, Ana Ruiz, Carlos González-Huerta, Leticia Martínez-Lapuente, Marta Bueno-Herrera, Mirian González-Lázaro, Pedro López de la Cuesta, Silvia Pérez-Magariño, Zenaida Guadalupe

*ICVV

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Anti/prooxidant activity of wine polyphenols in reactions of adrenaline auto-oxidation

Adrenaline (epinephrine) belongs to catecholamine class. It is a neurotransmitter and both a hormone which is released by the sympathetic nervous system and adrenal medulla in response to a range of stresses in order to regulate blood pressure, cardiac stimulation, relaxation of smooth muscles and other physiological processes. Adrenaline exhibits an effective antioxidant capacity (1). However, adrenalin is capable to auto-oxidation and in this case it generates toxic reactive oxygen intermediates and adrenochrome. Under in vitro conditions, auto-oxidation of adrenaline occurs in an alkaline medium (2).

Read More

Impact of smoke exposure on the chemical composition of grapes

Vineyard exposure to smoke can lead to grapes and wine which exhibit objectionable smoky and ashy aromas and flavours, more commonly known as ‘smoke taint’ [1, 2]. In the last decade, significant bushfires have occurred around the world, including near wine regions in Australia, Canada, South Africa and the USA, as a consequence of the warmer, drier conditions associated with climate change. Considerable research has subsequently been undertaken to determine the chemical, sensory and physiological consequences of grapevine exposure to smoke. The sensory attributes associated with smoke-tainted wine have been linked to the presence of several smoke-derived volatile phenols, such as guaiacols, syringols and cresols [2].

Read More

Characterization of non-Saccharomyces yeast and its interaction with Saccharomyces cerevisiae with investigation of fermentation kinetics and aromatic composition

[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

Merging fast sensory profiling with non-targeted GC-MS analysis for multifactorial experimental wine making

Wine aroma is influenced by several viticultural and oenological factors. In this study we used experimental wine making in a full factorial design to determine the impact of grapevine age, must turbidity, and yeast strain on the aroma of Vitis vinifera L. cv. Riesling wines. A recently developed, non-targeted SPME-GC-MS fingerprinting approach for wine volatiles was used. This approach includes the segmentation and mathematical transformation of chromatograms in combination with Parallel Factor Analysis (PARAFAC) and subsequent deconvolution of important chromatogram segments.

Read More

Innovations in the use of bentonite in enology: interactions with grape and wine proteins, colloids, polyphenols and aroma compounds.

The use of bentonite in oenology rounds around the limpidity and the stability that determine consumer acceptability. As a matter of fact, the haze formation in wine reduces its commercial value and makes it unacceptable for sale. Stabilization treatments are, therefore, essential to ensure a long-time limpidity and to forecast the formation of deposits in the bottle. Bentonite that is normally used in oenology for clarifying-fining purpose, shows a natural clay-based mineral structure allowing it to swell and to jelly in water and hence in must and wine.

Read More