Macrowine 2021
IVES 9 IVES Conference Series 9 Maturation of Agiorgitiko (Vitis vinifera) red wine on its wine lees: Impact on its phenolic composition

Maturation of Agiorgitiko (Vitis vinifera) red wine on its wine lees: Impact on its phenolic composition

Abstract

Maturation of wine on lees (often referred as sur lie) is a common practice applied by many winemakers around the world. In the past this method was applied mainly on white and/or sparkling wine production but recently also to red wine production. In our experiment, we matured red wine on wine lees of two origins: a) Light wine lees, collected after the completion of the alcoholic fermentation, b) Heavy lees, collected after the completion of the malolactic fermentation. The lees were free of off-odors and were added in the red wine in percentage 3% and 8%, simulating common winemaking addition. The maturation lasted in total six months and samples were collected for analysis after one, three and six months. During storage the lees were stirred. Control sample contained no wine lees and was not stirred. At the time intervals, the individual anthocyanin concentration, colour parameters, total phenolic and tannin content, and antioxidant activity were measured. It was also determined the mean degree of polymerization of flavan-3-ols (mDP), since it has been shown that it is strongly related to the perceived astringency of the wine. The results showed that addition of wine lees may not be beneficial for the wine quality. There was no change in color parameters, and polyphenolic content among the control and the treatments. Furthermore, mDP, was not affected among treatments suggesting that perceived astringency and bitterness may not be affected. These findings were observed in all treatments independent of the amount of lees added and/or the origin of the wine lees (light or heavy lees). As a result it is suggested that the method of maturation of red wine on its lees should be reconsider as a method to improve the quality of the wine, since there was not observed any positive impact on the analytical parameters measured.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Stamatina Kallithraka*, Ioannis Paraskevopoulos, Sofoklis Petropoulos, Yorgos Kotseridis

*Agricultural University of Athens

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

The challenge of quality in sulphur dioxide free wines: natural polyphenol alternatives

Sulphur dioxide (SO2) seems indispensable in winemaking because of its properties. However, a current increasing concern about its allergies effects in food product has addressed the international research efforts on its replacement. This supposes a sufficient knowledge of its properties and conditions of use. Several studies compared SO2 properties against new alternatives that are supposed to overcome SO2 disadvantages. Firstly, the state of art on SO2 wine replacements is revised, and secondly, the last promising results using natural enriched polyphenol extracts are shown.

Read More

Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera

Wine industry is looking forward for innovative, safe and eco-friendly antimicrobial products allowing the reduction of chemical treatments in the grape defense and the winemaking process that can affect negatively the quality of the product. Ozone has been tested in food industry giving good results in preventing fungi and bacteria growth on a wide spectrum of vegetables and fruits, due to its oxidant activity and ability to attack numerous cellular constituents. Ozone leaves no chemical residues on the food surface, decomposing itself rapidly in oxygen. Gaseous ozone has been already tested for table grapes storage and on wine grapes during withering.

Read More

Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard

Cabernet Sauvignon is one of the most important winegrape varieties in Chile. However, temperature raise and decreased rainfall due to climate change can lead to grape quality decrease in certain areas. Amino acids are essential as nitrogen source for yeast but also directly affect grape quality serving as precursors of certain volatile compounds that enhance the wine bouquet. Besides, glutathione is an important tripeptide acting as antioxidant, preventing the appearance of browning pigments in must and exerts a protective effect in volatile compounds.

Read More

Evaluating South African Chenin blanc wine styles using an LC-MS screening method

Sorting Chenin blanc is one of the most important white wine cultivars in South Africa. It has received a lot of attention and accolades in the past years and more research than ever is dedicated to this versatile cultivar. According to the Chenin blanc association of South Africa, there are three recognized dry wine styles, Fresh and Fruity (FF), Rich and Ripe Unwooded
(RRU), and Rich and Ripe Wooded (RRW). They are traditionally established with the aid of expert sensory evaluation, but the cost and the (subjective) human factor are aspects to be taken into account. A more objective and possibly robust way of assessing and attributing these styles can be the use of chemical analysis.

Read More

Correlations between sensory characteristics and colloidal content in dry white wines

Must clarification is an important step occurring just after grape extraction in the elaboration of white wine, consisting in a solid-liquid separation. Traditionally, low must turbidity, around 50-150 NTU, is generally reached in white winemaking in order to prevent reductive aromas and facilitating alcoholic fermentation. Alternatively, a higher turbidity (300 NTU or above) can be sought for reasons such as a better expression of grapes identity (terroir), or for getting a must matrix that could supposedly lead to wines having greater ageing potential.

Read More