Macrowine 2021
IVES 9 IVES Conference Series 9 Comprehensive exploration of wine aroma-related compounds as promoted by alternative vinification procedures in case of Zelen (Vitis vinifera L.) grapes processing

Comprehensive exploration of wine aroma-related compounds as promoted by alternative vinification procedures in case of Zelen (Vitis vinifera L.) grapes processing

Abstract

Not only vintner’s decisions in the vineyard, but also winemaker’s choices of technology approaches in the cellar play a significant role in the final wine style and quality. Whereas traditional technologies within chosen terroir are quite well explored and thus somehow predictable, there is no proper knowledge available on possible outcomes in case of implementing novel, alternative winemaking strategies. To reveal their effects on wine aroma compounds and sensory characteristics, two alternative strategies
(cryoextraction or addition of whole grape berries during last stages of fermentation) were compared to classical Vipava valley winemaking approach as normally used for an autochthonous variety Zelen. After separate vinification and bottling, all the experimental wines were subjected to semiquantitative metabolic profiling of volatile compounds (VOCs) by means of GC/MS and were then also sensorialy evaluated by pre-trained panel. The results showed in case of free VOCs, that the contact with whole grape berries during fermentation (WBF) promoted mainly isoamyl alcohol and linalool; whereas cryoextraction (CE) promoted more ethyl decanoate, ethyl hexanoate, ethyl lactate and ethyl octanoate as well as hexanoic and octanoic acids. Control on the other hand was the richest in hexyl acetate, isobutanol and 2-phenyl ethanol. In case of bound VOCs, WBF wines showed the highest concentrations in case of several alcohols (1-butanol, isoamyl alcohol, 1-pentanol, 3-methyl-2-butenol, 1-hexanol, benzyl alcohol), but interestingly a decrease or a trend toward decrease in most of the observed bound volatile compounds was noticed for CE. Finally, most of the analytical results were in consistence with the results of sensory evaluation outcomes. A comprehensive, targeted metabolomics profiling approach was thus shown to be a very useful tool to support the exploration of novel techniques in winemaking by offering an important new knowledge also to the producers. Key words: alternative vinification procedures, cryoextraction, fermenting in the presence of whole grape berries, Zelen (Vitis vinifera L.), free aroma compounds, bound aroma compounds, targeted metabolomics.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Melita Sternad Lemut*, Cesare Lotti, Cristele Delsart, Urska Vrhovsek

*University of Nova Gorica

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

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

Impact of glutathione and elemental sulphur juice addition on the volatile thiol production in South African Sauvignon blanc wine

Three compounds, 3-mercaptohexanol (3MH), 3-mercaptohexyl-acetate (3MHA) and 4-mercapto-4-methylpentan-2-one (4MMP), also known as varietal thiols, have been identified to contribute positively to wine aroma and are responsible for the distinct gooseberry, grapefruit, guava and box tree character found in Sauvignon blanc wines. Certain volatile thiol compounds though, can cause off-aromas of onion, garlic, rubber and rotten egg, this group of molecules is known as reductive sulphur compounds (RSC). This study looks into how the addition of sulphur-compounds to Sauvignon blanc juice contributes to the varietal thiol (3MH and 3MHA) concentration and reductive sulphur compound concentration in South African Sauvignon blanc wine.

Read More

Prediction of the production kinetics of the main fermentative aromas in alcoholic fermentation

Fermentative aromas (especially esters and higher alcohols) highly impact the organoleptic profile of young and white wines. The production of these volatile compounds depends mainly on temperature and Yeast Available Nitrogen (YAN) content in the must. Available dynamic models predict the main reaction
(bioconversion of sugar into ethanol and CO2 production) but none of them considers the production kinetics of fermentative aroma compounds during the process of fermentation. We determined the production kinetics of the main esters and higher alcohols for different values of initial YAN content and temperature, using an innovative online monitoring Gas Chromatography device.

Read More

The impact of different yeasts and harvest time on the wine quality of Beihong and Beimei (<I>V. vinifera x V. amurensis</I>)

Beihong and Beimei are two wine cultivars from ‘Muscat Hamberg’ (V. vinifera L.) and wild V. amurensis Rupr., which were released in China in 2008. Here，two enology practices were reported. Firstly, the impact of different yeasts including D254, GRE, K1, D21 and BDX on dry wine quality of Beihong and Beimei was investigated. For Beihong, among wines fermented by all yeasts, residual sugar content was the lowest, total anthocyanin and resveratrol contents were the highest in the wine by D254. However, the wine by D254 had lower titrable acid than those by the other yeasts except BDX.

Read More

How small amounts of oxygen introduced during bottling and storage can influence the metabolic fingerprint and SO2 content of white wines

The impact of minute amounts of headspace oxygen on the post-bottling development of wine is generally considered to be very important, since oxygen, packaging and storage conditions can either damage or improve wine quality. This is reflected in the generalised use of inert bottling lines, where the headspace between the white wine and the stopper is filled with an inert gas. This experiment aimed to address some open questions about the chemistry of the interaction between wine and oxygen, crucial for decisions regarding optimal closure. While it is known that similar amounts of oxygen affect different wines to a variable extent, our knowledge of chemistry is not sufficient to construct a predictive method.

Read More