Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Cellar session 9 Prefermentative CO2 saturation of grape must to obtaining white wines with low SO2 content

Prefermentative CO2 saturation of grape must to obtaining white wines with low SO2 content

Abstract

The objective this work has been study the possibility of partially or completely replacing sulphur in the winemaking of white wines through the use of the prefermentative saturation of musts with CO2. Three types of wines were made from the same Airén and Chardonnay must and under the same conditions: Control wine, reduction of SO2 in half and total reduction of SO2.

No technologically important variations in the usual oenological parameters were observed in freshly bottled wines by saturating the musts with CO2 and decreasing SO2 doses. In terms of color, it should be noted that all wines of both varieties had similar values of luminosity and that the saturation of musts with CO2 produced wines with more green tones and the decrease in doses of SO2 with more yellow notes. In relation to volatile composition, the saturation of musts with CO2 and the reduction of SO2 doses produced wines with higher concentrations of compounds responsible for fruity and floral notes. At the sensory level, the results of volatile analysis were corroborated and both trained tasters and consumers positively valued the wines. Microbial stability and colour were monitored for 12 months, a normal marketing period for young wines, with the following conclusions obtained:

Signs of malolactic fermentation were observed in wines without SO2. However, wines with low doses of SO2 remained perfectly stable. With regard to color after 12 months the wines of both varieties evolve in a favorable way, a slightly more intense color, but no notes of oxidation are seen. Effective control of acetic acid bacteria over time has been proven as the volatile acidity of these wines is similar to that of control wines and does not increase the year of bottling.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

P.M. Izquierdo Cañas1*, S. Guri Baiget2, E. García Romero1, V. Cejudo Martín de Almagro2, J. Mallen Pomes2

1 Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM, Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain.
2 Carburos Metálicos S. A.- Air Products Group. Avda de la Fama 1, 08940 Cornellà de Llobregat, Barcelona, Spain.

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

The sensitivity to ABA affects the cross-talk between scion/rootstock in tolerant grapevines to drought stress

Drought caused by climate change has a dramatic incidence on the vineyard. Despite employing specific rootstocks tolerant to drought like 110 Richter, the vineyard continues to experience various losses, revealing the importance of the scion cultivar in the adaptation to drought stress. In this regard, Merlot, a widely cultivated grapevine, exhibited reduced drought tolerance compared to less cultivated varieties like Callet, a local cultivar originating from the Balearic Islands that demonstrated greater resilience to drought. Therefore, understanding the drought stress response in both cultivars and the cross-talk between scion and rootstock is key to unveiling possible differences that could affect to the adaptation to drought in vineyard.
Read More

Screening sensory-directed methodology for the selection of non-saccharomyces wine yeasts based on perceived aroma quality

The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high quality wines with different sensory profiles Therefore, Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorized according to five levels of quality by a panel of wine professionals (Sáenz-Navajas, Ballester et al. 2013). Higher quality samples were described by flash profiling by a semi-trained panel
(Valentin, Chollet et al. 2012) and most distinctive samples were screened by gas chromatography-olfactometry (GC-O) (López, Aznar et al. 2002).

Read More

Multivariate characterization of Italian monovarietal red wines using FTIR spectroscopy

The assessment of wine authenticity is of great importance for consumers, producers and regulatory agencies to guarantee the geographical origin of wines and grape variety as well. Since mid-infrared (MIR) spectroscopy with chemometrics represent a suitable tool to ascertain the wine composition, including features associated with the polyphenolic compounds, the aim of this study was to generate MIR spectra of red wines to be exploited for classification of red wines based on the relationship between grape variety and wine composition. Several multivariate data analyses were used, including Principal Component Analysis (PCA), Discriminant Analysis (DA), Support Vector Machine (SVM), and Soft Intelligent Modelling of Class Analogy (SIMCA).

Read More

Influence on grape aroma of nitrogen compounds and elicitors foliar applications in vineyards

The grape volatile compounds determine the wine quality and typicity [1]. Thus, looking for agronomic tools to improve its composition it is of great interest in the sector [2]

Read More

Grape solids: new advances on the understanding of their role in enological alcoholic fermentation

Residual grape solids (suspended particles) in white and rosé musts vary depending on the clarification pro-cess. These suspended solids contain lipids (more especially phytosterols) that are essential for yeast meta-bolism and viability during fermentation in anaerobic conditions.

Read More