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…

Molecular characterization of wines nucleophilic potential by ultra-performance liquid chromatography high resolution mass spectrometry

The knowledge about the molecular fraction associated to white wines oxidative stability is still poorly understood.
Read More

Volatile organic compounds investigation in Müller Thurgau wines obtained from vineyard treated with biochar

Volatile Organic Compounds (VOCs) are responsible for the flavor and aroma of a wine. The sensory qualities of the wines depend not only on grape intrinsic characteristics, but also on extrinsic factors including the soil composition. Previous studies have shown that the application of pyrogenic carbon (biochar) can lead to a change in soil parameters. For that reason, one of the goals of the ERDF funded project «WoodUp» is the characterization and reutilization of the locally produced biochar for agricultural purposes.

Read More

Glutathione content evolution during spontaneous alcoholic fermentations of Sangiovese grapes

Glutathione is a tripeptide (γ-Glu-Cys-Gly), which can occur in grapes, in must and in wine prevalently in the reduced form as well as in the oxidized form as glutathione disulfide. The importance of the reduced form of glutathione lies in its antioxidant activity. In must, it limits browning by reducing o-quinones produced by polyphenol oxidase activity on hydroxycinnamic acids; in wine, it exerts a protective effect on various aromatic compounds. Glutathione concentration in wine is lower than in grape juice and variable as it depends on several factors, ranging from the native content of grapes to winemaking technique.

Read More

Riesling as a model to irrigate white wine grape varieties in arid climates

Regulated deficit irrigation (RDI) is a common viticultural practice for wine grape production. In addition to the potential improvement of water use efficiency, the adoption of this technique favors smaller canopies with higher levels of fruit sun exposure, enhancing quality attributes associated with red wine grapes such as smaller berries with higher tannins and anthocyanins. However, these quality attributes do not necessarily transfer to white wine grapes. The goal of this project was to assess whether partial rootzone drying (PRD) is more suited than RDI to grow high-end white wine grapes in arid climates, especially aromatic varieties, using Riesling as a model.

Read More

Development of a novel UAV based approach for assessing the severity of spring frost and hail damages in vineyards

A solid feature of climate change is that the frequency and severity of weather extremes are increasing. Ranking European countries for the number of crop failures related to extreme events reports France on top followed by Italy and Spain (COM 2021).

Read More