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…

LCA: an effective, generalizable method for wine ecodesign? Advantages and limitations

Life cycle assessment (LCA) is an effective and comprehensive method for evaluating the environmental impact of a product, considering its entire life cycle. In the context of wine production, although the use of lca is gaining ground in viticulture, its application is still limited to the fine assessment of winemaking processes.
Read More

An Ag+ SPE method combined with Deans’ switch heart-cutting MDGC–MS/Olfactometry approach for identifying unknown volatile thiols in wine

Wine aroma is a crucial quality criterion. A multitude of volatile compounds have been identified and correlated to the aroma attributes perceived in wine.

Read More

Chemical composition of press and free-run wines from three vintages and Bordeaux grape varieties. A comprehensive analysis

Press wines play a crucial role in red winemaking, representing up to 15% of the final blend [1]. Optimizing their value is essential both economically and for maintaining wine identity, especially given evolving climatic and societal challenges. However, little recent research exists on their composition.

Read More

Une procédure de mise à jour des zones AOC

In France, one of INAO missions is to delimit the production area of the « Appellations d’origine contrôlées » (AOC). For wine AOC, the delimitation of plots allows for identifying plots of land that respond to technical criteria of the vine location, criteria adapted in every appellation. Some old delimitations AOC are not in adequacy with their territory. Indeed, in spite the existence of a politic aiming to protect production areas AOC, urbanization, road infrastructure or quarries occupy surfaces classified in AOC today.

Read More

Terpenoids and norisoprenoids in italian red wines

AIM Terpene compounds are associated with floral notes and are characteristic of aromatic grape varieties such as Muscat (Jackson, 2008). They are generally considered to potentially contribute to the aroma of white wines. However, there is a growing interest towards the potential contribution of terpene compounds to the aroma of red wines. The aim of this work was to investigate the occurrence of different terpenes in red wines from Italian varieties. METHODS For this study wines from 11 mono-varietal Italian red wines from 12 regions were used (19 Sangiovese, 11 Nebbiolo, 10 Aglianico, 11 Primitivo, 10 Raboso del Piave, 9 Cannonau, 11 Teroldego, 3 Nerello, 9 Montepulciano, 7 Corvina). All samples were from vintage 2016 and none of them had been in contact with wood. A total of 19 terpenes and 7 norisoprenoids were analysed by mean of SPME-GC-MS analysis using a DVB-CAR-PDMS fiber. The wines were collected in the framework of the activities of the D-Wines (Diversity of Italian wines) project.

Read More