Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Cellar session 9 All acids are equal, but some acids are more equal than others: (bio)acidification of wines

All acids are equal, but some acids are more equal than others: (bio)acidification of wines

Abstract

Insufficient acidity in grapes from warm(ing) climates is commonly corrected through addition of tartaric acid during vinification, and less so with other organic acids. One alternative approach involves bio-acidification with certain strains of Lachancea thermotolerans (LT) via lactic acid production during fermentation. Our previous work delivered a superior LT starter capable of lowering wine pH by ~0.5 units when used in co-cultures with Saccharomyces cerevisiae (SC).  Here, we aimed to i) compare the profiles of the bio-acidified LT wines and the acid-adjusted SC wines, and ii) evaluate the use of LT wines as blending components. For this purpose, high sugar/pH Merlot grapes (14.5 ° Bé; pH 3.9) were fermented with a sequential culture of LT and SC, and an SC monoculture control. The two obtained wines blended in three proportions (1:3, 1:1, 3:1), and the aliquots of the SC control (pH 4) were also acidified with either tartaric or lactic acid to the pH of the LT wine (pH 3.5).  Chemical analysis revealed major differences in a range of compositional parameters, which were reflected in the sensory profiles of wines, as confirmed via ‘Rate-All-That-Apply’ evaluation by wine experts (n=30). Sensory profiles of the bio-acidified LT wine and the lactic acid-adjusted SC wine were similar, and contrasting to the tartaric acid-adjusted SC wine. Despite the identical initial matrix, adjustment with lactic acid resulted in intenser ‘red fruit’ flavour, and lower ‘hotness’, ‘bitterness’ and ‘body’ relative to the adjustment with tartaric acid, driven by increases in ‘sourness’. The profiles of blends were modulated depending on the proportion of the bio-acidified wine, thus highlighting the potential of this approach to fine-tune ‘freshness’ and differentiate wine styles.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Ana Hranilovic 1, 2; Marina Bely 1; Isabelle Masneuf-Pomarede 1,3; Warren Albertin 1,4, Vladimir Jiranek 2, 5

1 ISVV, University of Bordeaux, Villenave d’Ornon, France
2 Department of Wine and Food Science, The University of Adelaide, Adelaide, Australia
3 Bordeaux Sciences Agro, Gradignan, France
4 ENSCBP, Bordeaux INP, Pessac, France
5 The Australian Research Council Training Centre for Innovative Wine Production, Adelaide, Australia

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Ampelograpic and genetic characterisation of grapevine genetic resources from Ozalj-Vivodina region (Croatia)

Ozalj- vivodina region is small vine growing area (only about 100 hectares of vineyards), but with significant number of old, ancient vineyards planted between 50 and 100 years ago. Trend of abandoning or replanting ancient vineyards takes place for the last 30 years. This trend results in grapevine germplasm erosion because traditional varieties are replaced with well known international varieties.Few known traditional varieties are dominantly present in ancient vineyards together with many others of unknown identity. Historical data about prevalence and characteristic of varieties on this area are very poor.

Read More

OPTIMIZATION, VALIDATION AND APPLICATION OF THE EPR SPIN-TRAPPING TECHNIQUE TO THE DETECTION OF FREE RADICALS IN CHARDONNAY WINES

The aging potential of Burgundy chardonnay wines is considered as quality indicator. However, some of them exhibit higher oxidative sensitivity and premature oxidative aging symptoms, which are potentially induced by no-enzymatic oxidation such as Fenton-type reaction (Danilewicz, 2003). This chemical mechanism involves the action of transition metal, native phenolic compounds and oxygen which promote the generation of highly reactive oxygen species (ROS) such as hydroxyl radicals (OH) or 1-hydroxyethyl radicals (1-HER) from oxidation of ethanol. Such mechanism is involved in the radical oxidation occurring during bottle aging. According to Elias et al.,(2009a), the 1-HER is the most abundant radical in forced oxidation treated wines. Consequently, understanding its evolution kinetic in dry white wines is of great importance.

Read More

Red wine astringency and the influence of wine–saliva aggregates on oral lubrication

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory perceptions in the human mouth.

Read More

The social construction of wine-growing areas: the “Graves de Bordeaux”

«Graves de Bordeaux» est une des rares appellations à porter le nom d’un terroir, au sens agronomique du terme. Et ce territoire vitivinicole présente une relative unité géographique, de Langon à Bordeaux sur la rive gauche de la Garonne.

Read More

Spontaneous fermentation dynamics of indigenous yeast populations and their effect on the sensory properties of Riesling

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation.

Read More