Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Oxidation vs reduction: the fate of tannins, pigments, vscs, color,SO2 and metabolomic fingerprint

Oxidation vs reduction: the fate of tannins, pigments, vscs, color,SO2 and metabolomic fingerprint

Abstract

The management of oxygen during winemaking and aging is a big issue in order to achieve high quality wines. The correct amount of O2 improves aroma, astringency, bitterness and color, however an excess of oxygen promotes the appearance of yellow and brown colors and oxidative off-odors, while its absence leads to the formation of reductive aromas. Even thought our knowledge about the reactions occurring during wine oxidation are very rich and detailed, the scientific data about the wine behaviour under reductive storage is limited. The main objective of this work was to study the metabolomic changes of eight red wines caused by the storage under different oxidative and reductive conditions.

Eight red wines were stored under eight different conditions, which include a) micro-oxygenators at 25 ºC for 3 months; b) anoxic atmosphere at 25 °C for 1, 2 and 3 months; c) anoxic atmosphere at 35 °C for 3 months; and d) control.  The following physicochemical analysis were made: LC-MS based metabolomic fingerprint, CIELab color, analyses of volatile sulfur compounds, redox potential, and basic oenological analysis. 

Changes of concentration of H2S and methanethiol (higher amount of free forms under reductive conditions) and redox potential results showed the reliability of the sample set. Color of samples evolved in a different way depending on the storage conditions, getting darker the reduced samples. Metabolomic study revealed reactions with SO2 and direct linked tannin-anthocyanin (T-A) adducts were favoured under anoxia but in the presence of oxygen, reactions with acetaldehyde and ethyl-linked T-A and tannin-tannin (adducts) were the favoured. The reaction mechanism of these reactions favoured in absence of oxygen could explain the observed changes during reductive storage.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Ignacio Ontañón1, Diego Sánchez1, Vania Sáez2, Fulvio Mattivi2,3, Vicente Ferreira1, Panagiotis Arapitsas2

1 Laboratorio de Análisis del Aroma y Enología. Departamento de Química Analítica. Facultad de Ciencias. Instituto Agroalimentario de Aragón –IA2- (Universidad de Zaragoza-CITA). C/ Pedro Cerbuna, 12. 50009. Zaragoza, Spain.
2 Research and Innovation Centre, Food Quality and Nutrition Department, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy
3 Center Agriculture Food Environment, University of Trento, San Michele all’Adige, Italy

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a variety of experiences related to the perception, understanding, and judgment of the product. These multidimensional facets of the drinking experience can be explored by measuring affective, cognitive, and sensory responses of consumers, which are shown to be stable regardless of the social context.
Read More

Effect of the addition of polysaccharides extracted for grape pomace and must on sensory and chemical composition of white wines

AIM: The objective of this work is to study the effect of the addition of polysaccharides extracted for grape pomace by-products and musts on sensory and chemical composition of white wines. Much of the waste obtained in the wine sector is not used, and they can have some valuable compounds, such as the polysaccharides (PS).

Read More

Morphological image analysis for determining bunch grape characteristics: A case study on bunch weight in Cabernet-Sauvignon

Morphological image analysis is a powerful technique used in various fields, including agriculture, to quantitatively assess the physical characteristics of objects. In viticulture, the accurate assessment of grapevine characteristics is essential for optimizing crop management and improving the quality of wine production.

Read More

Unveiling the fungal diversity of Falanghina grapes and the role of autochthonous Saccharomyces and non-Saccharomyces yeasts in wine fermentation

Falanghina, a typical wine from the Sannio (Campania region, Italy), hosts a complex fungal microbiota that significantly influences both fermentation dynamics and sensory characteristics.

Read More

Managing precision irrigation in vineyards: hydraulic and molecular signaling in eight grapevine varieties

Understanding the physiological and molecular bases of grapevine responses to mild to moderate water deficits is fundamental to optimize vineyard irrigation management and identify the most suitable varieties. In Mediterranean regions, the higher frequency of heat waves and droughts highlights the importance of precision irrigation to meet vine water demands and demonstrates the necessity for a deeper understanding of the different physiological responses among varieties under water stress. In this context, previous reports show an interplay between stomatal regulation of transpiration and changes in leaf hydraulic conductivity, also with the involvement of aquaporins (AQPs), particularly under water stress. However, how those signaling mechanisms are regulated in different grapevine varieties along phenological phases is unclear.

Read More