 IVES 9 IVES Conference Series 9 Gamay and Gamaret winemaking processes using stems: impact on the wine chemical and organoleptic characteristics

Gamay and Gamaret winemaking processes using stems: impact on the wine chemical and organoleptic characteristics

Abstract

AIM: Stalks are empirically known to bring many benefits to the wine such as alcoholic reduction, color protection or improvement of the tannic intensity. Not much used on Swiss grape varieties, the aim of this study was to identify the relevance of using this type of winemaking in the case of Gamay and Gamaret red grape varieties.

METHODS: Gamay and Gamaret grapes from a vineyards in Gland (Switzerland) were harvested and treated according to three modalities: fully destemmed used as control, 20% and 40% either whole grapes or stems added to the rest of the destemmed harvest. The influence of the stalks on the wine organoleptic properties was measured using different classical FTIR and colorimetric methods (alcohol, acidity, pH, SO2 …). Polyphenol content was evaluated using spectrophotometer measurements and concentration of flavanols and proanthocyanins in wine samples determined by HPLC-FLD-MS/MS. Sensory analysis were also performed in order to measure the impact on the wines.

RESULTS: Results showed that the total polyphenolic content was lower for trials with non-destemmed grapes and higher for the ones where stems were added. According to the tannin content, no significant differences were found between the modalities for the gamay grape variety. For the gamaret grape variety, the values were lower than the control when 20% and 40% of non-destemmed grapes were used. Planned sensory analysis should allow us to know the impact on the aromatic characters of these wines.

CONCLUSIONS:

This study allows us to acquire knowledge about winemaking processes performed using non-destemmed grapes and their impact on the wine characteristics. Both chemical composition and organoleptic characterization were taken into account

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Marie Blackford, Janina IMHOF 2, Julie ROESLE-FUCHS 2, Fabrice LORENZINI 1, Gilles BOURDIN 1, Benoit BACH 2

Marie Blackford – 1. AGROSCOPE , Nyon, Switzerland 2. Changins, Viticulture and oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon 1, Switzerland ,Montaine COMBY 1,2, Janina IMHOF 2, Julie ROESLE-FUCHS 2, Ágnes DIENES-NAGY 1, Fabrice LORENZINI 1, Gilles BOURDIN 1, Benoit BACH 2 1 AGROSCOPE , Nyon, Switzerland 2 Changins, Viticulture and oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon 1, Switzerland

Contact the author

Keywords

stem, whole cluster, winemaking, polyphenols

Citation

Optical visualization of embolism spread in drought‐induced leaves: revealing differences across three grapevine genotypes

‐Evaluation of xylem embolism is an important challenge in identifying drought tolerant genotypes within the context of climate change.

Evaluating alternatives to cold stabilization in wineries: the use of carboximethyl cellulose, potassium polyaspartate, electrodialysis and ion exchange resins – the results after one year in the bottle

The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottle wines is detrimental for their quality and even a legal issue in some countries. Cold stabilization is the most common stabilization treatment. Although it has been shown to be effective, it has some significant disadvantages, mainly regarding losses of color and aromas and its high cost. Therefore, other products and methodologies are being introduced in the wineries for the replacement of this process. Some of these new techniques involve the reduction of the ions causing the insolubilization of tartaric acid while other are based in the formation of protective colloids or the inhibition of the crystallization of salts. In this study, white, rosé and red wines have been treated with carboxymethylcellulose, potassium polyaspartate and an ion exchange resin. The tartaric stability of the wines, together with the oenological, chromatic and sensory characteristics were studied after the wines had been stored during one year in the bottle. The results indicate that the use of carboxymethyl cellulose and potassium polyaspartate maintained the best the sensory and chromatic characteristics and the wine stability of the wines in comparison with an untreated control wine.

Les effets du terroir ou l’expression des potentiels à valoriser

Research into the effects of the Terroir is of major interest for the wine sector. The study of Terroir-Vine-Grape relations, even if it is complex, is fundamental for all viticulture: indeed, the quality of the grape must be the result of the most reasoned agro-viticultural management of the vine possible, which must first, to respect a production balance. The goal sought by the winegrower is to obtain a wine, the optimized result of the interactions Terroir-Grape variety. This link to the terroir is therefore essential to establish by taking into account on the one hand the behavior of the vine (which is the cause), and on the other hand, its effects on the grapes and finally on the wine.

The 1-hydroxyoctan-3-one, a molecule potentially involved in the fresh mushroom off-flavor in wines

An organoleptic defect, called fresh mushrooms off-flavor (FMOff), appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, 3-octanol and octen-3-ol (C8 compounds) were involved in the mushroom off-flavor in wines

Do wine sulphites affect gut microbiota? An in vitro study of their digestion in the gastrointestinal tract

“Sulphites” and mainly sulphur dioxide (SO2) is by far the most widely used additive (E-220/INS 220) in winemaking and likely the most difficult to replace. The well-known antioxidant, antioxidasic and antimicrobial properties of SO2 make this molecule a practically essential tool, not only in winemaking, but also in the production of other food products. The current trend in winemaking is the reduction of this unfriendly additive due to its negative effects on health and environmental. In particular, it could cause headaches and intolerance/allergic reactions in sensitive individuals. Wine is considered one of the major contributors of exposure of SO2 in the adult population, when this beverage is included in the diet.