Macrowine 2021
IVES 9 IVES Conference Series 9 Which heat test really represents the haze risk of a white Sauvignon wine ?

Which heat test really represents the haze risk of a white Sauvignon wine ?

Abstract

AIM: Different heat tests are used to predict a white wine haze risk after bottling. The most used tests are 30-60 min. at 80°C. Nevertheless, there is a lack of information about the relationship between the wine haze observed after such tests and the turbidities observed in the bottles after the storage/transport of the wines in more realistic Summer conditions (35-46°C during 3-12 days).

 METHODS: 24 Sauvignon wines (Loire Valley – France) produced during the vintages 2018 and 2019 were studied. Six heat tests were applied on during 5-30-60 min. at 80°C and during 30-60-120 min. at 50°C. The results were compared with the turbidity reached by the wines under Summer conditions (35 to 46°C, from 1 to 14 days) and representing 6 tests too. The Pearson correlation coefficients (PCC) were calculated for all of these 12 heat tests when compared two by two.

RESULTS: The turbidities of the wines subjected to Summer temperature conditions (35-43°C) were highly correlated with the turbidities developed by the Sauvignon wines after heating 30 or 60 min. at 50°C (0.980

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Marchal Richard

Laboratoire d’Œnologie, Université de Reims, Reims, France. LVBE, Université de Haute-Alsace, Colmar, France., Lecomte Marine  Laboratoire d’Œnologie, Université de Reims, Reims, France. LVBE, Université de Haute-Alsace, Colmar, France.  Salmon Thomas Laboratoire d’Œnologie, Université de Reims, Reims, France. LVBE, Université de Haute-Alsace, Colmar, France.  Robillard Bertrand Institut Oenologique de Champagne, Mardeuil, France.

Contact the author

Keywords

wine haze, heat tests, sauvignon, pearson correlations

Citation

Related articles…

Tools for assessing vine nitrogen status; role of nitrogen uptake in the “terroir” effect

Among the numerous nutrients vines extract from the soil, nitrogen is the one that interferes most with vine vigor, yield, berry constitution and wine quality. Many studies relate on the influence of various levels of nitrogen

Read More

Phototropic and geotropic shoot orientation: effect on physiological, vegetative and reproductive parameters

[English version below]

On a étudié l’effet de l’orientation des rameaux sur les paramètres physiologiques, végétatifs et reproductif durant deux saisons de croissance (2002/2003 et 2003/2004) dans la région de Stellenbosch dans une vignoble du cépage Merlot sur 99R conduite en espalier et taillé à cordon coursonné. Les vignes étaient espacées 2.7 x 1.5 m.

Read More

Geologic and geomorphologic features applied for identification of wine terroir units by digital image processing, spectroradiometric and GIS techniques in Encruzilhada do Sul, RS, Brazil

Results in the characterization of a new wine terroir unit in south Brazil are reported. Presently, several areas in Brazil are being studied, in an effort to define new wine terroirs and improve the quality of Brazilian wines.

Read More

Characterization of the thiol aromatic potential of a new resistant grape variety: Floreal

Aims: Due to climate change and the desire to decrease enological inputs (organic farming), the vineyard has to be modified and the selection of new resistant grape varieties as an alternative is researched intensively today. From January 2018, four new grape varieties that are resistant against mildew and odium have been added to the official

Read More

Correction de la teneur en alcool des vins par évaporation partielle sous vide en cours de fermentation alcoolique

Climate change has become a reality that is becoming more and more apparent every day, with changes in the physico-chemical composition of grapes and an increase in the alcohol content of finished wines. These higher alcoholic degrees are not without consequences for the success of alcoholic and malolactic fermentation. Correcting the alcohol content (-20% of the initial alcoholic strength) is also part of an approach designed to meet consumer expectations for healthier, lighter or lower-alcohol wines (9 to 13% vol.). Correcting the alcohol content of wines also rebalances the mouthfeel by reducing the alcohol’s burn.

Read More