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…

Challenges and opportunities for increasing organic carbon in vineyard soils: perspectives of extension specialists

Context description and research question: an increasing number of farmers are considering the impact of conservation practices on soil health to guide sustainable management of vineyards. Understanding impacts of soil management on soil organic carbon (SOC) is one lever for adoption of agroecological practice with potential to help maintain or improve soil health while building SOC stocks to mitigate climate change (Amelung et al., 2020).

Read More

Impact of urbanization on optimum wine Terroirs in the Bordeaux region sample of one township of the Entre-Deux-Mers Area

L’étude présentée porte sur une commune de l’Entre-Deux-Mers dans le bordelais. Nous caractérisons dans un premier temps les potentialités des sols vis-à-vis de la production de vins rouges de qualité (délimitation de terroirs grâce à la prise en compte des couvertures pédologiques et des caractéristiques morphométriques du terrain : pentes, expositions, convexités. Dans un second temps, nous récapitulons l’évolution historique des occupations des sols depuis 1790 : l’emplacement des vignes est ainsi localisé sur les terroirs respectifs des communes. Enfin, une étude prospective résultant d’enquêtes sur l’utilisation du foncier, situe le devenir prévisible de l’espace étudié (en particulier dans ses composantes viticoles et urbaines).

Read More

Carbon isotope labeling to detect source-sink relationships in grapevines upon drought stress and re-watering

Kinetics of carbon allocation in the different plant sinks (root-shoot-fruit) competing in drought stressed and rehydrated grapevines have been investigated.

Read More

La valorisation des Terroirs Viticoles par les Indications géographiques et les appellations d’origine

Le sujet proposé dans le thème “l’environnement juridique” est plus économique que juridique, et constitue une sorte de complément au sujet qui l’a précédé : analyse des marchés, stratégies commerciales et terroirs”.

Read More

Machines and fire: developing a rapid detection system for grapevine smoke contamination using NIR spectroscopy and machine learning modelling

Bushfires are a common occurrence throughout Australia and their incidence is predicted to both rise and increase in severity due to climate change. Many of these bushfires occur in areas close to wine regions, which receive different levels of exposure to smoke. Wine produced from smoke-affected grapes are characterised by unpalatable smoky aromas such as “burning rubber”, “smoked meats” and “burnt wood”. These smoke tainted wines are unprofitable and result in significant financial losses for winegrowers.

Read More