 IVES 9 IVES Conference Series 9 Effect of grape polysaccharides on the volatile composition and aromatic profile of Viura wines

Effect of grape polysaccharides on the volatile composition and aromatic profile of Viura wines

Abstract

AIM: Many research studies have analyzed the effect of polysaccharides in the aromatic composition of white wines. However, it has been limited to yeast polysaccharides and commercial mannoproteins [1,2]. The aim of this research was to study the use of grape polysaccharides as finning agents and analyze their effect on the volatile composition and aromatic profile of Viura wines.

METHODS: Different fractions of grape polysaccharides were tested: polysaccharides extracted from white must (WM), red must (RM), red wine (RW), white grape skins (WGS), red grape skins (RGS), and lees from white wine (WL). A fraction of rhamnogalacturonan type II of 80% purity (RGII80%), and rhamnogalacturonan type II of 55% purity (RGII55%) were also tested. The different fractions were added as fining agents in Viura wines at bottling. Results were compared with controls and with commercial mannoproteins used for finning. The volatile composition of wines was analyzed by gas chromatography with mass detector (GC-MS) [3]. The wines were analyzed by 20 expert tasters from the D.O.Ca Rioja with a structured numerical scale according to UNE-87-020-93 Standard (ISO 4121:1987). The Geometric Mean (GM%) of the olfactory descriptors was used to classify the descriptors according to the International Organization for Standardization ISO 11035.

RESULTS: The wines treated with the RGS fraction showed the highest content of acetates, related to fruit and floral aromas. The wines treated with WL presented the highest content of total acids. Ethyl esters and C6 alcohols were found in high concentrations in most of the wines. The wines treated with the RW fraction presented the lowest content of volatile families and reduced the perception of the herbaceous descriptor.

CONCLUSIONS

This research would allow to study the effect of different fractions of grape polysaccharides as fining agents on the volatile composition and the aromatic profile of Viura wines.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Diego Canalejo Collado

Institute of Grapevine and Wine Sciences (ICVV), Logroño, Spain ,Zenaida, GUADALUPE, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain Leticia, MARTÍNEZ-LAPUENTE, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain Belén, AYESTARÁN, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain Silvia, PÉREZ-MAGARIÑO, Instituto Tecnológico Agrario de Castilla y León, Ctra. Burgos 119, 47071 Valladolid, Spain Estela, CANO-MOZO, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain Thierry DOCO, UMR 1083 Sciences pour l’Oenologie, INRA, SupAgro, 2 place Viala, Montpellier, France

Contact the author

Keywords

grape polysaccharide extracts, volatiles, aromatic properties, finning

Citation

Agronomic and qualitative effects of early leaf removal on cv.

Aim: The regulation of the vegetative-reproductive balance of a vineyard is a critical aspect for the quality of grapes. Early leaf removal, generally applied before the phenological stage of flowering, is mainly used as a technique to control yield and improve grape health, aimed at increasing the quality of the wine.

Spatial variability of the nutrient distribution in Jerez vineyard soils (Spain)

From a fertility standpoint, the vine has to extract from the soil mineral substances necessary for its existence. However, the amount of certain available nutrients does not always correspond to a proportional increase in quality.

Release and perception of γ-nonalactone and massoia lactone in the red wine matrix: impact of ethanol and acidity

Climate change (CC) is altering grape/wine composition, challenging wine sensory quality. Rising temperatures increase grape sugar levels, with higher wine ethanol (EtOH) contents, reduce total acidity (TA) converging with increased pH and lead to the accumulation of CC odorous markers such as γ-nonalactone (γ-C9) and massoia lactone (ML).

LC-MS based metabolomics and target analysis to study the chemical evolution of wines stored under different redox conditions

Oxygen is a key player in oenology, since its effects can be a blessing, benefiting wine quality, or a curse causing irreversible damage.

MONITOR SOME KEY PARAMETERS THROUGH THE IMPLEMENTATION OFCONTINUOUS CONTROL SYSTEMS OF THE MUST-WINE DURING MACERATION-FERMENTATION IN RED WINEMAKING TO MANAGE OPERATIONS IN “AUTOMATION”

This study is aimed to develop a complete tool for the winemaker with, complete and targeted “winemaking recipes” that can be adapted to criteria set by the winemaker, such as: grape variety, grape health status, degree of ripening, desired wine, redox status throughout the alcoholic fermentation.
To get such aim, specific sets of experiments using red grape juices from different varieties (Nebbiolo, Barbera, Pinot noir, etc.) collected at different technological and phenolic maturity points, will be held with “automatized 4.0 tanks” equipped with sensors for measuring: redox potential, dissolved oxygen, relative density, temperature, and color in order to collect a sufficient amount of data preparatory to the creation of operating models in the most widely winemaking situations in which the automatized 4.0 tanks “will be able to independently respond” with the right corrective actions (opening/closing aeration valve, execution/block pumping overs , etc.) if the key parameters exceed the limits of the recommended ranges set in the selected recipe.