 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

Validation of a method for the determination of volatile compounds in in spirituous beverages using contained ethanol as a reference substance

The results of experimental studies of the method based on the usage of ethyl alcohol as an internal standard for the direct determination of volatile compounds in wines and others alcohol contained products are presented. The method was validated in terms of precision, accuracy, limits of detection and quantification (lod and loq), linearity, and robustness.

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.

Development of bioprospecting tools for oenological applications

Wine is the result of a complex biochemical process. From a microbiological point of view, the grape berry is characterised by a heterogeneous microbiota composed of different microorganisms (yeasts, bacteria and filamentous fungi) which will play a predominant role in the quality of the final product. At this level, yeasts play a predominant role in the chemistry of wine, as they

Environmental influence on grape phenolic and aromatic compounds in a Nebbiolo selection (Vitis vinifera L.)

Nebbiolo (Vitis vinifera L.) is one of the most important wine red cultivar of North-west Italy. A better understanding of the complex relations among grape aromatic and phenolic maturity and environmental factors may strongly contribute to the improvement of the quality of Nebbiolo wines.

Ugni blanc berry and wine composition impacted by thirteen rootstocks

The Cognac region is expanding, driven by the success of its renowned brandy and the demand for high grape yields to ensure a steady supply of base wine for distillation. Ugni blanc, the most widely planted grape variety, relies on rootstocks for soil and climate adaptation, providing essential nutrient supplies to the scion. Understanding the impact of rootstocks on key berry components, such as sugars and nitrogen compounds, is crucial. These compounds serve as primary precursors for the production of fermentative aroma metabolites, which, in turn, act as quality indicators for eau-de-vie.