 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

Evaluation of Furmint clones in the Tokaj Wine Region

The ’Furmint’ is the most important grape variety in the Tokaj Wine Region, constituting around 65% of its vineyard area. Before the phylloxera disease many types were grown, but as selection started in the 20th century, its diversity dramatically narrowed. As a result, the cultivation of Furmint was based mainly on two heavy-cropping clones, T.85 and T.92 at the end of the ’80s. Aims of present clone research take into account that after solely quantity as target, quality emerged in the 1990’s and most recently, typicity appeared as more private estates began their own selection program.

INSIGHT THE IMPACT OF GRAPE PRESSING ON MUST COMPOSITION

The pre-fermentative steps play a relevant role for the characteristics of white wine [1]. In particular, the grape pressing can affect the chemical composition and sensory profile and its optimized management leads to the desired extraction of aromas and their precursors, and phenols resulting in a balanced wine [2-4]. These aspects are important especially for must addressed to the sparkling wine as appropriate extraction of phenols is expected being dependent to grape composition, as well.

First identification of a glycosylated fraction involved in mushroom-off-flavor in grapes: influence of B. cinerea, powdery mildew and C. subabruptus

An organoleptic defect, called fresh mushrooms off-flavor, appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, octan-3-ol and octen-3-ol

Cooling the berries, protecting the vines: techniques for managing grapevines during periods of extreme heat

In this video recording of the IVES science meeting 2025, Alena Wilson (University of Torino, Alba, Torino, Italy) speaks about techniques for managing grapevines during periods of extreme heat. This presentation is based on an original article accessible for free on OENO One.

Prevention of quercetin precipitation in red wines: a promising enzymatic solution

In this video recording of the IVES science meeting 2023, Simone Vincenzi (Department of agronomy, food, natural resources, animals and environment (DAFNAE), University of Padova, Italy) speaks about the prevention of quercetin precipitation in red wines with a promising enzymatic solution. This presentation is based on an original article accessible for free on OENO One.