 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

Grapevine nitrogen retrieval by hyperspectral sensing at the leaf and canopy level

Grapevine nitrogen (N) monitoring is essential for efficient N management plans that optimize fruit yield and quality while reducing fertilizer costs and the risk of environmental contamination. Unlike traditional vegetative-tissue sampling methods, remote sensing technologies, including hyperspectral imaging, have the potential to allow monitoring of the N status of entire vineyards at a per-vine resolution. However, differential N partitioning, variable spectral properties, and complex canopy structures hinder the development of a robust N retrieval algorithm. The present study aimed to establish a solid understanding of vine spectroscopic response at leaf and canopy levels by evaluating the different nitrogen retrieval approaches, including the radiative transfer model.

Evaluating analytical methods for quantification of glutathione in grape juice and wine

AIM: Glutathione (GSH) is a powerful natural antioxidant, considered as a promising molecule against oxidative damage of aroma during winemaking and storage.

Revealing the origins of old bordeaux wines using terpene quantification

The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing (1). Bordeaux red wine ageing bouquet is defined by the association of several odours

Un jour, l’AOD (Appellation d’Origine viticole Durable), fusion de l’origine et de la durabilité

The evolution of wine quality issues is historically expressed by the passage from wine quality (what is a wine?) to wine quality (what is a good wine?). Perhaps the next question could be: what is a good sustainable wine? To contribute to reflection on this theme, it may be worthwhile to undertake an exercise in prospective fiction, which we have identified in the hypothesis of the AOD, the “appellation d’origine durable”, a scenario we will develop in the light of developments in the wine industry and the regulation on geographical indications.

Detection of spider mite using artificial intelligence in digital viticulture

Aim: Pests have a high impact on yield and grape quality in viticulture. An objective and rapid detection of pests under field conditions is needed. New sensing technologies and artificial intelligence could be used for pests detection in digital viticulture. The aim of this work was to apply computer vision and deep learning techniques for automatic detection of spider mite symptoms in grapevine under field conditions.