Macrowine 2021
IVES 9 IVES Conference Series 9 The use of unripe frozen musts for modulating wine characteristics throughout acidity correction – effects on volatile and amino acid composition

The use of unripe frozen musts for modulating wine characteristics throughout acidity correction – effects on volatile and amino acid composition

Abstract

As environmental issues come more to the fore, vineyards residues are being looked at as solutions rather than problems. Aiming to develop a sustainable methodology for musts acidity correction in the process of winemaking, much needed in warm regions, the present study was performed according to Circular Economy values. Four red wines from Aragonez grapes and six white wines from Antão Vaz grapes were produced using two different strategies for musts acidity correction: i) the addition of a mixture of organic acids (Mix) commonly used in winemaking; ii) the addition of previously produced unripe grape musts (UM) from the same grape varieties. Also, a testimonial (T) sample was produced in both wine varieties with no acidity correction. Oenological parameters, amino acid (AA) content and volatile composition of all wines produced were determined and evaluated.

The AAs composition was quantified by HPLC-DAD, after a derivatization step to obtain the aminoenone derivatives [1,2]. The volatile organic compounds (VOCs) were determined by GC/MS, after an HS-SPME extraction [3]. One-way analysis of variance with Fisher’s least significant difference (LSD) test at p<0.05 and Principal Component Analysis (PCA) were performed with SPSS24.0.

The Aragonez wines showed significant differences between the wines with acidity correction by the unripe musts addition (UM-A and UM-B), showing the higher amounts of AAs (640.08 mg/L and 630.33 mg/L, respectively), and the wines from Mix and T, with lowest amounts of AAs (546.24 mg/L and 562.51 mg/L, respectively). Also, for the volatile compounds significant differences were found for the UM-B wine, with the highest amount of VOCs, and T wine, with the lowest amount of VOCs. As for the Antão Vaz wines, significant differences were obtained between all wines, regarding AA content, with T wine showing the higher amounts of AA (4395.13 mg/L), and Mix wine the lowest content. (2948.41 mg/L). On the volatile results no significant differences were obtained among them.

Principal component analysis (PCA) obtained with combined data of AAs and volatile compounds, after normalization, for all wine samples, shows the separation obtained for the Aragonez red wines and Antão Vaz white wines according to the type of acidification under study… Results obtained indicate that the use of unripe grape musts can be a strategy to increase musts acidity, without a negative impact on wine characteristics.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Catarina Pereira

MED – Mediterranean Institute for Agriculture, Environment and Development. Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal.,Davide, MENDES – LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal. Nuno, MARTINS – MED – Mediterranean Institute for Agriculture, Environment and Development, Universidade de Évora, Pólo da Mitra. Ap. 94, 7006-554 Évora, Portugal. Raquel, GARCIA – MED – Mediterranean Institute for Agriculture, Environment and Development, Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra. Ap. 94, 7006-554 Évora, Portugal. Marco, GOMES DA SILVA, LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal. Maria João, CABRITA – MED – Mediterranean Institute for Agriculture, Environment and Development, Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra. Ap. 94, 7006-554 Évora, Portugal.

Contact the author

Keywords

acidity correction; unripe grape musts; circular economy; aragonez grapes; antão vaz grapes; amino acids; volatile compounds

Citation

Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.