 IVES 9 IVES Conference Series 9 Influence of berry maturity, maceration time and wine maturation on the polyphenols and sensory characteristics of pinot noir and Cabernet-Sauvignon

Influence of berry maturity, maceration time and wine maturation on the polyphenols and sensory characteristics of pinot noir and Cabernet-Sauvignon

Abstract

AIM: Combined investigation of the influence of berry maturity, maceration time and wine maturation on the changes in polyphenols and sensory characteristics of Pinot noir and Cabernet-Sauvignon. This comparative approach was chosen to assess the importance of the term “phenolic maturity” and its impact on polyphenols and sensory characteristics in the context of well-known effects observed during winemaking. Pinot noir and Cabernet-Sauvignon were used due to the huge differences in the climatic growing conditions, in phenolic profiles in grapes and wines and their high international relevance.

METHODS: Pinot noir and Cabernet-Sauvignon grapes of the vintage 2018 were harvested at three different stages of ripening. The grapes were macerated for 6 days or 13 days. Wines were analyzed immediately after pressing and three months after bottling to investigate the influence of wine maturation. Vinification was conducted in 100 L fermenters. All wines were fermented < 1g/L residual sugar and MLF was done after alcoholic fermentation. The phenolic composition was analyzed using HPLC-DAD/FD, LC-QToF-MS and different spectrophotometric assays. The descriptive sensory analysis has been conducted using 19 trained judges.

RESULTS: The sensory analysis showed a higher variance between the wines due to berry maturity than due to maceration time. The sensory perception of wines made out of berries at different stages of ripening could not be influenced towards another stage by extending maceration time. Wine maturation was responsible for the highest variance in phenolic composition. Berry maturity had the lowest impact of the three factors. These observations were made for both grape varieties.

CONCLUSIONS:

The analytical methods are well suited to identify and explain the differences of the wines due to maceration time and wine maturation. The strong influence of berry maturity on sensory perception cannot be explained solely by the phenolic composition of the wines. Further research is needed to identify other parameters that contribute to berry maturity and their interactions with polyphenols to improve the understanding of the term “phenolic maturity”. This study shows that the oenological tool of extended maceration cannot compensate insufficient berry maturity in regard to sensory perception.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Sandra Feifel

Weincampus Neustadt (Germany),Dominik DURNER, Weincampus Neustadt (Germany) Pascal WEGMANN-HERR, Weincampus Neustadt (Germany)

Contact the author

Keywords

phenolic maturity, berry maturity, extended maceration, pinot noir, Cabernet-Sauvignon

Citation

UNTARGETED METABOLOMICS ANALYSES TO IDENTIFY A NEW SWEET COMPOUND RELEASED DURING POST-FERMENTATION MACERATION OF WINE

The gustatory balance of dry wines is centered on three flavors, sourness, bitterness and sweetness. Even if certain compounds were already identified as contributing to sweetness, some taste modifications remain largely unexplained1,2. Some empirical observations combined with sensory analyzes have shown that an increase of wine sweetness occurs during post-fermentation maceration³. This step is a key stage of red winemaking during which the juice is left in contact with the marc, that contains the solid parts of the grape (seeds, skins and sometimes stems). This work aimed to identify a new taste-active compound that contributes to this gain of sweetness.

Insights into the stable isotope ratio variability of hybrid grape varieties

The wine industry faces the consumer’s increasing demand for a sustainable and environmentally-friendly production [1]. This demand has been shared and boosted by the European Union within the European Green Deal in the Farm to Fork strategy that aims to reduce a 50% the pesticide utilisation in farming systems. Among the agronomical approaches so far proposed, the use of mould resitant hybrid varieties -based on crossings of Vitis vinifera with other Vitis spp [2]- with a high tolerance to the attack of vine patogens is gaining the vinegrowers attention and the production area is continuously increasing

Development and validation of a standardized oxidation assay for the accurate measurement of the ability of different wines to form “de novo” oxidation-related aldehydes

From the standpoint of wine aroma oxidation there are two effects observed: aroma degradation of oxygen sensitive compounds (polyfunctional mercaptans) and the appearance of new substances with high aromatic power (acetaldehyde, methional, phenylacetaldehyde, sotolon, alkenals, isobutanal and 2, 3-metylbutanals) (1-5). According to our experience, Strecker aldehydes are compounds with highest sensory relevance in the oxidative degradation of many wines (5-7).

Linking soil C cycling and microbial diversity under regenerative management in Northern California (USA) vineyards

Regenerative agriculture (RA) practices aim to minimize soil disturbance, keep soil covered, maintain living roots underground, and integrate livestock to improve soil health and sustainability.

Le terre dei Lambruschi modenesi

La superficie vitata della provincia di Modena é per circa il 70% interessata dai Lambruschi, famiglia di vitigni tipica dei territori pianeggianti emiliani. Tra questi, i più rappresentativi sono il Lambrusco di Sorbara, il Lambrusco salamino e il Lambrusco grasparossa che, unico esempio, predilige gli ambienti collinari della provincia. Nel quinquennio 2001-2005 la Provincia di Modena ed il C.R.P.V. hanno coordinato la zonazione viticola di tutto il territorio dei Lambruschi modenesi, i cui risultati hanno consentito di individuare, in ciascuna zona D.O.C., alcune Terre in cui cias.