 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

Ellagitannins and flavano-ellagitannins: concentration ranges in different areas and sensory evaluation

C-Glucosidic ellagitannins, which are the main polyphenolic compounds in oak heartwood, are extracted by wine during aging in oak barrels. Although such maturing of alcoholic beverages in oak barrels is a multi-centennial practice, very little is known on the impact of these ellagitannins on the organoleptic properties of red wine. The objectives of the present investigation were (i) to isolate oak ellagitannins and to hemisynthesize some made-in-wine flavano-ellagitannins, such as acutissimin A; (ii) to analyse their concentration ranges depending on the cultivar area and (iii) to evaluate their sensory impact on the basis of their human threshold concentrations and dose/response relationships in different types of solutions.

Toward a model of grape proanthocyanidin extraction during vinification

PAs are compartmentalised within the grape berry, and differ in their composition and degree of extractability. Within each compartment, the CWM limits PA extraction firstly by its degree of permeability and secondly its ability to complex with PA molecules.

Elaboration des cartes conseils pour une gestion du terroir à l’échelle parcellaire: utilisation d’algorithmes bases sur des paramètres physiques du milieu naturel

The “Anjou Terroirs” programme aims at bringing the necessary scientific basis for a rational and reasoned exploitation of the technical itinerary of the terroir. The scale study is 1/12500. For the mapping, many parameters, such as the granulometry or the depth of soil are observed to each point of caracterisation.

Un modello di lavoro per lo studio dell’ up-grading tecnologico del vigneto nel Veneto Occidentale. Connettività degli attori e mappatura su dati avepa integrati con rilevamento speditivo e qualitativo

Il lavoro si prefigge di esaminare la propensione alla modernizzazione della viticoltura del Veneto Occidentale, letto attraverso la diffusione di forme di allevamento a sviluppo contenuto.

Determination of selected phenolics, carotenoids and norisoprenoids in Riesling grapes after treatment against sunburn damage

Riesling represents the most widely cultivated grape variety in Germany and is therefore of particular economic interest. During recent years an increase in the petrol-note as well as in undesirable bitter and adstringent notes has been reported. These changes are most likely linked to increasing temperature and sunlight exposure of grapes due to climate changes.
The “petrol note” is caused by the formation of the C13-norisoprenoid 1,1,6-trimethyl-1,2-dihydronaphthalin (TDN), which originates from acid-labile precursors formed by the carotenoid degradation in the grape.