 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

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.

Sustainable agriculture and food innovation: preserving agrodiversity and advancing vineyard resilience in Madeira

The ISOPlexis – Center for Sustainable Agriculture and Food Technology, University of Madeira, is a research unit that develops activities in the fields of Sustainable Agriculture, Agri-food Technology and Bioeconomy, with focus on agrodiversity monitoring and phenotyping,

Response of different nitrogen supplementation on Saccharomyces cerevisiae metabolic response and wine aromatic profile

The wine yeast Saccharomyces cerevisiae can highly affect wine aromatic profile by producing and/or mediating the release of a whole range of metabolites (such as thiols, esters, and terpenes), which in turn contribute to enhanced aroma and flavor. These metabolites depend on yeast metabolism activated during fermentation which can constitute the ‘’metabolic footprint’’ of the yeast strain that carried out the process.

Implications of the nature of organic mulches used in vineyards on grapevine water status, yield, berry quality and biological soil health

Climate emergency is going to affect the agricultural suistainability, wine grapes being probably one of the crops more sensitive to environmental constraints. In this context, mitigation strategies such as the revalorization of agricultural wastes are paramount to cope with the current challenges. The use of organic mulches has been reported to reduce soil water evaporation and improve vine water status, reduce soil erosion, and increase soil organic matter with little impact on berry quality. However, less is known about their effects on the microbiote of vineyards.

Caratteristiche fisico-chimiche dei suoli coltivati a vite e loro influenza nella diffusione del mal dell’esca

Il mal dell’esca é una malattia della vite della quale sono state studiate sintomatologia, eziologia, patogenesi ed epidemiologia. Essendo una malattia che colpisce soprattutto la parte epigea delle piante, le caratteristiche dei suoli non sono mai state considerate fra le responsabili della sua insorgenza e diffusione.