 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

Ultra high pressure liquid chromatography for stilbenes separation and their determination in Burgundy red wines

In this study for the first time, eight natural stilbenes (trans-resveratrol, trans-piceid, cis-piceid, trans-astringin, trans-piceatannol, (+)-trans-s-viniferin, pallidol and hopeaphenol) isolated and purified from Vitis vinifera, were simultaneously separated and analysed within 5 mn by ultra high pressure liquid chromatography coupled with photodiode array detection.

Impact of heating must before fermentation on Chardonnay wines

Prefermentation steps of white winemaking are very important for controlling the stability and the sensory attributes of wines. Usually musts are clarified by cold settling to prevent the start of the fermentation, before racking big lees and thus limiting the appearance of vegetable or reduction off flavour while favouring an aromatic expression with low turbidity. Besides, to reach the protein stability, some white wines further require a bentonite fining, sometimes associated with negative effects on the sensory quality. This study aims to know the impact of musts heating after pressing on a Chardonnay wine in northern conditions by comparison with a classic cold racking of the must.

Influence of the type of tanks employed for winemaking on red wine phenolic composition

The grape maturation process is being affected by the consequences of global climate change and, as a result, there is a gap at harvest time between the technological maturity of grapes (mostly the concentration of sugar and acids) and its phenolic quality. Due to this gap, the wines elaborated using those grapes show a non-adequate phenolic composition, which results in defects on its color and astringency characteristics. Astringency is mainly related to the salivary protein precipitation because of the interaction not only with wine flavanols but also with other wine phenolics, such as flavonols or different pigments.

Plant regeneration via somatic embryogenesis and preliminary trials for the application of the DNA-free genome editing in grapevine cv. Corvina veronese

Grapevine (Vitis spp.) is a globally significant fruit crop, and enhancing its agronomic and oenological traits is crucial to meet changing agricultural conditions and consumer demands. Conventional breeding has played a key role in domesticating grapevine varieties, but it is a time-consuming process to develop new cultivars with desirable traits for cultivation.
New plant breeding techniques (NpBTs) offer a potential revolution in grapevine cultivation, and genome editing has shown promise for targeted mutagenesis. The success of these biotechnological approaches relies on efficient in vitro regeneration protocols, particularly through somatic embryogenesis (SE).

Impact of varying ethanol and carbonation levels on the odor threshold of 1,1,6-trimethyl-1,2-dihydronaphtalene (petrol off-flavor) and role of berry size and Riesling clones

1,1,6-trimethyl-1,2-dihydronaphtelene (TDN) evokes the odor of “petrol” in wine, especially in the variety Riesling. Increasing UV-radiation due to climate change intensifies formation of carotenoids in the berry skins and an increase of TDN-precursors1. Exploring new viticultural and oenological strategies to limit TDN formation in the future requires precise knowledge of TDN thresholds in different matrices. Thresholds reported in the literature vary substantially between 2 µg/L up to 20 µg/L2,3,4 due to the use of different methods. As Riesling grapes are used for very different wine styles such as dry, sweet or sparkling wines, it is essential to study the impact of varying ethanol and carbonation levels.