 IVES 9 IVES Conference Series 9 Wine archeochemistry: a multiplatform analytical approach to chemically profile shipwreck wines

Wine archeochemistry: a multiplatform analytical approach to chemically profile shipwreck wines

Abstract

AIM: The Cape of Storms (also known as Cape of Good Hope) is renowned for harbouring a multitude of shipwrecks due to the inherent treacherous coastline and blistering storms. One such shipwreck is the English East Indiaman Colebrooke, wrecked in False Bay, South Africa, in 1778. A discovery on the shipwreck was a shipment of wine of unknown origin and style, possibly Madeira as it was known that the English East India Company often purchased wine from there but this was not mentioned in the ship’s log. As the wreck was exploited by treasure hunters, very little contextual information is known. To further expand the sample pool with more examples of old wine, we have included another sample recovered from the wreck of the SS Maori sunk in 1909. Additionally, three samples of (old) wines stored in vinotheque conditions were included: a Château d’Yquem (1918 vintage) and two Château Margaux (1984).

METHODS: A minimal volume of wine (<50 mL) was analysed using untargeted analyses (GC-MS, LC-HRMS and NMR spectroscopy), metals (ICP-MS/OES), and sugars and organic acids (HPLC-DAD-RID). Important volatile aroma compounds were identified by HS-SPME-GCMS and their identification confirmed using Wiley/NIST libraries and RI. A screening exercise was performed by experienced researchers to sensorially evaluate the possible wine-like aromas.

RESULTS: Unexpected chemical characteristics regarding the metal concentrations, sugar and acid composition as well as the aroma profile were found. Compared to current export regulations, the levels of heavy metals were considerably higher, possibly due to the bottle glass composition and leaching over time. The untargeted analyses showed various compounds including fermentation-derived products (esters, alcohols, aldehydes and fatty acids), terpenoids (linalool, fenchone) and “woody” compounds (furfural and guaiacol). Incredibly, some of the samples still presented wine-like features related to aroma both in the chemical and the sensory evaluation.

CONCLUSIONS

Unlike other work where the source and/or type of beverage recovered from shipwrecks were known, and with a limited volume of sample, we could still obtain results providing interesting “chemical snapshots” of old wines using advanced analytical and spectroscopic techniques. Combining new technology platforms in analytical chemistry can provide valuable insight into the composition of wines recovered from shipwrecks with the help of maritime archaeologists. Including analyses such as X-ray diffraction on the bottles can assist in tracing more information about the sources of heavy metal content and possibly even the origin of the wines.

DOI:

Publication date: September 13, 2021

Issue: Macrowine 2021

Type: Article

Authors

Astrid Buica

South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, South Africa,Cody, WILLIAMS, Department of Viticulture and Oenology, Stellenbosch University, South Africa Jaco, BOSHOFF, Iziko Museums of South Africa, Maritime Archaeology Unit, Research and Exhibitions, Cape Town, South Africa Wendy, BLACK, Iziko Museums of South Africa, Archaeology Unit, Research & Exhibitions Department, Cape Town, South Africa Valeria, PANZERI, Department of Viticulture and Oenology, Stellenbosch University, South Africa

Contact the author

Keywords

marine archeology, shipwreck, untargeted analyses, metals, sugars and organic acids, sensory screening

Citation

Novel analytical technologies for wine fingerprinting in and beyond the laboratory

For characterization, sensory designing and authentication rapid analytical technologies have become available. Some, like Proton Transfer Reaction Mass Spectrometry allow a rapid spectrum of the volatile compounds of wines. Combined with chemometrics wines can be characterized. The same approach can be used to calculate the results of virtual mixtures and allow formulation of constant quality blends. Other new techniques and portable devices based on spectroscopy allow measurements on production sites and in grocery stores, even for the smart consumer. We will present some examples of the application of these techniques for authentication of wines, both in the laboratory and on site.

New insights of translocation of smoke-related volatile phenols in vivo grapevines

The increasing frequency of wildfires in grape-growing regions is seen as a significant risk for the grape and wine industry.

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

The use of elicitors in the vineyard to mitigate the effects of climate change on wine quality

The wine sector is being directly affected by climate change. Temperatures above 30ºC can cause a lag between the ripening of the berry pulp (a rapid increase in sugar content) and the skin

Disentangling the sources of variation in stomatal regulation in field-grown cultivar-rootstock combinations

The inherent variability of Nature poses challenges for researchers to draw clear conclusions from field experiments. Identifying and assessing adaptations to climate change requires agronomic field trials.