 IVES 9 IVES Conference Series 9 Impact of acidification by fumaric acid at vatting on Cabernet-Sauvignon wine during winemaking

Impact of acidification by fumaric acid at vatting on Cabernet-Sauvignon wine during winemaking

Abstract

AIM. Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability and chemical modifications with damageable consequences on the color and the organoleptic qualities of the wines (2). To acidify musts, OIV authorizes different approaches such as the use of cation exchangers, treatment by electromembrane, microbiological acidification and chemical acidification. Chemical acidification, the most common, refers to the addition of lactic, malic and tartaric acids. Fumaric acid, known for its high acidifying power, its antimicrobial properties (3,4) but also its high availability, could be a good alternative to acidify musts chemically. Therefore, the present study aims at evaluating the impact of fumaric acid addition at vatting on wine quality in comparison with tartaric acid addition.

METHODS. Micro-winemakings were conducted with mature Cabernet Sauvignon grapes. Two treatments were applied at vatting in duplicate: 1.5g/L tartaric acid (TA) and 1.5g/L TA eq. fumaric acid. Three vats were untreated (controls). Oenological (pH, total acidity, tartaric, malic and lactic acids) and color (CIELAB) parameters, phenolic compounds (total polyphenol index, Folin-Ciocalteu, total free anthocyanins and total tannins) and antioxidant capacities (DPPH, CUPRAC, ORAC) were evaluated at vatting, end of alcoholic fermentation (AF) and malolactic fermentation (MLF). A ranking test and sensory profiles were realized on three-months wines after bottling.

RESULTS. Acid addition at vatting induced an immediate decrease of pH, an increase of total acidity and a change of color but at the end of MLF these changes were attenuated and even disappeared. Total phenolic compounds and antioxidant capacities in post-MLF wines were not or slightly affected by acidification. The major difference was observed for malolactic acid production during MLF. Indeed, wines treated with fumaric acid produced 20% more lactic acid than control and TA-acidified wines.

CONCLUSIONS

Addition of FA at 1.5g/L tartaric acid eq. during vatting induced a 20% increased production of lactic acid in wine which did not allow a pH decrease or an increase of total acidity in resulting wine compared to control wine. To acidify wines, acid fumaric should be added at another step of winemaking. A current study is investigating FA addition at the end of AF and just before bottling.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Anne-Laure Gancel

Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon, France,Claire PAYAN, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon, France and Hochschule Geisenheim University von Lade Straße, 65366 Geisenheim, Germany Monika CHRISTMANN, Hochschule Geisenheim University von Lade Straße, 65366 Geisenheim, Germany Pierre-Louis TEISSEDRE, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon, France

Contact the author

Keywords

chemical acidification, fumaric acid, color, phenolic compounds, antioxidant capacity, sensory analysis

Citation

Bioprospecting of native Metschnikowia pulcherrima strains for biocontrol and aroma enhancement in the wine production chain

Metschnikowia pulcherrima is a well-studied non-conventional oenological yeast due to its positive contributions to winemaking as a bioprotective agent and as an aroma-enhancing starter in sequential fermentations with Saccharomyces cerevisiae (Binati et al., 2023; Canonico et al., 2023).

Relation between phenolic content, antioxidant capacity, oxygen consumption rate of diverse tannins

The work was aimed at comparing some analytical methods used to characterize oenological tannins and the measure of oxygen consumption rate (OCR), in order to provide oenologists with a rapid method to test the antioxidant capacity of tannin based products and a tool to choose the best suited product for each purpose.

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

Climate change projections in serbian wine-growing regions

Changes in bioclimatic indices in wine-growing region of Serbia are analyzed under the RCP 8.5 IPCC scenario.

UNEXPECTED PRODUCTION OF DMS POTENTIAL DURING ALCOOLIC FERMENTATION FROM MODEL CHAMPAGNE-LIKE MUSTS

The overall quality of aged wines is in part due to the development of complex aromas over a long period (1.) The apparition of this aromatic complexity depends on multiple chemical reactions that include the liberation of odorous compounds from non-odorous precursors. One example of this phenomenon is found in dimethyl sulphide (DMS) which, with its characteristic odor truffle, is a known contributor to the bouquet of premium aged wine bouquet (1). DMS supposedly accumulates during the ten first years of ageing thanks to the hydrolysis of its precursor dimethylsulfoniopropionate (DMSp.) DMSp is a possible secondary by-product from the degradation of S-methylmethionine (SMM), an amino acid iden- tified in grapes (2), which can be metabolized by yeast during alcoholic fermentation.