 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

Characterization of vineyard sites for quality wine production. German experiences

The quality of grapevines measured by yield and must density in the northern part of Europe conditons can be characterized as a type of “cool climate” – vary strongly from year to year and from one production site to another. One hundred year observations in Johannisberg from 1890 to 1991 demonstrate for the yield formation a clear dependancy from the year combined with a steady increase in productivity; latter a proof of positive clonal selection efforts.

LC-MS based metabolomics and target analysis to study the chemical evolution of wines stored under different redox conditions

Oxygen is a key player in oenology, since its effects can be a blessing, benefiting wine quality, or a curse causing irreversible damage.

From soil to canopy, the diversity of adaptation strategies to abiotic constraints in grapevine

Climate change is here. One of the main consequences is an increase in the frequency and severity of abiotic stresses which mostly occur in a combined manner. Grapevine, which grows in a large diversity of pedo-climatic conditions, has presumably evolved different mechanisms to allow this widespread adaptation. Harnessing the genetic diversity in these mechanisms will be central to the future of viticulture in many traditional wine growing areas. The interactions between the scion and the rootstock through grafting add an additional level of diversity and adaptive potential to explore.
At the physiological level, these mechanisms are related to processes such as root system development and functioning (water and nutrient uptake), interactions with the soil microbiome, gas exchange regulation, hydraulic properties along the soil-plant-atmosphere continuum, reserve storage, short and long distance signaling mechanisms and plasticity for some of these traits.

What drives Indications of Geographical Origin protection and governance mechanisms in the U.S. and European contexts? A contribution of the social sciences

There are fundamentally two different ways in which indications of geographical origin (igos) can be protected. The us approach favors the pre-existing trademark system through collective marks (cms), while the eu approach favors a maximalist approach via a sui generis system which promotes appellations of origin (aos). A consensus however emerges regarding the fundamental protection of origin against misleading, confusing and dilutive uses. Previous literature discusses these competing igo logics from historical, legal and international trade perspectives. In this paper, we depart from the field of social sciences, in particular from recent advancements in the well-established literature on proximities, in order to provide a reflection on the different logics underpinning the aos and cms systems.

The challenge of viticultural landscapes

Le monde vitivinicole est de plus en plus concerné par la question paysagère : l’enjeu est de taille puisqu’il s’agit de la survie de l’image positive dont bénéficient les Appellations d’Origine Contrôlée. Les paysages sont composés d’éléments qui renvoient à des références socioculturelles fortes, susceptibles de modeler l’image d’un produit et d’en déterminer à notoriété et le prix. Dans un monde médiatisé comme le nôtre, le visuel construit l’arrière-plan des représentations mentales associées à toute marchandise ; et pour les aliments, produits de la terre, ce visuel est forcément paysager.