 IVES 9 IVES Conference Series 9 Tuning the pH during the fermentation has a strong effect on the wine protein composition and the stability of the resulting white wines

Tuning the pH during the fermentation has a strong effect on the wine protein composition and the stability of the resulting white wines

Abstract

AIM: Previous results have shown the impact of the pH on the stability of white wine proteins. In a context of global warming that implies increases in ethanol content and pH, we wanted to compare for the same initial must (given composition in polysaccharides, polyphenols, ions, _) the impact of the pH on the protein composition after fermentation. Several white wine varieties were considered.

METHODS: Vinifications were carried out using musts from Sauvignon, Muscat, Sylvaner, Riesling, Gewurztrminer, and Pinot Gris). The pH of the initial musts was adjusted to 3.0, 3.3, 3.6 and 3.9. For each wine thus obtained, heat tests (heating at 40°C for 4 hours) were carried out and proteins were analyzed and quantified by gel electrophoresis.

RESULTS: On the whole, protein concentrations in wines decreased during fermentation. However, this decrease was more marked for the lowest pH (3.0 and 3.3), as well as for some proteins (chitinases, b-glucanases). Thus the total concentration of proteins was higher at pH 3.9. The turbidity measured after heat tests evolved differently: a maximum was observed at pH 3.6 in the present experimental conditions (40°C- 4h).

CONCLUSIONS

This study confirms that the pH has a decisive impact on the protein composition in white wines, with higher pH favoring their conformational stability during winemaking. However, haze formation due to heat-induced denaturation of proteins is higher at high pH. This trend was observed whatever the studied variety, but with more or less haze intensities. This indicated also an impact of non-protein compounds, whose composition strongly depends on the grape variety.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Céline Poncet-Legrand

INRAE,Eric MEISTERMANN, IFV Aude VERNHET, Institut Agro, Montpellier SupAgro Philippe COTTEREAU, IFV Frédéric CHARRIER, IFV Patrick CHEMARDIN, INRAE Céline PONCET-LEGRAND, INRAE

Contact the author

Keywords

white wines, haze formation, proteins, pH

Citation

Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds

Grapevines (Vitis vinifera L.) are plants of great economic importance, with over 80% of grape production dedicated to wine production, yielding more than 258 million hectoliters annually [1].

Attractiveness and sweetness of red wines: Synergies between American oak barrels and mannoproteins

In partnership with a Bordeaux property wanting to improve the quality of its second wine, the effects of two factors, American oak barrels and mannoproteins were studied. Their impact on the attractiveness and sweetness of wines were characterized during two successive vintages (2012 and 2013). Vinification took place with a homogeneous batch of Cabernet Sauvignon. The wine was then divided up into various groups of five barrels of French and American oak, new or reused. Analyses of volatile and non-volatile wood compounds were undertaken at four months and eight months of wood ageing, by LC-MS and GC-MS.

Effects of the addition of yeast derived products during aging in chardonnay sparkling winemaking

From the beginning of the yeast autolysis process, several interesting intracellular and cell wall constituyents are released to the media providing different characteristics to the wine, being this process extensively studied in sparkling wines due to their important contribution to their properties (1-2). Yeast derived products (YDs) try to emulate the natural yeast autolysis compounds release enhancing the organoleptic characteristics of resulting wines (2-3). This study is a comprehensive evaluation of the impact of the addition of different YDs added to base wine on the chemical, physical and sensory characteristics of the resulting sparkling wines. METHODS: Chardonnay base wine was employed to carry out this study. Three experimental YDs were added at 5 and 10 g/hL to the tirage liqueur: a yeast autolysate (YA), a yeast protein extract (PE) and an inactivated dry yeast from Torulaspora delbrueckii, (TD), and two commercial specific inactivated dry yeast: OPTIMUM WHITE® (OW) and PURE-LONGEVITY®(PL). After second fermentation, measurements were carried out after 3, 6, 9 and 18 months of aging on lees. General enological parameters, proteins, polysaccharides (HPLC-DAD-RID), volatile compounds profile (GC-MS), foaming characteristics (Mosalux), and descriptive sensory analyses were carried out.

Photodegradation of retsina wine: does pine resin protect against light-induced changes?

Retsina is a wine deeply rooted in Greek tradition but often misunderstood, largely due to the poor quality associated with past production. Historically, pine resin was used to seal wine transport containers, and over time, its distinctive aroma led to its intentional incorporation into winemaking.

Holistic characterization of Sangiovese clones

Sangiovese is one of Italy’s most cultivated grape varieties, and currently, over 130 different clones are registered in the national register of grape varieties. However, despite the sangiovese genome having been re-sequenced, limited molecular and genomic information is still available for this cultivar. The present study investigates the complexity of genotype-environment interactions of ten different Sangiovese clones, cultivated in the Chianti Rufina DOCG district over five consecutive vintages (2016-2020).