 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

Leaf vine content in nutrients and trace elements in La Mancha (Spain) soils: influence of the rootstock

The use of rootstock of American origin has been the classic method of fighting against Phylloxera for more than 100 years. For this reason, it is interesting to establish if different rootstock modifies nutrient composition as well as trace elements content that could be important for determining the traceability of the vine products. A survey of four classic rootstocks (110-Richter, SO4, FERCAL and 1103-Paulsen) and four new ones (M1, M2, M3 and M4) provided by Agromillora Iberia. S.L.U., all of them grafted with the Tempranillo variety, has been carried out during 2019. The eight rootstocks were planted in pots of 500 cc, on three soils with very different characteristics from Castilla-La Mancha (Spain). In the month of July, the leaves were collected and dried in a forced air oven for seven days at 40ºC. Then, the samples were prepared for the analysis determination, carried out by X-Ray fluorescence spectrometry. The results obtained showed that in the case of content in mineral elements in leaf, separated by soil type, we can report the importance of few elements such as Si, Fe, Pb and, especially, Sr. The rootstock does not influence the composition of the vine leaf for the studied elements that are the most important in determining the geochemical footprint of the soil. The influence of the soil can be discriminated according to some elements such as Fe, Pb, Si and, especially, Sr.

Assessing the potential of fermentative skin contact in white winemaking on phenolic, colour, and sensory traits

Fermentative maceration in white wine production, involving extended contact with grape skins and seeds, has gained interest in recent years. The impact of this winemaking technique on wine composition and sensory properties remains underexplored.

Characterization of free and glycosidically bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (q-orbitrap)

Vitis vinifera is one of the most diffused grapevines over the word and it is the raw material for high quality wines production. The availability of more resistant interspecific hybrid vine varieties, developed from crosses between Vitis vinifera and other Vitis species, has generating much interest, also due to the low environmental effect of production. However, hybrid grape wine composition and varietal differences between interspecific hybrids are not well defined. Different studies revealed that wine consumption has health effects due to its high content of antioxidants, as phenolic compounds. In particular, simple phenols are appreciated not only for their physiological health benefits, including antioxidant, anti-inflammatory and cardioprotective effects, but also because they affect wines organoleptic profile and have a significant role in defining their nutritional characteristics.

Typicality related to terroir: from conceptual to perceptual representation: study of the links with enological practices

The conceptual image of a wine related to the terroir has consequences in technical terms. Among factors affecting the typicality, producers put forward the environmental factors of the terroir system

Methyljasmonate versus nanomethyljasmonate: effect on monastrell nitrogen composition

The aim of this work was to evaluate the effect of preharvest application in Monastrell berries using two different types of applications: conventional treatments