 IVES 9 IVES Conference Series 9 Development of a strategy for measuring fruity aroma potential in red wine

Development of a strategy for measuring fruity aroma potential in red wine

Abstract

AIM: Levels of esters derived from substituted acids increase during the first years of aging and some of them are strongly involved in red wine fruity aromatic expression. Considering such a role, the analysis of their precursors remains indispensable. The goal of this research was to develop a method to level substituted acids, including their enantiomeric forms.

METHODS: Substituted esters and acids were analyzed by GC-MS. The development and optimization of hydroxycarboxylic acid quantitation and enantiomeric separation method consisted of: ester elimination of wine sample, acid extraction, derivatization, extraction and analysis of derivative methyl esters by GC-MS, using a Chiraldex G-TA column. The quantitation and enantiomeric distribution of substituted esters and acids were established in 31 commercial Bordeaux red wines.

RESULTS: Quantitation and enantiomeric distribution of esters and acids showed a strong positive correlation between the age of wine and levels of substituted esters and only a few correlations between acid enantiomers concentrations and age: e.g the decrease in (2R)-2-hydroxy-4-methylpentanoic acid concentration over time, for at least 20 years, may be due to esterification, leading to the increase of the corresponding ester. Variations in the ratio of substituted ethyl esters to their corresponding acids over time detected thanks to these analytical advances suggested that, in general, acids were continuously esterified during aging.

CONCLUSIONS

An assessment of the overall “aromatic potential” of these esters involved in red wine fruity aroma enhancement may be predicted, thanks to the development of the quantitation method of the corresponding acids.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Georgia Lytra

Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon France,CELINE FRANC MARGAUX CAMELEYRE JEAN CHRISTOPHE BARBE Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon France

Contact the author

Keywords

fruity aroma, red wine, substituted esters and acids, precursors

Citation

Vers des systèmes viticoles économes en pesticide. Étude du réseau DEPHY-Vigne

Dans le cadre de TerclimPro 2025, Esther Fouillet a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8318

An exploration of South Tyrolean Pinot blanc wines and their quality potential in vineyard sites across a range of altitudes

Aim: Pinot Blanc is the third most planted white wine grape in northern Italy’s region of South Tyrol, where small-scale viticultural production permits the examination of the wine’s diverse expressive potential in a small area across a wide range of climatic variables. This study aimed to explore the qualitative potential of Pinot Blanc across a range of climatic variation leading to site-specific terroir expression in a cool climate region.

ABOUT THE ROLE PLAYED BY THE DIFFERENT POLYPHENOLS ON OXYGEN CONSUMPTION AND ON THE ACCUMULATION OF ACETALDEHYDE ANDSTRECKER ALDEHYDES DURING WINE OXIDATION

In a previous work1, it was suggested that the different contents in delphinidin and catechin of the grapes were determinant on the O2 consumption and Strecker aldehyde (SAs) accumulation rates. Higher delphinidin seemed to be related to a faster O2 consumption and a smaller SAs accumulation rate, and the opposite was observed regarding catechin.
In the present paper, these observations were fully corroborated by adding synthetic delphinidin to a wine model containing polyphenolic fractions (PFs) extracted from garnacha and synthetic catechin to a wine model containing PF extracted from tempranillo: The delphinin-containing garnacha model consumed O₂ significantly faster and accumulated significantly smaller amounts of SAs than the original garnacha model, and the catechin-containing tempranillo model, consumed O2 significantly slower and accumulated significantly higher amounts of SAs than the original tempranillo model.

Diversity and internationalization of wine grape varieties: Evidence from a revised global database

Aim: To quantify the extent to which national mixes of wine grape varieties (in terms of vineyard bearing area) have become more or less diversified, and ‘internationalized’, since wine globalization accelerated from the 1990s.

Physiological response to drought and heat stress in the leaves of table grape varieties

Increasingly pronounced climate changes, including prolonged drought periods, pose a significant challenge to the cultivation of table grape varieties.