 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

What do we know about the kerosene/petrol aroma in riesling wines?

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is a controversial aroma component found in Riesling wines. It belongs to the family of C13-norisoprenoids and is mainly associated with kerosene/petrol notes. TDN can add complexity to the wine aroma at medium – low concentrations and deteriorate the wine bouquet when its content is high. No TDN aromas are usually perceived in young Riesling wines, but they can appear after several years of aging due to the gradual formation of TDN. Management of TDN in Riesling wines is an actual task, since global warming can promote formation of this compound and compromise the aromatic composition of wine. Therefore, the aim of the current work was, firstly, to study the sensory particularities of TDN in Riesling wine at various concentrations. Secondly, to investigate the ability of bottle closures to absorb (scalp) TDN from Riesling wine under various storage conditions. These studies also include the comparative assessment of our findings with previously published data. METHODS: sensory analysis, GC-MS (SBSE), HPLC,1H-NMR and other methods related to the synthesis and determination of TDN. RESULTS: First of all, the method of the synthesis of highly purified TDN (95% and 99.5%) was optimized [1].

Management of water status in vineyards: meta-analysis of its effects on yield and grape composition

Mediterranean vineyards have been traditionally grown under rainfed conditions, but in recent decades the irrigated area has increased significantly, seeking to minimize the adverse effects of severe water stress on grape quality and yield. Given the large area occupied by vineyards, and the increasing scarcity of water resources, it is necessary to develop strategies for the optimization and efficient use of water to reduce the risk of its overexploitation. The present study aims at valorizing previous knowledge generated in different research projects by means of a meta-analysis of the effects of water status management on vineyard performance.

La balance hydrique explique davantage la diversité intravariétale du titre alcoométrique du Merlot que l’accumulation des sucres

Dans le cadre de TerclimPro 2025, Charles Romieu a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8506

Making sense of a sense of place: precision viticulture approaches to the analysis of terroir at different scales

Agriculture, natural resource management and the production and sale of products such as wine are increasingly data-driven activities. Thus, the use of remote and proximal crop and soil sensors to aid management decisions is becoming commonplace and ‘Agtech’ is proliferating commercially; mapping, underpinned by geographical information systems and complex methods of spatial analysis, is widely used…

Combined abiotic-biotic plant stresses on the roots of grapevine

In the 19th century, devastating outbreaks of phylloxera (Daktulosphaira vitifoliae Fitch), almost brought European viticulture to its knees. Phylloxera does not only take energy in form of sugars from the vine, but also affects the up- and down- regulations of genes, acts as a carbon sink and reprograms the physiology of the grapevines, including nutrient uptake and the defense system [1]. A key trait of rootstocks is the ability to perform well under high lime conditions as about 30 % of the land surface has calcareous soil. Iron deficiency not only causes the well-known problems of lime-induced chlorosis and stunted growth, but also affects the entire plant metabolism.