 IVES 9 IVES Conference Series 9 How the management of ph during winemaking affects acetaldehyde evolution and the formation of polymeric phenolics over the red wine aging

How the management of ph during winemaking affects acetaldehyde evolution and the formation of polymeric phenolics over the red wine aging

Abstract

AIM: The aim of this study is to evaluate the role of pH on both the acetaldehyde chemistry and wine phenolics evolution over the aging period. In addition, the effect of both an early (on musts) and late (on wines soon after the end of the fermentation) acidification was evaluated.

METHODS: The experimental design consisted in the preparation of 7 wines from the same batch of grapes fermented in a first tank at the original pH of 3.2 (3.2W) and two other tanks in which the pH was adjusted to 3.5 (3.5W) and 3.9 (3.9W). On the third day of fermentation, and one week after the end of the fermentation-maceration process some aliquots of both 3.5W and 3.9W were treated to reach a 3.2 pH to afford four more wines. Polymeric pigments and phenolics were evaluated by spectrophotometry, MS and NMR techniques, acetaldehyde and anthocyanins by HPLC-DAD and reactivity of tannins towards saliva by electrophoresis. Wines were analyzed soon after the end of the fermentation and after one-year aging.

RESULTS: By increasing the pH level from 3.2 to 3.9, the amount of low polymerized flavans, individual anthocyanins and tannins reactive to BSA and saliva decreased. Conversely, an increase of acetaldehyde, of pigments resistant to the bleaching, and of ethylene-linked polymeric pigments was detected. After one year of aging, wines treated to reach a 3.2 pH significantly differ from 3.2W in acetaldehyde, tannins reactive towards proteins and polymeric pigments. This behavior was more evident when the acidification was carried out soon after the end of the fermentation-maceration process.

CONCLUSIONS

High pH values favor the polymerization of phenolics over the wine aging and results suggested that the effect is predominant when pH was increased during the fermentation, hence successive pH modulations have little (if any) effect on some typical reactions occurring during wine aging.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Angelita Gambuti

Department of Agricultural Sciences, University of Napoli “Federico II”- Enology Sciences Section, Viale Italia, 83100, Avellino, Italy, Luigi PICARIELLO, Department of Agricultural Sciences, University of Napoli “Federico II”- Enology Sciences Section, Viale Italia, 83100, Avellino, Italy. Martino FORINO, Department of Agricultural Sciences, University of Napoli “Federico II”- Enology Sciences Section, Viale Italia, 83100, Avellino, Italy Alessandra RINALDI, Department of Agricultural Sciences, University of Napoli “Federico II”- Enology Sciences Section, Viale Italia, 83100, Avellino, Italy. Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France. Luigi MOIO, Department of Agricultural Sciences, University of Napoli “Federico II”- Enology Sciences Section, Viale Italia, 83100, Avellino, Italy.

Contact the author

Keywords

red wine, aging, ph, polyphenols

Citation

Targeted UHPLC-QqQ-MS/MS metabolomics for phenol identification in grapevine and wine: study of a Tempranillo clone with a dark-blue berry colour

Grapevine vegetative multiplication allows the accumulation of spontaneous mutations and increase intra-cultivar genetic diversity that can be exploited to maintain grape wine quality

Extreme canopy management for vineyard adaptation to climate change: is it a good idea?

Climate change constitutes an enormous challenge for humankind and for all human activities, viticulture not being an exception. Long-term strategic changes are probably needed the most, but growers also need to deal with short-term changes: summers that are getting progressively warmer, earlier harvest dates and higher pH in musts and wines. In the last 10-15 years, a relevant corpus of research is being developed worldwide in order to evaluate to which extent extreme canopy management operations, aimed at reducing leaf area and, thus, limiting the source to sink ratio, could be useful to delay ripening. Although extreme canopy management can result in relevant delays in harvest dates, longer term studies, as well as detailed analysis of their implications on carbohydrate reserves, bud fertility and future yield are desirable before these practices can be recommended.

Effect of irrigation and soil type on root growth and distribution of Vitis vinifera L. cv. Nero d’Avola grown in Sicily

L’essai a été effectué dans un vignoble du cépage Nero d’Avola greffé sur 1103 Paulsen dans un terroir de la D.O.C Alcamo en Sicile. Le système de conduite des vignes était à espalier, la taille à cordon coursonné et l’irrigation à goutte a goutte. On a été confrontés trois types de traitements: A) vignes non irriguées; B) vignes irriguées quand le

Délimitation des terroirs dans les A.O. Rueda et Toro (Castilla y León-Espagne)

La délimitation et la caractérisation des zones viticoles posent en Espagne des problèmes spécifiques non seulement dus aux caractéristiques propres au territoire mais aussi à la dimension, la distribution et l’indice d’occupation viticole dans les appellations d’origine.

Genetic and hormonal regulation of grape berry cuticle formation

The plant surface typically comprises of various epidermal cell types which synthesise and deposit a protective waxy layer known as the cuticle. The cuticle is a significant contributor to important crop traits related to drought tolerance, biotic stress, postharvest fruit quality as well as providing structural support. In this work we have investigated grape berry cuticle formation in the context of the accumulation of anti-fungal specialised metabolites and the ability of the cuticle to structurally cope with the rapid expansion of ripening berries. Metabolic QTL analysis was performed in a grapevine cross population, using chemical profiling data collected via GC-MS analysis for cuticular waxes.