 IVES 9 IVES Conference Series 9 Impact of closures on aroma of godello and torrontés white wines post-bottling

Impact of closures on aroma of godello and torrontés white wines post-bottling

Abstract

Aromatic composition contributes mainly to the quality aroma of white wine. A natural and gradual evolution of the aroma in the bottle occurs over storage with a very low oxygen content. During storage, volatile compounds change as a result of the occurrence of numerous reactions. These chemical and physical processes are influenced by the type and quality of the closures, storage conditions (temperature, light exposure or relative humidity), packaging, etc. [1]. Traditional winemaking mostly uses cork closure, but new natural or synthetic closures have been reported as solution to eliminate some disadvantages of natural corks and can be suppose an alternative stoppers for the wine industry [2]. Several studies have evaluated the impact of different closures on the aroma of some white wine varieties, such as Chardonnay [3], Semillon [4], Sauvignon blanc [5], Verdejo [6], etc. This study aimed to show that the evolution of wine aroma attributes of two white varieties stopped with different closures after two years of bottle storage. Unwooded Godello and Torrontés wines from 2013 vintage were sourced from the same winery. In 2014-may, industrial wines were fractioned in 750 mL transparent glass bottles and closed with three different closures: Natural cork, micro-agglomerated cork and synthetic stopper. Bottled wines were stored in darkness at low temperature (10-15 °C) during 2 years. Sampling was performed at 12, 18, 24 and 30 months after vintage. Wine samples were extracted, in triplicate, with dichloromethane and the organic phase was dried over anhydrous sodium sulphate prior to analysis by gas chromatography with flame ionization detection (GC-FID) or coupled with mass spectrometry (GC-MS) [7]. Compounds identification was based on the comparison with authentic reference standards. Fifteen days after chemical analysis, wines were evaluated by sensory descriptive analysis with 7-10 trained judges. Sensory odorant attributes (floral, fruity, grass, spicy, woody, sulfurous and caramel) were punctuated on an 0-10 scale. Mouthfeel sensations and odorant descriptors were also evaluated globally, as well the global punctuation for the wine overall quality.Wines from the two varieties showed different aromatic profiles, but their evolution during bottle-storage were similar. As expected, the chemical evolution was characterised by decreases of the acetates and ethyl esters contents, and increases of other volatile compounds such as diethyl succinate or volatile phenols [7]. Changes in sensory evaluation were also took place, altering the sensory profile of both wines, changing from fruity and floral notes (higher in November-2015, third sampling) to toasty and spicy nuances. The preference of type of closure was different according to the storage-time. For this reason, the choice of closure type is crucial to preserve the wine aroma quality and to predict their shelf life.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Elena Falqué

Depto. Química Analítica y Alimentaria, Universidade de Vigo, Facultade de Ciencias, As Lagoas s/n, 32004 Ourense, Spain,Kelly Bello-Novo1, Iván Vázquez-Pateiro1, José Manuel Mirás-Avalos2 1 Depto. Química Analítica y Alimentaria, Universidade de Vigo, Facultade de Ciencias, As Lagoas s/n, 32004 Ourense, Spain 2 Unidad de Suelos y Riegos (Asociada a EEAD-CSIC), Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain.

Contact the author

Keywords

bottle storage, closure, white wine, aroma

Citation

A spatial explicit inventory of EU wine protected designation of origin to support decision making in a changing climate

Winemaking areas recognized as protected designations of origin (PDOs) shape important economic, environmental and cultural values that are tied to closely defined geographic locations. To preserve wine products and wine-growing practices adopted in different PDOs these areas are strictly regulated by legal specifications. However, quality viticulture is increasingly under pressure from climate change, which is altering the local conditions of many winegrowing areas. Therefore, maintaining traditional wine products will require the adoption of tailored adaptation strategies, including possible changes in the legal regulation of protected wines. To this end, it is necessary to have a comprehensive knowledge on PDOs including their extension, products and allowed practices. While there have been efforts to build databases that summarize the characteristics for individual wine PDO areas and to quantify the related effects of climate change, much information is still included only in the official documentation of the EU geographical indication register and has never been collected in a comprehensive manner. With this study we aim at filling this gap by building a spatial inventory of European wine PDOs that supports decision making in viticulture in the context of climate change. To map and characterize European wine PDOs, we analysed their legal documents and extracted relevant information useful for climate change adaptation. The output consists of a comprehensive geographical dataset that identifies the boundaries of all 1200 European wine PDOs at unprecedented spatial resolution and includes a set of legally binding regulations, such as authorized vine varieties, maximum yields and planting density. The inventory will allow researchers to analyse the impacts of climate change on European wine PDOs and support decision makers in developing tailored adaptation strategies. This includes, among others, the evaluation of new vineyard site selection, the expansion of cultivated varieties or the authorization of irrigation in vineyards.

Green berries on Gewürztraminer (Vitis vinifera L.) in South Tyrol (Italy)

The grape variety Gewürztraminer is known to be affected by two physiological disorders namely berry shrivel and bunch stem necrosis. During the season 2014 we noticed a new symptomatology type of ripening disorder on the variety. The new symptom showed not all berries fallowing the normal maturation stages, but single berries remaining at a soft but green stage till harvest. The broad distribution of these so called “green berries” symptoms in different production sites of our region, caused huge damage due to the difficulty of eliminating single berries per bunch before harvesting. Therefore, the Research Centre Laimburg began to investigate the reasons and origins of this new symptom. This work shows the results of first attempts to find causes for the symptom as well as the resulting approach to mitigate symptoms. Applications of magnesium leaf fertilizer showed first promising results against this putative disorder. To study the causal effect of the green berries 30 symptomatic vineyards in 2014 have been selected for a monitoring during the season 2016. To evaluate the foliar nutrient treatment two vineyards have been selected for application of magnesium sulfate and magnesium chloride. Leaf and berry nutrient analysis, as well as the main quality parameters during ripening have been performed. As soon as “green berries” symptoms appeared, incidence and severity have been evaluated. Most of the symptomatic vineyards of the 2016 monitoring showed light to clear magnesium deficit symptoms on their foliage. Only during the seasons 2020 and 2021 “green berries” symptoms could be found in the leaf fertilizer treatment vineyards. Both seasons showed a significant effect of the magnesium treatments to reduce the incidence and severity of the symptom. It seems that the appearance of the “green berries” symptom on Gewürztraminer is correlated to a disturbed uptake of magnesium of the vines.

The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids, and hydroxycinnamic acids

One of the biggest challenges of agriculture today is maintaining food safety and food quality while providing ecosystem services such as biodiversity conservation, pest and disease control, ensuring water quality and supply, and climate regulation. Organic farming was shown to promote biodiversity and carbon sequestration, and is therefore seen as one possibility of environmentally friendly production. Consumers expect organically grown crops to be free from chemical pesticides and mineral fertilizers and often presume that the quality of organically grown crops is different or higher compared to conventionally grown crops. Integrated, organic, and biodynamic viticulture were compared in a replicated field trial in Geisenheim, Germany (Vitis vinifera L. cv. Riesling). Amino acid profiles in juice, grape skin flavonoids, and hydroxycinnamic acids were monitored over three consecutive seasons beginning 7 years after conversion to organic and biodynamic viticulture, respectively. In addition, parameters such as soil nutrient status, yield, vigor, canopy temperature, and water stress were monitored to draw conclusions on reasons for the observed changes. Results revealed that the different sustainable management regimes highly differed in their amino acid profiles in juice and also in their skin flavonol content, whereas differences in the flavanol and hydroxycinnamic acid content were less pronounced. It is very likely that differences in nutrient status and yield determined amino acid profiles in juice, although all three systems showed similar amounts of mineralized nitrogen in the soil. Canopy structure and temperature in the bunch zone did not differ among treatments and therefore cannot account for the observed differences in favonols. A different light exposure of the bunches in the respective systems due to differences in vigor together with differences in berry size and a different water status of the vines might rather be responsible for the increase in flavonol content under organic and biodynamic viticulture.

Local adaptation tools to ensure the viticultural sustainability in a changing climate

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

‘Cabernet Sauvignon’ (Vitis vinifera L.) berry skin flavonol and anthocyanin composition is affected by trellis systems and applied water amounts

Trellis systems are selected in wine grape vineyards to mainly maximize vineyard yield and maintain berry quality. This study was conducted in 2020 and 2021 to evaluate six commonly utilized trellis systems including a vertical shoot positioning (VSP), two relaxed VSPs (VSP60 and VSP80), a single high wire (SH), a high quadrilateral (HQ), and a guyot (GY), combined with three levels of irrigation regimes based on different crop evapotranspiration (ETc) replacements, including a 25% ETc, 50% ETc, and 100% ETc. The results indicated SH yielded the most fruits and accumulated the most total soluble solids (TSS) at harvest in 2020, however, it showed the lowest TSS in the second season. In 2020, SH and HQ showed higher concentrations in most of the anthocyanin derivatives compared to the VSPs. Similar comparisons were noticed in 2021 as well. SH and HQ also accumulated more flavonols in both years compared to other trellis systems. Overall, this study provides information on the efficacy of trellis systems on grapevine yield and berry flavonoid accumulation in a currently warming climate.