Macrowine 2021
IVES 9 IVES Conference Series 9 The impact of acetaldehyde on phenolic evolution of a free-SO2 red wine

The impact of acetaldehyde on phenolic evolution of a free-SO2 red wine

Abstract

AIMS: Some wine producers, in good years, can produce free-SO2 red wines and decide to add the minimum amount of sulphur dioxide only at bottling. To manage this addition, it is important to know the oxidative history of the wine. Acetaldehyde, the main wine oxidation product, is a powerful electrophile that reacts with numerous wine compounds giving desired products as the stable red polymeric pigments and the less astringent tannins but, also negative off-flavours. Although all these reactions are well known, the border between those increasing wine longevity and those decrementing wine quality is difficult to determine. This study has the aim to investigate the kinetics of consumption of acetaldehyde in red wines to give information useful for the further management of sulphur dioxide.

METHODS: Free-SO2 red wines were spiked with increasing levels of acetaldehyde (from 0 to 190 mg/L) and analysed over time. Chromatic properties and main phenolic classes were analysed by conventional spectrophotometric methods. Small phenolics, polymeric pigments (PP) and polymeric tannins (PT) were detected by HPLC, MS and NMR analysis.  Reactivity of tannins towards BSA and saliva was also determined (1-2-3).

RESULTS: Already two hours after the addition of acetaldehyde the 50% was consumed in reactions with phenolic compounds and the consumption increased over time. Also when a great excess of aldehyde was added (190 mg/L) and after one year of aging a loss of 75% of the initial value was detected. The first compounds that were consumed in reactions with acetaldehyde were anthocyanins and flavanols and a contemporary increase of polymeric pigments and tannins occurred. BSA and saliva reactive tannins increased over time when high concentration of acetaldehyde were added.

CONCLUSIONS

For a correct management of sulphur dioxide when bottling a free-SO2 red wine the content of acetaldehyde and phenolic strong reactants (anthocyanins and flavanols) should be determined to limit or favour further acetaldehyde reactions

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Francesca Coppola

Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Avellino, (Italy),Luigi Picariello, Martino Forino,  Luigi Moio, Angelita Gambuti Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Avellino, (Italy)

Contact the author

Keywords

wine longevity, polyphenols

Citation

Related articles…

Sensory definition of green aroma concept in red French wines. Evidence for the contribution of novel volatile markers

The aromatic complexity of a wine results from the perception of the association of volatile molecules and each aroma can be categorized into different families. The “green” aromas family in red wines has retained our attention by its close link with the fruity perception. In that study, the “green” olfactory concept of red wines was considered through a strategy combining both sensory analysis and hyphenated chromatographic techniques including HPLC and MDGC (Multidimensional Gas Chromatography). The aromatic space of this concept was specified by lexical generation through a free association task on 22 selected wines by a panel of wine experts. Then, 70 French red wines were scored on the basis of the intensity of their “green” and “fruity” attributes.

Read More

Three Nebbiolo clone anthocyanin profile as affected by environmental conditions

Vitis vinifera ‘Nebbiolo’ cultivar is a 3’-subsituted anthocyanin prevalent wine variety. It is grown in North-West Italy for the production of high quality ageing wines. In the present work berry skin anthocyanin amounts and profiles of the clones CVT 308, CVT 423 and CVT 142 were studied in 2004 and in 2005 in four environmentally different locations of North-West Italy: Donnas (steep mountain area), Monforte (hilly area, with a pH of 8.1), Vezza (hilly area, with a pH of 8.2) and Lessona (plain area, with a pH of 4.8).

Read More

A 4D high resolution vineyard soil assessment for soil-hydrological interpretation in combination with automated data analysis and visualization to manage site-specific grape and wine quality

A Visual Information eNvironment for Effective agricultural management and Sustainability (VINES) is under development, which can provide significant competitive advantages to winegrowers by sustaining their appellation-specific grape and wine qualities and yields while measurably conserving water resources.

Read More

Predatory Arthropods associated with potential locally-adapted native insectary plants for Australian vineyards

Three locally-adapted native plants were evaluated to determine their capacity to provide insectary benefits to predatory arthropods in association with vineyards, and thereby to enhance biological control of insect pests. Native plants are preferred as supplementary flora, as they are naturally adapted to Australia’s climatic conditions.

Read More

Measurement of trans-membrane and trans-tissue voltages in the Shiraz berry mesocarp

In mid to late ripening, sugar and potassium (K+) accumulation into the berry slows and is eventually completed1. K+ is the most abundant cation in the berry, undertaking important physiological roles.

Read More