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…

The concept of « terroir »: what does that mean ? What is it useful for ? French young adults perception

Far from complicated discussions on the relevant way to define « terroir », this article deals with the social perception that French young adults (aged from 18 to 30) have of this concept and the way it can help them to become wine consumers.

Read More

Effect of vineyard nitrogen management on Souviginer gris wine sensory quality and aromatic compounds

Fungus-Resistant Grape (FRG) varieties represent a promising approach to address the challenges of climate change and sustainability in viticulture.

Read More

Evolution of the metabolic profile of grapes in a context of climate change

In the current context of global climate change, anticipating the evolution of the oenological potential of emblematic grape varieties of regions such as Burgundy and Champagne is a guarantee of the sustainability of a sector which has considerable economic weight. however, if various models of climate change cast doubt on the sustainability of these grape varieties in these regions, appellation decrees, as well as consumer expectations, do not allow or consider the use of alternative grape varieties. In addition, control/compensation methods such as irrigation are also not permitted.

Read More

Pinot noir: an endemic or a flexible variety?

Pinot noir has its historical roots in Burgundy and is generally considered as an endemic vine variety which means that its adaptation is very specific to this environment

Read More

Statewide relationships between water potentials, gas exchange and δ13c of grape musts in California. Implications for use in precision viticulture

The measurement of carbon isotopic discrimination of musts (δ13C) at harvest is an integrated assessment of water status during ripening of grapevine. It is an alternative to traditional measurements of water status in the field, which is crucial for understanding spatial variability of plant physiology at the vineyard scale, proven useful for delineation of management zones in precision viticulture. The aim of this work was to attune the method for the first time to California conditions across a range of areas and cultivars with different hydric behavior, and to evaluate its efficiency in delineating management zones for selective harvest in commercial vineyards.

Read More