 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines 9 Impact of winemaking processes on wine polysaccharides, improving by qNMR

Impact of winemaking processes on wine polysaccharides, improving by qNMR

Abstract

AIM: Today the knowledge in terms of molecular composition of the colloidal matrix is not enough in order to control its stability, according to the number of winemaking and wine stabilization processes. The physico-chemical processes during the winemaking change the composition and quantity of wine macromolecules. The goal today is to determine which analytical techniques will allow to discriminate these winemaking processes in order to better understand their impact on colloidal matrix stability as well as which molecules are responsible for its instabilities.

METHODS: Wines obtained after conventional winemaking were subjected to different fining and chemical stabilization treatments. Different methods were used to investigate the wine macromolecular composition and stability after chemical stabilization, including quantitative and qualitative analyzes of total soluble polysaccharides by extraction under acidified ethanol, and by size exclusion separation as well as qNMR metabolomics.

RESULTS: Observation of a slight difference at the quantitative level using classical analysis between the winemaking processes was observed as well as a strong discrimination by qNMR metabolomics.

CONCLUSIONS:

Analyses of total soluble polysaccharide of wine after different treatment shows different types and amount of these molecules. The qNMR metabolomics confirme the discrimination between each treatment. It allows a strong discrimination and is a step towards in the identification of winemaking processes. More investigations still require to determine which are the key parameters involved the wine colloidal stability as well as the right stabilization products, physicochemical winemaking processes, depending on the wine. The qNMR allows to understand, improve and choose the vinifications processes and the physicochemical stabilization of the colloidal matrix of wines, while respecting the quality and typicity of the most Bordeaux wines.

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Jean Martin-Pernier

PhD student at UR oenology- ISVV, at univerité de Bordeaux,Ines Le MAO, PhD student at UR oenology- ISVV, at Université de Bordeaux Wiame EL-BATOUL, trainee at UR oenology- ISVV, at Université de Bordeaux Michael JOURDES, Maître de Conférences at Université de Bordeaux Tristan RICHARD, Professor at Université de Bordeaux Virginie MOINE, scientific director at BioLaffort Arnaud MASSOT, scientific officer at BioLaffort Gregory Da COSTA, associate professor at Université de Bordeaux Soizic LACAMPAGNE, research engineer at UR oenology- ISVV

Contact the author

Keywords

process, winemaking, nmr, macromolecules, wine, polysaccharide

Citation

Pro-active management of grapevine trunk diseases by means of sanitation in nurseries

Several trunk diseases cause decline and premature dieback of grapevines. In vineyards, these pathogens gain entry into plants through unprotected wounds. Wounds are also frequently infected during the propagation stages. The pathogens survive in infected plants in a latent form and cause disease in older grapevines or in plants that are

Flavonol and anthocyanin potential of Spanish minority grapes and its relationship with wine colour

Global climate change is currently affecting vine phenology and causing a decoupling between technological and phenolic maturity of the grapes [1]. Wine industry has to face the challenge of making quality wines from grapes with an unbalanced phenolic composition.

Terroirs and legal protection

Le concept AOC permet, par une délimitation précise, la mise en valeur de terroirs particulièrement adaptés à la viticulture. Seuls les terroirs ainsi identifiés peuvent produire des vins portant le nom de l’AOC. Le nom de cette AOC ne peut être utilisé que pour des vins issus de terroirs compris dans l’aire d’appellation, sous peine de sanctions pénales. La délimitation ainsi opérée participe à la protection du nom de l’AOC. A l’inverse, le terroir délimité n’est pas protégé.

Sensory impacts of the obturator used for the Chasselas: study over the time

Many parameters affect the organoleptic characteristics of wine: internal parameters like the chemical composition or polyphenol content and external as for example storage conditions or the type of obturator. The aim of this study was to characterize sensorally the impacts of several type of obturator on a white wine: Chasselas. To determine the organoleptic characteristics of this wine, a quantitative descriptive analysis could be used. But rapid sensory methods were preferred in this project. Indeed these methods are an appropriate alternative to conventional descriptive methods for quickly assessing sensory product discrimination.

Geospatial technologies in spatially defined viticulture: case study of a vineyard with Agiorgitiko variety in Koutsi, Nemea, Greece

Geospatial technologies have significant contribution to viticulture, especially in small-scale vineyards, which require precise management. Geospatial data collected by modern technologies, such as Unmanned Aerial Vehicle (UAV) and satellite imagery, can be processed by modern software and easily be stored and transferred to GIS environments, highlighting important information about the health of vine plants, the yield of grapes and the wine, especially in wine-making varieties. The identification of field variability is very important, particularly for the production of high quality wine. Modern geospatial data management technologies are used to achieve an easy and effortless localization of the fields’ variability.