 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

Coping with extreme climatic events: some lessons from recent work on grapevine under heat peak

Climate change critically challenges viticulture. Among other threats, extreme and increasingly frequent heatwaves cause irreversible burns on leaves and bunches. A series of observations and experiments was conducted to better understand how leaf burns originate and whether genetics or management practices can mitigate them. In 2019, a panel of 279 potted cultivars of Vitis vinifera L. grown outdoors suffered a heat peak and a genetic origin of leaf burn variability was demonstrated. To deeper explore this variability, fourteen cultivars were selected for their contrasting responses to high temperatures, and detached leaves were submitted to a controlled increase in temperature up to 50 °C in a growth chamber.

Classification and prediction of tannin botanical origin through voltammetry and machine learning approach

The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO624-2022).

Heat berry: the influence of abiotic factors on the composition of berries, must and wine in Vitis vinifera L. CV Riesling

Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.

Vacuum distillation of Muscaris pomace: temperature effects on aroma composition

The consumption of wine in traditional wine-producing countries like Italy, Spain, and France is decreasing.

The role of malolactic bacteria metabolism on the organoleptic qualities of wines

Lactic acid bacteria (LAB) are essential microorganisms in winemaking due to their role in malolactic fermentation (MLF) [1]. This process not only ensures the biological stabilization of wine through the decarboxylation of malic acid into lactic acid but also contributes to modifications in the chemical composition of the wine [2][3].