 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 reduction alcohol techiniques in the aromatic chemical profile of rosé Tempranillo wines

Impact of reduction alcohol techiniques in the aromatic chemical profile of rosé Tempranillo wines

Abstract

AIM: Studying the impact of reducing alcohol techniques in the chemical composition of the aromatic profile of rosé Tempranillo wines from the spanish region of Castilla-La Mancha

INTRODUCTION:

In the last decades there has been an increseasing demand of wines with low or non-existing alcohol concentration due to the negative effects that alcohol has in health. In spite of that, there are not laws that protect these products, and there is also a great difficulty in the elaboration of these type of wines due to the increasing temperatures because of climate change. This is why the oenological industry has made great advances in the development of different techniques that could satisfy consumers’ demands without modifying wine quality. The most used techniques have been post-fermentative ones.

METHODS: Wines were elaborated following the traditional red-wine winemaking process, and they were divided in three sets: one control, and two destined to the elaboration of low alcohol and dealcoholised wine. For dealcoholised wine, it was used a spinning cone column technique. Traditional analysis were done following the OIV method proposed in 2014. Volatile components were analysed by GC-EM with a previous exraction in solid phase (SPE) (Sánchez-Palomo et al., 2006). Volatile compounds were grouped in aromatic series and the total intensity of each aromatic series was calculated by the sumatory of the OAVs of the compounds asigned to each series.

RESULTS: The results of this study show how the total concentration of volatile compounds is affected by the partial or total alcohol reduction. Esters and alcohols have been the most affected fermentation components, and C6 compounds have been the most affected varietal components, followed by benzenic compounds. The principal aromatic series that describe wine aroma have been fruity, fatty and sweet. The application of the dealcoholization technique modify quantitatively but not qualitatively the intensity of aromatic series.

CONCLUSIONS:

This investigation study brings to light that partial or total dealcoholization process using spinning cone columns allows the obtaining of wines with an aromatic profile associated to the grape variety used in the wine-making process, but with a light descent of fruity and green notes in the total aroma. These wines mean an alternative to the traditional wine-making process that can satisfy consumers’ demand and can compete in national and international markets with dealcoholised and low alcohol products.

DOI:

Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article

Authors

María Osorio Alises, Eva Sánchez-Palomo Lorenzo, Juan Antonio Delgado, Manuel Ángel Ferrer, Miguel Ángel González.

Faculty of Chemical Sciences, University of Castilla-La Mancha,

Contact the author

Keywords

dealcoholisation, wine-making process, aroma, spinning cone column, low alcohol

Citation

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

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VINIoT: Precision viticulture service for SMEs based on IoT sensors network

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Drought effect on aromatic and phenolic potential of seven recovered grapevine varieties in Castilla-La Mancha region (Spain)

The effects of climate change are seriously affecting the quality of wine grapes. High temperatures and drought cause imbalances in the chemical composition of grapes. The result is overripe grapes with low acidity and high sugar content, which produce wines with excessive alcohol content, lacking in freshness and not very aromatic. As a consequence, the search of varieties with capacity of produce quality grapes in adverse climate conditions is a good alternative to preserve the sustainability of vineyards. In this work, quality parameters of seven Vitis vinifera L. cultivars (five whites and two reds) recently recovered from extinction and grown under two different hydric regimes (rainfed and irrigated) were analyzed during the 2020 vintage. At harvest time, weight of 100 berries, must physicochemical parameters (brix degree, total acidity, malic acid, pH), and carbon and oxygen isotope ratios (δ13C, δ18O) were determined. Subsequently, varietal aroma potential index (IPAv) and total polyphenol index (TPI) were analyzed. Quality parameters, IPAv and TPI, showed significant differences between varieties and water regimes. Both red varieties, Moribel and Tinto Fragoso, stood out for their high aromatic and phenolic potential, which was higher under rainfed regime. Regarding to white varieties, Montonera del Casar and Jarrosuelto stood out in terms of varietal aroma potential. Montonera del Casar high acidity in its musts and Jarrosuelto showed the highest berry weights.

A predictive model of spatial Eca variability in the vineyard to support the monitoring of plant status

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Use of a new, miniaturized, low-cost spectral sensor to estimate and map the vineyard water status from a mobile

Optimizing the use of water and improving irrigation strategies has become increasingly important in most winegrowing countries due to the consequences of climate change, which are leading to more frequent droughts, heat waves, or alteration of precipitation patterns. Optimized irrigation scheduling can only be based on a reliable knowledge of the vineyard water status.

In this context, this work aims at the development of a novel methodology, using a contactless, miniaturized, low-cost NIR spectral tool to monitor (on-the-go) the vineyard water status variability. On-the-go spectral measurements were acquired in the vineyard using a NIR micro spectrometer, operating in the 900–1900 nm spectral range, from a ground vehicle moving at 3 km/h. Spectral measurements were collected on the northeast side of the canopy across four different dates (July 8th, 14th, 21st and August 12th) during 2021 season in a commercial vineyard (3 ha). Grapevines of Vitis vinifera L. Graciano planted on a VSP trellis were monitored at solar noon using stem water potential (Ψs) as reference indicators of plant water status. In total, 108 measurements of Ψs were taken (27 vines per date).

Calibration and prediction models were performed using Partial Least Squares (PLS) regression. The best prediction models for grapevine water status yielded a determination coefficient of cross-validation (r2cv) of 0.67 and a root mean square error of cross-validation (RMSEcv) of 0.131 MPa. This predictive model was employed to map the spatial variability of the vineyard water status and provided useful, practical information towards the implementation of appropriate irrigation strategies. The outcomes presented in this work show the great potential of this low-cost methodology to assess the vineyard stem water potential and its spatial variability in a commercial vineyard.