 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 Differences in the chemical composition and “fruity” aromas of Auxerrois sparkling wines from the use of cane and beet sugar during wine production.

Differences in the chemical composition and “fruity” aromas of Auxerrois sparkling wines from the use of cane and beet sugar during wine production.

Abstract

AIMS: The main objective of this study was to establish if beet sugar produces a different concentration of “fruity” volatile aroma compounds (VOCs), compared to cane sugar when used for second alcoholic fermentation of Auxerrois sparkling wines.

METHODS: Auxerrois base wine from the 2020 vintage was separated into two lots; half was fermented with cane sugar and half with beet sugar (both sucrose products and tested for sugar purity). These sugars were used in yeast acclimation (IOC 2007), and base wines for the second fermentation (12 bottles each). Base wines were manually bottled at the Cool Climate Oenology and Viticulture Institute (CCOVI) research winery. The standard chemical analysis took place at intervals of 0, 4 weeks, and 8 weeks post-bottling. Acidity and pH measurements were carried out by an auto-titrator. Residual Sugar (g/L) (glucose (g/L), fructose (g/L)), YAN (mg N/L), malic acid, and acetic acid (g/L) were analyzed by Megazyme assay kits. parameters were analyzed by Megazyme assay kits. Alcohol (% v/v) was assessed by GC-FID. VOC analysis of base wines, finished sparkling wines, as well as the two sugars in model sparkling wine solutions, was carried out by GC-MS. VOCs included ethyl octanoate, ethyl hexanoate, ethyl butanoate, ethyl decanoate, ethyl-2-methylbutyrate, ethyl-3-methylbutyrate, ethyl 2-methyl propanoate, ethyl 2- hydroxy propanoate, 1-hexanol, 2-phenylethan-1-ol, ethyl acetate, hexyl acetate, isoamyl acetate and 2-phenylethyl acetate.

RESULTS: Base wine chemical composition included TA 8.9 (g/L), pH 3.3, residual sugar 2g/L and 12 (mg N/L) YAN, so a YAN addition of 30ppm was made. There were no differences in the rate of yeast acclimation between cane and beet sugar wines, or between glucose and fructose concentrations during the second fermentation. GC-MS analysis is still being completed.

CONCLUSION:

VOC differences are due to the raw material used (cane or Canadian-grown beet), and their respective processing methods. Winemakers can use this knowledge to adjust the flavor profile of sparkling wines, although further analysis during aging in contact with yeast lees is needed for the long-term effect of each sugar on the final wine.

DOI:

Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article

Authors

Belinda Kemp, Andrew Wilson, Hannah Charnock,

Cool Climate Oenology & Viticulture Institute (CCOVI), Brock University, St Catharines, L2S 3A1, Ontario, Canada., Department of Biological Sciences, Brock University, St Catharines, L2S 3A1, Ontario, Canada.

Contact the author

Keywords

sparkling wine, auxerrois, volatile aroma compounds, cane and beet sugar

Citation

Increasing the capacity of change and adaptation of agri-food chain: the Agri-food CHIP project

The increasing vulnerability of food systems is a pressing challenge amplified by global interconnectedness.

Varietal differences between Shiraz and Cabernet sauvignon wines revealed by yeast metabolism

This study investigated if compositional differences between Shiraz and Cabernet Sauvignon grape varieties could influence the production of yeast-derived compounds. This work was based on the analysis of 40 experimental red wines made in triplicate fermentations from grapes harvested from two consecutive vintages in New South Wales (Australia). Grapes were picked at three maturity stages using berry sugar accumulation as physiological indicator, from nine commercial vineyards located in three different climatic regions (temperate, temperate-warm and warm-hot). A range of 30 yeast-derived wine volatiles including esters and alcohols were quantified by HS/SPME-GC/MS. Ammonia, amino-acids and lipids were analysed in the corresponding grapes. The juice total soluble solids (°Brix) in addition to the wine alcohol and residual sugar levels were also measured. The influence of grape maturity on wine ester composition was also variety dependent, particularly for higher alcohol acetate and ethyl ester of branched acids. This study highlights that varietal differences observed in Shiraz and Cabernet Sauvignon wines involve fermentation-derived compounds irrespective of the site (soil, climate, viticultural practices).

Influence of the different cork stoppers and sulfur dose in champagne quality

As is well known, Champagne is a product of the highest quality recognized in the international market. Champagne is a type of sparkling wine made in the Champagne region

Volatile compounds of base wines for the production of Lessini Durello sparkling wine

AIM Durello is a sparkling wine produced in the Lessini mountains near Verona. The wine is made from Durella grapes, a native white grape variety with a particularly high acidity. In spite of the small production area (375 ha for only 35 producers), there is a growing interest in this product. However, little is known about the aromatic profiles of these wines. The aim of this work was to characterize the aroma profile of Durella base wines suitable for the production of Lessini Durello sparkling wine. METHODS 14 base wines from Durella grapesfrom different producers were used for this study. Solid Phase Microextraction (SPME) and Solid Phase Extraction (SPE) sampling techniques coupled to GC-MS analysis allowed to identify and quantify a total of 62 volatile compounds. RESULTS Durello base wines showed relatively high levels of vitispirane, ß-damascenone, ß-citronellol and esters.

Effects of post-fermentative cold maceration on chemical and sensory characteristics of Syrah, Cabernet Franc and Montepulciano wines

Astringency sensation decreases slowly during the aging of red wine. Complex reactions of condensation and precipitation of wine polyphenols are involved in this phenomenon. Wine composition and conditions of aging, such as temperature and oxygen availability, strongly influence evolution of the phenol matrix. Recently, a Post-Fermentative cold Maceration (PFM) technique was tested with the aim of accelerating reactions leading to the reduction of astringency and exploiting chemical compounds not extracted from the solid parts of grapes during the previous traditional maceration phase. To this purpose, an innovative maceration system was engineered and used to perform PFM trials on marc derived from vinification of different varieties of red grapes.