 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 Influence of processing parameters on aroma profile of conventional and ecological Cabernet-Sauvignon red wine during concentration by reverse osmosis

Influence of processing parameters on aroma profile of conventional and ecological Cabernet-Sauvignon red wine during concentration by reverse osmosis

Abstract

AIM: Wine aroma represents one of the most important quality parameter and it is influenced by various factors (viticulture and vinification techniques, climate or storage conditions etc.). Wines produced from conventionally and ecologically grown grapes of same variety have different chemical composition and aroma profile [1]. Aroma profile of wine can be also influenced by additional treatment of wine, such as concentration of wine by reverse osmosis (RO). Reverse osmosis represents a pressure-driven membrane separation technique that separates the initial wine on the retentate or concentrate that is retained on the membrane, and permeate that passes through it [2]. Wine permeate usually containes water, ethanol, acetic acid and several low molecular weight compounds that can pass through the membrane. This property enables the use of reverse osmosis membranes for wine concentration, partial dealcoholization, acetic acid or aroma correction [3,4].

METHODS: The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and two temperature regimes (with and without cooling) on aroma profile of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The reverse osmosis process was conducted on a plate-and-frame membrane filter Alfa Laval LabUnit M20, equipped with 6 composite RO98pHt membranes. The aroma compounds in initial wines and obtained retentates were analyzed on gas chromatograph with mass spectrometer. The solid-phase microextraction (SPME) method was used for sampling.

RESULTS: In the initial wines and their RO retentates, 45 aroma compounds were identified and divided into six groups: acids, alcohols, terpenes, carbonyl compounds, esters and volatile phenols. A certain loss of total aroma compounds was observed in conventional and ecological wine retentates, comparing to the corresponding initial wine. Higher working pressures (4.5 and 5.5 MPa) and the regime with cooling resulted in higher retention of total aroma compounds than the opposite processing parameters. Individual compounds retention depended also on their chemical properties and their interactions with the membrane surface. Reverse osmosis membranes proved to be highly permeable for acetic acid or undesirable 4-ethylphenol and 4-ethylguaiacol that made them applicable for their correction or removal. Initial wine composition influenced the retention of aroma compounds during reverse osmosis of red wines. Slightly higher retention of total acids, alcohols and terpenes was observed in conventional wine retentates than in the ecological one. The retention of carbonyl compounds, esters and volatile phenols was slightly higher during concentration of ecological wine than the conventional wine.

CONCLUSIONS:

The aroma profile of the wine retentate depends on initial wine aroma profile and applied processing parameters during reverse osmosis process (pressure, temperature, membrane type).

DOI:

Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article

Authors

Ivana Ivić, Mirela, KOPJAR, Dubravko, PICHLER, W. Ina, ĆORKOVIĆ, Anita, PICHLER,

Faculty of Food Technology in Osijek, Croatia, Water Supply—Osijek, Croatia

Contact the author

Keywords

conventional and ecological cabernet sauvignon, reverse osmosis, aroma compounds, processing parameters, retention

Citation

Viticultural potential assessment and its spatial delineation analysis in Goriška Brda viticultural area

Viticultural potential has a complex conditioning, determined by relief,
soil, climate and lithology. Delineation of viticultural potential from vineyard areas is essential for the purpose to collect the necessary data for viticultural zoning. Using this data, we can achieve greater yield quality, which is the most important criteria in viticulture. The main purpose of this research is
characterizing of viticultural potential and zoning of homogeneous viticultural zones in Goriška Brda region by assessing the suitability of defined ecological factors.

Analysis of primary, secondary and tertiary aromas in Vitis vinifera L. Syrah wines with an extemporaneous production cycle in two regions of São Paulo – Brazil, using GC-MS

The aromatic perception is one of the main factors that influence the
consumer when determining the wine’s quality and acceptance. Numerous factors (soil, climate,
winemaking style, cultivar) can influence the volatile compounds. Some of these compounds are released directly from the grape berries while others are formed during the fermentation and aging processes. However, little is known about the quality and aromatic formation of Syrah variety in the winter cycle cultivated in São Paulo.

A zoning study of the viticultural territory of a cooperative winery in Valpolicella

The Valpolicella hilly area, north of Verona, is highly vocated for viticulture but its vineyards are sometimes characterized by very different soil and microclimate conditions which can greatly affect their oenological potential.

The regulation of ABA-induced anthocyanin accumulation in grape berry

Color is a key quality trait for grape berry and the producing wines. Berry color of red genotypes is mainly determined by the quantity and composition of anthocyanins accumulated in the skin and/or pulp. Both genetic and environmental factors could influence the quantity and composition of anthocyanins, while the underlying mechanisms are not fully clear. To explore the mechanisms underlying the diversity of anthocyanin accumulation in grape berry, we compared two grapevine genotypes showing distinct sensitivities to ABA-induced anthocyanin biosynthesis, where one genotype showed minor responses to exogenous ABA application while the other showed significant increase in anthocyanins after exogenous ABA application.

Soil variability effects on vine rootzones and available water

Aim: The aim of this work is educating people about soil variability, vine rootzone depth and readily available water holding capacity. The concept of terroir is readily discussed in the wine industry but many people involved are unable to describe a soil profile and interpret its limitations that impact on vine growth, fruit quality and wine produced. This paper discusses soil physical characteristics important to vine root growth and readily available water holding capacity (RAW).