Macrowine 2021
IVES 9 IVES Conference Series 9 GC-O and olfactoscan approaches to reveal premature aging markers in Chardonnay wine

GC-O and olfactoscan approaches to reveal premature aging markers in Chardonnay wine

Abstract

Molecular markers of wine oxydation, such as sotolon or Strecker’s aldehydes that induce respectively nut or curry and boiled vegetables or wilted rose odors, can be percieved as a default by consumers. These volatile compounds are especially formed during the premature aging of wine, but it is likely that several contributing compounds are still unknown as is their combined contribution. This study was carried out to identify the markers of oxydation in Chardonnay wine by Gas Chromatography Olfactometry (GC-O) and to study the impact of these markers on the complex wine aromatic buffer using the Olfactoscan approach.A Chardonnay wine (2018-vintage), taken after malolactic fermentation without sulphites addition, was submitted to an artificial oxidation to simulate more or less prononced premature oxidation. Volatile compounds were extracted by Solid-Phase Extraction (SPE) and analysed by GC-O with a panel of 13 trained subjects. The same extract was also submitted to a second analysis based on the Olfactoscan technique, which allowed to evaluate the impact of each volatile compounds on the complex aromatic buffer of a non-oxidized wine delivered as background odor. Preliminary results revealed three types of behavior. On the one hand, several odor zones appeared only with the background odour, suggesting a synergy effect induced by the compounds in the aromatic buffer. Conversely, odor-active compounds could not be perceived within the background odor suggesting a masking effect. Finally several compounds were found to contribute as key odorants for wine oxydation once mixed with the aromatic buffer. These compounds are still to be identified using complementary techniques.

DOI:

Publication date: September 17, 2021

Issue: Macrowine 2021

Type: Article

Authors

Marie Simon, Noëlle BENO, Yue MA,  Thierry THOMAS-DANGUIN,  Yves LEFUR,

Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, AgroSup Dijon, University of Burgundy Franche-Comté, F-21000, Dijon, France,  School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People’s Republic of China.

Contact the author

Citation

Related articles…

Comparative study of the volatile substances and ellagitannins released to wine by barrels of Quercus pyrenaica, Quercus petraea and Quercus alba

The aim of the study was to study the volatile substances and ellagitannins released to wine by barrels of Quercus pyrenaica (Spanish Oak) in comparison with barrels of Quercus petraea (French Oak) and Quercus alba (American Oak) as well as to determine their sensory impact.

Read More

Impact of environmental conditions in vscs production during wine fermentation by Saccharomyces cerevisiae

The aroma of wine is one of the most important determinants of quality as it strongly influences the consumer’s acceptance or rejection. Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity pleasant aromas, while other ones, produced by yeast metabolism are related to “unpleasant” aromas

Read More

Collective management for landscape and biodiversity conservation in viticulture: The Life + BioDiVine project

Environmental awareness is globally rising among scientific community, politicians and general public. Biodiversity conservation is becoming a concern for farmers

Read More

Partitioning of seasonal above‐ground biomass of four vineyard-grown varieties: development of a modelling framework to infer temperature-rate response functions

Aims: Forecasting the biomass allocation among source and sinks organs is crucial to better understand how grapevines control the distribution of acquired resources and has a great meaning in term of making decisions about agricultural practices in vineyards. Modelling plant growth and development is one of prediction approaches that play this role when it concerns growth rates in response to variation in environmental conditions

Read More

Effect of culture and familiarity on wine perception: a study with spanish and british wine experts

Wine perception results from the interaction between the wine and its intrinsic and extrinsic characteristics and the experience [1], background and beliefs of the consumer [2,3]. Among all of the factors affecting wine perception, in this study we focused on culture and cognitive processes, working under the hypothesis that higher familiarity with wines would induce higher perceived quality. Furthermore, we hypothesised that culture would influence the verbalisation of wine properties associated with the different experiences of consumers from different cultures.

Read More