 IVES 9 IVES Conference Series 9 Do natural wines differ from conventionally-produced wines?

Do natural wines differ from conventionally-produced wines?

Abstract

AIM: In recent years, consumer awareness for consuming healthy and environmental sustainability products has considerably increased [1]. In an ever-changing and highly competitive environment such as the wine sector, production of wines without sulfites, or biodynamic, organic or vegan wines, has experienced an important increase to meet the new needs of consumers [2,3]. Beyond these categories of regulated products, a new concept has emerged: natural wines (NW), for which there is not an established definition or legal regulation. Rather, producers have a personal idea of naturalness under the premise of applying minimal intervention from grape to wine production [4]. In this context, it is hypothesized that self-defined natural wines are different from conventional wines (CW) in their sensory and chemical profile. The predicament of natural wine is based on anecdotic declarations and assumes that minimal intervention guarantees the production of wines with organoleptic properties able to express the “terroir” and thus promote wine diversity, plurality and sensory typicity against the risk of standardization of CW. In addition, we want to test the hypothesis that NW are healthier than conventional by evaluating toxic-related metabolites.

METHODS: Twenty-eight commercial Spanish white wines were studied. Half were NW (i.e., winemakers declare to follow minimal intervention during grape and wine production) and half were conventional wines (CW). Pairs of NW-CW sharing variety and region of production were selected. They were submitted to sensory analysis following free sorting task and chemical characterization for conventional oenological parameters, histamines, ochratoxin A, ethyl carbamate and metals. RESULTS: NW present significantly higher pH levels, volatile acidity, color intensity, turbidity and higher contents of the histamine putrescine than CW, while lower levels of malic acid and sulfites were observed in NW. No significant differences were found for the levels of heavy metals and the rest of chemicals evaluated.Concerning sensory properties, while a higher proportion of NW than CW presented winemaking-related defaults, NW with positive fruity notes could also be identified.

CONCLUSIONS:

This work could partly confirm the main hypothesis by showing certain significant sensory and chemical differences between NW and CW. It appears necessary to carry out similar studies with a wider number of wines to achieve deeper knowledge in this field.

DOI:

Publication date: September 22, 2021

Issue: Macrowine 2021

Type: Article

Authors

Carlota Sánchez, Alejandro, Suárez, Samuel, Rivas, Pablo, Alonso, Eva, Parga, Jordi, Ballester, María-Pilar, Sáenz-Navajas,

Instituto De Ciencias De La Vid Y Del Vino (Ur-Csic-Gr). La Rioja, Spain.
Instituto De Productos Naturales Y Agrobiología, Csic, Tenerife, Spain
Université De Bourgogne, Dijon, France Purificación,

Contact the author

Keywords

wine, natural, conventional, production method , sensory characterisation, sorting task

Citation

Elucidating vineyard site contributions to key sensory molecules: Identification of correlations between elemental composition and volatile aroma profile of site-specific Pinot noir wines

The reproducibility of elemental profile in wines produced across multiple vintages has been previously reported using grapes from a single scion clone of Vitis vinifera L. cv. Pinot noir. The grapevines were grown on fourteen different vineyard sites, from Oregon to southern California in the U.S.A., which span distances from approximately hundreds of meters to 1450 km, while elevations range from near sea level to nearly 500 m. In addition, sensorial (i.e. aroma, taste, and mouthfeel) and chemical (i.e. polyphenolic and volatile) differences across the different vineyard sites have also been observed among these wines at two aging time points. While strong evidence exists to support that grapes grown in different regions can produce wines with unique chemical and sensorial profiles, even when a single clone is used, the understanding of growing site characteristics that result in this reproducible differentiation continues to emerge. One hypothesis is that the elemental profile that a vineyard site imparts to the grape berries and the resulting wine is an important contributor to this differentiation in chemistry and sensory of wines. For example, various classes of enzymes that catalyze the formation of key aroma compounds or their precursors require specific metals. In this work, we begin to report correlations between elemental and volatile aroma profiles of site-specific Pinot noir wines, made under standardized winemaking conditions, that have been previously shown to be distinguished separately by these chemical analyses.

Polysaccharide families of lyophilized extracts obtained from unfermented varietal grape pomaces

The recovery of bioactive compounds from grape and wine by-products is currently an important objective for revaluation and sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds. The aim of this study was to evaluate the polysaccharide (PS) composition of extracts obtained from pomaces of different white and red grape varieties of Castilla y León. Grape pomaces were obtained after the pressing in the winemaking process.

Report on the work carried out by the zoning group of the O.I.V.

La création officielle du groupe Experts Zonage Vitivinicole à l’O.I.V., qui s’inscrit dans la Commission Viticulture, est récente. Le Professeur Mario FREGONI en assure la présidence depuis 1998, assisté du vice-président et du secrétaire général Mario FALCETTI. Ils ont été confirmés dans leurs fonctions lors des sessions de mars 2001. Actuellement, le groupe d’experts Zonage Vitivinicole de l’O.I.V. se compose de 40 délégués, représentant 18 pays membres. La mise en place de ce groupe a tout d’abord été initiée par l’Instituto Agrario de San Michele (Italie) et l’Unité de Recherches Vigne et Vin du Centre INRA d’Angers (France). Une collaboration entre les chercheurs s’est installée très tôt, dès 1987.

Management of grapevine water status with the DSS Vintel® provides evidence of sustainable irrigation strategies while maintaining wine quality of Pinot gris in Friuli-Venezia Giulia region, NE italy

Deficit irrigation strategies can be valuable means to improve grape quality while saving important amounts of water. A simple way to use deficit irrigation can be based on irrigating a vineyard with a determined level of crop evapotranspiration. Using a precise physiological parameter indicating water status, irrigation could be managed to maintain a specific pre-dawn leaf water potential.

Perceptive interactions and wine typical fruity aroma

In this study we developed a methodology to prepare aromatic reconstitutions from fractions of a wine organic extract and we assessed these reconstitutions both in wine model solution and in de- aromatized wine.