 IVES 9 IVES Conference Series 9 Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses

Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses

Abstract

AIM: Polyphenols are important compounds involved in many chemical and sensory wine features. In winemaking, adding oenological tannins claims to have positive impacts on wine stability, protection from oxidation and aroma persistence. Polyphenols are antioxidant compounds by either scavenging reactive oxygen and nitrogen species or chelating Fe2+ ions (1). However, as tannins oxidation leads to the formation of highly reactive species (i.e. ortho-quinones), it is still unclear if they have an effective role toward oxidation of wine aromas (2). In this work, we aim at studying the effect of two commercial tannins (proanthocyanidins, ellagitannins) on red wine flavour (mainly aroma) before and after air exposition.

METHOD: We coupled a dynamic sensory evaluation technique with a dynamic instrumental nosespace analysis, in order to decipher the impact of oenological tannins on in-vivo aroma release and perception. 17 trained subjects evaluated the temporal dominance of sensations (TDS) of 6 non-oaked Pinot Noir in duplicate, while their nasal cavity was connected to a Proton Transfer Reaction-Time of Flight-Mass Spectrometer (PTR-ToF-MS). Samples followed a Tannin by Oxidation factorial design including the base wine (BW), BW spiked with ellagitannins (BWE) or with proanthocyanidins (BWP), and the three wines after air exposition (OW, OWE, OWP). Each of these 6 samples was evaluated in 3 consecutive sips and this evaluation was duplicated.

RESULTS: TDS sensory results show that red wine oxidation decreases the fruity aroma dominance and increases the dominance of maderised and prune notes (3). The chemical analysis by PTR-MS revealed that the fruity decrease was correlated to the decrease of the fruity ethyl decanoate and the increase of Strecker aldehydes isobutyraldehyde and isovaleraldehyde. The addition of ellagitannins preserves the perception of fruity notes without the appearance of maderised ones after air exposition. This effect was not observed with proanthocyanidins: the TDS curves of OWP was similar to those recorded for OW, both showing dominant maderised and prune aromas, masking the fruity notes. Moreover, the monitoring of in vivo aroma release by PTR-ToF-MS suggests that ellagitannins increase aroma persistence in the non-oxidized wine.

CONCLUSIONS:

Results evidence that the presence of ellagitannins can have a positive impact on the aroma persistence of young red wine and on the preservation of its fruity aroma perception after oxidation. Being red wine oak-barrel ageing a storage in presence of ellagitannins and oxygen, these results could be helpful in managing the sensory shelf-life of fruity red wines with the preservation of these aromas. Indeed, these aromas are able to mask the appearance of oxidative notes, while balancing the sensory contribution of volatiles extracted from wood.

DOI:

Publication date: September 22, 2021

Issue: Macrowine 2021

Type: Article

Authors

Elisabetta Pittari, Isabelle, ANDRIOT (2,3) Luigi, MOIO (1) Jean-Luc, LE QUÉRÉ (2) Pascal, SCHLICH (2,3) Paola, PIOMBINO (1) Francis, CANON (2)

(1) Dept. of Agricultural Science, University of Naples Federico II, Italy (2) Université Bourgogne Franche-Comté, France (3) research infrastructure, ChemoSens facility, Dijon, France, CSGA, AgroSup Dijon, CNRS, INRAE, INRAE, PROBE

Contact the author

Keywords

PTR-ToF-MS – temporal dominance of sensations; proanthocyanidins; ellagitannins; red wine oxidation; oenological tannins

Citation

Lean management to improve sustainability in wine sector: an exploratory study in the Prosecco DOC appellation

The contemporary wine sector confronts a formidable array of challenges, including burgeoning production costs and the constricted availability of natural resources. Heightened consumer awareness regarding sustainability issues further compounds these pressures, compelling companies to adopt more judicious resource utilization strategies. In response to these imperatives, there is a growing recognition of the need to overhaul production methodologies within the wine industry with a view to minimizing inputs and eliminating waste.

Parcours de découverte des terroirs viticoles

A partir des recherches conduites sur la caractérisation des terroirs viticoles par des chercheurs de l’Unité de Recherches Vigne et Vin (1, 2, 3, 4, 5) du Centre INRA d’Angers, Terre des Sciences, le Centre de Culture Scientifique et Technique d’Angers (CCSTA) a mis au point un parcours de découverte d’une journée dans le vignoble angevin avec une approche pluridisciplinaire.

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Aspetti legislativi di settore: e politiche comunitarie

Sulla base del tema assegnatomi è stata forte la tentazione di addentrarmi nel labirinto della regolamentazione comunitaria. Per buona pace degli intervenuti ho ritenuto, pero, poco utile una elencazione di numeri e riferimenti normativi che saranno brevemente riassunti in una tabella (TAB 1),

Optimizing stomatal traits for future climates

Stomatal traits determine grapevine water use, carbon supply, and water stress, which directly impact yield and berry chemistry. Breeding for stomatal traits has the strong potential to improve grapevine performance under future, drier conditions, but the trait values that breeders should target are unknown. We used a functional-structural plant model developed for grapevine (HydroShoot) to determine how stomatal traits impact canopy gas exchange, water potential, and temperature under historical and future conditions in high-quality and hot-climate California wine regions (Napa and the Central Valley). Historical climate (1990-2010) was collected from weather stations and future climate (2079-99) was projected from 4 representative climate models for California, assuming medium- and high-emissions (RCP 4.5 and 8.5). Five trait parameterizations, representing mean and extreme values for the maximum stomatal conductance (gmax) and leaf water potential threshold for stomatal closure (Ψsc), were defined from meta-analyses. Compared to mean trait values, the water-spending extremes (highest gmax or most negative Ysc) had negligible benefits for carbon gain and canopy cooling, but exacerbated vine water use and stress, for both sites and climate scenarios. These traits increased cumulative transpiration by 8 – 17%, changed cumulative carbon gain by -4 – 3%, and reduced minimum water potentials by 10 – 18%. Conversely, the water-saving extremes (lowest gmax or least negative Ψsc) strongly reduced water use and stress, but potentially compromised the carbon supply for ripening. Under RCP 8.5 conditions, these traits reduced transpiration by 22 – 35% and carbon gain by 9 – 16% and increased minimum water potentials by 20 – 28%, compared to mean values. Overall, selecting for more water-saving stomatal traits could improve water-use efficiency and avoid the detrimental effects of highly negative canopy water potentials on yield and quality, but more work is needed to evaluate whether these benefits outweigh the consequences of minor declines in carbon gain for fruit production.