 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

Climate variability and its effects in the Penedès vineyard region (NE Spain)

This study present a detailed analysis of the rainfall and temperature changes in the Penedès region in the period 1995/ 96 – 2008/09, in comparison with the trends observed during the last 50 years, and its implications on phenology and yield.

Field evaluation of biofungicides to control powdery mildew and botrytis bunch rot of wine grapes in California

Grapevine powdery mildew caused by Erysiphe necator and Botrytis bunch rot caused by Botrytis cinerea are two of the most important fungal diseases in California grape production.

Effects of post-veraison irrigation dose on Cabernet-Sauvignon vines in a dry and warm season in Valencia, Spain

In the old-world viticulture, there is a common but most often not scientifically proved consideration that supplemental irrigation should detrimentally affect berry and wine composition. In the semi-arid

EVALUATION OF THE OENOLOGICAL POTENTIAL OF NEW RESISTANT VARIETIES MEETING TYPICAL BORDEAUX CHARACTERISTICS

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vi-neyards and their adaptation to climate change. To date, selection work has already begun in the Bordeaux region through the Newvine project. The aim of this project is to create new vine varieties with resistance to mildew and powdery mildew, adapted to the climatic conditions of the Bordeaux region and enabling the production of wines that are in line with consumer tastes and the expected typicity of Bordeaux wines.

A spatial explicit inventory of EU wine protected designation of origin to support decision making in a changing climate

Winemaking areas recognized as protected designations of origin (PDOs) shape important economic, environmental and cultural values that are tied to closely defined geographic locations. To preserve wine products and wine-growing practices adopted in different PDOs these areas are strictly regulated by legal specifications. However, quality viticulture is increasingly under pressure from climate change, which is altering the local conditions of many winegrowing areas. Therefore, maintaining traditional wine products will require the adoption of tailored adaptation strategies, including possible changes in the legal regulation of protected wines. To this end, it is necessary to have a comprehensive knowledge on PDOs including their extension, products and allowed practices. While there have been efforts to build databases that summarize the characteristics for individual wine PDO areas and to quantify the related effects of climate change, much information is still included only in the official documentation of the EU geographical indication register and has never been collected in a comprehensive manner. With this study we aim at filling this gap by building a spatial inventory of European wine PDOs that supports decision making in viticulture in the context of climate change. To map and characterize European wine PDOs, we analysed their legal documents and extracted relevant information useful for climate change adaptation. The output consists of a comprehensive geographical dataset that identifies the boundaries of all 1200 European wine PDOs at unprecedented spatial resolution and includes a set of legally binding regulations, such as authorized vine varieties, maximum yields and planting density. The inventory will allow researchers to analyse the impacts of climate change on European wine PDOs and support decision makers in developing tailored adaptation strategies. This includes, among others, the evaluation of new vineyard site selection, the expansion of cultivated varieties or the authorization of irrigation in vineyards.