 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

Chemometric profiling of Pinot noir wine from south tyrol as a tool to reach wine style goals

AIM: Pinot Noir (PN) wines produced in South Tyrol were profiled with the aim to provide guidelines for the oenologist to reach specific winemaking goals in terms of typicity and quality.

Untargeted metabolomics to identify potential chemical markers responsible for the permissiveness of red wines against Brettanomyces bruxellensis

Red wines constitute the majority of the wines produced in Bordeaux. All along the winemaking process, many microorganisms may develop in wine. A lot of them are useful but a common defect found in wine is linked to the development of Brettanomyces bruxellensis, a yeast that produces volatile phenols. These molecules are responsible for an unwanted sensorial defect described as similar to “horse sweat”, “burnt plastic” or “leather”. It has been shown that while some wines are very permissive and easily contaminated, others are pretty resistant to Brettanomyces development. However, common parameters such as pH, alcohol or sugars composition cannot fully explain the differences observed in wine permissiveness.

Pedicel lenticel diversity of cultivars and their influence on cell death and berry shrivel

Shrinking berries are the common symptoms of Berry Shrivel (BS) and Late-Season-Dehydration (LSD) in grapevine cultivars.

Struck flint aroma in Chardonnay wines: what causes it and how much is too much?

Struck flint/struck match/gun smoke/mineral aroma is considered desirable in some styles of wines, with this character sometimes evident in wines such as Burgundian Chablis and cooler climate barrel-fermented Australian Chardonnay.

Impact of long term agroecological and conventional practices on subsurface soil microbiota in Macabeu and Xarel·lo vineyards

There is a growing trend on the transition from conventional to agroecological management of vineyards. However, the impact of practices, such as reduced-tillage, organic fertilization and cover crops, is not well-understood regarding the soil microbial diversity, and its relationship with the soil physicochemical properties in the subsurface depth near the rooting zone. Soil bacterial diversity is an important contributor towards plant health, productivity and response to environmental stresses. A field experiment was conducted by sampling subsurface soil bacterial community (NGS and qPCR) near to the root zone of Macabeu and Xarel·lo vineyards, located at the Penedes. 3 organic (ECO) and 3 conventional (CON) vineyards, with more than 10 years of respective management were sampled (n=5 each plot). ECO practices did not affect bacterial and fungal abundance but increased significantly the ammonium oxidizing bacteria and alpha-diversity (Inv.Simpson). Interestingly beta-diversity was significantly affected by the management strategy. ANOSIM-tests revealed a significative effect of the management (ecological vs conventional) and plot, on the soil microbial structure (ASV abundance). Main phyla depicted were Proteobacteria, Actinobacteria and Acidobacteria, whose relative abundances were not affected by the management. EdgeR assay revealed a significant increase of Cyanobacteria and decrease of Gemmatimonadetes and Firmicutes phyla in ECO. Interestingly, the grapevine variety was not correlated with the soil microbial community structure. Mantel-test revealed an important correlation (Spearman) of some physicochemical parameters with the soil microbiota structure, in order of importance: texture, EC, pH Ca/Mg, Mg/P, K+, Mg2+, Ca2+, SO42-, and OM. N-NH4 and NTK, which were higher in the ECO managed soils, did not correlated significantly with the soil microbiome population. The results revealed the importance of combining a deep physicochemical characterization of each replicate with the microbial diversity assessment to gain better insights on the relationship between soil microbiome and vineyard management.