 IVES 9 IVES Conference Series 9 Sensory profile: a tool to characterize originality of wines produced without sulfites

Sensory profile: a tool to characterize originality of wines produced without sulfites

Abstract

AIM: A trend to reduce chemical inputs in wines exists, especially sulfur dioxide (SO2). This additive is widely used due to its antioxidant, antiseptic and antioxidasic properties. During without sulfites vinification, bioprotection by adding yeast on harvest could be a sulfites alternative. With extension of this wine market, sensory impact linked to sulfites absence and/or sulfites alternative should be evaluated. That’s what this approach proposes to do, focusing on sensory characteristics of wines produced with or without SO2 addition during the winemaking process.

METHODS: Wines were elaborated from Merlot grapes of two maturity levels according to three modalities: SO2, without SO2 and bioprotection on harvest (mix of Torulaspora delbrueckii and Metschnikowia pulcherrima). SO2 modality was sulfited throughout the winemaking and aging processes whether other modalities received any addition. After two years of aging, sensory studies were carried out with a specific panel for one month. First, descriptors were generated to differentiate the wines, then panelists were trained on these specific descriptors for five sessions and finally wines sensory profiles were elaborated.

RESULTS: The panel generated thirteen descriptors to differentiate the wines on which they have been trained: nine olfactive, three gustative and one trigeminal. After training, the nine presenting a consensus between judges were finally used. Wines without SO2 were characterized by freshness (mint and coolness) and cooked black cherries; bioprotection by fresh blackcurrant and with SO2 by smoke. Hierarchical clustering applied to this sensory approach lead to significantly differentiate wines produced with or without SO2.

CONCLUSIONS:

This approach allow to highlight sensory specificities of without sulfites wines. Therefore, with a dozen of descriptors, tasters could differentiate wines which have been sulfited or not but cannot differentiate among not sulfited ones those who have received bioprotection from those which have got any addition, regardless grapes maturity level.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Edouard Pelonnier-Magimel , Sara WINDHOLTZ Isabelle, MASNEUF-POMAREDE, Jean-Christophe BARBE

Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE F33882 France,
all : Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE F33882 Villenave d’Ornon France

Contact the author

Keywords

wines without sulfites, bioprotection, sensory analysis, sensory profile, panel training

Citation

The influence of the soil on the phenolic composition of both grapes and wines : “the Grenache observatory”

La composition fine des raisins de Grenache noir est mal connue. Il est généralement admis une certaine variabilité de comportement de ce cépage qui se manifeste principalement sur la couleur des vins. De nombreux facteurs peuvent être à l’origine de cette variabilité : matériel végétal, pratiques culturales, types de vinification et terroir. Un travail de recherche concernant ce cépage a été engagé dans la Vallée du Rhône.

Evaluating the suitability of hyper- and multispectral imaging to detect endogenic diseases in grapevine

Endogenic diseases often arise from pathogens that exist within the plant tissue, including fungi, bacteria, and viruses, which can remain latent and then emerge under stress conditions or favorable environmental conditions, causing symptoms that weaken vines or can lead to plant death.

Aroma characterization of aged cognac spirits: contribution of volatile terpenoid compounds

Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of distilled spirit elaboration and during aging. Indeed, these odorous compounds play an essential role in the finesse and complexity of the aged Cognac.

Terroir et marché des A.O.C

Cette communication sera basée sur les résultats d’une étude auprès des consommateurs réalisée par la société G3 pour l’I.N.A.O. sur les attitudes des consommateurs vis à vis des produits de terroir et des A.O.C. et sur un mémoire de DEA soutenu par Monsieur J-C. DURIEUX à l’Université de Paris X Nanterre, consacré aux variables explicatives du comportement d’achat des vins A.O.C.

Evaluation of aroma characteristics in Vitis amurensis grapes across different regions by using HS-SPME-GC/MS

Background: Aroma compounds are important secondary metabolite in grapes and play important roles in the flavor and quality of grape berries and their wines. Vitis amurensis grape belongs to the East Asian Vitis spp., with excellent cold and disease resistance, and exhibits strong brewing potential. However, it has not been effectively utilized and there is no systematic research on the aroma compounds of V. amurensis grapes.
Methods: To provide sufficient experimental evidence for the characteristic aroma of V. amurensis grape, HS-SPME-GC/MS was used to identify the aroma compounds of five V. amurensis (‘Beiguohong’, ‘Beiguolan’, ‘Shuangfeng’, ‘Shuanghong’, ‘Shuangyou’) and three interspecific hybrids (‘Beibinghong’, ‘Xuelanhong’, ‘Zuoyouhong’) grapes in Zuojia and Ji’an. The grape berries were collected at harvest in 2020, 2021 and 2022.