On sample preparation methods for fermentative beverage VOCs profiling by GCxGC-TOFMS

One of the major issues for the wine sector is the impact of climate change linked to the increasing temperatures which affects physicochemical parameters of the grape varieties planted in Bordeaux vineyard and consequently, the quality of wine. In some varietals, the attenuation of their fresh fruity character is accompanied by the accentuation of dried-fruit notes [1]. As a new adaptive strategy on climate change, some winegrowers have initiated changes in the Bordeaux blend of vine varieties [2]. This study intends to explore the fruitiness in wines produced from grape varieties adapted to the future climate of Bordeaux. 10 commercial single–varietal wines from 2018 vintage made from the main grape varieties in the Bordeaux region (Cabernet franc, Cabernet-Sauvignon and Merlot) as well as from indigenous grape varieties from the Mediterranean basin, such as Cyprus (Yiannoudin), France (Syrah), Greece (Agiorgitiko and Xinomavro), Portugal (Touriga Nacional) and Spain (Garnacha and Tempranillo), were selected among 19 samples using sensory descriptive analyses. Both sensory and instrumental analyses were coupled, to investigate their fruity aroma expression. For sensory analysis, samples were prepared from wine, using a semi preparative HPLC method which preserves wine aroma and isolates fruity characteristics in 25 specific fractions [3,4]. Fractions of interest with intense fruity aromas were sensorially selected for each wine by a trained panel and mixed with ethanol and microfiltered water to obtain fruity aromatic reconstitutions (FAR) [5]. A free sorting task was applied to categorize FAR according to their similarities or dissimilarities, and different clusters were highlighted. Instrumental analysis of the different FAR and wines demonstrated variations in their molecular composition. Results obtained from sensory and gas chromatography analysis enrich the knowledge of the fruity expression of red wines from “new” grape varieties opening up new perspectives in wine technology, including blending, thus providing new tools for producers.

The enzymatic browning of grape must is still a major problem in oenology today [1] being particularly serious when the grapes have been infected by grey rot [2]. Browning is an oxidation process that causes certain foods to turn brown, which often leads to them being rejected by consumers [3]. This is a particular problem in the case of wine, because grape must is very vulnerable to enzymatic browning [4].

The actual demand by consumers for safer and healthier food and beverage is pushing the wine sector to find alternative methods to avoid the use of sulphur dioxide in winemaking. Ozone is already used in the wine industry to produce sulphur dioxide-free wines through the patented method Purovino®.

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.

Moderate wine consumption may impact several human health aspects, among others as a result of phenolic compounds present in wine and their bioactive properties. The aim of this study was to determine whether six weeks of daily, moderate Teran red wine consumption affects the levels of total cholesterol, high-density lipoprotein cholesterol – HDL, low-density lipoprotein cholesterol – LDL, and triglycerides. Sixty-eight healthy adults (46 women and 22 men) aged 25-64 years voluntarily agreed to participate in the study.