 IVES 9 IVES Conference Series 9 Anthocyanins in tannat wines rapidly evolve toward unidentified red-coloured pigments

Anthocyanins in tannat wines rapidly evolve toward unidentified red-coloured pigments

Abstract

AIM: To assess the relationship between the reported low-stability of Tannat colour during wine storage and its pigment composition and evolution

METHODS: Twenty wines were elaborated under experimental conditions over two vintages, 2015 and 2016, eight corresponding to Tannat, and six to Syrah and Marselan. Wines were stored in darkness under cellar temperature conditions. Anthocyanins and tannins were quantified by spectrophotometric methods as well as by HPLC-DAD-ESI-MSn. Analysis were made three months after the end of winemaking, and twelve and twenty-four months later.

RESULTS: At three months, the pigment content determined by HPLC (spectrophotometer) ranged between 190-240 mg/L (370-665 mg/L) in Tannat, 200-320 mg/L (420-470) in Marselan and 100-305 (220-340) in Syrah. Colour intensity was between 17-28 AU in Tannat, 15-17 in Marselan and 10-16 in Syrah. From the second analytical date on, Tannat wines registered the lowest HPLC/spectrophotometer anthocyanin quotient, tendency increasing with wine age. Besides, Tannat wines presented much higher decreases of the HPLC anthocyanin content between analytical dates than the observed in Marselan and Syrah. This was independent from the type of pigment considered. Moreover, the unresolved HPLC broad peak was also of a higher relative magnitude in Tannat wines. This could not be explained by the tannin contents or pH measured in the wines. Spectrophotometric anthocyanin results did not show such differences among cultivars, neither in the proportion of SO2 bleachable pigments. Tannat wines showed as well the highest colour intensity decreases through time.

CONCLUSIONS

The result suggests that in Tannat wines, anthocyanins may evolve rapidly towards polymeric pigments that would still have red-bluish hues but would be less stable. These findings could be behind the low colour stability reported in literature for Tannat wines, and could be a starting point for future research.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Guzmán Favre

Faculty of Agronomy, Universidad de la República, Av. Garzón 780. C.P., 12900 Montevideo, Uruguay ,Sergio, GÓMEZ-ALONSO, Regional Institute of Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela S / N, 13071 Ciudad Real, Spain. José, PÉREZ-NAVARRO, Regional Institute of Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela S / N, 13071 Ciudad Real, Spain. Diego, PICCARDO, Faculty of Agronomy, Universidad de la República, Av. Garzón 780. C.P., 12900 Montevideo, Uruguay Gustavo, GONZÁLEZ-NEVES, Faculty of Agronomy, Universidad de la República, Av. Garzón 780. C.P., 12900 Montevideo, Uruguay

Contact the author

Keywords

colour stability and evolution, derived pigments, tannat, syrah, marselan

Citation

Screening sensory-directed methodology for the selection of non-saccharomyces wine yeasts based on perceived aroma quality

The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high quality wines with different sensory profiles Therefore, Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorized according to five levels of quality by a panel of wine professionals (Sáenz-Navajas, Ballester et al. 2013). Higher quality samples were described by flash profiling by a semi-trained panel
(Valentin, Chollet et al. 2012) and most distinctive samples were screened by gas chromatography-olfactometry (GC-O) (López, Aznar et al. 2002).

Manipulating grapevine bud fruitfulness

Bud fruitfulness is a key component of reproductive performance of grapevine. It plays a significant role in annual yield variation of vineyards as it is a prerequisite of crop production in the following season. Various exogenous and endogenous factors influencing the development of inflorescence primordia (IP) have been studied. However, the research on molecular genetic control of bud fruitfulness, especially how it interacts with environmental factors is still lacking. This study aims to investigate the molecular mechanism of effects of temperature and light on grapevine bud fruitfulness during initiation and differentiation of IP.

Franciacorta DOCG sparkling wine interpretation in relation to wine coming from different areas

Dans la tradition classique, les vins mousseux sont le produit d’assemblage des vins d’origine différent. La choix de la typologie du moussage (brut, extra-brut, dosage zéro, etc.) généralement est une conséquence des résultats organoleptiques atteints à la fin de le période d’affinement en bouteille.

Differences in the chemical composition and “fruity” aromas of Auxerrois sparkling wines from the use of cane and beet sugar during wine production.

The main objective of this study was to establish if beet sugar produces a different concentration of “fruity” volatile aroma compounds (VOCs), compared to cane sugar when used for second alcoholic fermentation of Auxerrois sparkling wines. Auxerrois base wine from the 2020 vintage was separated into two lots; half was fermented with cane sugar and half with beet sugar (both sucrose products and tested for sugar purity). These sugars were used in yeast acclimation (IOC 2007), and base wines for the second fermentation (12 bottles each). Base wines were manually bottled at the Cool Climate Oenology and Viticulture Institute (CCOVI) research winery. The standard chemical analysis took place at intervals of 0, 4 weeks, and 8 weeks post-bottling. Acidity and pH measurements were carried out by an auto-titrator. Residual Sugar (g/L) (glucose (g/L), fructose (g/L)), YAN (mg N/L), malic acid, and acetic acid (g/L) were analyzed by Megazyme assay kits. parameters were analyzed by Megazyme assay kits. Alcohol (% v/v) was assessed by GC-FID. VOC analysis of base wines, finished sparkling wines, as well as the two sugars in model sparkling wine solutions, was carried out by GC-MS. VOCs included ethyl octanoate, ethyl hexanoate, ethyl butanoate, ethyl decanoate, ethyl-2-methylbutyrate, ethyl-3-methylbutyrate, ethyl 2-methyl propanoate, ethyl 2- hydroxy propanoate, 1-hexanol, 2-phenylethan-1-ol, ethyl acetate, hexyl acetate, isoamyl acetate and 2-phenylethyl acetate.

Rapporti tra diverse tipologie di terreno e risposte produttive e qualitative delle uve Merlot e Carmenère nell’area DOC Piave

Da anni la ricerca viticola sta orientando le sue attenzioni verso lo studio della vocazionalità degli ecosistemi viticoli, perché fulcro della produttività della vite e qualità dei suoi frutti.