 IVES 9 IVES Conference Series 9 Assessment of the bottled storage conditions on the volatile composition and sensorial characteristics of white wines

Assessment of the bottled storage conditions on the volatile composition and sensorial characteristics of white wines

Abstract

AIM: The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen (1, 2). The aim of this work was to study the effect of different storage conditions on the volatile composition and sensorial characteristics of a white wine.

METHODS: Wines were bottled in clear glass bottles with three types of cork stoppers and stored at different temperature and light exposure, simulating commercial conditions (light exposure and room temperature) and optimal cellar conditions (darkness and 12 ºC). Volatile compounds, previously extracted by SPE, were analyzed by GC-MS, while descriptive sensory analysis was used to evaluate wine organoleptic characteristics.

RESULTS: Volatile and sensory profile of wines stored under commercial conditions suffered important changes, being significantly decreased their volatile compounds with fruity and floral aromas. At the same time, volatile compounds related to aged-type characters (linalool oxides, vitispirane, TDN or furan derivatives) increased in these wines. Wines stored at optimal cellar conditions showed a similar volatile and sensory profile to wine before bottling. Moreover, the quality of the white wines was better preserved by the high-quality natural corks and microgranulated corks, from a sensory point of view.

CONCLUSIONS

The shelf life and quality of white wines are considerably decreased by temperature and light exposure conditions in retail outlets, due to the premature development of aged-type characters.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Manuel López Viñas

Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain,Lourdes MARCHANTE, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Tomelloso, Ciudad Real, Spain M. Elena ALAÑÓN, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain M. Soledad PÉREZ-COELLO, Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain M. Consuelo DÍAZ-MAROTO, Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain

Contact the author

Keywords

storage, cork stoppers, volatile compounds, sensorial profile, white wine

Citation

Inhibition of Oenococcus oeni during alcoholic fermentation by a selected Lactiplantibacillus plantarum strain

The use of selected cultures of the species Lactiplantibacillus plantarum in Oenology has grown in prominence in recent years. While initial applications of this species centred very much around malolactic fermentation (MLF), there is strong evidence to show that certain strains can be harnessed for their bio-protective effects. Unwanted spontaneous MLF during alcoholic fermentation (AF), driven by rogue Oenococcus oeni, is a winemaking deviation that is very difficult to manage when it occurs. This work set out to determine the efficacy of one particular strain of Lactiplantibacillus plantarum(Viniﬂora® NoVA™ Protect), against this problem in Cabernet Sauvignon must. The work was carried out at commercial scale and in a winery environment and compared the bio-protective culture with the more traditional approach of reducing must pH by the addition of tartaric acid. The combination of both was also investigated. The concentration of both Oenococcus oeni and Lactiplantibacillus plantarum was determined using qPCR. The adventitious Oenococcus oeni showed the most growth during AF in the control wine, whereas in the wines treated with Lactiplantibacillus plantarum a bacteriostatic effect against this species was observed. This effect was comparable to the wines treated with tartaric acid. This has particular commercial relevance for controlling the flora in musts with high pH, or when the addition of tartaric acid is either not permitted or is prohibitive for other reasons.

Soil electrical resistivity measurement: from terroir characterization to within-field crop inputs management

Soil Electrical Resistivity measurement is a zoning tool used by soil scientists and agronomists in viticulture. Indeed, the measure enables to optimize pedological surveys

Composition of grape grown on different Homogenous Terroir Units (HTU)

One cultivar could produce distinct wines with typical properties and qualities different depending on its cultivated and its mesoclimatic conditions.

Does bioprotection by adding yeasts present antioxydant properties?

AIM: The bioprotection by adding yeasts is an emerging sulfur dioxide alternative. Sulfur dioxide is a chemical adjuvant used for its antiseptic, antioxidasic and antioxidant properties. Faced with the societal demand (Pérès et al., 2018) and considering the proven human risks associated with the total doses of sulfur dioxide (SO2) present in food requirements (García‐Gavín et al., 2012), the reduction of this chemical input is undeniable.

The potential of some native varieties of Argentina for the production of sparkling wines. Effect of lees contact time

Grapevine varieties from South-America, commonly known as criollas, originated because of the natural crossbreeding of grapevine varieties brought by the Spaniards. The objective of this work was to evaluate the potential of some varieties to produce sparkling wines considering the effect of lees contact time. The following varieties were used: Moscatel Rosado, Criolla Chica, Pedro Gimenez, Blanca Oval, Canelón, and the European variety Chardonnay (control), planted in the ampelographic collection of EEA Mendoza INTA (Argentina). Pilot-scale vinifications were carried out to obtain the base wines, in 20 L glass containers. The second fermentation was performed through the traditional method.