 IVES 9 IVES Conference Series 9 Do natural wines differ from conventionally-produced wines?

Do natural wines differ from conventionally-produced wines?

Abstract

AIM: In recent years, consumer awareness for consuming healthy and environmental sustainability products has considerably increased [1]. In an ever-changing and highly competitive environment such as the wine sector, production of wines without sulfites, or biodynamic, organic or vegan wines, has experienced an important increase to meet the new needs of consumers [2,3]. Beyond these categories of regulated products, a new concept has emerged: natural wines (NW), for which there is not an established definition or legal regulation. Rather, producers have a personal idea of naturalness under the premise of applying minimal intervention from grape to wine production [4]. In this context, it is hypothesized that self-defined natural wines are different from conventional wines (CW) in their sensory and chemical profile. The predicament of natural wine is based on anecdotic declarations and assumes that minimal intervention guarantees the production of wines with organoleptic properties able to express the “terroir” and thus promote wine diversity, plurality and sensory typicity against the risk of standardization of CW. In addition, we want to test the hypothesis that NW are healthier than conventional by evaluating toxic-related metabolites.

METHODS: Twenty-eight commercial Spanish white wines were studied. Half were NW (i.e., winemakers declare to follow minimal intervention during grape and wine production) and half were conventional wines (CW). Pairs of NW-CW sharing variety and region of production were selected. They were submitted to sensory analysis following free sorting task and chemical characterization for conventional oenological parameters, histamines, ochratoxin A, ethyl carbamate and metals. RESULTS: NW present significantly higher pH levels, volatile acidity, color intensity, turbidity and higher contents of the histamine putrescine than CW, while lower levels of malic acid and sulfites were observed in NW. No significant differences were found for the levels of heavy metals and the rest of chemicals evaluated.Concerning sensory properties, while a higher proportion of NW than CW presented winemaking-related defaults, NW with positive fruity notes could also be identified.

CONCLUSIONS:

This work could partly confirm the main hypothesis by showing certain significant sensory and chemical differences between NW and CW. It appears necessary to carry out similar studies with a wider number of wines to achieve deeper knowledge in this field.

DOI:

Publication date: September 22, 2021

Issue: Macrowine 2021

Type: Article

Authors

Carlota Sánchez, Alejandro, Suárez, Samuel, Rivas, Pablo, Alonso, Eva, Parga, Jordi, Ballester, María-Pilar, Sáenz-Navajas,

Instituto De Ciencias De La Vid Y Del Vino (Ur-Csic-Gr). La Rioja, Spain.
Instituto De Productos Naturales Y Agrobiología, Csic, Tenerife, Spain
Université De Bourgogne, Dijon, France Purificación,

Contact the author

Keywords

wine, natural, conventional, production method , sensory characterisation, sorting task

Citation

The Australian geographical indication process

The first white settlers arrived in Australia in 1788 and brought grape vine cuttings with them. As migration to Australia continued to grow during the XIX Century more and more vine cuttings, viticulturists and winemakers from Britain, France, Germany, ltaly, Switzerland and Yugoslavia founded their businesses.

Grape pomace, an active ingredient at the intestinal level: Updated evidence

Grape pomace (GP) is a winemaking by-product particularly rich in (poly)phenols and dietary fiber, which are the main active compounds responsible for its health-promoting effects. GP-derived products have been proposed to manage cardiovascular risk factors, including endothelial dysfunction, inflammation, hypertension, hyperglycemia, and obesity. Studies on the potential impact of GP on gut health are much more recent. However, it is suggested that, to some extent, this activity of GP as a cardiometabolic health-promoting ingredient would begin in the gastrointestinal tract as GP components (i.e., (poly)phenols and fiber) undergo extensive catabolism, mainly by the action of the intestinal microbiota, that gives rise to low-molecular-weight bioactive compounds that can be absorbed and utilized by the body.

Evoluzione stagionale delle temperature ed andamento della maturazione nel vitigno Aglianico: risultati di un quadriennio di osservazioni in Campania

In viticoltura, la comprensione dell’influenza della temperatura dell’aria sulla dinamica della maturazione assume importante rilievo in relazione all’ ottimizzazione dell’ epoca di raccolta da cui dipende in modo significativo la qualità del prodotto finale.

Can the use of rootstocks enhance terroir?

Rootstocks are an essential l management tool for diverse viticultural challenges. However, studies that combine sensory evaluation and compositional analysis of berries and wine, to determine whether the use of a particular rootstock in a terroir can influence wine quality are sparse.

The evolution of wine appellations in the United States

Le système des appellations d’origine aux Etats-Unis était adopté en 1978 et est entré en vigueur en 1983. Jusqu’à présent, 146 aires viticoles avaient été établies dans 26 états.