Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Category: Macrowine 2016 ( Page 10 )

Proceedings of Macrowine 2016

Macrowine 2016 was held in June 2016 at Changins (Nyon, Switzerland).

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IVES Conference SeriesMacrowineMacrowine 2016Oral - Modulators of aroma and taste

Ellagitannins and flavano-ellagitannins: concentration ranges in different areas and sensory evaluation

C-Glucosidic ellagitannins, which are the main polyphenolic compounds in oak heartwood, are extracted by wine during aging in oak barrels. Although such maturing of alcoholic beverages in oak barrels is a multi-centennial practice, very little is known on the impact of these ellagitannins on the organoleptic properties of red wine. The objectives of the present investigation were (i) to isolate oak ellagitannins and to hemisynthesize some made-in-wine flavano-ellagitannins, such as acutissimin A; (ii) to analyse their concentration ranges depending on the cultivar area and (iii) to evaluate their sensory impact on the basis of their human threshold concentrations and dose/response relationships in different types of solutions.

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IVES Conference SeriesMacrowineMacrowine 2016Oral - Process

Dissecting the polysaccharide‐rich grape cell wall matrix during the red winemaking process, using high‐throughput and fractionation methods

Limited information is available on grape wall-derived polymeric structure/composition and how this changes during fermentation. Commercial winemaking operations use enzymes that target the polysaccharide-rich polymers of the cell walls of grape tissues to clarify musts and extract pigments during the fermentations. In this study we have assessed changes in polysaccharide composition/ turnover throughout the winemaking process by applying recently developed cell wall profiling approaches to both wine and pomace polysaccharides. The methods included gas chromatography for monosaccharide composition (GC-MS), infra-red (IR) spectroscopy and comprehensive microarray polymer profiling
(CoMPP) using cell wall probes.

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IVES Conference SeriesMacrowineMacrowine 2016Oral - Modulators of aroma and taste

Prediction of the production kinetics of the main fermentative aromas in alcoholic fermentation

Fermentative aromas (especially esters and higher alcohols) highly impact the organoleptic profile of young and white wines. The production of these volatile compounds depends mainly on temperature and Yeast Available Nitrogen (YAN) content in the must. Available dynamic models predict the main reaction
(bioconversion of sugar into ethanol and CO2 production) but none of them considers the production kinetics of fermentative aroma compounds during the process of fermentation. We determined the production kinetics of the main esters and higher alcohols for different values of initial YAN content and temperature, using an innovative online monitoring Gas Chromatography device.

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IVES Conference SeriesMacrowineMacrowine 2016Oral - Life in the vineyard

Metabolomic profile of red non-V. vinifera genotypes

Vitis vinifera L. is the most widely cultivated Vitis species which includes numerous cultivars. Owing to their superior quality of grapes, these cultivars were long considered the only suitable for the production of fine wines. However, the lack of resistance genes in V. vinifera against major grapevine pathogens, requires for its cultivation frequent spraying with large amount of fungicides. Thus, the search for alternative and more sustainable methods to control the grapevine pathogens have brought the breeders to focus their attention on other Vitis species. In fact, wild Vitis genotypes present multiple resistance traits against pathogens, such as powdery mildew, downy mildew and phylloxera.

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