Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle Closure
Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbi...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2018-04-01
|
| Series: | Frontiers in Chemistry |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/article/10.3389/fchem.2018.00095/full |
| _version_ | 1818695308336431104 |
|---|---|
| author | Christian Coelho Perrine Julien Maria Nikolantonaki Laurence Noret Mathilde Magne Jordi Ballester Régis D. Gougeon |
| author_facet | Christian Coelho Perrine Julien Maria Nikolantonaki Laurence Noret Mathilde Magne Jordi Ballester Régis D. Gougeon |
| author_sort | Christian Coelho |
| collection | DOAJ |
| description | Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in polyphenols and colloids quantification, followed by a proteomic characterization. For the two vintages, the REDOX sensory scores appeared to be driven both by the type of closure and to a lesser extent by the level of must clarification. Vintages and must racking prefermentative operations were also distinguished by chemical analyses. All white wines from the lowest must turbidity had the lowest REDOX sensory scores. Such wines exhibited lower concentrations in tyrosol and grape reaction product and higher concentrations in colloids with relatively low molecular weights. Among these macromolecules, grape proteins were also quantified, two of them exhibiting concentrations in bottled wines, which were statistically correlated to oxidative evolution in white wines. |
| first_indexed | 2024-12-17T13:43:24Z |
| format | Article |
| id | doaj.art-1efbbdd70b364ff49135d3ebffb25d97 |
| institution | Directory Open Access Journal |
| issn | 2296-2646 |
| language | English |
| last_indexed | 2024-12-17T13:43:24Z |
| publishDate | 2018-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Chemistry |
| spelling | doaj.art-1efbbdd70b364ff49135d3ebffb25d972022-12-21T21:46:13ZengFrontiers Media S.A.Frontiers in Chemistry2296-26462018-04-01610.3389/fchem.2018.00095345040Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle ClosureChristian Coelho0Perrine Julien1Maria Nikolantonaki2Laurence Noret3Mathilde Magne4Jordi Ballester5Régis D. Gougeon6UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, FranceUMR UB/INRA/Centre National de la Recherche Scientifique, Centre des Sciences du Goût et de l'Alimentation, Equipe Culture, Expertise et Perception, Dijon, FranceUMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, FranceUMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, FranceUMR UB/INRA/Centre National de la Recherche Scientifique, Centre des Sciences du Goût et de l'Alimentation, Equipe Culture, Expertise et Perception, Dijon, FranceUMR UB/INRA/Centre National de la Recherche Scientifique, Centre des Sciences du Goût et de l'Alimentation, Equipe Culture, Expertise et Perception, Dijon, FranceUMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, FranceChardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in polyphenols and colloids quantification, followed by a proteomic characterization. For the two vintages, the REDOX sensory scores appeared to be driven both by the type of closure and to a lesser extent by the level of must clarification. Vintages and must racking prefermentative operations were also distinguished by chemical analyses. All white wines from the lowest must turbidity had the lowest REDOX sensory scores. Such wines exhibited lower concentrations in tyrosol and grape reaction product and higher concentrations in colloids with relatively low molecular weights. Among these macromolecules, grape proteins were also quantified, two of them exhibiting concentrations in bottled wines, which were statistically correlated to oxidative evolution in white wines.http://journal.frontiersin.org/article/10.3389/fchem.2018.00095/fullwhite winecolloidal contentproteomicmust clarificationsensory analysisoxidation |
| spellingShingle | Christian Coelho Perrine Julien Maria Nikolantonaki Laurence Noret Mathilde Magne Jordi Ballester Régis D. Gougeon Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle Closure Frontiers in Chemistry white wine colloidal content proteomic must clarification sensory analysis oxidation |
| title | Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle Closure |
| title_full | Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle Closure |
| title_fullStr | Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle Closure |
| title_full_unstemmed | Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle Closure |
| title_short | Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle Closure |
| title_sort | molecular and macromolecular changes in bottle aged white wines reflect oxidative evolution impact of must clarification and bottle closure |
| topic | white wine colloidal content proteomic must clarification sensory analysis oxidation |
| url | http://journal.frontiersin.org/article/10.3389/fchem.2018.00095/full |
| work_keys_str_mv | AT christiancoelho molecularandmacromolecularchangesinbottleagedwhitewinesreflectoxidativeevolutionimpactofmustclarificationandbottleclosure AT perrinejulien molecularandmacromolecularchangesinbottleagedwhitewinesreflectoxidativeevolutionimpactofmustclarificationandbottleclosure AT marianikolantonaki molecularandmacromolecularchangesinbottleagedwhitewinesreflectoxidativeevolutionimpactofmustclarificationandbottleclosure AT laurencenoret molecularandmacromolecularchangesinbottleagedwhitewinesreflectoxidativeevolutionimpactofmustclarificationandbottleclosure AT mathildemagne molecularandmacromolecularchangesinbottleagedwhitewinesreflectoxidativeevolutionimpactofmustclarificationandbottleclosure AT jordiballester molecularandmacromolecularchangesinbottleagedwhitewinesreflectoxidativeevolutionimpactofmustclarificationandbottleclosure AT regisdgougeon molecularandmacromolecularchangesinbottleagedwhitewinesreflectoxidativeevolutionimpactofmustclarificationandbottleclosure |