Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile
We hypothesised that the protection against oxygen (PAO) of must and wine during vinification by avoiding contact with air can preserve the primary volatile organic compounds (VOCs) of Nerello Mascalese. PAO was performed in two seasons (2020 and 2021) using carbon dioxide pellets (CO2,s) and gas (C...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2023-11-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/7343 |
| _version_ | 1797554780558589952 |
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| author | Isabella Taglieri Lorenzo Landi Claudio D'Onofrio Fabrizio Onofrio Fiorino Gabriele Figoli Cecile Thibon Pascaline Redon Chiara Sanmartin Philippe Darriet Andrea Bellincontro Fabio Mencarelli |
| author_facet | Isabella Taglieri Lorenzo Landi Claudio D'Onofrio Fabrizio Onofrio Fiorino Gabriele Figoli Cecile Thibon Pascaline Redon Chiara Sanmartin Philippe Darriet Andrea Bellincontro Fabio Mencarelli |
| author_sort | Isabella Taglieri |
| collection | DOAJ |
| description | We hypothesised that the protection against oxygen (PAO) of must and wine during vinification by avoiding contact with air can preserve the primary volatile organic compounds (VOCs) of Nerello Mascalese. PAO was performed in two seasons (2020 and 2021) using carbon dioxide pellets (CO2,s) and gas (CO2,g), inactivated yeasts and ascorbic acid during fermentation; the control wine was made via traditional vinification without adding the aforementioned components. During fermentation, the two winemaking processes mainly differed in terms of the application of aeration during maceration/fermentation in the pump-over and délestage activities, and the care taken to avoid contact with oxygen during racking. In both years, higher concentrations of polyphenols and total anthocyanins were found in the PAO wine (about 16 % and 20 % respectively). The concentrations of nerol, citronellol and geraniol were significantly higher in the PAO wine in both seasons, albeit with small differences which affected the sensory evaluation. The free/bound terpenes ratio was 0.35 (PAO) and 0.55 (Control). Bound C13-norisoprenoids contents were higher than the free ones; in the PAO wine, free 3-oxo-α-ionol and bound vomifoliol concentrations were slightly higher than in the control wine. Thiols were measured in Nerello for the first time. In 2020 in particular, sulfanylhexan-1-ol was present in larger amounts in the PAO wine. Applying PAO in the production of Nerello Mascalese modified certain VOCs, as well as the overall free/bound ratio due to the increase in bound VOCs, thus influencing the aroma of the wine.
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| first_indexed | 2024-03-10T16:37:56Z |
| format | Article |
| id | doaj.art-82e6419d069d4f0c986d5a67b0f41b35 |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-03-10T16:37:56Z |
| publishDate | 2023-11-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-82e6419d069d4f0c986d5a67b0f41b352023-11-20T12:18:14ZengInternational Viticulture and Enology SocietyOENO One2494-12712023-11-0157410.20870/oeno-one.2023.57.4.7343Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profileIsabella Taglieri0Lorenzo Landi1https://orcid.org/0009-0007-5769-5690Claudio D'Onofrio2https://orcid.org/0000-0003-2859-0201Fabrizio Onofrio Fiorino3https://orcid.org/0009-0005-9032-9575Gabriele Figoli4https://orcid.org/0009-0004-6664-8544Cecile Thibon5https://orcid.org/0000-0001-9259-5176Pascaline Redon6https://orcid.org/0000-0002-3706-4070Chiara Sanmartin7Philippe Darriet8https://orcid.org/0000-0002-7202-8710Andrea Bellincontro9https://orcid.org/0000-0001-5856-7024Fabio Mencarelli10DAFE, University of Pisa, Via del Borghetto 80, 56126 PisaWine consultant DAFE, University of Pisa, Via del Borghetto 80, 56126 PisaCottanera Winery, Strada Provinciale, 89, 95030 Contrada Iannazzo Castiglione di Sicilia (CT)DAFE, University of Pisa, Via del Borghetto 80, 56126 PisaUnité de Recherche Œnologie, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, Villenave d’OrnonUnité de Recherche Œnologie, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, Villenave d’OrnonDAFE, University of Pisa, Via del Borghetto 80, 56126 PisaUnité de Recherche Œnologie, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, Villenave d’OrnonDIBAF, University of Tuscia, Via San Camillo de Lellis, 01100 ViterboDAFE, University of Pisa, Via del Borghetto 80, 56126 PisaWe hypothesised that the protection against oxygen (PAO) of must and wine during vinification by avoiding contact with air can preserve the primary volatile organic compounds (VOCs) of Nerello Mascalese. PAO was performed in two seasons (2020 and 2021) using carbon dioxide pellets (CO2,s) and gas (CO2,g), inactivated yeasts and ascorbic acid during fermentation; the control wine was made via traditional vinification without adding the aforementioned components. During fermentation, the two winemaking processes mainly differed in terms of the application of aeration during maceration/fermentation in the pump-over and délestage activities, and the care taken to avoid contact with oxygen during racking. In both years, higher concentrations of polyphenols and total anthocyanins were found in the PAO wine (about 16 % and 20 % respectively). The concentrations of nerol, citronellol and geraniol were significantly higher in the PAO wine in both seasons, albeit with small differences which affected the sensory evaluation. The free/bound terpenes ratio was 0.35 (PAO) and 0.55 (Control). Bound C13-norisoprenoids contents were higher than the free ones; in the PAO wine, free 3-oxo-α-ionol and bound vomifoliol concentrations were slightly higher than in the control wine. Thiols were measured in Nerello for the first time. In 2020 in particular, sulfanylhexan-1-ol was present in larger amounts in the PAO wine. Applying PAO in the production of Nerello Mascalese modified certain VOCs, as well as the overall free/bound ratio due to the increase in bound VOCs, thus influencing the aroma of the wine. https://oeno-one.eu/article/view/7343winemakingNerello mascaleseVOCsThiolsTerpenesC13-norisoprenoids |
| spellingShingle | Isabella Taglieri Lorenzo Landi Claudio D'Onofrio Fabrizio Onofrio Fiorino Gabriele Figoli Cecile Thibon Pascaline Redon Chiara Sanmartin Philippe Darriet Andrea Bellincontro Fabio Mencarelli Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile OENO One winemaking Nerello mascalese VOCs Thiols Terpenes C13-norisoprenoids |
| title | Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile |
| title_full | Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile |
| title_fullStr | Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile |
| title_full_unstemmed | Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile |
| title_short | Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile |
| title_sort | protection against oxygen in the vinification of the red grape nerello mascalese affects volatile organic compounds profile |
| topic | winemaking Nerello mascalese VOCs Thiols Terpenes C13-norisoprenoids |
| url | https://oeno-one.eu/article/view/7343 |
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