New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol
In the usual red winemaking process, grapes are destemmed between the harvest and the filling of the vat. However, in regions like Bourgogne, some winemakers let all or a part of the stems in contact with the juice during vatting. This choice will likely affect the sensory properties of wine, such...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2024-03-01
|
| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/7872 |
| _version_ | 1797269968787603456 |
|---|---|
| author | Marie Le Scanff Axel Marchal |
| author_facet | Marie Le Scanff Axel Marchal |
| author_sort | Marie Le Scanff |
| collection | DOAJ |
| description |
In the usual red winemaking process, grapes are destemmed between the harvest and the filling of the vat. However, in regions like Bourgogne, some winemakers let all or a part of the stems in contact with the juice during vatting. This choice will likely affect the sensory properties of wine, such as its gustatory perception. The present study investigated the effect of adding stems during the winemaking process on the concentration of a sweetening compound, astilbin. The sensory contribution of astilbin in wines was first clarified by measuring its taste detection threshold and comparing it with the concentrations found in various commercial wines. Then, experimental wines resulting from the addition of stems in various proportions were analysed. These practical experiments were carried out in various French wine estates, in Bourgogne, Beaujolais and Bordeaux, over three vintages, allowing the comparison of different grape varieties, namely Pinot noir, Gamay and Merlot. For each experiment, the modality with the addition of stems was compared with a vat of destemmed grapes from the same plot. Samples were taken throughout the winemaking process to be analysed by liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-Exactive, Orbitrap analyser). The results showed that the addition of stems during vatting significantly increased astilbin concentration. Furthermore, this increase varied according to the grape variety. Whereas the astilbin contents were lower in Merlot wines than in Pinot noir or Gamay wines, the ratio between its concentration of wines from the two modalities was higher in Merlot than in Pinot noir and Gamay. The localisation of astilbin in the different components of the bunch, depending on the grape variety, was also investigated to understand this difference better. Thus, a higher abundance of astilbin in stems than in skins was found in the Merlot variety, whereas, for Gamay and Pinot noir, the total quantity of astilbin in a bunch was located in equal proportions in stems and skins. These new results bring new tools to understand better the practice of whole bunch vinification from a chemical perspective.
|
| first_indexed | 2024-04-25T01:56:48Z |
| format | Article |
| id | doaj.art-d7eab363a701428ab6d7f4d199c23145 |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-04-25T01:56:48Z |
| publishDate | 2024-03-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-d7eab363a701428ab6d7f4d199c231452024-03-07T15:55:35ZengInternational Viticulture and Enology SocietyOENO One2494-12712024-03-0158110.20870/oeno-one.2024.58.1.7872New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenolMarie Le Scanff0Axel Marchal1Univ. Bordeaux, Bordeaux INP, INRAE, BSA, OENO, UMR 1366, ISVV, F-33140 Villenave d’OrnonUniv. Bordeaux, Bordeaux INP, INRAE, BSA, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon In the usual red winemaking process, grapes are destemmed between the harvest and the filling of the vat. However, in regions like Bourgogne, some winemakers let all or a part of the stems in contact with the juice during vatting. This choice will likely affect the sensory properties of wine, such as its gustatory perception. The present study investigated the effect of adding stems during the winemaking process on the concentration of a sweetening compound, astilbin. The sensory contribution of astilbin in wines was first clarified by measuring its taste detection threshold and comparing it with the concentrations found in various commercial wines. Then, experimental wines resulting from the addition of stems in various proportions were analysed. These practical experiments were carried out in various French wine estates, in Bourgogne, Beaujolais and Bordeaux, over three vintages, allowing the comparison of different grape varieties, namely Pinot noir, Gamay and Merlot. For each experiment, the modality with the addition of stems was compared with a vat of destemmed grapes from the same plot. Samples were taken throughout the winemaking process to be analysed by liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-Exactive, Orbitrap analyser). The results showed that the addition of stems during vatting significantly increased astilbin concentration. Furthermore, this increase varied according to the grape variety. Whereas the astilbin contents were lower in Merlot wines than in Pinot noir or Gamay wines, the ratio between its concentration of wines from the two modalities was higher in Merlot than in Pinot noir and Gamay. The localisation of astilbin in the different components of the bunch, depending on the grape variety, was also investigated to understand this difference better. Thus, a higher abundance of astilbin in stems than in skins was found in the Merlot variety, whereas, for Gamay and Pinot noir, the total quantity of astilbin in a bunch was located in equal proportions in stems and skins. These new results bring new tools to understand better the practice of whole bunch vinification from a chemical perspective. https://oeno-one.eu/article/view/7872whole bunch vinificationred winemakingsweetnessastilbingrape varietytaste detection threshold |
| spellingShingle | Marie Le Scanff Axel Marchal New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol OENO One whole bunch vinification red winemaking sweetness astilbin grape variety taste detection threshold |
| title | New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol |
| title_full | New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol |
| title_fullStr | New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol |
| title_full_unstemmed | New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol |
| title_short | New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol |
| title_sort | new insights about sensory contribution of grape stems during winemaking role of astilbin a sweet polyphenol |
| topic | whole bunch vinification red winemaking sweetness astilbin grape variety taste detection threshold |
| url | https://oeno-one.eu/article/view/7872 |
| work_keys_str_mv | AT marielescanff newinsightsaboutsensorycontributionofgrapestemsduringwinemakingroleofastilbinasweetpolyphenol AT axelmarchal newinsightsaboutsensorycontributionofgrapestemsduringwinemakingroleofastilbinasweetpolyphenol |