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Abstract
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.
Highlights
Winemaking pre-fermentative operations influence the progress of fermentations and the final quality of wine (Groat and Ough, 1978; Alexandre et al, 1994; Gawel et al, 2014)
It was obvious that the vintage affects concentrations of phenolic acids, cinnamic acids, flavan-3ols and GRP but not tyrosol, which could be explained by the fact that this compound is a yeast fermentation marker (Betés-Saura et al, 1996)
REDOX sensory scores ranging from −5 to +5, made by a trained sensory panel, further enabled to distinguish wines according to their oxidative perception
Summary
Winemaking pre-fermentative operations influence the progress of fermentations and the final quality of wine (Groat and Ough, 1978; Alexandre et al, 1994; Gawel et al, 2014). Low values for must turbidity, comprised between 50 and 150 NTU, are used for white winemaking in order to prevent reductive aromas and facilitating alcoholic fermentation (Groat and Ough, 1978; Ollivier et al, 1987; Guilloux-Benatier and Feuillat, 1993; Alexandre et al, 1994; GuillouxBenatier et al, 1995; Gerbaux and Meurgues, 1996; Boivin et al, 1998). This decision may be difficult to be taken by the winemaker since it depends on external parameters like the vintage, Chemistry During Wine Oxidative Evolution the harvest quality, the terroir, or the desired wine style (RibérauGayon et al, 1975; Groat and Ough, 1978; Williams et al, 1978; Liu et al, 1987)
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