Aged Red Wines Research Articles

What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

<p>The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.</p><p>In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.</p><p>Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.<strong></strong></p>

What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.

Oxygen in Must and Wine: A review

Oxygen can play an important role during the winemaking process. It can influence the composition and quality of the must and wine. Phenolic compounds are the main substrates for oxidation in must and wine. Oxygen addition leads to colour changes and the polymerisation of phenolic molecules in wine. Oxygen can, however, also influence the flavour and microbial composition of wine drastically, with certain off-flavours being formed and spoilage micro-organisms able to grow at too high oxygen additions to wine. A state-of-the-art, up-to-date review on the effects of oxygen in must and wine has, however, not been published recently. This review focuses on the effects of oxygen in must, during alcoholic fermentation, extended lees contact and during ageing of white and red wines. The effects it has on acetic acid bacteria and Brettanomyces are also discussed, as well as micro-oxygenation, a relative new technique used in wine production.

Production of ready to drink red and rosé wines from new seedless grapevine crossbreeds

Monomeric and polymeric flavan-3-ols (proanthocyanidins) content in grapes is higher in seeds compared to berry skins. Monomeric flavan-3-ols are more astringent, however, they can combine with other monomer, with anthocyanins and with mannoproteins released by yeast and therefore lose their harsh features in wines. Proanthocyanidins extracted during fermentation and maceration processes in red wines, are important for the organoleptic characteristics of the product and for its aging. There is a difference between skins and seeds proanthocyanidins, with the latter being perceived as more harsh and astringent. One of the most important purposes of refinement and aging of red wines very rich in polyphenols is the slow loss of bitterness. Instead, for wines ready to drink seeds tannins can give bitter overtones, therefore reducing their quality since consumers generally prefer a reduced astringency and attenuated bitterness. This paper investigates the possibility of employ some new seedless grapes crossings of Vitis vinifera L., obtained in recent breeding programs carried out at the CREA-VE of Turi, for the production of improved red and rosé wines made with traditionally red winemaking.

Sensitivity analysis in a life cycle assessment of an aged red wine production from Catalonia, Spain

Sustainability in agriculture and food processing is an issue with a clear growing interest; especially in products were consumers have particular awareness regarding its environmental profile. This is the case of wine industry depending on grape production, winemaking and bottling. Also viticulture and generally agricultural production is significantly affected by climate variations. The aim of this article is to determine the environmental load of an aged red wine from a winery in Catalonia, Spain, over its entire life cycle, including sensitivity analysis of the main parameters related to the cultivation, vinification and bottling.The life cycle assessment (LCA) methodology is used for the environmental analysis. In a first step, life cycle inventory (LCI) data were collected by questionnaires and interviews with the winemaker, all data are actual operating data and all the stages involved in the production have been taken into account (viticulture, vinification, bottling and the disposal subsystem). Data were then used to determine the environmental profile by a life cycle impact assessment using the ReCiPe method.Annual variability in environmental performance, stresses the importance of including timeline analysis in the wine sector. Because of that this study is accompanied with a sensitivity analysis carried out by a Monte Carlo simulation that takes into account the uncertainty and variability of the parameters used. In this manner, the results are presented with confidence intervals to provide a wider view of the environmental issues derived from the activities of the studied wine estate regardless of the eventualities of a specific harvesting year.Since the beverage packaging has an important influence in this case, a dataset for the production of green glass was adapted to reflect the actual recycling situation in Spain. Furthermore, a hypothetical variation of the glass-recycling rate in the glass production completes this article, as a key variable of sensitivity analysis, in order… in order to show the potential reduction of total greenhouse gas emissions.It was found that in almost all categories the production of the glass bottles has the highest environmental impact (10%–80% depending on the impact category) followed by the viticulture stage, i.e. the agricultural activities (17%–84% depending on the impact category). The vinification step, i.e. the winemaking itself, has an almost negligible effect on the overall load (1%–5%). The sensitivity analysis showed that the results do not differ by more than ±4% from the expected values except for the water depletion indicator. With the variation of the recycling rate, it could be shown that an increase in the rate from 60% to 85% allows for a reduction of 102gCO2eq. per bottle (−11.1%).The results show that glass production causes the highest environmental load. The key parameters that determine the impact are the recycling rate and the bottle weight. A glass container deposit legislation might be a promising way to enhance the glass recycling. Lightweight bottles and alternative packaging should also be considered.

Identification and analysis of piperitone in red wines

The present study concerns the search for new aroma compounds associated with the flavor of aged and prematurely aged red wines. Sensory descriptive analysis associated with gas chromatography–olfactometry was first performed to find specific odoriferous zones. One of the zones, reminiscent of mint, was found in red wines with a prune flavor. Thanks to several analytical approaches including preparative gas chromatography, p-menth-1-en-3-one (piperitone), has been identified in red wines. The olfactory detection threshold of this terpene reminiscent of mint was 0.9μg/L in model hydroalcoholic solution and 70μg/L in red wines. Chiral multidimensional GC–MS was used to show that piperitone was present mainly in the (R) form in red wines. The concentration of piperitone in aged red wines ranged from a few ng/L to 435ng/L, but the level was not linked to the age of the wine nor to its premature evolution.

Red wine activates plasma membrane redox system in human erythrocytes

In the present study, we report that polyphenols present in red wine obtained by a controlled microvinification process are able to protect human erythrocytes from oxidative stress and to activate Plasma Membrane Redox System (PMRS). Human plasma obtained from healthy subjects was incubated in the presence of whole red wine at a concentration corresponding to 9.13–73 μg/ml gallic acid equivalents to verify the capacity to protect against hypochlorous acid (HOCl)-induced plasma oxidation and to minimize chloramine formation. Red wine reduced hemolysis and chloramine formation induced by HOCl of 40 and 35%, respectively. PMRS present on human erythrocytes transfers electrons from intracellular molecules to extracellular electron acceptors. We demonstrated that whole red wine activated PMRS activity in human erythrocytes isolated from donors in a dose-dependent manner with a maximum at about 70–100 μg/ml gallic acid equivalents. We also showed that red wine increased glutathione (GSH) levels and erythrocytic antioxidant capacity, measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) quenching assay. Furthermore, we reported that GSH played a crucial role in regulating PMRS activity in erythrocytes. In fact, the effect of iodoacetamide, an alkylating agent that induces depletion of intracellular GSH, was completely counteracted by red wine. Bioactive compounds present in red wine, such as gallic acid, resveratrol, catechin, and quercetin were unable to activate PMRS when tested at the concentrations normally present in aged red wines. On the contrary, the increase of PMRS activity was associated with the anthocyanin fraction, suggesting the capacity of this class of compounds to positively modulate PMRS enzymatic activity.

Preliminary study of the effects of ultrasound on red wine polyphenols

ABSTRACTThe article evaluates the effect of high-power ultrasound (20 kHz) on the phenolic structure of red wines, to study the possible applications of this innovative technique in wine aging. Different treatment conditions, with times of 1, 3 and 5 minutes and amplitudes of 51, 102 and 153 µm, were applied. In the experimental conditions the main parameters related to the evolution of red wine phenolic compounds show interesting variations; in particular, we found significant differences on tannins evaluated with some indices of tannins reactivity. On the other hand, free anthocyanins do not undergo changes due to ultrasound application. The preliminary results, which definitely need a depth, nonetheless allow us to hypothesize the application of ultrasound technology to accelerate the aging of red wines, which normally requires (needs) long times in the cellar conditions.

Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines.

Although a sensory definition of the aging bouquet of red Bordeaux wines was recently established, its chemical transcription has only partially been elucidated. A multiple-step approach, combining sensory evaluations of red Bordeaux wines and aromatic reconstitutions of wine extract fractions, was used to identify the molecular markers involved. One wine with a high aging-bouquet score and a mint nuance has received particular attention. Various reconstitution and omission tests highlighted the contribution of two specific fractions to the intensity of the perception of mint aroma. Gas chromatography coupled to olfactometry and mass spectrometry was applied to the targeted fractions to identify molecular marker(s) responsible for the mint nuance in fine red Bordeaux wines. A similar analytical process was applied to selected fractions of essential oils presenting mint odors to characterize them and interpret the mass spectrometry data. This approach resulted in the detection of piperitone, a monoterpene ketone that, to the best of our knowledge, was reported for the first time as a contributor to the positive mint aroma of aged red Bordeaux wines.

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

This work aims at assessing the aromatic sensory dimensions linked to 6 common wine aroma vectors (N, norisoprenoids; A, branched acids; F, enolones; E, branched ethyl esters; L, fusel alcohols, M, wood compounds) varying in their natural range of occurrence. Wine models were built by adding the vectors at two levels (fractional factorial design 2VI) to a de-aromatised aged red wine. Twenty other different models were evaluated by descriptive analysis. Red, black and dried fruits and woody notes were satisfactorily reproduced. Individual vectors explained just 15% of the sensory space, mostly dependent on perceptual interactions. N influences dried and black fruits and suppresses red fruits. A suppresses black fruits and enhances red and dried fruits. F exerts a major role on red fruits. E suppresses dried fruits and modulates black fruits. L is revealed as a strong suppressor of red fruits and particularly of woody notes.

Comprehensive Two-Dimensional Hydrophilic Interaction Chromatography (HILIC) × Reversed-Phase Liquid Chromatography Coupled to High-Resolution Mass Spectrometry (RP-LC-UV-MS) Analysis of Anthocyanins and Derived Pigments in Red Wine.

Changes in anthocyanin chemistry represent some of the most important transformations involved in red wine aging. However, accurate analysis of the derived pigments, as required to study the evolution of anthocyanins and tannins during aging, is hampered by their extreme structural diversity, low levels, and the fact that many of these compounds have identical mass spectral characteristics. In this context, chromatographic separation is critical. In this contribution, the application of online hydrophilic interaction chromatography (HILIC) × reversed-phase liquid chromatography (RP-LC) separation coupled to high-resolution mass spectrometry (MS) is described for the detailed characterization of anthocyanins and their derived pigments in aged red wine. A systematic approach was followed for the optimization of HILIC × RP-LC separation parameters using a capillary liquid chromatography (LC) system in the first dimension and an ultrahigh-pressure LC system in the second dimension to ensure maximum sensitivity and performance. Ninety four (94) anthocyanin-derived pigments were tentatively identified in one- and six-year-old Pinotage wines using accurate mass and fragmentation information obtained using quadrupole-time-of-flight mass spectrometry (Q-TOF-MS). Online HILIC × RP-LC-MS was found to offer high-resolution separation, because of the combination of two different separation modes, while the structured elution order observed improved the certainty in compound identification. Therefore, this approach shows promise for the detailed elucidation of the chemical alteration of anthocyanins during wine aging.

Interactions of Condensed Tannins with Saccharomyces cerevisiae Yeast Cells and Cell Walls: Tannin Location by Microscopy.

Interactions between grape tannins/red wine polyphenols and yeast cells/cell walls was previously studied within the framework of red wine aging and the use of yeast-derived products as an alternative to aging on lees. Results evidenced a quite different behavior between whole cells (biomass grown to elaborate yeast-derived products, inactivated yeast, and yeast inactivated after autolysis) and yeast cell walls (obtained from mechanical disruption of the biomass). Briefly, whole cells exhibited a high capacity to irreversibly adsorb grape and wine tannins, whereas only weak interactions were observed for cell walls. This last point was quite unexpected considering the literature and called into question the real role of cell walls in yeasts' ability to fix tannins. In the present work, tannin location after interactions between grape and wine tannins and yeast cells and cell walls was studied by means of transmission electron microscopy, light epifluorescence, and confocal microscopy. Microscopy observations evidenced that if tannins interact with cell walls, and especially cell wall mannoproteins, they also diffuse freely through the walls of dead cells to interact with their plasma membrane and cytoplasmic components.

Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry

Background and Aims The aim of this study was to evaluate the influence of the composition of the non-volatile wine matrix on the temporal aroma release profile using an artificial mouth device coupled online to a proton transfer reaction – time-of–flight – mass spectrometer (PTR-ToF-MS). Methods and Results Five wines, white, sparkling, young red, aged red and sweet wines, were lyophilised, de-aromatised and reconstituted to equal ethanol concentration and spiked with eight target aroma compounds and human saliva. Aroma release was monitored in real time by using an artificial mouth coupled to a PTR-ToF-MS. Matrix composition had a considerable influence on the temporal aroma release parameters [maximum intensity: Imax and area under the curve (AUC)] in the first 30 s of aroma monitoring. In general, red wines showed the highest aroma release, sweet wines the lowest. Conclusions The physicochemical characteristics of the aroma compounds and the wine matrix composition play a significant role on the temporal aroma release from wines. The formation of complexes between wine polyphenols and saliva glycoproteins appears to change wine polarity favoring the release of hydrophobic aroma compounds. Significance of the Study This study has highlighted the importance of considering the wine non-volatile composition as a necessary parameter to understand wine aroma perception during the dynamics of wine intake.

Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach

Although phenolics are recognized to be related with health benefits by limiting lipid oxidation, in wine, they are the primary substrates for oxidation resulting in the quinone by-products with the participation of transition metal ions. Nevertheless, high quality Port wines require a period of aging in either bottle or barrels. During this time, a modification of sensory properties of wines such as the decrease of astringency or the stabilization of color is recognized to phenolic compounds, mainly attributed to anthocyanins and derived pigments.The present work aims to illustrate the oxidation of red Port wine based on its phenolic composition by the effect of both thermal and oxygen exposures. A kinetic approach toanthocyanins degradation was also achieved. For this purpose a forced red Port wine aging protocol was performed at four different storage temperatures, respectively, 20, 30, 35 and 40°C, and two adjusted oxygen saturation levels, no oxygen addition (treatment I), and oxygen addition (treatment II). Three hydroxycinnamic esters, three hydroxycinnamic acids, three hydroxybenzoic acids, two flavan-3-ols, and six anthocyanins were quantitated weekly during 63days, along with oxygen consumption. The most relevant phenolic oxidation markers were anthocyanins and catechin-type flavonoids, which had the highest decreases during the thermal and oxidative red Port wine process. Both temperature and oxygen treatments affected the rate of phenolic degradation. In addition, temperature seems to influence mostly the phenolics kinetic degradation.

Aged red wine pigments as a source of inspiration for organic synthesis—the cases of the color-stable pyranoflavylium and flavylium-(4→8)-flavan chromophores

Two flavylium-based chromophores peculiar to aged red wine pigments are investigated from a synthetic viewpoint. The condensation between easy-to-prepare 5-hydroxy-4-methylflavylium salts and aldehydes, giving birth to color-stable pyranoflavylium pigments, further proves efficient and wide in scope. A set of some twenty structurally-related flavylium-based pigments has been prepared and structure:color relationships are discussed. Furthermore, the synthesis of the flavylium-(4→8)-flavan chromophore is achieved via a novel three-step sequence. The elaborated sequence starts with an iodine–magnesium exchange from an 8-iodinated flavan, thus generating a magnesiated species that then smoothly reacts with a flavone to furnish an adduct, that finally leads to the expected chromophore via dehydration.

Changes in phenolic composition of red wines aged in cherry wood

The evolution of low molecular weight phenolic compounds in red wines aged in cherry (Prunus avium) or oak (Quercus petrae) wood has been investigated. In addition, the phenolic composition of hydroalcoholic extracts of cherry heartwood has been characterized and quantified by means of HPLC-DAD/MS analysis.More than 20 phenolic compounds, constitutive of cherry wood, were identified, including flavanols, flavanones, flavanonols, flavonols and flavones. During ageing, some of these compounds (eryodictiol, sakuranetin, pinocembrin and chrysin) were transferred to the wines and may represent putative phenolic markers of the usage of this wood specie.The phenolic composition of wines was significantly affected by the different woods, the cherry barriques promoting the fastest evolution of (+)-catechin, procyanidins and flavonols if compared to oak.Our findings confirmed that cherry wood is highly oxidative towards wine phenolics but, at the same time, suggested that a portion of those phenols are involved in condensation phenomena able to stabilize both the tannins and the pigments of the aged red wines.

Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality

The impact of micro-oxygenation (MOX) in conjunction with a variety of oak alternatives on phenolic composition and red wine aging was investigated and compared with traditional barrel aging. Although several studies concluded that MOX give similar results to barrel aging, few have compared them directly and none directly compared MOX with and without wood alternatives and barrel aging. Results confirmed that MOX had a positive effect on colour density, even after 5months of bottle aging. This is supported by an increase in polymeric phenol and pigment content not only with aging but in the MOX compared to barrel matured wine treatments. Descriptive analysis showed that MOX in combination with wood alternatives such as oak chips and staves could mimic short term (six months) barrel aging in new American and French oak barrels in regards to sensory characteristics.

Anthocyanins and derivatives are more than flavylium cations

Anthocyanins are much more than flavylium cation. At least four other species in moderately acidic solutions are formed constituting a pH reversible network of chemical reactions. The study of this network is an indispensable tool to rationalize the colour as well as the reactivity of these molecules. The network of anthocyanins was revisited and the one of related compounds, such as vitisins, described in detail. The colour given by anthocyanins is function of their concentration due to self-aggregation as well as by the possibility of co-pigmentation with other wine components. These phenomena can only be fully understood if the thermodynamic and kinetics of anthocyanins and related compounds are known. In aged red wines, vitisins nicely illustrate the evolution of anthocyanins. These compounds result from the chemical reaction of anthocyanins with other wine components and are very resistant to the hydration lacking the colourless hemiketals formation. This indicates that less colorant is necessary to confer colour to the wine and also explains the colour change from the red-violet in young wines to the red-orange observed in aged wines.

Antioxidant Features of Red Wine Pyranoanthocyanins: Experimental and Theoretical Approaches

This work is focused on the study of the antioxidant properties of red wine anthocyanin derivatives (carboxypyranoanthocyanins, methylpyranoanthocyanins, oxovitisins, and pyranoanthocyanin-phenolics) derived from malvidin-3-glucoside. Some antioxidant features were determined using the DPPH assay and the ability to delay lipid peroxidation in a liposome membrane system by monitoring oxygen consumption. The pyranoanthocyanin-phenolics have higher antioxidant potential than that of malvidin-3-glucoside, suggesting that the addition of a catechol or flavanol moiety increases the antioxidant capacity. The only derivatives that showed lower antioxidant features than malvidin-3-glucoside were oxovitisins and methylpyranomalvidin-3-glucoside. Also, the radical scavenging capacity of these pyranoanthocyanins was computationally explored using DFT methods. All pyranoanthocyanins were suggested as good candidates as antioxidant compounds because they easily donate an H atom to the free radicals, originating stable species. Altogether, these results support the fact that the antioxidant potential arising from anthocyanins is not impaired by some of their transformations during red wine aging.

Polymerization of proanthocyanidins catalyzed by polyphenol oxidase from lotus seedpod

This study aimed to investigate the profiles change in proanthocyanidins (PAs) catalyzed by polyphenol oxidase (PPO) from lotus seedpod in a model wine system (MWS). Results showed that PAs from lotus seedpod consisted of dimer (74.00 %) and trimer (22.75 %). PPO could tolerate ethanol concentrations below 20 % (v/v). The optimum temperature of PPO activity was 80 °C, and the optimal pH was 9.0. Its molecular weight was approximately 31 kDa, and its secondary structures were α-helix (59.0 %), β-sheet (4.3 %), turns (14.1 %), and random coils (22.6 %). In the MWS, the trimers gradually increased from 22.55 % at 0 h (control) to 100 % at 10 h incubation, while the dimers decreased from 74.33 % (control) to 0 % at 10 h incubation. Moreover, the composition of the precipitate formed at different incubation time points was approximately 16.54 % of monomers, 21.03 % of dimers, and 62.43 % of trimers at 2 h incubation with PPO. The results from this study have provided in vitro evidence for a possible application of PPO in red wine aging.