Months Of Bottle Aging Research Articles

Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines

This paper describes for the first time the use of grape derived polysaccharide extracts as potential fining agents to modulate the volatile composition of Viura white wines. Polysaccharide extracts were obtained from white grape pomace, red wine pomace, white must, red must, white wine, and lees from white wine.Except for higher alcohols, the extracts from white pomace, red pomace and white lees increased the content of most volatile compounds after one and twelve months of bottle aging. They could be used to enhance fruity and floral aromas and reduce unpleasant aromas, showing as good modulators of white wine aroma. The presence of mannoproteins, glucans, non-pectic polysaccharides, and low molecular weight polysaccharides increased the content of most volatile families. Polysaccharides of medium molecular weight showed negative correlations with volatile contents. Our results support the use of winemaking by-products to obtain valuable polysaccharides, contributing to the circular economy.

Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines.

This paper studied the effect of conventional pre-fermentative techniques (direct pressing "CP" and cold maceration "CM") and an innovate technique (high power ultrasounds "S"), applied to Viogner and Monastrell grapes on the polysaccharide content of the musts, white and rosé wines, and after six months of bottle aging. The results showed that the longer pre-fermentation maceration time applied with the CM technique compared to the short ultrasonic maceration was key in the extraction of polysaccharides from the grape to the must. CP treatment produced wines with the lowest content of total soluble polysaccharide families since it was the least intense pretreatment for the disruption of the grape berry cell wall polysaccharides. Ultrasonic pretreatment could be used as a new tool to increase the solubilization of polysaccharides in wines, positively affecting the wine colloidal properties. During bottle aging, there wasn't a clear effect of pretreatments on the evolution of polysaccharides.

Adjuvants and additives for the colloidal stabilization of red wines without the use of cold

The presence of turbidity and precipitates in the bottle causes depreciation of wine by consumers. Colloidal instability is at the basis of these phenomena. The cold treatment is a technique widely used to stabilize wines, as regards both the tartaric and the colloidal precipitations. However, it is an energy-consuming technique. In view of a sustainable management of winery practices, the work aimed at evaluating the possibility of using some enological products for the colloidal stabilization of wines without cold treatment. 8 adjuvants (sodium and calcium bentonite, hot and cold soluble gelatin, chitosan, isinglass, PVI/PVP, carboxymethylcellulose) and 4 additives (kordofan gum, 2 different mannoproteins, a natural polysaccharide polymer) were compared. The trial was performed with a Barbera (2019) and a Montepulcianod'Abruzzo (2020) wines, stabilized against tartaric precipitations without cold, but with colloidal instability. Three days after the treatments the wines were racked, filtered (3 m) and bottled. After bottling and after 6 months of bottle aging, the wines were analyzed. Colloidal stability test (48 hours at 4°C) and shock test (1 and 7 days at 40 °C) were performed. As regards Barbera, the treatment with sodium bentonite (50 g/hL) or the addition of a mannoprotein (15 g/hL) allowed to stabilize the wine. For Montepulciano, having a higher colloidal instability than Barbera, the cold stabilization resulted necessary because no treatment was effective. All treatments had a modest impact on the color.

Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability

Schizosaccharomyces japonicus and Saccharomyces cerevisiae were inoculated in Sangiovese grape must and the impact of simultaneous (co-inoculation) and sequential inoculation protocols on growth and fermentation kinetics, and on the analytical and sensory profiles of the experimental wines, was evaluated at the end of the alcoholic fermentation and after aging in bottle.While Sch. japonicus proved to affect S. cerevisiae growth and fermentative performances solely in sequential inoculation, the combined activity of the two yeasts always resulted in significantly higher total polysaccharides concentrations (p < 0.05), no matter the inoculation protocol utilized. Moreover, Sch. japonicus modulated the concentration of some volatile compounds when in mixed culture. In particular, ethyl acetate, that reached high levels at the end of alcoholic fermentation, showed a significant decrease after twenty-four months of bottle aging (p < 0.05), when the occurrence of hydrolysis/esterification reactions led to a significant increase of other acetate esters (p < 0.05). As a result, sensory analyses showed no significant differences for the ethyl acetate perception in mixed fermentation and control aged wines. Moreover, sequentially inoculated wines showed significantly higher sweetness compared to control wines, possibly due to the higher glycerol and polysaccharide content.

Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of cabernet sauvignon wines

The presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied before malolactic fermentation (MLF) at a rate of zero or 20 mg O2/L/month and after MLF at rates of zero, 4.5 or 9 mg O2/L/month. LC-MS analysis after 6 months of bottle aging indicated that the formation of anthocyanin-derived compounds was related to the acetaldehyde (ACH) levels. When observing an increase in the level of ACH, formation of compounds was enhanced in which ACH was involved as B-type vitisins. Otherwise, where ACH was not involved, compounds as A-type vitisins, pinotins and direct adducts, were formed. Although the wine was filtered after MLF, only a marginal increase in the ACH concentration was observed during post-MLF MOX. This increase occurred only in wines that had previously received pre-MLF MOX. When MOX was applied at both moments and highest rates, wines produced a higher yellow color component (b*) and hue (hab) than the rest of the wines. These CIELab parameters were highly correlated with flavanyl-pyranoanthocyanins. These results suggest that in order to stabilize wine color, it is recommended to apply MOX before and after MLF.

Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae.

Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study, three of the most important red Apulian varieties were fermented through two pure inoculations of Saccharomyces cerevisiae strains or the sequential inoculation of Saccharomyces cerevisiae after 48 h from Starmerella bacillaris. The evolution of anthocyanin profiles and chromatic characteristics were determined in the produced wines at draining off and after 18 months of bottle aging in order to assess the impact of the different fermentation protocols on the potential color stabilization and shelf-life. The chemical composition analysis showed titratable acidity and ethanol content exhibiting marked differences among wines after fermentation and aging. The 48 h inoculation delay produced wines with higher values of color intensity and color stability. This was ascribed to the increased presence of compounds, such as stable A-type vitisins and reddish/violet ethylidene-bridge flavonol-anthocyanin adducts, in the mixed fermentation. Our results proved that the sequential fermentation of Starmerella bacillaris and Saccharomyces cerevisiae could enhance the chromatic profile as well as the stability of the red wines, thus improving their organoleptic quality.

Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines.

Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (n = 2) and Shiraz (n = 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor profiles. However, many of the volatile compounds identified in flavor additives were not detected at appreciably higher concentrations in flavored wines, which was attributed to the very small quantities of flavorings that were added to base wines. The sensory profiles of control and flavored wines were determined by descriptive analysis, and the addition of flavorings to base wines significantly influenced the perception of some sensory attributes. Flavored Chardonnay wines exhibited enhanced fruit aromas and flavors, while fruit and developed attributes were enhanced in flavored Shiraz wines. Differences in sensory profiles were less apparent in Chardonnay wines following bottle aging, but depending on the flavorings added, flavored Shiraz wines could still be discriminated from their corresponding control wines after bottle aging. Results from this study demonstrate the potential for flavor additives to be used to enhance desirable attributes and/or mitigate wine sensory deficiencies.

Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures.

Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.

Wine evolution during bottle aging, studied by 1H NMR spectroscopy and multivariate statistical analysis

The study of wine evolution during bottle aging is an important aspect of wine quality. Ten different red wines (Vitis vinifera) from Piedmont region were analysed 3 months after bottling and after a further 48 month conservation in a climate controlled wine cellar kept at a constant/controlled temperature of 12 °C. Two white wines (Vitis vinifera) were included in this study for comparison purposes. White wines were analysed 3 months after bottling and after further 24 months of bottle aging in the same climate controlled wine cellar. Metabolite changes during this period were evaluated using 1H NMR spectroscopy combined with statistical analysis. Metabolite variations due to wine aging were minimal compared to those that resulted from a different wine type and wine geographical origin. Therefore, it was necessary to remove this source of variability to discriminate between fresh and refined samples. The storage at low and controlled temperature for 2 or 4 years permitted a slow but progressive evolution of all wines under investigation. 1H NMR spectroscopy, implemented with statistical data analysis, allowed identifying and differentiating wine samples from the two aging stages. In most wines, a decrease in organic acids (lactic acid, succinic acid and tartaric acid) and an increase in esters (ethyl acetate and ethyl lactate) was observed. Catechin and epicatechin decreased during aging in all wines while gallic acid increased in almost all red wines.

Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines

Stomata in leaves regulate gas interchange and transpiration in the grapevine and through these pores both the penetration of aqueous solutions with nutrients as well as the excretion of products take place. The aim of this work was to study the influence of spraying the vineyard with toasted and untoasted oak extracts on the volatile composition and on the organoleptic quality of wine made from Garnacha grapes. The results were compared with a Garnacha control wine obtained with grapes sprayed with distilled water. The absorption of the compounds from the oak wood extracts was irregular and some of these compounds were modified by the yeast during fermentation so as to prevent fermentation problems. This was observed particularly in the case of furfural which were transformed into furfuryl alcohol by yeast in order to avoid irreversible cellular damage. On applying a discriminant analysis to the concentration of volatile compounds in the wines, the three treatments (control, toasted and untoasted oak extracts) were differentiate. The wine obtained from grapes treated with toasted oak extract showed a more intense wood aroma after 18months of bottle aging than the other wines. Likewise, spicy aromas were found to be more intense in the samples treated with some type of oak wood extracts.

Effect of Commercial-Scale Filtration on Sensory and Colloidal Properties of Red Wines over 18 Months Bottle Aging

Filtration is essential for red wine stability, but its effect on wine colloids and sensory properties, such as texture, remains a concern. Small-scale investigations have demonstrated loss of color and polysaccharides; however, the effect of commercial-scale filtration on red wines is unknown. Samples of four commercial wines (Cabernet Sauvignon and Shiraz from 2013 and 2014 vintages) were collected from two commercial bottling facilities before and after crossflow filtration and lenticular filtration, after 0.65-μm membrane, and after 0.45-μm membrane filtration. Cabernet Sauvignon 2014 wines were filtered through polyether sulfone or nylon 0.45-μm membranes. The average size of particles in all wines decreased significantly with crossflow filtration. The concentration of polysaccharides decreased with 0.45-μm filtration, while tannin and color remained unchanged. After 18 months of bottle aging, the average particle sizes of filtered and unfiltered 2013 wines were similar, whereas the filtered 2014 wines contained smaller particles than the unfiltered 2014 wines. Sensory analysis showed no consistent filtration-related trends in textural attributes across all wines, although there were some significantly different aromas or flavor attributes for samples of different filtration grade within each wine. These results suggest that commonly applied commercial filtration practices do not affect wine color and have a minimal effect on sensory profiles of red wines.

Impact of Mechanical Harvesting and Optical Berry Sorting on Grape and Wine Composition

The impact of mechanical harvesting, optical berry sorting, and their possible synergistic effect on grape and wine composition was investigated. Pinot noir grapes from the Russian River Valley American Viticultural Area were harvested by hand, by a standard bow-rod mechanical harvester, or by a mechanical harvester with a Selectiv’ Process on-board. For each harvest method, half of the grapes were unsorted and half were optically sorted at the winery. The grapes, wines at bottling, and wines after three months of bottle aging were analyzed by reversed-phase high-performance liquid chromatography (RP-HPLC), ultraviolet-visible spectroscopy (UV-vis), and headspace solid-phase microextraction (HS-SPME) gas chromatography mass spectrometry (GC-MS) for color expression and phenolic and aroma profiling. The machine-harvested grapes had higher levels of β-damascenone, linalool, β-myrcene, and α-terpinene, potentially caused by glycosidic hydrolysis triggered by berry damage during harvest or from induced synthesis as a wounding response. In general, differences in wine composition attributable to harvest method were diminished or eliminated by optical sorting. The machine harvester with the Selectiv’ Process on-board led to wines with the most phenolics, although these differences may have been decreased or eliminated had the grapes been crushed before fermentation as the wines were produced by whole-berry fermentation. Descriptive sensory analysis conducted on wines three months after bottling determined that the wines made from hand-harvested fruit had significantly greater tropical fruit aroma, while wines made from optically sorted treatments had less hue saturation. With only two significant differences among the 18 aroma, taste, and mouthfeel attributes tested, it was concluded that all treatments led to wines of similar character.

Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation

This study aimed to investigate the evolution of volatile compounds, odor activity value-based aroma notes, and sensory perception in Cabernet Sauvignon (Vitis vinifera L. cv.) dry red wines during an 18-month bottle-aging period, and further to assess the correlation between them. The wines were sealed with six types of stoppers, including natural cork, agglomerated cork, technical cork, and three types of polymer synthetic plugs, to provide different oxygen environments during wine development. Results showed that volatile compounds in all of the wine samples exhibited three evolution trends during the bottle-aging process. Most of the volatiles followed the second evolution trend in which their concentration increased within the first 3–9 months of bottle aging, and subsequently declined. The wines bottle-aged within 9 months possessed obvious aroma characteristics, which resulted from the abundant volatile compounds in this period, in particular, the presence of esters and alcohols. The 15-month bottle-aged wines showed the highest sensory quality evolution, suggesting that this might be related to a good balance of various aroma attributes. Partial least squares regression analysis revealed that wine aroma could develop toward good perception with the increase in ethyl octanoate, 1-octen-3-ol, and ethyl dodecanoate. However, the increase in (Z)-3-hexen-1-ol, 2-methoxy-phenol, decanal, isobutyric acid, octanoic acid, and isoamyl acetate resulted in a negative sensory feature of wine aroma.

Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines

Phenolic compounds determine the color quality of fruit wines. In this study, the phenolic compound content and composition, color characteristics and changes during 6 months of bottle aging were studied in wines fermented with bog bilberry syrup under three different pHs. The total anthocyanins and total phenols were around 15.12–16.23 mg/L and 475.82 to 486.50 mg GAE/L in fresh wines and declined 22%–31% and about 11% in bottle aged wines, respectively. In fresh wines, eight anthocyanins, six phenolic aids and 14 flavonols, but no flavon-3-ols were identified; Malvidin-3-O-glucoside, petunidin-3-O-glucoside and delphinium-3-O-glucoside were the predominant pigments; Chlorogentic acid was the most abundant phenolic acid, and quercetin-3-O-galactoside and myricetin-3-O-galactoside accounted for nearly 90% of the total flavonols. During 6 months of bottle storage, the amounts of all the monomeric anthocyanins and phenolic acids were reduced dramatically, while the glycosidyl flavonols remained constant or were less reduced and their corresponding aglycones increased a lot. The effects of aging on blueberry wine color were described as the loss of color intensity with a dramatic change in color hue, from initial red-purple up to final red-brick nuances, while the pH of the fermentation matrix was negatively related to the color stability of aged wine.

Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines

The aim of this work was focused on the study of the influence of grape variety and aging time in contact with lees and without lees, on volatile composition and foamability of white and rosé sparkling wines. Seven different grape varieties were used and the sparkling wines were studied until 30 months of aging on lees and after 12 months of aging in bottle after disgorging.Sparkling wines from Albarín, Verdejo, Godello and Prieto Picudo grape varieties were the richest in most of the volatile compounds analyzed, especially those that contribute to the fruity aroma of wines, and maintained their varietal characteristics even after long aging time (30 months). Verdejo and Prieto Picudo sparkling wines presented the best foam characteristics, followed by Albarín and Godello wines.Considering all the results, Albarín, Verdejo, Godello and Prieto Picudo were the most interesting grape varieties to elaborate sparkling wines, following the traditional or “champenoise” method.

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.

Effect of SO2, reduced glutathione and ellagitannins on the shelf life of bottled white wines

This work studied the effect of reduced glutathione (GSH) and/or ellagitannins added at bottling on the shelf life of a white wine with a medium/low SO2 content at two levels (−SO2 and +SO2). After 3 months of bottle aging, the trials with the higher level of SO2 (+SO2) were significantly less colored, more fruity, more soft and less bitter than the corresponding trials with the lower level of SO2 (−SO2). After 6 months, the +SO2 trials were significantly distinguished from the −SO2 trials for the more intense floral and fruity notes and the less intense oxidative notes. The addition of GSH and/or ellagitannins did not extend the shelf life of bottled wines: no complementary effects of these additives to SO2 were observed. The effect of GSH was also studied at higher levels of SO2 and two different levels of dissolved oxygen. The addition of GSH caused a significant increase in the oxygen consumption rate during the first month of bottle aging, but after 1 year, no effects on the oxidation process were observed. GSH, unlike other antioxidant additives, did not increase the consumption of SO2. GSH, like SO2, can most likely react with o-quinones but, most likely, not with the hydroperoxyl radical to yield hydrogen peroxide, which causes an increase in SO2 consumption. The rapid and almost complete loss of GSH was observed during the first months of bottle aging. The possibility of using doses of GSH > 20 mg L−1 and combining enological techniques aimed at controlling the multiple causes of wine oxidation should be taken into account.

Effects of a β-glucanase enzymatic preparation on yeast lysis during aging of traditional sparkling wines

Scientific researches on characterization of the commercial enological preparation of Lallzyme MMX® containing β-glucanase and its influence on autolysis of different yeast strains typically employed in the production of sparkling wine are lacking. The aim of the present work was to plug a gap in this field, studying the β-glucanase activity of Lallzyme MMX® and its interactions with BCS103® and EC1118® yeast strains. The results showed that β-glucanase was slightly inhibited by ethanol, but its residual activity at wine pH was sufficient for the purposes. Kinetic parameters showed a better enzyme–substrate complex formation for the EC1118® strain. The influence on yeast lysis during 12months of bottle-aging was monitored, demonstrating that enzyme addition did not substantially influence either the content and progression of total proteins, or foam characteristics. However, scanning and transmission electron microscopy images and free amino acid analysis indicated β-glucanase improved cell wall degradation of both selected yeasts, evidencing a lower autolytic capacity of the BCS103® strain. Our study demonstrated that addition of β-glucanase catalyzed cell disorganization and promoted release of yeast components into sparkling wine, with strain-dependent effects. Therefore, employment of β-glucanase rich Lallzyme MMX® might effectively accelerate some aging characteristics of traditional sparkling wines.

Evolution of the phenolic content, chromatic characteristics and sensory properties during bottle storage of red single-cultivar wines from Castilla La Mancha region

The evolution of the principal families of polyphenols, color intensity, chromatic and organoleptic characteristics was studied throughout the 24months of aging in bottle under controlled temperature of young red wines elaborated from red grape varieties in danger of extinction in Castilla-La Mancha (Bobal, Moravia Agria and Tortosí) together with the reference red grape cultivar from this Spanish region (Cencibel). With respect to chemical composition, a decrease in the concentration of anthocyanins, flavonols, vitisin-type pyranoanthocyanins, coutaric and caftaric acids and flavan-3-ols was observed. On the other hand, there was an increase in hydroxyphenyl-type pyranoanthocyanins and caffeic and p-coumaric acids. Aging affected to the color intensity following a similar pattern in all wines: a slight decrease during the first 12months followed by a greater decrease in color intensity to month 24. Sensory descriptive analysis showed that all the wines maintained their initial characteristics until the year of storage. Significant differences regarding the initial organoleptic characteristics of the wines were found after 24months of storage.

Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking

&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Aim&lt;/strong&gt;: To know the effect of the addition of a commercial glutathioneenriched Inactive Dry Yeast (G-IDY) oenological preparation on the &lt;strong&gt;phenolic profile and colour parameters of rosé Grenache wines.&lt;/strong&gt;&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Methods and results&lt;/strong&gt;: A Control wine (Cont-W) and a wine with the GIDY preparation (G-IDY-W) were industrially manufactured. The evolution of the phenolic composition (anthocyanins and non-anthocyanins) and colour of both types of wines was evaluated during winemaking and their shelf-life (after 1, 2, 3 and 9 months of bottle aging). Results revealed that wines manufactured with the G-IDY preparation showed differences in both their phenolic composition and colour characteristics with respect to the control wines, particularly after 9 months of aging. These differences were more evident in the anthocyanin than in the non-anthocyanin compounds.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Conclusions&lt;/strong&gt;: The G-IDY wines showed a greater decrease of the anthocyanins from grape origin, probably due to the formation of anthocyanin-polysaccharide complexes, and a higher concentration of some anthocyanin-derived pigments. These changes can be related to the slower colour evolution determined in wines produced using G-IDY preparations.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Significance and impact of the study&lt;/strong&gt;: The addition of the G-IDY preparation during winemaking modifies the anthocyanin composition of the resulting wines, which seems to provoke a slower colour evolution during their shelf-life.&lt;/p&gt;