[PDF] Modulating analytical characteristics of thermovinified Carignan

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hQ +Bi2 i?Bb p2`bBQM, OATAO is an open access repository that collects the work of Toulouse researchers and makes it freely available over the web where possible Any correspondence concerning this service should be sent to the repository administrator: tech-oatao@listes-diff.inp -toulouse.fr This is an author version published in: http://oatao.univ-toulouse.fr/25066

To cite this version

Geffroy, Olivier

and Lopez, Ricardo and Feilhes, Carole and Violleau,

Frédéric

and Kleiber, Didier and Favarel, Jean-Luc and Ferreira, Vicente

Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating

temperature. (2018) Food Chemistry, 257. 7-14. ISSN 0308-8146 Official URL: https://doi.org/10.1016/j.foodchem.2018.02.153

with 2.40m ×1.40mvine spacingandamoderate productionlevel (6 8t/ha).10kg ofgrapeswerehand harvestedon 6October in2014 and on25 Septemberin 2015in 1case of20 kg.The grapeswere then destemmed manually,mixed gentlyand dividedinto eighthomogenous lots of1000 g.

2.2. Prefermentation heattreatments

In 2014and 2015,each prefermentation heattreatment wasre plicated twice.1000 gof berrysamples werecrushed andpoured intoa

1 LErlenmeyer ask (witha perforatedlid toevacuate carbondioxide

during fermentation),and sulfurdioxide (40mg/L) wasadded usinga

10% bisulte liquidsolution. Theheating wascarried outat twotem

perature levels(50 °Cand 75°C) usinga waterbathsystem.The risein temperature ofthe grapesfrom roomtemperature upto thedesired temperature wasfast, takingexactly 40min. Foreach targettempera ture, theheating wasmaintained for30 minfor 2out of4samplesand for 3hforthe remainingasks. Thegrapes werethen pressedat ahigh temperature undercontrolled conditions(200 kPafor 2min) usinga laboratory press(Paul AraunerGmbH, Kitzingen,Germany). The weight ofmust atpressing wasmeasured andthe extractionrate (%) expressed asthe weightof must(g) obtainedfrom thepressing of100 g of berrieswas calculated.The mustswere centrifuged(14,000× gfor

6min)and 200mL weresampledtoperform classicalenological ana

lysis anddetermination ofpolyfunctional thiolsprecursors. Toavoid any biasdue todistinct levelsof clari cation betweenthe studied treatments, turbiditywas controlledusing a2100AN turbidimeter (Hachlange, Düsseldorf,Germany). Aftercentrifugation, di″erences in turbidity betweenthe sampleswere weak;the averagevalue was87 NTU ±13. Themusts werethen inoculatedwith 200mg/L ofrehy drated activedried Saccharomyces cerevisiaeyeast (AnchorNT116 ®,La Littorale, Servian,France). Topromote theproduction ofwine witha varietal andcomplex sensorypro le, themusts werefermented at25 °C for 12days.Thekinetics offermentation wasmonitored dailyby manual weighingof theasks. Afterthat period,the wineswere cen trifuged (14,000×gfor 6min)andreceived asul te additionof 80mg/ L. Afterbottling into200 mLbottles, thesampleswerestored at4 °C until thearoma compositionanalysis.

2.3. Mustanalysis

2.3.1. Conventionalenological analysis

Conventional enologicalparameters weredetermined afterone day. The sugarconcentration (°Brix)was determinedwith adigital hand held Pocketrefractometer PAL(Atago, Japan)and thepH witha Titromatic pHmeter(Hachlange, Düsseldorf,Germany). Thetitratable acidity was measured followingthe OIVmethod (2009).A Konelab Arena 20sequential analyzer(Thermo ElectronCorporation, Waltham, USA) associatedwith enzymekits providedby severalsuppliers was used todetermine aminoacids, ammonium(Megazyme, Ireland)and malic acid(Thermo FisherScienti c, Waltham,USA). Potassiumde termination wasdone byame photometry(Bio Arrow,France) fol lowing theOIV method(2009) andtartaric aciddetermination by colorimetric titration(Hill &Caputi, 2009).Anthocyanins andthe Total Phenolic Index(TPI) werequanti ed followingthe techniquesde scribed byRibéreau Gayonand Stonestreet(1965) andRibéreau Gayon (1970), respectively,using anEvolution 100spectrophotometer (Thermo ElectronCorporation, Waltham,USA). Absorbancewas mea sured at420, 520and 620nm andColor Intensitywascalculatedby summing thethree colorcomponents (A420yellow, A520red, and A620 blue).All determinationswere carriedout induplicate.

2.3.2. Precursorsof 3mercaptohexanol and4 mercapto4 methyl2

pentanone Four precursorsof polyfunctionalvarietal mercaptanswere ana

lyzed followingthe procedurevalidated byConcejero, PeñaGallego, Fromanolfactivepointofview,thermovinicationisknownto

produce position ment of not hydrophobic

Another

grape derived monoterpenols, during of acid

Gutzler,

tions showed temperature amino acidsinthemust(from+

101%to200%).Thefermentationin

liquid (YAN) compounds bytheyeast(Moreno,Medina,&Garcia,1988). The wards winemakers. to propanoids, (Robinsonetal.,2014). In ietal metric 25
were aroma fermented Minor perception. In volatilization adjusted laccase tion grapes status cially heating temperatureis in wine,theheatingtimewouldneedtobeadapted. The temperature position temperature were grapes sourcedinSpain. 2.

Materialandmethods

2.1.

Grapesandvineyardlocation

The grapes

Protected

4.80N;

methyl 2pentanone (GLUMP),cysteine 3mercaptohexan 1ol (CYSMH) andglutathione 3mercaptohexan 1ol (GLUMH).

2.4. Chemicalquantitative analysisof volatilecompounds

Several familiesof volatilecompounds wereanalyzed inthe wine with threedi ″erent analyticalmethods. Theanalyses wereperformed in twodi ″erent yearsbut duringthe sameperiod ofeach yearto reduce potential variationsassociated withdi ″erent postbottling times.3 isobutyl 2methoxypyrazine (IBMP)and 2isopropyl 3methoxypyr azine (IPMP)were notanalyzed sincepreliminary analysisrevealed that thesecompounds werevirtually absentfrom winesmade with

Carignan.

2.4.1. Majorcompounds (LiquidLiquid microextractionand GCFID

Analysis)

The quantitativeanalysis ofmajor compoundswas carriedout using a validatedand publishedmethod (Ortega,Lopez, Cacho,& Ferreira,

2001). Inaccordance withthis method,3 mLof winecontaining the

internal standardsIS (2butanol, 4methyl 2pentanol, 4hydroxy 4 methyl 2pentanone, and2 octanol)and 7mL ofwater weresalted with

4.5 gof ammoniumsulfate andextracted with0.2 mLof di

chloromethane. Theextract wasthen analyzedby GCwith FIDdetec tion. Thearea ofeach analytewas normalizedby thatof itscorre sponding ISand wasthen interpolatedin thecorresponding calibration plot builtby applyingexactly thesame analyticalmethod asthat ap plied tosynthetic winescontaining knownamounts ofthe analytes covering thenatural rangeof occurrenceof thesecompounds. Details are givenin thereference.

2.4.2. Minorcompounds (SPEand GCIon TrapMS Analysis)

This analysiswas carriedout usingthe methodproposed byLopez, Aznar, Cacho,& Ferreira(2002). Inaccordance withthe method,50 mL of wine,containing 25ffiL ofBHA solutionand 75ffiL ofa surrogate standards solution(3 octanone,fidamascone,heptanoic acid,and iso propyl propanoate),were passedthrough aLiChrolut EN(Merck, Darmstadt, Germany)200 mgcartridge ata rateof about2 mL/min. The sorbentwas driedunder nitrogenstream (purity99.999%). Analytes wererecovered byelution with1.3 mLof dichloromethane.

25ffiL ofan internalstandard solution(4 hydroxy4 methyl2 penta

none and2 octanol,both at300 mgper gof dichloromethane)were added tothe elutedsample. Theextract wasthen analyzedby GCwith ion trapMS detectionunder theconditions describedin thereference.

2.4.3. Polyfunctionalmercaptans (SPEand GCNCI MSAnalysis)

This analysiswas carriedout usingthe methodrst proposedby Mateo Vivaracho,Cacho, &Ferreira (2008)and furtherimproved by Mateo Vivaracho,Zapata, Cacho,& Ferreira(2010) . First,0.2 gof ethylenediaminetetracetic acidand 0.6g of

Lcysteine chlorohydrate

were addedto 25mL ofwine.Thissample mixturewas thentransferred to a20 mLvolumetricask whereit wasspiked with15 ffiLofanquotesdbs_dbs46.pdfusesText_46

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