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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLE SCANFF, Marie
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAL, Axel
IDREF: 150146477
dc.date.accessioned2025-03-31T10:00:44Z
dc.date.available2025-03-31T10:00:44Z
dc.date.issued2024-03-07
dc.identifier.issn2494-1271en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/205823
dc.description.abstractEnIn 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. © 2024, International Viticulture and Enology Society. All rights reserved.
dc.language.isoENen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subject.enStem
dc.subject.enWhole bunch vinification
dc.subject.enRed winemaking
dc.subject.enSweetness
dc.subject.enAstilbin
dc.subject.enGrape variety
dc.subject.enTaste detection threshold
dc.title.enNew insights about astilbin, a sweet polyphenol: effect of grape variety and stems addition during winemaking
dc.typeArticle de revueen_US
dc.identifier.doi10.20870/OENO-ONE.2024.58.1.7872en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalOENO Oneen_US
bordeaux.volume58en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.issue1en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
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hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exporttrue
dc.rights.ccCC BYen_US
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