Evaluation of antioxidant supplementation in must on the development and potential reduction of different compounds involved in atypical ageing of wine using HPLC-HRMS

Nardin, T.; Román, T.; Dekker, Susanne; Nicolini, G.; Thei, Francesco; Masina, Barbara; Larcher, R.

doi:10.1016/j.lwt.2021.112639

Cited by 8 publications

(27 citation statements)

References 29 publications

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“…Biosynthesis of IAA is proposed by two main pathways in vines: the tryptophan-dependent and tryptophan-independent pathways. In the tryptophan independent pathway of IAA biosynthesis are indole or indole-3-glycerol phosphate as the main precursor [ 126 , 127 ].…”

Section: Atypical Agingmentioning

confidence: 99%

“…Christoph et al [ 122 ] and Nardin et al [ 126 ] described the degradation of IAA ( Figure 7 ) as follows: IAA is degraded in the fermentation process and during wine maturing. The first step is a cleavage of the pyrrole ring and formation of 3-(2-formylaminophenyl)-3-oxopropanoic acid, which is triggered by superoxide radical that originated mostly from the reaction of sulfite to sulfate [ 122 ].…”

Section: Atypical Agingmentioning

confidence: 99%

“…Alternatively, oxidized indole-acetic acid [ 129 ] can be formed. Conditions for metabolic conversion of IAA to AAP are associated with natural factors such as cooler climate, the activity of yeast, the availability of nutrients and free SO 2, and other factors such as ripeness, hydric stress, and irrigation [ 111 , 116 , 118 , 126 ]. Thus, the matrix effect seems to be more important than the initial concentration of IAA.…”

Section: Atypical Agingmentioning

confidence: 99%

“…10-times higher IAA levels than white wines [ 118 ]. The explanation could be the high antioxidant capacity coming from the higher concentration of phenols in red wines [ 126 ].…”

Section: Atypical Agingmentioning

confidence: 99%

“…Defects in nutrition can be operatively solved by applying immediately acceptable macro- and microelements by foliar application of nutrition. The effectiveness of several antioxidant adjuvants against the possible development of ATA was studied by Nardin et al [ 126 ]. The use of ascorbic acid and grape tannin resulted in the reduced production of IAA precursors.…”

Section: Atypical Agingmentioning

confidence: 99%

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Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods

et al. 2022

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The review summarizes the latest scientific findings and recommendations for the prevention of three very common wine faults of non-microbial origin. The first group, presented by the reductive aromas, is caused mainly by excessive H2S and other volatile sulfur compounds with a negative impact on wine quality. The most efficient prevention of undesirable reductive aromas in wine lies in creating optimal conditions for yeast and controlling the chemistry of sulfur compounds, and the pros and cons of correction methods are discussed. The second is browning which is associated especially with the enzymatic and non-enzymatic reaction of polyphenols and the prevention of this fault is connected with decreasing the polyphenol content in must, lowering oxygen access during handling, the use of antioxidants, and correction stands for the use of fining agents. The third fault, atypical aging, mostly occurs in the agrotechnics of the entire green land cover in the vineyard and the associated stress from lack of nutrients and moisture. Typical fox tones, naphthalene, or wet towel off-odors, especially in white wines are possible to prevent by proper moisture and grassland cover and alternating greenery combined with harmonious nutrition, while the correction is possible only partially with an application of fresh yeast. With the current knowledge, the mistakes in wines of non-microbial origin can be reliably prevented. Prevention is essential because corrective solutions for the faults are difficult and never perfect.

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Section: Atypical Agingmentioning

confidence: 99%

Section: Atypical Agingmentioning

confidence: 99%

Section: Atypical Agingmentioning

confidence: 99%

“…10-times higher IAA levels than white wines [ 118 ]. The explanation could be the high antioxidant capacity coming from the higher concentration of phenols in red wines [ 126 ].…”

Section: Atypical Agingmentioning

confidence: 99%

Section: Atypical Agingmentioning

confidence: 99%

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Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods

et al. 2022

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Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems

et al. 2022

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BACKGROUND Atypical ageing (ATA) is an aroma defect that occurs in white wines and entails a loss of varietal aromas as well as scents of wet mop, shoe polish and dish rag. 2‐Aminoacetophenone (2AAP) – a degradation product of indole‐3‐acetic acid (IAA) – has been described as the main odour‐active compound and chemical marker responsible for this off‐flavour. A stress reaction in the vineyard triggered by climatic, pedological and viticultural factors can ultimately cause ATA development in wines and remarkably affect wine quality. The aim of this research was to investigate the influence of three grapevine management systems on the occurrence of ATA. The experiments were carried out on Pinot Blanc grape samples from vines cultivated using one conventional and two organic approaches. The management systems mainly differed for the fertilisation regime and the weed control. RESULTS The amino acid profiles as well as 2AAP and its precursors were quantified in musts and wines using ultra‐high‐performance liquid chromatography coupled to a high‐resolution mass spectrometer. The results showed the existence of a strong vintage effect, while no influence of the use of different agronomic systems was observed. CONCLUSION The study revealed that an efficient implementation of different grapevine production systems did not affect ATA development in Pinot Blanc wines. This finding is of great relevance for winegrowers and winemakers as it demonstrates that a well‐planned organic management system correctly adjusted to the climatic conditions does not pose a threat towards the development of ATA‐related compounds in wine. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production

Gallo,

Larcher,

Cappello

et al. 2023

Journal of Food Composition and Analysis

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Evaluation of antioxidant supplementation in must on the development and potential reduction of different compounds involved in atypical ageing of wine using HPLC-HRMS

Cited by 8 publications

References 29 publications

Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods

Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods

Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems

Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production

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