Production Method and Wine Style Influence Metal Profiles in Sparkling Wines

Charnock, Hannah; Cairns, Graham; Pickering, Gary J.; Kemp, Belinda

doi:10.5344/ajev.2022.21051

Cited by 4 publications

(4 citation statements)

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“…In 2022, comparison of metal composition in 73 Canadian sparkling wines from the Niagara Peninsula according to production method and style reported higher levels of Cr, Ni and Sr. and lower levels of B in tank-fermented Charmat wines compared to traditional method sparkling wines, as well as lower levels of Cu and higher levels of K in rosé style sparkling 10.3389/fmicb. 2022.979866 Frontiers in Microbiology 12 frontiersin.org wines (Charnock et al, 2022). The authors associated increased Cr, Ni and Sr. levels in Charmat wines to stainless steel contact during production in pressurized vessels, while higher K in rosé wines were associated with extended maceration (Charnock et al, 2022).…”

Section: Metals In Sparkling Winementioning

confidence: 99%

“…2022.979866 Frontiers in Microbiology 12 frontiersin.org wines (Charnock et al, 2022). The authors associated increased Cr, Ni and Sr. levels in Charmat wines to stainless steel contact during production in pressurized vessels, while higher K in rosé wines were associated with extended maceration (Charnock et al, 2022). Cr is a Group II metal, which are known to facilitate greater browning potential in model Maillard reaction systems (Rizzi, 2008;Ramonaityte et al, 2009;Wang et al, 2013).…”

Section: Metals In Sparkling Winementioning

confidence: 99%

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The Maillard reaction in traditional method sparkling wine

2022

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The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. Sparkling wines produced in the bottle-fermented traditional method (Méthode Champenoise) have been the primary focus of studies related to Maillard-associated compounds in sparkling wine, and these wines undergo two sequential fermentations, with the second taking place in the final wine bottle. Due to the low temperature (15 ± 3°C) and low pH (pH 3–4) conditions during production and aging, we conclude that Maillard interactions may not proceed past intermediate stages. Physicochemical factors that affect the Maillard reaction are considered in the context of sparkling wine, particularly related to pH-dependent reaction pathways and existing literature pertaining to low temperature and/or low pH Maillard activity. A focus on the origins and composition of precursor species (amino acids and sugars) in sparkling wines is presented, as well as the potential role of metal ions in accelerating the Maillard reaction. Understanding the contributions of individual physicochemical factors to the Maillard reaction in sparkling wine enables a clearer understanding of reaction pathways and sensory outcomes. Advancements in analytical techniques for monitoring the Maillard reaction are also described, and important areas of future research on this topic are identified.

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Section: Metals In Sparkling Winementioning

confidence: 99%

Section: Metals In Sparkling Winementioning

confidence: 99%

The Maillard reaction in traditional method sparkling wine

2022

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“…The Cu, Zn, Al, Ba, Mn, Sr, and Pb were mainly associated with soil-derived elements, being fingerprints for chemical traceability in grapes and wine [ 61 ]. Other elements, such as Cr and Ni, are frequently associated with stainless steel contact during the tank-fermented Charmant production method [ 62 ].…”

Section: Resultsmentioning

confidence: 99%

Evaluating the Chemical Hazards in Wine Production Associated with Climate Change

Nechita

Iordache

Voica

et al. 2023

Foods

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The climate warming trend challenges the chemical risk associated with wine production worldwide. The present study investigated the possible difference between chemical wine profile during the drought year 2012 compared to the post-drought year 2013. Toxic metals (Cd and Pb), microelements (Mn, Ni, Zn, Al, Ba, and Cu), macroelements (Na, Mg, K, Ca, and P), isotopic ratios (87Sr/86Sr and 206Pb/207Pb), stable isotopes (δ18O, δ13C, (D/H)I, and (D/H)II), and climatic data were analyzed. The multivariate technique, correlation analysis, factor analysis, partial least squares–discriminant analysis, and hierarchical cluster analysis were used for data interpretation. The maximum temperature had a maximum difference when comparing data year apart. Indeed, extreme droughts were noted in only the spring and early summer of 2012 and in 2013, which increased the mean value of ground frost days. The microelements, macroelements, and Pb presented extreme effects in 2012, emphasizing more variability in terms of the type of wine. Extremely high Cd values were found in the wine samples analyzed, at up to 10.1 µg/L. The relationship between precipitation and δ18O from wine was complex, indicating grape formation under the systematic influence of the current year precipitation, and differences between years were noted. δ13C had disentangled values, with no differentiation between years, and when coupled with the deuterium–hydrogen ratio, it could sustain the hypothesis of possible adulteration. In the current analysis, the 87Sr/86Sr showed higher values than in other Romanian studies. The temperature had a strong positive correlation with Pb, while the ground frost day frequency correlated with both Pb and Cd toxic elements in the wine. Other significant relationships were disclosed between the chemical properties of wine and climate data. The multivariate statistical analysis indicated that heat stress had significant importance in the chemical profile of the wine, and the ground frost exceeded the influence of water stress, especially in Transylvania.

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“…This incongruency in the literature may be explained by the quality of tank, with more corroded tanks causing greater risk of metal leeching (Fugelsang and Edwards, 2007;Szentpeteri, 2018). Increased chromium (Cr) concentrations has also been linked to wine production and maturation in stainless steel tanks (Cabrera-Vique et al, 1997;Charnock et al, 2022), however these levels are usually so low they are more significant from a wine authentication standpoint, in which slightly higher trace levels of Cr in a particular wine could associate it to stainless steel production methods. Again, often there is the amendment of adding oak chips to maturing wines in stainless steel tank to impart those exogenous phenolic and aroma compounds, which occur during oak barrel ageing, but nothing relevant (from a wine quality point of view) directly comes from the stainless-steel material during maturation in these kinds of vessels (Jourdes et al, 2011).…”

Section: Stainless Steelmentioning

confidence: 99%

How does maturation vessel influence wine quality? A critical literature review

White,

Catarino

2023

Ciência Téc. Vitiv.

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Wine maturation consists of wine being stored in vessels after alcoholic fermentation and malolactic fermentation and before bottling. This is a key period during the wine’s evolution, with changes in the physicochemical and sensory characteristics, especially in the colour, aroma, flavour and mouthfeel. Traditionally, oak barrels have been the main vessel choice for the maturation period. However, due to new technology and increasing consumer interest, winemakers are now using different vessels which vary in material, shape and size to mature their wines. Despite this gain in popularity, there are key questions remaining regarding how exactly variations in maturation vessel physical parameters affect wine quality during maturation. This review summarises how variations to maturation vessel material, size, and shape influence wine quality, specifically regarding oxygen permeation, thermal conductivity, and the release of exogenous compounds. Overall, the vessel material and size have a significant influence over the oxygen transfer rate of the vessel, and the associated changes to colour, aroma and mouthfeel, which occur with oxygen ingress. Maturation vessels may be conceptually viewed on a scale of ‘inertness’, with more inert vessels, such as stainless-steel tanks, generally having higher thermal conductivity, lower oxygen transfer rate and less release of exogenous compounds, with the opposite being true for the more active vessels such as oak barrels. Finally, this review points out gaps in the literature such as how maturation vessel parameters influence lees-wine interaction. This review aims to lay out paths for future research needed to shed light on how maturation vessel choice affects wine quality.

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Production Method and Wine Style Influence Metal Profiles in Sparkling Wines

Cited by 4 publications

References 0 publications

The Maillard reaction in traditional method sparkling wine

The Maillard reaction in traditional method sparkling wine

Evaluating the Chemical Hazards in Wine Production Associated with Climate Change

How does maturation vessel influence wine quality? A critical literature review

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