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Production of Ready to Drink Red and Rosé Wines from New Seedless

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Production of Ready to Drink Red and Rosé Wines from New Seedless BIO Web of Conferences 9, 04010 (2017) DOI: 10.1051/bioconf/20170904010 40th World Congress of Vine and Wine Production of ready to drink red and rose´ wines from new seedless grapevine crossbreeds Donato Antonacci, Matteo Velenosi, Perniola Rocco, Teodora Basile, Lucia Rosaria Forleo, Antonio Domenico Marsico, Carlo Bergamini, and Maria Francesca Cardone Research Centre for Viticolture and Enology (CREA –VE) seat of Turi-Bari (Italy), Via Casamassima, 148–70010, Italy Abstract. Monomeric and polymeric flavan-3-ols (proanthocyanidins) content in grapes is higher in seeds compared to berry skins. Monomeric flavan-3-ols are more astringent, however, they can combine with other monomer, with anthocyanins and with mannoproteins released by yeast and therefore lose their harsh features in wines. Proanthocyanidins extracted during fermentation and maceration processes in red wines, are important for the organoleptic characteristics of the product and for its aging. There is a difference between skins and seeds proanthocyanidins, with the latter being perceived as more harsh and astringent. One of the most important purposes of refinement and aging of red wines very rich in polyphenols is the slow loss of bitterness. Instead, for wines ready to drink seeds tannins can give bitter overtones, therefore reducing their quality since consumers generally prefer a reduced astringency and attenuated bitterness. This paper investigates the possibility of employ some new seedless grapes crossings of Vitis vinifera L., obtained in recent breeding programs carried out at the CREA-VE of Turi, for the production of improved red and rose´ wines made with traditionally red winemaking. 1. Introduction polyphenols in wine. Proanthocyanidins also play a role in the stabilization of wine colour due to reactions with Among the most important polyphenols found in grape anthocyanins. [9] In red winemaking during fermentation anthocyanins are coloured pigments that characterize and maceration these important compounds pass from red grapes varieties which are mainly present in grape to wine. The specific winemaking conditions berry skin [1] and, just in traces, in the subepider- (temperature, SO2, ration grape skin to berry volume and mical region of the most coloured varieties. Another presence of seeds) influence the wine final composition. class of polyphenols, oligomers of flavan-3-ols called [10] During fermentation, the mechanical action, punch proanthocyanidins, are located part in the skin, others downs, pumpovers and run-off of replacements, together in seeds and in high quantity in grapes stems. [2] with the effect of temperature and alcohol, dissolve the There is a difference among the structure of different protective cuticle present in grape seeds, resulting in the proanthocyanidins based on their localization in different passage in the must/wine of the substances contained in parts of the berry. Proanthocyanidins stored in seeds them. Depending of the desired final wine composition are mainly composed of: (+)-epicatechin, (−)-epicatechin different operations are followed during winemaking. and (−)-epicatechin-3-gallate (ECG) [3] whereas in the Ready to drink wines, which are commercialized after skin four monomers are usually found: (+)-catechin, few months from harvesting, are required to be less (–)-epicatechin, (–)-epicatechin-3-gallate (ECG) and (–)- astringent and with an intense and recognizable aromatic epigallocatechin (EGC) [4]. Moreover, the mean degree composition, therefore it is necessary to reduce the of polymerization (mDP) is usually different between harsh astringency conferred by proanthocyanidins of the seeds and skin: it is lower in seeds and higher in seeds. Wines such as “Beaujolais Nouveau” in France or skin. [5] The lower polymerization of proanthocyanidins “Novello” in Italy are produced with carbonic maceration, in seeds is responsible of important modifications of which differs from classical red winemaking and gives the perceived astringency of red wines. [6] Indeed, rise to ready to drink wines. In previous works seeds proanthocyanidins influence the bitter perception of wines have been manually removed [7] in order to decrease which increases with the decrease of mDP and the the bitter and astringent compounds present in seeds. galloylation degree, [7] the hydroxylation of B ring and This paper investigates the possibility of enhancing the stereochemistry of single subunits. [8] The presence some new seedless grapes crossings of Vitis vinifera of anthocyanins reduces the perception of astringency, L., obtained in recent breeding programs carried out [8] indeed during aging the reaction of anthocyanins at the CREA-VE of Turi, through the production of and proanthocyanidins might explain the change from wines made with traditionally red winemaking. From the “hard” to “soft” tannins [7] During fermentation and crossings available, were selected those who had a black- aging of wine the interaction of proanthocyanidins and blue staining of the epidermis, an average berry weight anthocyans reduces the astringency, the influence of this preferably less than 4 g and a titratable acidity greater interaction depends on the amount of these two classes of than 5 g/L. In addition, in the 2016 harvest, characterized c The Authors, published by EDP Sciences. This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 9, 04010 (2017) DOI: 10.1051/bioconf/20170904010 40th World Congress of Vine and Wine by strong development of rot, the grapes of the vines polyphenols, the total flavonoids and the total anthocyanins that in mid-late October were completely healthy were amounts were measured following the Di Stefano et al. picked, with a good chance to possess resistance / tolerance methods. [11] Due to the limited amount of grape available to the above adversity. The crossings used in the trial from the plants of the collection, two wine samples were were 6 in 2015 (early maturation genotypes) and 6 in analyzed for each variety. 2016 (late maturation genotypes). The genetic diversity of the varieties was tested with ampelographic analysis 2.4. HPLC–DAD analysis and analysis of molecular markers SSR. The grapes were fermented immediately after collection comprising the An HPLC 1100 equipped with a DAD detector (Agilent steps of disarticulation of the grapes, crushing, activation Technologies, Palo Alto, Calif., USA) was used. The with selected yeast, maceration (fermentation at controlled samples were injected into a Phenomenex Synergi Hydro- temperature), separation of the wine from the pomace. RP 80A C18 column (250 × 4.6mm,4µm) with a pre- ◦ After subsequent stabilization, the wines were analyzed column. Separation was carried out at 22 C, the flow for the most important oenological parameters. The wines rate was 1.0 mL/min and the injection volume 20 µL. The are described as fruity and quite balanced, with separate following gradient system was used with water / formic colour intensity as a function of the grapes used in acid (90:10, v/v) (solvent A) and methanol / water / formic the experimentation and, indeed, they show different acid (50:40:10, v/v) (solvent B): linear gradients from 85 winemaking potential. to55%Ain15min;from55to30%Ain30min;from 30 to 10% A in 10 min; from 10 to 0.1% A in 5 min; from 0.1 to 85% A in 10 min; equilibration time 5 min. 2. Experimental section The DAD detection was set at 520, 360, and 280 nm. [12] 2.1. Harvest and wine production Each wine was filtered through a 0.45 µm syringe cellulose filter prior HPLC analysis. For 2015 vintage wines an During ripening the main parameters of grape maturation anthocyanins extraction was moreover performed, adapted were checked (pH, total acidity and sugar content), from the method of De Rosso et al. 2012. [12] Compounds together with the presence and number of seeds. Berries were identified according to the retention time and the without any trace of seeds belong to the 1 apirenic class UV–Vis spectral features described in the literature. The (seedless), while berries with small hint of seeds which results were expressed in terms of mg/L of malvidin-3-O- remain soft and herbaceous even late in ripening belong glucoside (for anthocyanins), (+)-catechin (for flavan-3- to the 2/3 apirenic class. Finally to 4 apirenic class belong ols) and quercetin-3-O-glucoside (for flavonols). varieties that have the fully formed, woody and taught seeds. For both vintages grapes have been harvested the same day in order to perform the winemakings at the same 3. Results and discussion time. It was employed the same winemaking technique In 2015 all grapes were harvested that the beginning of inoculating the same commercial yeast (Awri350 – October in order to perform a simultaneous winemaking. Maurivin company). Three manually fullings every The analysis on grapes showed that all already accumu- 7–8 hours were performed during the first 3/4 of the ◦ lated a quantity of sugar over 18 Brix and a titratable consumption of sugars during the fermentation process, acidity higher than 5 g/L. At the end of fermentation the pH and then two fullings every 10–12 hours until the total was between 3.18 and 3.60 and total acidity was between consumption of the sugars (Babo◦) were performed. 5.4 and 6.4 (Table 1), suggesting that grapes reached a Finally musts were manually pressed in a wine press and perfect timing of maturation, with the only exception of stored at 10 ◦C after two-three days until bottling. S17/039 that probably was still not completely ripen. In 2016 the harvest was performed at the end of October 2.2. Chemicals from new genotypes obtained from late ripening varieties Formic acid, hydrochloric acid and water (HPLC grade) in order to compare both early and late ripening grapevine were purchased from J.T. Baker (Deventer–Holland). crossbreads. Wines obtained from these grapes shown a Ethanol RPE was purchased from Carlo Erba (Mi- pH between 3.32 and 3.71 and a total acidity not below lano, Italy).
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