In the following video registered during the scientific congress for wine sector Enoforum which brought together 1200 peoples in May 2019 (https://www.enoforum.eu/), Stefano Ferrari from ISVEA, a company specialized in analytical services in the wine making field (http://www.isvea.it/?lang=en) explains us what is the storage and transportation temperature effect on wine quality.
ISVEA in the frame of the Iof2020 project (https://www.iof2020.eu/) is developing a test to estimate the wine tolerance to exposure to high temperature. The test can be used by the producers to set-up specifications for wine transportation.
The tests have been performed analyzing many wine samples of different types and vintages (5 whites and 8 reds) that were kept at 35°C and 45°C for different time lapses, as well as 13°C and 23°C up to 365 days.
Some analysis on metabolites were done using many technics including LC-MS e GC-MS (terpenes, acids, esters and polyphenols were analyzed).
Evolution differences between red and white wine are clearly marked.
Stefano Ferrari brings us the example of Epicatechin-SO3H, Procyanidin B2-SO3H and TDN.
After a few days in climatic chambers the wine are organoleptically changed and even one day at 45 degree was enough to observe cork raising and linkage.
Moreover the data were statistically analyzed choosing 19 variables for red wines and 21 for white wines. It was shown that it is indeed possible to define specification to respect for wine transportation conditions.
ISVEA has also looked for correlations between complex and more accessible analysis in order to develop cheap and simple methods to predict the resistance of a wine to high temperature.
Further analysis will to be conducted to deepen this concept.
IoF2020 has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement no. 731884. The partners of the project are Highclere consulting, ISVEA, Sive, Vinidea, Vinideas and Wenda. Visit iof2020.eu for more information about the project. |
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