Wine Chemistry and Biochemistry PDF
Preview Wine Chemistry and Biochemistry
Wine Chemistry and Biochemistry · M. Victoria Moreno-Arribas M. Carmen Polo Editors Wine Chemistry and Biochemistry 123 Editors M.VictoriaMoreno-Arribas M.CarmenPolo InstitutodeFermentaciones InstitutodeFermentaciones Industriales(CSIC),Madrid Industriales(CSIC),Madrid Spain Spain mvmoreno@ifi.csic.es [email protected] ISBN:978-0-387-74116-1 e-ISBN:978-0-387-74118-5 DOI10.1007/978-0-387-74118-5 LibraryofCongressControlNumber:2008938361 (cid:2)c SpringerScience+BusinessMedia,LLC2009 Allrightsreserved.Thisworkmaynotbetranslatedorcopiedinwholeorinpartwithoutthewritten permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY10013, USA), except forbrief excerpts inconnection with reviews orscholarly analysis. Usein connectionwithanyformofinformationstorageandretrieval,electronicadaptation,computersoftware, orbysimilarordissimilarmethodologynowknownorhereafterdevelopedisforbidden. Theuseinthispublicationoftradenames,trademarks,servicemarks,andsimilarterms,eveniftheyare notidentifiedassuch,isnottobetakenasanexpressionofopinionastowhetherornottheyaresubjectto proprietaryrights. Printedonacid-freepaper springer.com Foreword Winemaking is a most fascinating and complex transformation process of a raw plantmaterial.Itstartswiththearrivaloftheharvestatthecellarandendswiththe mostactiveanddecisivefermentationsteps.Afterthis,forsomewines,comesthe long aging period of the wine, during which the bouquetand taste of the wine is developedandrefined.Thetransformationofgrapemustinwineisaprioriaspon- taneousphenomenon.Themicrobialcomplexpresentonthegrapeberryisexposed toanewecosystemwhenthegrapesarecrushedandpressed.Itthenevolvessponta- neouslyfollowingtheconditionsdictatedbyboththenatureofthemicroorganisms presentandthecompositionofthecommunity. Without the skill and attention of the oenologist and winemaker, the system wouldevolveintoafermentedproduct,thequalityofwhichwouldhavelittlechance of satisfying the consumer. This expertise is based on scientific knowledge of the phenomena that occur in this complex environment. After its beginnings mainly based on observation and empiricism, oenology now uses scientific data derived fromresearchinchemistry,biochemistryandmicrobiology.Togetherwithbiochem- icalreactionscatalyzedbyenzymesofyeastsandbacteria,chemicalreactionsalso occurbetweenmoleculesalreadypresentinthemust,thosegraduallyextractedfrom thegrapesolidsduringfermentation,thosederivedfrommetabolismsand,possibly, also those releasedbythe wood.For manyofthem the temperatureanddissolved oxygenparametersrelatedtotechnologicaloperationsofthewinerycanhavedra- maticeffectsandthequalityofthefinalwinedependsonthetypeandintensityof reactionstakingplace. From the beginningof the twentieth century,chemistryand microbiologyhave been used in an attempt to interpret the observations used by winemakers. These constitutethefoundationsonwhichthebasicrulesforwinemakingandagingwere established. Hence, as producers’ control of the events of winemaking and aging steadilyincreased,sodidwinequality.First,defectsandthemostcriticalalterations havebeen avoided.After that, knowledgehas becomemoreaccurate and reliable, and more technological tools have been developed, and now the winemaker can controltheevolutionofthesystemasawholewithgreatefficiency. Continuously, researchers in oenology,both chemists and biologists, appropri- ate the most efficient analytical methods and data to conduct their research. New moleculesof wine aroma,color and flavor have been identified. Sensoryanalysis, v vi Foreword increasinglypresentinthelaboratoryalongsidechemicalanalysismethods,reveals theimportanceofmoleculespresentevenatverylowconcentrationsandtheimpor- tance of interactions between them. Genomics is used in research on yeast and bacteriaandrevealstheextraordinarycomplexityofthemicrobialconsortium,giv- ing microbiologistskeys for the optimal use of the natural biodiversityof species involvedinfermentation. Theauthors,invitedbyM.C.PoloandM.V.Moreno-Arribastowritethisbook, arerecognizedintheirownfieldfortheirresearchandabilitytotransferscientific resultsfromthelaboratorytothewinemakingprocessandstoragecellar,andhere provideupdatesonthemostrecentadvancesinthefield. Withthismanual,oenologistswillbeabletoupdatetheirknowledgeandbenefit from a deeper understanding of the phenomena they observe in practice. More- over, researchers in oenology are now highly specialized, and must conduct their activities at the basic level, while finding in the cellars and caves the elements of their thinking.While in the laboratories,chemistsspecializing in macromolecules or volatile compoundsand microbiologistsspecializing in yeasts or bacteria must continuetheirresearchintotheinteractionstakingplace.Workingindividuallywith- out knowledge of research in this field from other specialists their efforts lose all meaningand progressremainserratic or limited. Scientists will, therefore,benefit fromthishandbookthatenablesthemtocontemplateandunderstandtheresultsand progressmadeinotherspecialitiesrelatedtothisarea. UMRoenologie. AlineLonvaud Universite´VictorSegalenBordeaux2 351CoursdelaLibe´ration.33405TalenceCedex,France e-mail:[email protected] Contents Introduction ....................................................... xv M.CarmenPoloandM.VictoriaMoreno-Arribas PartI ChemicalandBiochemicalAspectsofWinemaking 1 BiochemistryofAlcoholicFermentation......................... 3 FernandoZamora 2 Biochemical Transformations Produced byMalolacticFermentation.................................... 27 AntonellaCostantini,EmiliaGarc´ıa-Moruno,andM.Victoria Moreno-Arribas 3 SpecialWinesProduction...................................... 59 3A SparklingWinesandYeastAutolysis............................ 61 AdolfoJ.Mart´ınez-Rodr´ıguezandEncarnacio´nPueyo 3B BiologicallyAgedWines ....................................... 81 RafaelA.PeinadoandJuanC.Mauricio 4 EnzymesinWinemaking ......................................103 MaurizioUgliano 5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines andforImprovementofSparklingWineFoamingProperties ......127 RichardMarchalandPhilippeJeandet vii viii Contents PartII WineChemicalCompoundsandBiochemicalProcesses 6 NitrogenCompounds .........................................161 6A AminoAcidsandBiogenicAmines..............................163 M.VictoriaMoreno-ArribasandM.CarmenPolo 6B Peptides .....................................................191 M. Victoria Moreno-Arribas, Mar´ıa A´ngeles Pozo-Bayo´n, andM.CarmenPolo 6C Proteins .....................................................213 ElizabethJoyWatersandChristopherBruceColby 7 Carbohydrates ...............................................231 M.LuzSanzandIsabelMart´ınez-Castro 8 VolatileandAromaCompounds................................249 8A WineAromaPrecursors.......................................251 RaymondBaumes 8B PolyfunctionalThiolCompounds ...............................275 DenisDubourdieuandTakatoshiTominaga 8C VolatileCompoundsandWineAging ...........................295 M.SoledadPe´rez-CoelloandM.ConsueloD´ıaz-Maroto 8D YeastsandWineFlavour ......................................313 MaurizioUglianoandPaulA.Henschke 8E IdentificationofImpactOdorantsofWines ......................393 VicenteFerreiraandJuanCacho 8F Interactions Between Wine Matrix Macro-Components andAromaCompounds .......................................417 Mar´ıaA´ngelesPozo-Bayo´nandGaryReineccius 9 PhenolicCompounds..........................................437 Contents ix 9A AnthocyaninsandAnthocyanin-DerivedCompounds .............439 Mar´ıaMonagasandBegonaBartolome´ 9B Flavanols,FlavonolsandDihydroflavonols.......................463 NancyTerrier,Ce´linePoncet-Legrand,andVe´roniqueCheynier 9C Non-flavonoidPhenolicCompounds ............................509 MichaelRentzsch,AndreaWilkens,andPeterWinterhalter 9D InfluenceofPhenolicsonWineOrganolepticProperties...........529 CelestinoSantos-BuelgaandVictordeFreitas 9E Health-PromotingEffectsofWinePhenolics .....................571 AlbertoDa´valosandMiguelA.Lasuncio´n PartIII SpoilageofWines 10 AromaticSpoilageofWinesbyRawMaterialsandEnological Products.....................................................595 AlainBertrandandAngelAnocibarBeloqui 11 WineSpoilagebyFungalMetabolites ...........................615 ManuelMalfeito-Ferreira,Andre´Barata,andVirgilioLoureiro PartIV AutomaticAnalysersandDataProcessing 12 AutomaticAnalysersinOenology...............................649 MarcDubernet 13 StatisticalTechniquesfortheInterpretationofAnalyticalData ....677 PedroJ.Mart´ın-A´lvarez Index .............................................................715 Contributors Andre´ BarataLaborato´rio de Microbiologia, Departamento de Botaˆnica e EngenhariaBiolo´gica,InstitutoSuperiordeAgronomia,TechnicalUniversityof Lisbon,TapadadaAjuda,1349-017Lisbon,Portugal,[email protected] Begon˜aBartolome´ InstitutodeFermentacionesIndustriales,(CSIC),C/Juandela Cierva3,28006Madrid,Spain,bartolome@ifi.csic.es RaymondBaumes UMR Sciences pour l’Oenologie,2 place Viala – 34060 MontpellierCedex,France,[email protected] AngelAnocibarBeloqui Enologist,AbadiaRetuerta,E47340Sardo´ndeDuero, Spain Alain Bertrand Regents professor, Universite´ V. Segalen Bordeaux 2. Faculte´ d’œnologie, 351 Cours de la Libe´ration, F33405 Talence, France, [email protected] Juan Cacho Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza,Spain,[email protected] Ve´roniqueCheynier INRA, UMR Sciencespourl’Oenologie,2 place Viala, F-34060Montpellier,France,[email protected] ChristopherBruceColby Arup,Level2OptusCentre,431-439KingWilliam Street,Adelaide,SA5000,Australia,[email protected] AntonellaCostantini CRA-CentrodiRicercaperl’Enologia,ViaPietroMicca 35–14100Asti,Italy,[email protected] AlbertoDa´valos ServiciodeBioqu´ımica-Investigacio´n,HospitalRamo´nyCajal, Ctra.deColmenar,km9,E-28034,InstitutodeSaludCarlosIII,Madrid,Spain, [email protected] VictordeFreitas CentrodeInvestigac¸a˜oemQu´ımica,DepartamentodeQu´ımica, Faculdade de Cieˆncias, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007Porto,Portugal,[email protected] xi
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