Effect of polyvinylpolypyrrolidone treatment on rosés wines during fermentation: Impact on color, polyphenols and thiol aromas

Mélodie Gil (1) , Philippe Louazil (2) , Nerea Iturmendi (2) , Virginie Moine (2) , Veronique Cheynier (1) , Cédric Saucier (1)

1 SPO - Sciences Pour l'Oenologie
2 Bio-Laffort

Fining treatment with polyvinylpolypyrrolidone (PVPP) is often used during winemaking of rose wines. It can modulate the intensity and hue of their pink color and prevent some organoleptic degradations. In this paper, the effect of PVPP treatments on rose wine during fermentation was investigated by measuring color, polyphenol content and thiol aromas. As expected, colorimetry results showed a decrease in color, indicating some adsorption of anthocyanins and other pigments. This was confirmed by UPLC-ESI-MS/MS analyses. Specific adsorption of certain families of polyphenols was evidenced. Flavonols, flavanols and anthocyanins, especially coumaroylated anthocyanins were preferentially adsorbed by PVPP. The thiol content (3-sulfanylhexyl acetate (3SHA) and 3-sulfanylhexan-1-ol (3SH)) was usually higher after PVPP treatments, in a dose dependent manner. A possible explanation is that the partial adsorption of some polyphenols at an early stage of fermentation would later limit the amount of quinone compounds able to trap thiol aromas.

Mots clés: phenolic compounds; CIELAB; multiple Reaction Monitoring - MRM; PVPP; rose wine; cyanin; thiols

Mots clés: anthocyane; arôme; flavanol; vin rose; vinification

Domaines: Sciences agricoles

Mélodie Gil, Philippe Louazil, Nerea Iturmendi, Virginie Moine, Veronique Cheynier, et al.. Effect of polyvinylpolypyrrolidone treatment on rosés wines during fermentation: Impact on color, polyphenols and thiol aromas. Food Chemistry, 2019, 295, pp.493-498. ⟨10.1016/j.foodchem.2019.05.125⟩. ⟨hal-02166483⟩