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

• Published in: Food chemistry 2019-10, Vol.295, p.493-498
• Main Authors: Gil, Mélodie, Louazil, Philippe, Iturmendi, Nerea, Moine, Virginie, Cheynier, Véronique, Saucier, Cédric
• Format: Article
• Language: English
• Subjects: Agricultural sciences; CIELAB; Life Sciences; Multiple Reaction Monitoring – MRM; Phenolic compounds; PVPP; Rosé wine; Thiols
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.05.125

•PVPP treatment of rosé wines had an impact on their color, phenolic composition and thiol content.•Coumaroylated anthocyanins, flavonols and flavanols were highly affected by the PVPP treatment.•An important gain in thiols was observed for the PVPP treated wines compared to the control.•The effect on thiols was PVPP dose dependent. Fining treatment with polyvinylpolypyrrolidone (PVPP) is often used during winemaking of rosé 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 rosé 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.