Evaluation of organic and inorganic compounds levels of red wines processed from Pinot Noir grapes

• Profiling of fermented extracts of Pinot Noire grapes.
• Comparison of winemaking processes.
• Quantification of differences between organic and natural wines.
• Profiling possible use of external chemical addition.

Pinot Noir red wines made by malolactic fermentation were studied for studying differences in their chemical profiles with help of a wide spectrum of grape-based and other chemical compounds used in winemaking. Determinations were made with capillary electrophoresis, liquid chromatography, and spectrometry to investigate carbohydrates, organic acids, aldehydes, anthocyanins, phenolic compounds, inorganic anions, and metals. In addition, tot-N, tot-S, and tot-P in the wines were examined.The wine products showed different profiles of carbohydrates, organic acids, phenolic compounds, and minerals. Especially, saccharose (max. 0.21 g/L), rhamnose (max. 0.45 g/L), fructose (max. 1.9 g/L), and phosphate (max 1.4 g/L) quantities were extremely high in some wines. The results also showed that yeast fermentation in winemaking agitated high production of lactic (max 5.7 g/L) and tartaric (max 1.7 g/L) acids. The red wines processed by cold maceration and natural fermentation gave similar profiles. Only one of the Pinot Noir wines entirely differentiated from the others with comparison of carbohydrates and organic acids.

Figure optionsDownload as PowerPoint slide