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. 2021 Jun 11;10(6):1355.
doi: 10.3390/foods10061355.

Potential Contribution of Climate Change to the Protein Haze of White Wines from the French Southwest Region

Grégory Pasquier  1 , Carole Feilhes  2 , Thierry Dufourcq  2 , Olivier Geffroy  1
Affiliations

Potential Contribution of Climate Change to the Protein Haze of White Wines from the French Southwest Region

Grégory Pasquier et al. Foods. .

Abstract

The aim of this study was to evaluate the role played by climatic conditions during grape ripening in the protein instability of white wines produced in the French southwest region. For this purpose, basic wine analyses were carried out on 268 musts and the corresponding wines, all produced during the 2016, 2017, 2018, and 2019 vintages, with distinctive climatic conditions. Qualitative and quantitative variables were correlated with levels of protein haze determined by heat test (80 °C/2 h) in the wines using analysis of covariance (ANCOVA), principal component analysis (PCA), and classification and regression trees (CART). Our results show that the climatic change, with the increase in temperatures, and the decrease in precipitation during the grape ripening phase, tends to enhance the risk of protein instability in wines. Indeed, the values of pH, titratable acidity, and malic acid concentrations of the musts, which are good indicators of the conditions in which the grapes ripened and of the level of ripeness of the grapes, were also the variables that correlated best with the protein haze. By measuring these parameters at harvest before alcoholic fermentation, it may be possible to predict the risk of protein haze, and thus early and precisely adapt the stabilization treatment to be applied.

Keywords: autochthonous cultivars; must; prediction; wine.

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Conflict of interest statement

We have no conflict of interest to disclose.

Figures

Figure 1
Figure 1
Box plots showing the median, range, and mean (+) of ΔNTU determined for white wines (n = 31) from Verdejo, Len de l’El, Sauvignon, INRA-8458, Gros Manseng, Alvarinho, Verdelho, Rkatsiteli, and Colombard grapes made during the four studied vintages (2016–2019). Different letters indicate means that are significantly different by Fisher test (p < 0.05).
Figure 2
Figure 2
Climatic conditions observed in the Gers (a) and Tarn (b) areas.
Figure 3
Figure 3
Classification and regression tree carried out with all the oenological parameters measured in the musts and wines and the “grape variety” and “vintage” quality variables. “Prediction” is the average protein instability (ΔNTU) calculated for each class. Gr. Var.: Grape Variety; CO: Colombard; MA: Mauzac; RK: Rkatsiteli; CH: Chardonnay; VI: Viognier; RI: Riesling; FL: Floréal; AR: Arvine; UB: Ugni blanc; GM: Gros Manseng; AL: Alvarinho; VL: Verdelho; SA: Sauvignon; 8458: INRA-8458; GW: Gewurtzraminer; SH: Scheurebe; VE: Vermentino; RDU 2: INRA-ResDur 2; VO: Voltis; LL: Len de l’El; VJ: Verdejo; MU: Muscadelle. TPI: Total Polyphenol Index; α-NH2: Alpha-amine Nitrogen; Su: Sugar; NH4+: Mineral Nitrogen; TA: Titratable acidity. (m) = Must.
See this image and copyright information in PMC

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