Carbonic or nitrogen maceration of wine grape: Biochemical differences of grape and wine using destructive and non-destructive approach

As an alternative to traditional carbonic maceration (CM), this study explores the use of nitrogen maceration (NM) to create anoxic conditions during winemaking in Vitis vinifera cv. Gamay teinturier. A combination of destructive (HPLC, GC-MS, metabolomics) and non-destructive (NIR-AOTF, metallo-porphyrin E-nose) methods was used to assess the biochemical effects of CO₂ and N₂ atmospheres. Results show that NM enhances the accumulation of anthocyanins and polyphenols in both grapes and wine, likely due to differences in anaerobic metabolism. VOCs analysis and E-nose evaluation revealed only subtle aroma variations, suggesting sensory equivalence between CM and NM wines. From a sustainability perspective, nitrogen offers advantages in terms of safety, availability, and environmental impact. This dual analytical and environmental perspective supports NM as a viable and innovative technique for producing aromatic, pHenolic-rich wines with reduced ecological footprint.

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Publication Details

Journal
Food Chemistry
Published
2025-05-15
DOI
https://doi.org/10.1016/j.foodchem.2025.144782
Citations
6
Primary Topic
Horticultural and Viticultural Research
Type
article
Field-Weighted Citation Impact
10.50
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Carbonic or nitrogen maceration of wine grape: Biochemical differences of grape and wine using destructive and non-destructive approach

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6 citations
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Horticultural and Viticultural Research
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article

Carbonic or nitrogen maceration of wine grape: Biochemical differences of grape and wine using destructive and non-destructive approach

Chiara Sanmartin, Elisabetta Pittari, Severina Pacifico, Alessandro Bianchi, Milena Petriccione, Stefano Pettinelli, Andrea Bellincontro, Fabio Mencarelli, Paola Piombino, Margherita Modesti, Simona Piccolella, Gregorio Santini, Gianmarco Alfieri
article en
6 citations

Abstract

As an alternative to traditional carbonic maceration (CM), this study explores the use of nitrogen maceration (NM) to create anoxic conditions during winemaking in Vitis vinifera cv. Gamay teinturier. A combination of destructive (HPLC, GC-MS, metabolomics) and non-destructive (NIR-AOTF, metallo-porphyrin E-nose) methods was used to assess the biochemical effects of CO₂ and N₂ atmospheres. Results show that NM enhances the accumulation of anthocyanins and polyphenols in both grapes and wine, likely due to differences in anaerobic metabolism. VOCs analysis and E-nose evaluation revealed only subtle aroma variations, suggesting sensory equivalence between CM and NM wines. From a sustainability perspective, nitrogen offers advantages in terms of safety, availability, and environmental impact. This dual analytical and environmental perspective supports NM as a viable and innovative technique for producing aromatic, pHenolic-rich wines with reduced ecological footprint.

Food ChemistryVol. 487
University of Pisa (IT), Università degli Studi della Tuscia (IT), Cereal Research Centre (IT), University of Campania "Luigi Vanvitelli" (IT), Department of Agricultural Sciences (RU)
Zero hunger
Openalex Percentile: Top 2%
Horticultural and Viticultural Research
10.50
DOIOpen Access PDFOpenAlex
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