WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 What happens with the glutathione during winemaking and the storage of the wine?

What happens with the glutathione during winemaking and the storage of the wine?

Abstract

We tried to give a part of the answer to this question by monitoring glutathione during winemaking and storage. The novelty of our approach is to quantify simultaneously the three known forms of glutathione: free glutathione (GSH), oxidized form (GSSG) and glutathione-S-sulfonate (GSSO3H). This last molecule was reported first in wine by Arapatsis et al. (2016), who described the reaction between SO2 and GSSG resulting GSH and GSSO3H. Theoretically, GSH can further react with SO2, but this reaction is slow. This results obtained in model wine was now proved in grape juice, by measuring the kinetic of the reaction after the addition of SO2. For this purpose a LC-MS/MS analysis method was developed, which allows for the first time the quantification of GSSO3H beside of GSH and GSSG in the wine. 

The analyses of samples taken in the different moment of winemaking shows that in the must only GSH and GSSG are present. GSSO3H appears after the addition of SO2 at the end of the alcoholic fermentation. It appears also to be the dominant form of glutathione in SO2 containing wines after 3 months storage. The analysis of a hundred of wines showed a correlation between the relative concentration of GSSO3H and the total SO2 level of the wine. Temperature also effects the reaction rate. Grape variety does not seem to influence the formation of GSSO3H. 

We could conclude that SO2 contribute to release active GSH from the GSSG and so extend the protection potential against oxidation during the first months of storage. It remains the questions: Does GSSO3H have any antioxidant activity? Further investigation would be needed to address this question. However, in the meantime, its quantification is important in the wine to avoid underestimating the glutathione content.

DOI:

Publication date: June 14, 2022

Issue: WAC 2022

Type: Article

Authors

Ágnes Dienes-Nagy, Frédéric Vuichard, Sandrine Belcher, Marie Blackford, Johannes Rösti, Fabrice Lorenzini

Presenting author

Ágnes Dienes-Nagy – Agroscope, 1260 Nyon, Switzerland

Agroscope, 1260 Nyon, Switzerland | Agroscope, 1260 Nyon, Switzerland | Agroscope, 1260 Nyon, Switzerland| Agroscope, 1260 Nyon, Switzerland | Agroscope, 1260 Nyon, Switzerland 

Contact the author

Keywords

glutathione, wine, glutathione-S-sulfonate, LC-MS/MS

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Under-vine cover crops: impact on weed development, yield and grape composition

This study aims to evaluate the interest of using an under-vine cover crop as a sustainable management tool replacing herbicides or tillage to control weeds, evaluating its effects on yield and berry parameters in a semi-arid climate. 
The performance of Trifolium fragiferum as an under-vine cover crop was evaluated in 2018 and 2019 in a Merlot vineyard in

Read More

Evaluation des impacts environnementaux des itinéraires techniques viticoles de production de vins AOP en Val de Loire: démarche d’adaptation de la méthode de l’analyse du cycle de vie (ACV)

La société et l’état imposent plus que jamais à la viticulture française de prendre en compte ses impacts environnementaux tout en produisant des vins de qualité. Après avoir présenté ces impacts, les auteurs exposent la méthode de l’Analyse du Cycle de Vie. Ils proposent une démarche pour sa mise au point pour évaluer les impacts environnementaux en viticulture AOP en Val de Loire dans le cadre de l’évaluation de la compatibilité des objectifs qualitatifs et environnementaux de la production de raisins de cuve.

Read More

Zoning, environment, and landscape: historic and perspective

Dans une approche globale, nous proposons la définition suivante du zonage : “représentation cartographique associée à une sectorisation du territoire en zones unitaires homogènes à partir de facteurs discriminants établis sur la base d’indicateurs quantifiables et d’avis d’experts”. La première application de cette méthode a porté sur la caractérisation du terroir en liaison avec les aspects qualitatifs des vins. Il est également possible d’envisager d’appliquer cette démarche dans les stratégies environnementales et paysagères liées aux approches territoriales et aux pratiques viticoles. Cette méthode peut servir de base dans la mise en œuvre des outils financiers associés aux mesures environnementales (CTE, aides spécifiques).

Read More

Non-invasive headspace sorptive extraction for monitoring volatile compounds production by saccharomyces and non-saccharomyces strains throughout alcoholic fermentation

Wine is a solution containing abundant volatile compounds which contribute to their aroma. Many of them are produced by yeast as metabolism by-products. Different yeast strains produce different volatile profiles. The possibility of studying the evolution of volatile compounds during fermentation, using sampling methods that not alter the volume of fermentation media, is of great interest. In spite of this, non-invasive methods to monitoring the evolution of volatile profile during fermentation have been seldom used. The goals of this work were to use by first time the headspace sorptive extraction (HSSE) as non-invasive method to monitor the evolution of volatile profiles throughout alcoholic fermentation and to study the changes on volatile profiles produced by Saccharomyces cerevisiae and Lachancea thermotolerans during fermentation of a must with high sugar content.

Read More

Chemical and sensory evaluation of Bordeaux wines (Cabernet sauvignon and Merlot) and correlation with wine age

This study was carried out on 24 vintages of Cabernet sauvignon and on 7 vintages of Merlot produced by two different Bordeaux growing areas. Proanthocyanidin monomers and oligomers, and several parameters of the proanthocyanidin fraction were analytically assessed.

Read More