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…

For a phenomenology of terroir. A consumers’ perspective

This study investigates the notion of terroir by applying a phenomenological approach, focusing on the subjective experience of consumers. We will consider how terroir is described by consumers in order to gauge their subjective viewpoint and understand their way of describing and defining this spatiality.

Read More

Aromatic profile of Savatiano Greek Grape Variety as affected by various terroirs in the PGI zone of Attica.

Regionality, frequently called terroir, is often used to market wines from different locations. Savatiano (Vitis Vinifera L.), is the dominant indigenous variety of the Mesogeia – Attiki region, reaching a percentage of 70% of the total vine cultivation, and being the most widely planted variety in Greece. In this context, this research focuses on the evaluation of the impact of different terroirs within the PGI Attiki zone on the aromatic profile of Savatiano.

Read More

Wine chemical markers assess nitrogen levels in original grape juice

Nitrogen (N) nutrition of the vineyard plays a crucial role in the composition of must and wine, impacting fermentation, as well as the aroma and taste of the final product. N-deficient grape juice can result in increased astringency and bitterness, and a decrease in pleasant aromas in the wine.

Read More

Removal of Fumonisin B1 and B2 from red wine using polymeric substances

The Ability of PVPP (Polyvinylpolypyrrolidone), PVP-DEGMA-TAIC (copolimerization of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurate) and PAEGDMA
(poly(acrylamide-co-ethylene glycol dimethacrylate)) polymers was tested as removal agents for Fumonisin B1 (FB1) and Fumonisin B2 (FB2) from model solutions and red wine. The polymers removal capacity was checked at three different resident times (2, 8 and 24 hours of contact time between the polymer and the sample), showing no differences in the percentage of FB1 and FB2 removal. Then, different polymer concentrations (1, 5 and 10 mg mL-1) were tested in model solution with and without phenolics (i.e. gallic acid and 4-methylcatechol).

Read More

Molecularly imprinted polymers: an innovative strategy for harvesting polyphenoles from grape seed extracts

Multiple sclerosis (MS) is a multifactorial autoimmune disease associating demyelination and axonal degeneration developing in young adults and affecting 2–3 million people worldwide. Plant polyphenols endowed with many therapeutic benefits associated with anti-inflammatory and antioxidant properties represent highly interesting new potential therapeutic strategies. We recently showed the safety and high efficiency of grape seed extract (GSE), a complex mixture of polyphenolics compounds comprising notably flavonoids and proanthocyanidins, in an experimental autoimmune encephalomyelitis (EAE) mouse model of MS.

Read More