IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Phenolic acid characterization in new varieties descended from Monastrell.

Phenolic acid characterization in new varieties descended from Monastrell.

Abstract

Phenolic acids are phytochemicals that are expansively distributed in daily food intake. Phenolic acids are involved in various physiological activities, such as nutrient uptake, enzyme activity, protein synthesis, photosynthesis, and cytoskeleton structure in seeds, leaves, roots, and stems. Also exhibit antibacterial, antiviral, anticarcinogenic, anti-inflammatory, and vasodilatory activities due to their antioxidant property.
Climatic conditions are generally believed to largely determine the formation of specific wine characteristics of certain grape varieties. In addition, a continuous increase in global temperature is responsible for a significant decrease in wine quality since excessive sugar contents result in a high alcohol content, low acidity, imperfect colour and negative effects on the flavour of wine due to the uncoupling of ripening from phenolic compound production (delayed) and to technological processing (accelerated). By this reason, our research centre (IMIDA), has carried out a genetic improvement program with the Monastrell variety, in order to obtain improved and adapted varieties. In this line, Monastrell has been crossed with others such as Cabernet Sauvignon or Syrah (MC80, MC98, MS10, MC18, MC4 and MS104).
This study represents the first data of phenolic acid composition of new varieties obtained from crosses with Monastrell. Phenolic acids are divided into hydroxy-benzoic (HBA) and hydroxycinnamic (HCA). The main HBA acids present in juices and wines are protocatechuic, vanillin, gallic and syringic, and the main HCA are p-coumaric, caffeic, ferulic, and cis and trans cinnamic acid: caftaric, cutaric and fertaric.
During two consecutive seasons (2020 and 2021) the profile of phenolic acids from Monastrell and six new varieties have been studied in grapes and wines. The metabolites analysed were gallic, protocatechuic, vanillin, syringic, coumaric, caffeic, ferulic, caftaric and cutaric acids. MC80, MC98 and MS10 obtained high concentrations of these phenolic acids in their grapes and wines compared to Monastrell variety.
In short, these new varieties have higher concentrations in phenolic acids compared to Monastrell so given their potential health benefits, phenolic acids have attracted considerable research interest. Therefore, these new varieties could have an interesting point of view in human health due to their rich nutrients in their wines.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Moreno-Olivares Juan Daniel1, Paladines-Quezada Diego Fernando1, Giménez-Bañón María José1, Bleda-Sánchez Juan Antonio1, Fernández-Fernández José Ignacio1 and Gil-Muñoz Rocío1

1Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA) 

Contact the author

Keywords

Hybrids/ phenolic acids/ health benefits/ wines/ grapes

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

The evaluation of tannin activity in south african red wines

Astringency is an important red wine quality attribute, which can be measured both chemically and sensorially. The use of tannin activity shows potential as a valuable chemical measurement in understanding red wine mouthfeel properties such as astringency and bitterness, which is also affected by tannin structural factors, in addition to matrix effects. Tannin activity is defined as the enthalpy of interaction between tannins and a hydrophobic surface. Studies involving tannin activity have been performed since the early 2010’s, but chemosensory studies used to evaluate how structure-activity relationships change across multiple, consecutive vintages are limited. The aim of this study is to investigate how tannin activity may be linked to red wine mouthfeel, and how all these variables may change according to wine age.

Read More

Regenerative agricultural winegrowing systems play a role in refining the expression of terroir in the pacific coast region of United States and Canada

By definition, Regenerative Agricultural Systems seek to promote soil and plant health by using photosynthesis for the removal and retention of atmospheric carbon dioxide into stable soil carbon.

Read More

Vine growing description of Aeolian archipelago

An agroclimatic description of Aeolian archipelago viticulture area (Me), Italy is presented. Aeolian archipelago is located off the northeastern coast of Sicily and it includes the islands of Alicudi, Filicudi, Salina, Panarea, Lipari, Stromboli and Vulcano.

Read More

Regenerative agricultural approaches to improve ecosystem services in Mediterranean vineyards

REVINE is a 3 year European projected funded by PRIMA programme which proposes the adoption of regenerative agriculture practices with an innovative and original perspective, in order to improve the resilience of vineyards to climate change in the Mediterranean area. The potential for innovation lies in developing and combining new approaches that make agriculture more environmentally sustainable and enable a circular economy capable of improving farmers’ incomes. Primarily REVINE aims to improve soil health and biodiversity by promoting the multiplication of soil saprophytic microorganisms and the presence of useful microorganisms linked to the life cycle of the plant, such as rhizobacteria (PGPR) and fungi (PGPF) that promote plant growth which, in addition to increasing plant performance, increase tolerance to biotic and abiotic stresses.

Read More

Development of FTIR partial least squares models for polyphenol quantification in red wine during fermentation

Polyphenolic compounds are considered to have a major impact on the quality of red wines. Sensory impact, such as astringency and bitterness, stems directly from tannin composition. Thenceforth, quick analytical measurement of phenolic compounds appears to be a real challenge for winemaking monitoring and process control. Many methods were developed to analyzed polyphenols in wine, but they are time-consuming and require chemistry skills and equipment, not suitable for a rapid routine analysis. A reliable and rapid method to obtain this kind of measurement is Fourier Transform Infrared (FTIR) spectroscopy.

Read More