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…

Comprehensive lipid profiling of grape musts: impact of static settling

Lipids are crucial in alcoholic fermentation, influencing yeast metabolism by providing nutrients and modulating membrane composition [1]. They also serve as precursors to aromatic compounds shaping wine sensory profiles [2].

Read More

The importance of rural extension and advisory services to achieve a sustainable viticulture in a climate change scenario

A healthy and dynamic agricultural sector is an important foundation of rural development, generating strong bonds to other economic sectors.

Read More

Additives od aids? Evaluation of aroma compounds release from oenological tannins of different botanical origins.

Oenological tannins are products extracted from various botanical sources, such as mimosa,
acacia, oak gall, quebracho, chestnut and tara. The polyphenolic component is obtained through a solid-liquid extraction also using specific solvents, then removed by evaporation or freeze-drying. Tannins are employed in two phases of winemaking, during the pre-fermentative phase or during fining with different purposes such as modulate antioxidant activity, colour stabilization, bacteriostatic activity, protein stabilization and modulation of sensory properties. To date, the current regulatory framework is not very clear. In fact, the Codex Alimentarius classifies commercial tannins as “food additives” but also as
“processing aids”. The main distinction is that “additives” have a technological function in the final food, whereas “processing aids” do not. In this sense, oenological tannins, despite the technological treatments, could contain aromatic compounds of the botanical species they belong to and release them to the wine.

Read More

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

Read More

Assessment of Mineral Elements in Wine Spirits Aged with Chestnut Wood

The mineral composition of wine spirit (WS) is of relevant interest due to its potential effect on physicochemical stability, sensory characteristics, and safety.1 Calcium (Ca) and iron (Fe) can form insoluble compounds, negatively affecting the WS clarity. Transition metals, e.g. Fe and copper (Cu), seem to play an important catalytic role on oxidation reactions involving phenolic compounds and other substrates for oxidation in WS

Read More