IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Transition metals and light-dependent reactions: application of a response surface methodology approach

Transition metals and light-dependent reactions: application of a response surface methodology approach

Abstract

Light-induced reactions can be responsible for detrimental changes of white and rosé wines. This is associated to the photo-degradation of riboflavin (RF) and of methionine (Met) causing the appearance of light-struck taste (LST). The fault is associated to the formation of volatile sulfur compounds (VSCs), namely methanethiol (MeSH) and dimethyl disulfide (DMDS), leading to cooked cabbage, onion and garlic odours-like [1]. Aside these pathways, other oxidative reactions can occur involving iron and copper that can generate quinones. Moreover, the ability of copper in binding the compounds containing a free thiol group is well known. 
This study aimed to evaluate for the first time the combined effect of iron, copper, and oxygen on LST formation in model wine.
A Surface Response Methodology approach was used considering 3 variables, as iron, copper and oxygen. Based on the experimental design, 15 runs (light-exposed and kept in the dark) were performed in model wine. Furthermore, to better understand the influence of phenolics, the same experimental design was applied in the presence of catechin and caffeic acid, used as model phenols. RF, Met, VSCs, and sensory were determined.
No RF was found in any light-exposed sample analysed. The major decrease of Met was revealed in model solution in which MeSH and DMDS were the highest. The presence of phenolics limited the degradation of Met and, consequently, the formation of MeSH and DMDS. In particular, in most of the runs where caffeic acid was added, VSCs were lower than in the runs in model wine and in the presence of catechin. The presence of iron (10 mg/L and 5 mg/L with oxygen 3 mg/L) led to a higher content of mercaptans in model wine as well as in the presence of catechin and caffeic acid. Our findings suggest that besides RF and Met, the susceptibility of a wine in developing LST appeared to be related to the presence of transition metals as well as to the different phenols that would ordinarily be present in wine. 
This study represents a further step for the deeper comprehension of the photo-induced reactions allowing to pursue the LST prevention in white wine.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Fracassetti Daniela1, Jeffery David2, Ballabio Davide3 and Tirelli Antonio1

1Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
2Department of Wine Science and Waite Research Institute, The University of Adelaide
3Department of Earth and Environmental Sciences, University of Milano-Bicocca

Contact the author

Keywords

riboflavin, methionine, catechin, caffeic acid, volatile sulfur compounds

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Soil survey and continuous classification for terroir delineation in the “Colli Orientali del Friuli” wine production area

The combination of a non-parametric dissimilarity index with auger boring recordings was tested in a project of soil suitability evaluation for quality wine production in a 2000-ha hill slope portion of the “Colli Orientali del Friuli” AOC district (Italy).

Read More

Comportamiento de la variedade “Touriga Nacional” en la Región Demarcada del Douro, en diferentes condiciones climáticas y edáficas

A Região Demarcada do Douro, oferece uma diversidade geográfica, climática e biológica (grande número de castas em cultivo) extremamente grande e complexa, originando vinhas

Read More

Effects of urea and nano-urea foliar treatments on the aromatic profile of Monastrell wines

Foliar application of urea has proven to be an effective method for increasing the amino acid content in grapes, especially when the vineyard has additional nitrogen needs. These treatments can prevent problems of stucking fermentation during winemaking.

Read More

Tomatoes and Grapes: berry fruits with a (bright) biotech future?

Tomatoes and Grapes are berries that are genetically related and therefore at least partially their developmental pathways leading to a fleshy fruit should share some of the components. In a sense knowledge obtained from the model plant tomato could be useful for grape and conversely the more amenable tomato can be used to test some hypothesis that would be difficult to obtain in grape. Research in my lab and other labs have led to a better understanding of the molecular genetics mechanisms underlying fruit development and ripening in tomato and more specifically those related to metabolite accumulation that may lead to changes in fruit nutritional and flavor composition. This research has involved the use of genetic variability in natural population, but also biparental population and genetically engineered lines that are easy to develop in tomato tomato but not in grape. NGTs also can be easily implemented in tomato to not only speed up the gene-to-trait but also develop new tomato varieties.

Read More

NACs intra-family hierarchical transcriptional regulatory network orchestrating grape berry ripening

Considering that global warming is changing berry ripening timing and progression, uncovering the molecular mechanisms and identifying key regulators governing berry ripening could provide important tools in maintaining high quality grapes and wine. NAC (NAM/ATAF/CUC) transcription factors represent an interesting family due to their key role in the developmental processes control, such as fruit-ripening-associated genes expression, and in the regulation of multiple stress responses. Between the 74 NAC family members, we selected 12 of them as putative regulators of berry ripening: NAC01, NAC03, NAC05, NAC11, NAC13, NAC17, NAC18, NAC26, NAC33, NAC37, NAC60 and NAC61.

Read More