IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Influence Of Different Grape Polysaccharides On Phenolic Compounds And Colour Characteristics Of Tempranillo Red Wines

Influence Of Different Grape Polysaccharides On Phenolic Compounds And Colour Characteristics Of Tempranillo Red Wines

Abstract

Polysaccharides (PS) are one of the main compounds found in wines, and they come mainly from the grape cell walls or from the yeasts, and they play an important role in the technological and sensory characteristics of wines. Polysaccharides obtained from yeasts have been more studied, especially mannoproteins, since there are commercial products.
Considering the large amount of waste that comes from the wine industry, the aim of this work was to study the effect of the addition of different fractions of polysaccharides extracted for grape by-products on phenolic composition and colour parameters of red wines in order to improve their quality.
Different extracts of grape polysaccharide were obtained from grape must, pomace and marc. Seven experiences were carried out with a Tempranillo red wine with a high polyphenolic content and with high astringency by duplicate: W1) control wines (without the addition of any product); W2) wines with the addition of PS extracted from white must; W3-W4) wines with the addition of PS extracted from white grape pomace (two doses); W5) wines with the addition of PS extracted from red grape marc; W6) wines with the addition of rhamnogalacturonans type II (RG-II) of 80% purity; and W7) wines with the addition of commercial PS (inactivated yeast). These products were maintained in contact with the red wines for two months, and then they were filtered, bottled and analysed after six months. Polysaccharides, different phenolic compounds and colour were evaluated.
Statistically significant differences were found in all the analysed compounds and colour parameters between treatments. The addition of PS from grape pomace and grape marc reduced the content of total polyphenols, tannins, tartaric esters of hydroxycinnamic acids and flavonols. Factorial analysis showed differences between the wines and clearly separated the treated wines with PS from control wines. The W4 and W5 were characterised by higher concentrations of anthocyanins (monomeric and copigmented) and lower of polymeric anthocyanins and colour intensity than the other wines. In general, the addition of the different PS extracts increased the total PS content.
In conclusion, the addition of different fractions of PS extracts modified the phenolic composition and colour characteristics of red wines and increased the total polysaccharide content that can influence the sensory characteristics of the wines.

 Acknowledgements:

The authors would like to thank the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) for the funding provided for this study through the project RTA2017-00005-C02-01.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Curiel-Fernández María1, Cano-Mozo Estela1, Bueno-Herrera Marta1, Canalejo Diego2, Doco Thierry3, Ayestarán Belén2, Guadalupe Zenaida2 Pérez-Magariño1

1Instituto Tecnológico Agrario de Castilla y León 

Contact the author

Keywords

polysaccharides, polyphenols, grape pomace, grape marc, red wines

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Kimmeridgian age in Chablis: a geological argument for the social building of a terroir

Situated at the beginning of the 20th century on the territory of the Chablis municipality, delimited according to specialists of the time to plots of “kimmeridgian” origin, the vineyard producing Chablis

Adapting the vineyard to climate change in warm climate regions with cultural practices

Since the 1980s global regime shift, grape growers have been steadily adapting to a changing climate. These adaptations have preserved the region-climate-cultivar rapports that have established the global trade of wine with lucrative economic benefits since the middle of 17th century. The advent of using fractions of crop and actual evapotranspiration replacement in vineyards with the use of supplemental irrigation has furthered the adaptation of wine grape cultivation. The shift in trellis systems, as well as pruning methods from positioned shoot systems to sprawling canopies, as well as adapting the bearing surface from head-trained, cane-pruned to cordon-trained, spur-pruned systems have also aided in the adaptation of grapevine to warmer temperatures. In warm climates, the use of shade cloth or over-head shade films not only have aided in arresting the damage of heat waves, but also identified opportunities to reduce the evapotranspiration from vineyards, reducing environmental footprint of vineyard. Our increase in knowledge on how best to understand the response of grapevine to climate change was aided with the identification of solar radiation exposure biomarker that is now used for phenotyping cultivars in their adaptability to harsh environments. Using fruit-based metrics such as sugar-flavonoid relationships were shown to be better indicators of losses in berry integrity associated with a warming climate, rather than solely focusing on region-climate-cultivar rapports. The resilience of wine grape was further enhanced by exploitation of rootstock × scion combinations that can resist untoward droughts and warm temperatures by making more resilient grapevine combinations. Our understanding of soil-plant-atmosphere continuum in the vineyard has increased within the last 50 years in such a manner that growers are able to use no-till systems with the aid of arbuscular mycorrhiza fungi inoculation with permanent cover cropping making the vineyard more resilient to droughts and heat waves. In premium wine grape regions viticulture has successfully adapted to a rapidly changing climate thus far, but berry based metrics are raising a concern that we may be approaching a tipping point.

Viticultural zoning of central chile based on bioclimatic indexes and the impact of climate warming

Climate is considered one of the main factors that determines the aptitude of a specific location for growing grapes and producing high quality wine, being in that sense one of the main elements defining the concept of terroir

Berry carbon (δ13C) and nitrogen (δ15N) isotopic ratio reflects within farm terroir diffferences

ÂThe natural abundance of carbon stable isotopes has been reported to be related to water availability in grapevines quite widely. In the case of nitrogen, the natural abundance of its stable isotopes is mainly affected by the nature of the source of nitrogen (organic vs. inorganic) used by the plant, though the bibliography available for grapevine is very scarce.

The impact of branched chain and aromatic amino acids on fermentation kinetics and aroma biosynthesis by wine yeast Saccharomyces cerevisiae

One of the major determinants of wine quality is the aroma. Wine aroma is the human perception of the matrix of grape and yeast derived volatiles and their interaction that contribute to flavour wine. Most common are higher alcohols, ester and aldehydes. In previous studies the formation of characteristic volatile compounds have been linked to the metabolism of branched-chain and aromatic amino acids
(BCAAs) in synthetic grape must. Here we report on an investigation to assess the impact of the initial amino acid concentration on the production of aroma compounds by the industrial yeast VIN13 grown in both synthetic and real grape musts.