IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Influence of successive oxygen saturations of a grape juice, supplemented or not with laccase, on its color and hydroxycinnamic acids concentration

Influence of successive oxygen saturations of a grape juice, supplemented or not with laccase, on its color and hydroxycinnamic acids concentration

Abstract

Aim: This work studies how successive O2 saturations affects the color and hydroxycinnamic
acids concentration in the absence and presence of laccase from B. cinerea with the aim of better understanding the browning processes.

Materials and methods: Grapes of Muscat of Alexandria were harvested and pressed with a vertical press to extract 60% of their juice. Aliquots of 30 mL of this must were placed in 60 mL flasks equipped with a pill (PreSens Precision Sensing GmbH) for measuring oxygen by luminescence (Nomasense TM O2 Trace Oxygen Analyzer). These flasks were added or not with SO2 (50 mg/L) and with 2 UA/mL of laccase from B. cinerea (Giménez et al., 2022). All operations were carried out with a continuous nitrogen stream to protect the grape juice from air oxygen. The grape juices were then saturated in O2. The flasks were kept at 20±2 °C and O2 was monitored (Diéval et al., 2011). Once O2 was completely consumed, this operation was repeated twice to reach a total of three O2 saturations. Absorbances at 420, 320 and 280 nm were determined in all the samples. Hydroxycinnamic acids and GRP were analyzed by RP-HPLC-DAD-ESI-MS (Lago-Vanzela et al., 2013).

Results and discussion: Samples without SO2 and laccase consumed O2 after the 2st saturation in around 1 hour with an initial O2 consumption rate (OCR) of 0.262±0.009 mg of O2/minute. Surprisingly, no significant differences were found in the OCR of the samples supplemented with laccase in the 1st saturation (0.266±0.075). However, the OCR decreased significantly for the 2nd and 3rd saturations in the case of the samples without laccase (0.128±0.003 and 0.101±0.011 respectively) whereas no significant decrease was observed when laccase was present (0.268±0.013 and 0.238±0.049 respectively). The supplementation with SO2 almost completely inhibited OCR in both cases, without and with laccase (0.006±0.002 and 0.011±0.003 respectively). The A420 nm (yellow color) increased after each saturation and this augmentation was significant higher in the samples supplemented with laccase. In contrast, the A320 nm (hydroxycinnamic acids) and A280 nm (total phenolic compounds) do the opposite. Finally, caftaric and cutaric acids and in a minor extent fertaric acid concentrations decreased after each saturation and this decrease was very similar in the samples supplemented or not with laccase. In contrast, the samples supplemented with SO2 hardly showed changes in the different absorbances or in the hydroxycinnamic acids.

Conclusions:

These results confirm that SO2 is very effective to prevent browning even in the presence of laccase. This data also indicate that the presence of laccase provokes higher browning even consuming the same O2 than without its presence, probably because can use more substrates than natural grape tyrosinase

References

Diéval, J.B., Vidal, S., & Aagaard, O. (2011). Measurement of the oxygen transmission rate of co-extruded wine bottle closures using a luminescence-based technique. Packaging Technology and Science, 24, 375–385.
Giménez, P., Anguela, S., Just-Borras, A., Pons-Mercadé, P., Vignault, A., Canals, J.M., Teissedre, P.L., Zamora, F. (2022) Development of a synthetic model to measure browning caused by laccase activity from Botrytis cinerea. LWT – Food Science and Technology 154 (2022) 112871. 
Lago-Vanzela, E.S., Rebello, L.P.G., Ramos, A.M., Stringheta, P.C., Da-Silva, R., García-Romero, E., Gómez-Alonso, S. and Hermosín-Gutiérrez, I. (2013) Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta (‘BRS Rúbea’ × ‘IAC 1398-21’). Food Research International 54, 33–43.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Zamora Fernando 1, Giménez Pol1, Just-Borras Arnau1, Solé-Clua Ignasi1, Pérez-Navarro José2, Gombau Jordi1, Gómez-Alonso Sergio2 and Canals Joan Miquel1

1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
2Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada. Ciudad Real, Spain

Contact the author

Keywords

Grape Juice, Oxidation, Browning, Laccase, Hydroxycinnamic Acids

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Exploring resilience and competitiveness of wine estates in Languedoc-Roussillon in the recent past: a multi-level perspective

The Languedoc-Roussillon wineries are facing a decline in wine yields particularly PGI yields due to many factors. Climate change is just ones, but is expected to increase in the future. There is also structurally a large heterogeneity of yield profiles among terroirs, varieties and strategies. This work investigates the link between yield, competitiveness and resilience to explore how resilient winegrowers have been in the recent past. To this end two approaches have been combined; (i) an accountancy database analysis at estate scale and (ii) municipality level competitiveness analysis. A new resilience indicator that characterizes the capacity of an estate to absorb yield variation is also defined. The FADN database between 2000 and 2018 of ex-Languedoc-Roussillon (France) and other data are used to analyse the current situation and the past evolution of competitiveness and resilience by type of estate (type of farm: PGI and/or PDO & type of commercialization: bulk and/or bottles). The net margin, which defines competitiveness, is not correlated to yield for all types but depends on the type of commercialization and the level of specialisation. The resilience indicator shows that the net margin of estates specialized in PGI is particularly sensitive to yield declines. We also show that price evolutions seem to compensate the effect of yield losses for the majority of types. Municipality scale analysis shows the links between local pedoclimate, yield, commercialization strategies and price. Overlapping a PDO with a PGI does not always increase a municipality’s PGI competitiveness. It is difficult to make links between causes and effects due to the complexity of the wine production system. Production diversification may be a solution. Resorting to the two level of analysis helps resolving the data gap that is necessary to explore the links between yield and economic performance of the wine estates in the long term.

Read More

Long-term drought resilience of traditional red grapevine varieties from a semi-arid region

In recent decades, the scarcity of water resources in agriculture in certain areas has been aggravated by climate change, which has caused an increase in temperatures, changes in rainfall patterns, as well as an increase in the frequency of extreme phenomena such as droughts and heat waves. Although the vine is considered a drought-tolerant specie, it has to satisfy important water requirements to complete its cycle, which coincides with the hottest and driest months. Achieving sustainable viticulture in this scenario requires high levels of efficiency in the use of water, a scarce resource whose use is expected to be severely restricted in the near future. In this regard, the use of drought-tolerant varieties that are able to maintain grape yield and quality could be an effective strategy to face this change. During three consecutive seasons (2018-2020) the behavior in rainfed regime of 13 traditional red grapevine varieties of the Spain central region was studied. These varieties were cultivated in a collection at Centro de Investigación de la Vid y el Vino de Castilla-La Mancha (IVICAM-IRIAF) located in Tomelloso (Castilla-La Mancha, Spain). Yield components (yield, mean bunch and berry weight, pruning weight), physicochemical parameters of the musts (brix degree, total acidity, pH) and some physiological parameters related with water stress during ripening period (δ13C, δ18O) were analysed. The application of different statistical techniques to the results showed the existence of significant differences between varieties in their response to stressful conditions. A few varieties highlighted for their high ability to adapt to drought, being able to maintain high yields due to their efficiency in the use of water. In addition, it was possible quantify to what extent climate can be a determinant in the δ18O of musts under severe water stress conditions.

Read More

Local adaptation tools to ensure the viticultural sustainability in a changing climate

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Impact of climate change on the viticultural climate of the Protected Designation of Origin “Jumilla” (SE Spain)

Protected Designation of Origin “Jumilla” (PDO Jumilla) is located in the Spanish provinces of Albacete and Murcia, in the South-eastern part of the Iberian Peninsula, where most of the models predict a severe impact of climate change in next decades. PDO Jumilla covers an area of 247,054 hectares, of which more than 22,000 hectares

Read More

Pruned vine biomass exclusion from a clay loam vineyard soil – examining the impact on physical/chemical properties

The wine industry worldwide faces increasing challenges to achieve sustainable levels of carbon emission mitigation. This project seeks to establish the feasibility of harvesting winter pruned vineyard biomass (PVB) for potential use in carbon footprint reduction, through its use as a renewable biofuel for energy production. In order to make this recommendation, technical issues such as the potential environmental impact, chemical composition and fuel suitability, and logistical challenges of harvesting biomass needs to be understood to compare with the results from similar studies. Of particular interest is the role PVB plays as a carbon source in vineyard soils and what effect annual removal might have on soil carbon sequestration. A preliminary trial was established in the Waite Campus vineyard (University of Adelaide) to test current management strategies. Vines are grown in a Eutrophic, Red Dermosol clay loam soil with well managed midrow swards. A comparison was undertaken of mid-row treatments in two 0.25 Ha blocks (Shiraz and Semillon), including annual cultivation for seed bed preparation, the deliberate exclusion of PVB (25 years) and incorporation of PVB (13 years) at an average of 3.4 and 5.5 Mg/Ha-1 for Shiraz and Semillon respectively. In both 0-10cm and 10-30cm soil core sample depths, combined soil carbon % measures in the desired range of 1.80 to 3.50, were not significantly different between treatments or cultivars and yielded an estimated 42 Mg/ha-1 of sequestered soil carbon. Other key physical and chemical measures were likewise not significantly different between treatments. Preliminary results suggest that in a temperate zone vineyard, managed such as the one used in this study, there is no long term negative impact on soil carbon sequestration through removing PVB. This implies that growers could confidently harvest PVB for use in several end fates including as a bio fuel.

Read More