IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 The antioxidant properties of wine lees extracts in model wine

The antioxidant properties of wine lees extracts in model wine

Abstract

While the ethanol and tartaric acid contained in wine lees are typically recovered by distilleries, the remaining solid fraction (yeast biomass) is usually disposed of, thus negatively affecting the overall sustainability of the wine industry. Previously we demonstrated that the wine lees’ solid fraction could be submitted to a food-grade physical extraction method (autoclave, 20 min, 121°C) to yield yeast polysaccharides with proven foaming, emulsifying and wine stabilizing properties [1,2]. In this study, the autoclave extraction procedure was applied directly on lees from red winemaking. As a result, two extracts were obtained: the Total extract, namely the whole lees after autoclave containing the soluble and insoluble fractions; the Supernatant, containing only the soluble compounds released during extraction. The composition of the extracts in terms of protein, polysaccharides, glutathione, total thiols, and total polyphenol content, was determined by spectrophotometric and chromatographic analytical methods. Subsequently, the extract’s oxidative behavior was tested by dissolving them (0.5 g/L) in model wine (20% EtOH, 5 g/L tartaric acid, 5 mg/L Fe, 0.5 mg/L Cu) containing 30 mg/L free SO2 and 0.5g/L catechin. The O2 and SO2 consumption, color development (as a function of catechin degradation), and linear sweep voltammetry (LSV) behavior were investigated. The effect of the wine lees’ extracts was benchmarked against analogs extracts obtained from a lab-grown culture of the same yeast strain present in the wine lees. Samples prepared with the wine lees’ extracts showed a higher O2 and SO2 consumption rates compared to those prepared with the lab-grown yeast extracts. All extracts protected the catechin from oxidation, with the best protective action achieved by the Total wine lees extract. This extract, along with its analog from the lab-grown yeast culture, showed the greatest resistance to anodic oxidation according to LSV. The protective action on catechin displayed by all the extracts was not fully explainable by their content in antioxidant compounds as glutathione, thiols, and wine polyphenols. Interestingly, the fact that the best results were obtained using the Total extracts in which both the soluble (released polysaccharides) and insoluble (yeast cell walls) fractions were present, allowed to hypothesize that other compounds are involved in limiting the catechin oxidation. In this scenario, the candidates are the yeast membrane sterols as they possess an oxygen-consuming action, and yeast cell wall polysaccharides as they could bind to catechin thus making it unavailable for oxidation. To conclude, wine lees can be considered a novel source of yeast extract with potential oenological application also against quality-affecting oxidative reactions. If adopted on a large scale,  this wine lees valorization strategy would result in an improvement of the overall sustainability of the wine industry.

References

[1] De Iseppi, A., Marangon, M., Vincenzi, S., Lomolino, G., Curioni, A., & Divol, B. (2021). A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties. LWT, 136, 110274.
[2] De Iseppi, A., Marangon, M., Lomolino, G., Crapisi, A., & Curioni, A. (2021). Red and white wine lees as a novel source of emulsifiers and foaming agents. LWT, 152, 112273.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

De IseppiAlberto1, Curioni Andrea1,2, Marangon Matteo1,2, Invincibile Diletta3, Slaghenaufi Davide3 and Ugliano Maurizio3

1Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, Padua, Italy
2Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
3Department of Biotechnology, University of Verona, San Pietro in Cariano, Italy

Contact the author

Keywords

wine lees, wine oxidation, voltammetry, wine color, by-product valorization

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Characterization of variety-specific changes in bulk stomatal conductance in response to changes in atmospheric demand and drought stress

In wine growing regions around the world, climate change has the potential to affect vine transpiration and overall vineyard water use due to related changes in atmospheric demand and soil water deficits. Grapevines control their transpiration in response to a changing environment by regulating conductance of water through the soil-plant-atmosphere continuum. Most vineyard water use models currently estimate vine transpiration by applying generic crop coefficients to estimates of reference evapotranspiration, but this does not account for changes in vine conductance associated with water stress, nor differences thought to exist between varieties. The response of bulk stomatal conductance to daily weather variability and seasonal drought stress was studied on Cabernet-Sauvignon, Merlot, Tempranillo, Ugni blanc, and Semillon vines in a non-irrigated vineyard in Bordeaux France. Whole vine sap flow, temperature and humidity in the vine canopy, and net radiation absorbed by the vine canopy were measured on 15-minute intervals from early July through mid-September 2020, together with periodic measurement of leaf area, canopy porosity, and predawn leaf water potential. From this data, bulk stomatal conductance was calculated on 15-minute intervals, and multiple regression analysis was performed to identify key variables and their relative effect on conductance. Attention was focused on addressing multicollinearity and time-dependency in the explanatory variables and developing regression models that were readily interpretable. Variability of vapor pressure deficit over the day, and predawn water potential over the season explained much of the variability in conductance, with relative differences in response coefficients observed across the five varieties. By characterizing this conductance response, the dynamics of vine transpiration can be better parameterized in vineyard water use modeling of current and future climate scenarios.

Read More

Making sense of available information for climate change adaptation and building resilience into wine production systems across the world

Effects of climate change on viticulture systems and winemaking processes are being felt across the world. The IPCC 6thAssessment Report concluded widespread and rapid changes have occurred, the scale of recent changes being unprecedented over many centuries to many thousands of years. These changes will continue under all emission scenarios considered, including increases in frequency and intensity of hot extremes, heatwaves, heavy precipitation and droughts. Wine companies need tools and models allowing to peer into the future and identify the moment for intervention and measures for mitigation and/or avoidance. Previously, we presented conceptual guidelines for a 5-stage framework for defining adaptation strategies for wine businesses. That framework allows for direct comparison of different solutions to mitigate perceived climate change risks. Recent global climatic evolution and multiple reports of severe events since then (smoke taint, heatwave and droughts, frost, hail and floods, rising sea levels) imply urgency in providing effective tools to tackle the multiple perceived risks. A coordinated drive towards a higher level of resilience is therefore required. Recent publications such as the Australian Wine Future Climate Atlas and results from projects such as H2020 MED-GOLD inform on expected climate change impacts to the wine sector, foreseeing the climate to expect at regional and vineyard scale in coming decades. We present examples of practical application of the Climate Change Adaptation Framework (CCAF) to impacts affecting wine production in two wine regions: Barossa (Australia) and Douro (Portugal). We demonstrate feasibility of the framework for climate adaptation from available data and tools to estimate historical climate-induced profitability loss, to project it in the future and to identify critical moments when disruptions may occur if timely measures are not implemented. Finally, we discuss adaptation measures and respective timeframes for successful mitigation of disruptive risk while enhancing resilience of wine systems.

Read More

Mesoclimate impact on Tannat in the Atlantic terroir of Uruguay

The study of climate is relevant as an element conditioning the typicity of a product, its quality and sustainability over the years. The grapevine development and growth and the final grape and wine composition are closely related to temperature, while climate components vary at mesoscale according to topography and/or proximity to large bodies of water. The objective of this work is to assess the mesoclimate of the Atlantic region of Uruguay and to determine the effect of topography and the ocean on temperature and consequently on Tannat grapevine behavior.

Read More

Different soil types and relief influence the quality of Merlot grapes in a relatively small area in the Vipava Valley (Slovenia) in relation to the vine water status

Besides location and microclimatic conditions, soil plays an important role in the quality of grapes and wine. Soil properties influence…

Read More

Local ancient grapevine cultivars to face future viticulture

Among the different strategies to cope with the negative impacts of climate change on viticulture, the exploitation of genetic diversity is one of the most promising to adapt to new conditions and maintain wine production and quality. One of the biggest concerns in the context of climate change is to improve water use efficiency (WUE). In this way, the use of genotypes that present a better response to drought and high WUE is a key issue. In this work, physiological performance analysis was conducted to compare the water deficit stress (WDS) responses of local and widespread grapevines cultivars. Leaf gas exchange, water use efficiency (WUE) at different levels (leaf and long-term WUE (∆13C)), leaf osmotic adjustment and other water relations parameters were determined in plants under well-watered and WDS conditions alongside assessment of the levels of foliar hormones concentrations. Results denote that local cultivars displayed better physiological performance under WDS as compared to the widely-distributed ones. he results corroborate the hypothesis that better stomatal control allows increasing leaf WUE under drought as occurred in the local Callet cv.; but the minority local cultivar Escursac cv. showed high WUE under both treatments. In this case, high WUE can be related to maintaining higher photosynthetic activity under drought. The different mechanisms underlying the better performance under WDS and high WUE of minority local cultivars are discussed.

Read More