IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Effect of pre-fermentative strategies on the polysaccharide composition of must and white wines

Effect of pre-fermentative strategies on the polysaccharide composition of must and white wines

Abstract

Among the macromolecules of enological interest in white wines, much attention has been paid to polysaccharides. They have their origin in grape skin and pulp cell walls and includes polysaccharides rich in arabinose and galactose (PRAG), rhamnogalacturonans type II (RG-II) and homogalacturonans (HG); and cell walls from yeasts, constituted by mannoproteins (MP) and glucans. Polysaccharide content and composition change during fermentation and bottle aging.
Polysaccharide composition of white wines will depend, among other factors, on the pre-fermentative treatment applied to the grapes. Direct pressing or pre-fermentation maceration of crushed and destemmed grapes are usually applied. There are few studies analyzing the effect these treatments on the content of polysaccharides. Recently, the International Organization of Vine and Wine has approved the use of sonication of crushed grapes to promote the extraction of their compounds. However, there are no studies on the effect of sonication on crushed and white grapes on the content of polysaccharides in the musts and during the aging in bottle.
The aim of this study was to study the effect of direct pressing of white grapes, prefermentative maceration and prefermentative sonication of crushed and destemmed grapes on the polysaccharide composition in musts from Vitis vinifera L. cv. Airén. It was also studied the effect during the bottle aging.
Airén white grapes were destemmed and crushed. One batch was directly pressed into a pneumatic press; other was pressed after 4 hours of-fermentative maceration; and other was treated with power ultrasound at 30 kHz before pressing. Samples were taken of the raked musts, when bottling and after 6 months of bottle aging. Glycosyl residue composition was analyzed as previously described (Guadalupe et al., 2012; Ayestarán et al., 2004).
All the musts showed contents of glucosyl monosaccharides significantly higher than pectic monosaccharides. Sonication treatment improved the release of RG-II and mannans in musts and the pre-fermentative maceration favored the extraction of PRAG. Musts from direct pressing had the lowest content of total monosaccharides and RG-II. From the must to the time of bottling, there was an increase in the content of RG-II and MP and a decrease of PRAG in all wines evaluated. At the time of bottling, wines from sonicated grapes showed the highest content of pectic monosaccharides and RG-II, while wines from pre-fermentative maceration showed the highest content of glucosyl monosaccharides. After 6 months of bottle aging, all wines showed a decrease in the content of MP and PRAG. Wines made with pre-fermentative maceration showed the highest content of total polysaccharides families, PRAG and MP.
This research was funded by the Ministerio de Ciencia, Innovación y Universidades and Feder Funds, grant number RTI2018-093869-B-C21.

References

Ayestarán, B.; Guadalupe, Z.; León, D. Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process. Anal. Chim. Acta. 2004, 513, 29–39.
Guadalupe, Z.; Martínez-Pinilla, O.; Garrido, A.; Carrillo, J. D.; Ayestarán, B. Quantitative determination of wine polysaccharides by gas chromatography–mass spectrometry (GC–MS) and size exclusion chromatography (SEC). Food Chem. 2012, 131, 367–374.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Canalejo Diego1, Zhao Feng1, Martínez-Lapuente Leticia1, Guadalupe Zenaida1, Ayestarán Belén1, Pérez-Porras Paula2, Bautista-Ortín Ana Belén2 and Gómez-Plaza Encarna2

1Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC)
2Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia

Contact the author

Keywords

White wine; Monosaccharides; High-power ultrasounds; Direct pressing; Pre-fermentation maceration

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Interest in measuring the grape texture to characterise grapes from different cultivation areas – Example of Cabernet franc from the Loire Valley

A two-bite compression test was applied on Cabernet franc grapes during two harvest seasons. The evolution of the texture parameters from véraison to harvest was studied and a new mechanical ripeness notion was introduced.

Mathematical models of the dynamics of fermentation of wine yeasts under the influence of vitamins

Biomass accumulation in yeast has been studied in this work in terms of their role in fermentation processes. So, biotin is involved in many reactions and nitrogen metabolism disorders

Bioprotection en phase pré-fermentaire, synthèse de 3 ans d’expérimentations dans différentes régions viticoles

With growing consumer interest in products without chemical additives, limiting the use of sulfites is a priority for the wine industry. Bioprotection is a biological alternative that avoids or reduces the risks of alterations that have a negative impact on the organoleptic quality of wines and, ultimately, on their acceptability to consumers. bioprotection can also provide a response to the risks of microbiological deviations, which are increased both by climate change and by the organization of harvesting operations, which increasingly include the use of multi-bins filled at the vine, exposing the harvest to sometimes high temperatures for longer periods of time.

Riesling aroma composition in light of changing global temperatures – delving into the effects of warmer nights on the volatile profile of riesling grapes

Climate is a key parameter when the modulation of berry and subsequent wine composition is considered. Recent decades have already seen an increase in global surface temperatures

Use of multispectral satellite for monitoring vine water status in mediterranean areas

The development of new generations of multispectral satellites such as Sentinel-2 opens possibilities as to vine water status assessment (Cohen et al., 2019). Based on a three years field campaign, a model of Stem Water Potential (SWP) estimation on vine using four satellite bands in Red, Red-Edge, NIR and SWIR domains was developed (Laroche-Pinel et al., 2021). The model relies on SWP field measures done using a pressure chamber (Scholander et al., 1965), which is a common, robust and precise method to assess vine water status (Acevedo-Opazo et al., 2008). The model was mainly developed from from SWP measures on Syrah N (Laroche Pinel E., 2021).

A large scale monitoring was organized in different vineyards in the Mediterranean region in 2021. 10 varieties amongst the most represented in this area were monitored (Cabernet sauvignon N, Chardonnay B, Cinsault N, Grenache N, Merlot N, Mourvèdre N, Sauvignon B, Syrah N, Vermentino B, Viognier B). The model was used to produce water status maps from Sentinel-2 images, starting from the beginning of June (fruit set) up to September (harvest). The average estimated SWP for each vine was compared to actual field SWP measures done by wine growers or technicians during usual monitoring of irrigation programs. The correlations between mean estimated SWP and mean measured SWP were at the same level than expected by the model. (Laroche Pinel, 2021) The general SWP kinetics were comparable. The estimated SWP would have led to same irrigation decisions concerning the date of first irrigation in comparison with measured SWP.

Acevedo-Opazo, C., Tisseyre, B., Ojeda, H., Ortega-Farias, S., Guillaume, S. (2008). Is it possible to assess the spatial variability of vine water status? OENO One, 42(4), 203.
Cohen, Y., Gogumalla, P., Bahat, I., Netzer, Y., Ben-Gal, A., Lenski, I., … Helman, D. (2019). Can time series of multispectral satellite images be used to estimate stem water potential in vineyards? In Precision agriculture ’19, The Netherlands: Wageningen Academic Publishers, pp. 445–451.
Laroche-Pinel, E., Duthoit, S., Albughdadi, M., Costard, A. D., Rousseau, J., Chéret, V., & Clenet, H. (2021). Towards vine water status monitoring on a large scale using sentinel-2 images. remote sensing, 13(9), 1837.
Laroche-Pinel,E. (2021). Suivi du statut hydrique de la vigne par télédétection hyper et multispectrale. Thèse INP Toulouse, France.
Scholander, P.F., Bradstreet, E.D., Hemmingsen, E.A., & Hammel, H.T. (1965). Sap pressure in vascular plants: Negative hydrostatic pressure can be measured in plants. Science, 148(3668), 339–346.