IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Optimization Of Glutathione Extraction From White Wine Lees By Doelhert Matrix

Optimization Of Glutathione Extraction From White Wine Lees By Doelhert Matrix

Abstract

Glutathione (L-g-glutamyl-L-cysteinyl-glycine) is a tripeptide which contains three constitutive amino acids: glutamate, cysteine and glycine. It is present in plants and foods, and fruits like grapes. In must, wine or even yeast, glutathione can be found under its reduced (GSH) or oxidized form (GSSG) [1,2].  Many studies have proven that GSH plays a key role in wine quality and longevity [3]. It is well proved that during winemaking, particularly during wine aging on lees, the GSH concentration in wine increases and protects it from oxidation phenomena [4]. Nevertheless, the amount of GSH present in wine lees is often unknown and the choice of operating conditions (amount of lees and aging time) remains empirical. The aim of this study was to propose an optimized method to extract and to quantify the GSH potential of wine lees. In order to assess the main parameters affecting GSH extraction, the type of solvent, extraction time and solid-liquid ratio were investigated. A Response Surface Methodology (RSM) by Doehlert matrix, an useful tool for optimizing specific compound extraction, was applied to optimize GSH extraction from white lees. The results show that water is a suitable solvent for GSH extraction and that the solid-liquid ratio (< 15 g/L) and the extraction time (< 1h) are the main parameters that influence GSH extraction from lees. This approach was extended to the analysis of GSH present in enological product as yeast derivatives. This work in very helpful for developing a cost effective process for extraction of GSH from winemaking wastes as well as to analyze the GSH evolution in lees during winemaking in order to control operating condition of wine aging.

References

[1] Amir B.A.  and Ghobadi S., 2016. Studies on oxidants and antioxidants with a brief glance at their relevance to the immune system. Life Science, 146:163-73.
[2] Foyer C. and Noctor G., 2005 . Oxidant and antioxidant signalling in plants: a re-evaluation of the concept of oxidative stress in a physiological context. Plant Cell and Environemental, 28, 8: 1056-1071.
[3] Pons A., Lavigne V., Darriet P. and  Dubourdieu D., 2015. Glutathione preservation during winemaking with vitis vinifera white varieties: example of sauvignon blanc grapes. American Journal of Enology and Viticulture, 66- 2: 187-194.
[4] Lavigne, V. and Dubourdieu, D. 2002. Role of glutathione on development of aroma defects in dry white wines.  In 13th International Enology Symposium (Montpellier).

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Nioi Claudia1, Ren Yi1, Hastoy Xavier1 and Redon Pascaline 

1Institut des Sciences de la Vigne et du Vin, UMR OENOLOGIE (OENO)1366 Univ. Bordeaux, INRAE, Bordeaux INP

Contact the author

Keywords

Glutathione, Extraction, factorial design, Doelhert matrix, wine lees

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Spatial variability of grape berry maturation program at the molecular level 

The application of sensors in viticulture is a fast and efficient method to monitor grapevine vegetative, yield and quality parameters and determine their spatial intra-vineyard variability. Molecular analysis at the gene expression level can further contribute to the understanding of the observed variability by elucidating how pathways responsible for different grape quality traits behave in zones diverging for one or the other parameter. The intra-vineyard variability of a Cabernet Sauvignon vineyard was evaluated by a standard Normalized Difference Vegetation Index (NDVI) mapping approach, employing UAV platform, accompanied by detailed ground-truthing (e.g. vegetative, yield, and berry ripening compositional parameters) that was applied in 14 spots in the vineyard. Berries from different spots were additionally investigated by microarray gene expression analysis, performed at five time points from fruit set to full ripening.

Read More

The role of rootstock and its genetic background in plant mineral status

In this video recording of the IVES science meeting 2025, Marine Morel (EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, Villenave-d’Ornon, France) speaks about the role of rootstock and its genetic background in plant mineral status. This presentation is based on an original article accessible for free on OENO One.

Read More

Influence de la nutrition potassique sur le manque d’acidité des vins issus du cépage Negrette

A worrying drop in the acidity of wines has been observed in many wine regions, such as Bordeaux (Merlot), Burgundy (Pinot Noir), Côtes-du-Rhône (Grenache) or Rioja (Tempranillo). This lack of acidity is particularly marked in the Midi-Pyrenean vineyards of the Côtes du Frontonnais (Tournier, 1993). However, the acidity of a wine is one of the main factors of its quality, in fact, a low acidity combined with an insufficient tannic structure leads to rapid oxidation of wines and makes them age prematurely.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

Pesticide removal in wine with a physical treatment by molecular sieving

All along the winemaking process, conditioning and aging, wine is susceptible to be contaminated by different molecules. Contaminations can have various origins, related to wine microorganisms or as a result of an exogenous contamination. The aforementioned contamination of the wine can be caused by the migration of molecules from the materials in contact with the wine or by a contamination from exogenous molecules present in the air. Regardless of the source of the contamination, mainly two types of consequences can be observed.

Read More