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…

The exploitation of Croatian grapevine genetic resources for the breeding of new resistant cultivars 

Croatian viticulture is mainly based on native grapevine varieties susceptible to various diseases and pests, which leads to unsustainable use of large amounts of pesticides. The sustainable development of viticulture in the future will only be possible by increasing the resistance of the grapevine through the development of new resistant varieties. Breeding programs have been launched in the leading wine-growing countries to develop resistant varieties possessing high-quality levels. Native cultivars from Croatia are not included in the breeding programs of other countries.

Read More

Organic mulches improve vine vigour, yield and physiological response in a semi-arid region

Recycled organic mulch within the row in vineyard floor management has become an interesting ecological strategy to adapt the crop to climate change consequences in semi-arid regions.
This study aimed to assess the impact of three recycled organic mulches [straw (STR), grape pruning debris (GPD), and spent mushroom compost (SMC)] and two conventional soil management practices [herbicide (HERB) and under-row tillage (TILL)] on vegetative vigour (NDVI), production (kg/plant), and physiological parameters (δ13C in grapes and leaf gas exchange during four grapevine phenology stages). Additionally, temperature and water soil parameters were collected at three soil depths. Data was collected during the 2021 and 2022 grapevine growing seasons in La Rioja, Spain.

Read More

Yeast interactions in chardonnay wine fermentation: impact of different yeast species using ultra high resolution mass spectrometry

During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others

Read More

Study of the volatil profile of minority white varieties

The genetic material preservation is a priority issue in winemaking research. The recovery of minority grape varieties can control the genetic erosion, contributing also to preserve wine typical characteristics. In D.O.Ca. Rioja (Spain) the number of grown white varieties has been very limited, representing Viura the 91% of the cultivated white grape area in 2005, while the others, Garnacha Blanca and Malvasía riojana, hardly were grown. For this reason, a recovery and characterization study of plant material was carried out in this region. In 2008, the results obtained allowed the authorization of three minority white varieties: Tempranillo Blanco, Maturana Blanca and Turruntés.

Read More

Ozone to improve the implantation of Lachancea thermotolerans for improving pH in warm areas in wines with low SO2 levels

Una de las biotecnologías más potentes para disminuir el pH en vinos de zonas cálidas y en variedades de pH elevado es el uso de la levadura no-saccharomyces lachancea thermotolerans. Esta especie es capaz de formar ácido láctico a partir de azúcares, reduciendo al mismo tiempo ligeramente el grado alcohólico. Por lo tanto, mejora dos de los principales problemas de los vinos de regiones afectadas por el calentamiento global. El ácido láctico es un ácido orgánico con una buena integración sensorial en el sabor del vino, y también química y biológicamente estable durante el envejecimiento del vino.

Read More