IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Structural composition of polymeric polyphenols of red wine after long-term ageing: effect of vinification technology

Structural composition of polymeric polyphenols of red wine after long-term ageing: effect of vinification technology

Abstract

Aged red wines possess phenolic composition very different from young ones due to the transformations among native grape phenolics and the formation of new polymeric polyphenols during aging process. In this work, Syrah red wines were made by different winemaking technologies, i.e., traditional fermentation on skin (total 7 days of maceration), prolonged maceration with addition of extra skins at the end of traditional fermentation (total 14 days of maceration) and prolonged maceration with addition of extra stems at the end of traditional fermentation (total 14 days of maceration). After 8 years of ageing in bottle, the structural composition of polymeric polyphenols in these wines was comprehensively analysed through different degradation methods (hydrochloric acid hydrolysis, NaOH hydrolysis and Benzyl mercaptan hydrolysis), followed by HPLC-FT-ICR-MS, HPLC/UPLC-MS analysis. The results showed that the molecules of polymeric polyphenols in the aged red wines were composed of not only proanthocyanidins but also anthocyanins, amino acids and phenolic acids. The percentages of the constitutive units of the polymeric polyphenol molecules in these wines varied considerably, being catechin (7.1 – 14.9%), epicatechin (74.5 – 78.2%), epicatechin-3-O-gallate (5.8 – 12.2%), amino acids (0.7 – 1.5%), phenolic acids (0.0 – 0.9%) anthocyanins (0.1 – 0.4%) and epigallocatechin (0.7 – 4.7%),  depending on the type of the winemaking technologies. Catechin, epicatechin and epicatechin-3-O-gallate were presented as both terminal and extension units, with the latter predominant, while amino acids, phenolic acids and anthocyanins were found to be presented exclusively as terminal units and epigallocatechin was found to be presented exclusively as extension units. Comparing with the wine made by traditional fermentation on skin, the lower phenolic acids and anthocyanins units was found in the wine made by prolonged fermentation/maceration with skin and with stem. The prolonged fermentation/maceration with skin was found to have highest amino acids units. On the other hand, different vinification technologies affected the mean polymerization degrees (mDP) of polymeric polyphenols in the aged red wines, being mDP 25.2 for the control one, mDP 13.1 for the wine made by the prolonged fermentation with skin and mDP 15.7 for the prolonged fermention with stem. These results indicated that, different winemaking technologies affect significantly the structural features of polymeric polyphenols.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Sun Baoshan1, Jian Zhao3, Tingting Yang1, Martins Patrícia2, Ramos João4 and Lingxi Li1

1School of Functional Food and Wine, Shenyang Pharmaceutical University
2Pólo Dois Portos, Instituto Nacional de Investigação Agrária e Veterinária, I.P.

3School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University
4Departamento de Enologia, Herdade do Esporão, Reguengos de Monsaraz

Contact the author

Keywords

polymeric polyphenols; winemaking technology; structural composition; aged red wine

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Significance of factors making Riesling an iconic grape variety

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings. Riesling wines offer a wide array of styles from crisp sparkling wines to highly concentrated and sweet Trockenbeerenauslese or Icewines. However, its thin berry skin makes Riesling more vulnerable to detrimental environmental threats than other white wine varieties.  

Malolactic fermentation in wine production

What influence do these bacteria have on wines? What new bacteria are being studied to carry out this fermentation? Find below articles about malolactic fermentation published in our 3 media (OENO One, IVES Technical Reviews and IVES Conference Series). OENO One...

Metabolomics screening of Vitis sp. interspecific hybrids to select natural ingredients with cosmetic purposes

Introducing natural ingredients using green chemistry practices is a major challenge in cosmetics industry to follow the market trend. Among the plants of cosmetic interest, vine products show a remarkable diversity of natural substances with high potential for the cosmetic and dermatological sectors. To date, research focuses on well-known compounds like E-resveratrol and E-ε-viniferin,

WAC 2022: Abstracts are available on IVES Conference Series

In order to disseminate the scientific results presented during the WAC 2022 , the organizers have decided to share the abstracts of the oral communications and posters with Open Access on IVES Conference Series. The fifth edition of the International Conference...

Winemaking techniques and wine tasting methods at the end of the Middle Ages

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d