IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Effect of the presence of anthocyanins on the interaction between wine phenolic compounds and high molecular weight salivary proteins

Effect of the presence of anthocyanins on the interaction between wine phenolic compounds and high molecular weight salivary proteins

Abstract

As a result of climate change consequences, there is a gap between the times at which the grapes reach the phenolic and the technology maturities. As a consequence, the wine sensory properties are affected and, among them, astringency, one of the most important organoleptic attributes for red wine quality. A balanced astringency is essential for quality wines, since when this sensation is perceived with high intensity, it is considered as unpleasant by consumers. The main mechanism described for the astringency development is the interaction of wine phenolic compounds, such as flavanols and flavonols, with salivary proline-rich proteins (PRPs), forming protein-flavanol complexes that can precipitate, resulting in a loss of lubrication in the oral cavity.Although PRPs are the main proteins studied to explain astringency, there are other types of proteins in saliva, such as mucins that are high molecular weight glycoproteins representing the main proteins in the salivary proteome. It has been reported that mucins can interact with wine flavanols, which could compromise the lubricating functions of mucins, so these proteins may play an important role in astringency sensation.1 Thus, it is important to go deeper into the study of the interactions of these proteins with wine phenolic compounds and the factors that could affect them to get new insight about the mechanisms of astringency sensation.Flavanols and flavonols are also involved in the stabilization of colored forms of malvidin-3-O-glucoside (Mv) through copigmentation effect. Moreover, it has been reported that some flavanol-anthocyanin mixtures present a synergic effect toward the interaction with PRPs when compared to individual polyphenols.2 Hence, the main aim of this work is to assess if the interaction between flavanols and flavonols and high molecular weight proteins is affected due to the involvement of these phenolic compounds in the copigmentation effect. To do this, ternary interactions involving Mv, two individual flavanols (catechin and epicatechin) and/or the flavonol quercetin-3-O-glucoside with mucin from bovine submaxillary glands have been studied by isothermal titration calorimetry (ITC).ITC results show that the studied interactions are driven by both hydrophobic interactions and H-bonds. Results show that mucin interact with the wine phenolic compounds assayed, confirming the possible role of mucins in astringency sensation due to the effect that this interaction may have on lubricating functions of these proteins. Moreover, the presence of anthocyanins in the mixtures affects the interaction between mucins and the phenolic compounds studied, which points out that anthocyanins could play an indirect role on astringency development ant that the whole wine phenolic composition should be considered when astringency sensation is studied.

References

(1) Brandão, E. et al. Molecular study of mucin-procyanidin interaction by fluorescence quenching and saturation transfer difference (STD)-NMR. Food Chem. 2017, 228, 427-434.
(2) Soares, S. et al. Effect of malvidin-3-glucoside and epicatechin interaction on Ttheir ability to interact with salivary proline-rich proteins. Food Chem. 2019, 276, 33–42.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Torres-Rochera Bárbara1, García-Estévez Ignacio1 and Esribano-Bailón Mará Teresa1

1Department of Analytical Chemistry, Nutrition and Food Sciences, Universidad de Salamanca

Contact the author

Keywords

astringency, copigmentation, wine phenolic compounds and ITC

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Assessing the potential of fermentative skin contact in white winemaking on phenolic, colour, and sensory traits

Fermentative maceration in white wine production, involving extended contact with grape skins and seeds, has gained interest in recent years. The impact of this winemaking technique on wine composition and sensory properties remains underexplored.

Read More

Influence of nitrogen supply on colorimetric parameters of Lugana wines

AIM: Color is one of the main qualitative parameters of a wine. As a matter of fact, immediately after having opened a bottle of wine, color, even before aroma and taste, is the first sensorial parameter to be evaluated by the consumer It can change according to various factors depending on the characteristics of the grapes or on the different production and storage processes. This study aims to evaluate the color differences on Lugana wines that are fermented with different yeast and nitrogen supply.

Read More

Geopedological and climatic zoning of northern Malaga vineyards region: Fuente de Piedra, Humilladero and Mollina (southern Spain)

The vineyards placed in the municipal areas of Fuente de Piedra, Humilladero and Mollina constitute a wine-growing important area of the “Zona Norte” of the province of Málaga.

Read More

BORDEAUX RED WINES WITHOUT ADDED SULFITES SPECIFICITIES: COMPOSITIONAL AND SENSORY APPROACHES TOWARDS HIGHLIGHTING AND EXPLAI-NING THEIR SPECIFIC FRUITINESS AND COOLNESS

With the development of naturality expectations, wines produced without any addition of sulfur dioxide (SO₂) become very popular for consumers and such wines are increasingly present on the market. Recent studies also showed that Bordeaux red wines without added SO₂ could be differentiated from a sensory point of view from similar wines produced with SO₂¹. Thus, the aim of the current study was to characterize from a sensory point of view, specific aromas of wines without added SO₂ and to identify compounds involved.

Read More

ePROSECCO: Historical, cultural, applied philosophy analysis and process, product and certification innovation, for the “sustainable original progress and promotion 4.1c” of a historic and famous territory and wine

According to the algorithm “A step back towards the future 4.1C”, (Cargnello,1986a, 1987d, 1988a.b, 1991, 1993, 1994b, 1995, 1999a.e, 2000b, 2007c, 2008a, 2009d, 2013; and according to the principles of “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” of GiESCO (Carbonneau and Cargnello, 2003 2015, 2017), the historical, applied philosophy and productive analysis connected to the innovations and to the “Certification of the Universal Holistic MetaEthical Sustainability 4.1C” “indexed new global production model 4.1C” has always been fundamental, especially for the “Prosecco Territory” and for the “Prosecco Wine” to design and implement their synergistic future “Sustainable and Certificable 4.1CC” according to the principles of the “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” by the GiESCO (Carbonneau and Cargnello, lc, Cargnello et Carbonneau, 2007, 2018), and of the Conegliano Campus 5.1C. (Cargnello, lc). Nowadays, people think that Prosecco is a wine from the Veneto Region (from Conegliano and Valdobbiadene in particular), while it comes from Friuli‐Venezia Giulia Region (in North Eastern Italy, such as Veneto) more precisely from “Prosecco” in the Municipality of Trieste (TS‐Italy), as documented in 1382 and in 1548, when Pier Andrea Mattioli, described “that ancient wine, which is born in Prosecco”, as a wine with the following characteristics “thin, clear, shiny, golden, odorous and pleasant to taste». In 1888 at the “Wine Fair” of Trieste there were the “Sparkling wine Prosecco” by Giovanni Balanc, by Giuseppe Klampferer and that one by Marino Luxa. In the 19th century, many expressed their appreciation for the “Prosecco” of Trieste. In order to implement intra and extra territorial and cross‐border relations, as well as, the “Certification of: Products, Companies, Territory, Bio‐MétaÉthique District 4.1C” of Prosecco, a series of activities and researches were conducted in 8 companies: 5 in the “Territory of Prosecco” (TS) in which the principles of “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” of GiESCO (Carbonneau and Cargnello, lc) have been successfully applied. In particolar: 1‐ new and original “Sustainable 4.1C global production model” developed also to prevent the problems caused by wild boar, roe deer, and birds while safeguarding their “psychophysical wellness”, as well as the “psychophysical wellness 4.1C” of the macro and micro flora and fauna, of the biodiversity, of the landscape, etc. (Cargnello, lc), 1.2‐ chemical weed control and “Non MetaEthics 4.1C” processing with the total grass growing of the ground without or with mowing, better if it is manual to protect grass, air and soil, 2‐ recovery of “Historic”: land, vineyards, vines, biodiversity, landscapes, productions, products, … , 3‐ production of the famous “Prosekar, also rosé, of Prosecco” and “Prosecco di Prosecco”, according to “A step back towards the future 4.1C” 4‐ to offer a deserved psychophysical well‐being to the “Prosecco Territory” and entrepreneurs. 

Read More