WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 SKIN AND SEED EXTRACTS DIFFERENTLY BEHAVE TOWARDS SALIVARY PROTEINS

SKIN AND SEED EXTRACTS DIFFERENTLY BEHAVE TOWARDS SALIVARY PROTEINS

Abstract

Polyphenols extracted from skins and seeds showed different sensory attributes including astringency and bitterness. In previous studies, it has been demonstrated that extracts obtained either from skins or seeds interact differently with salivary proteins. Red grape winemaking consists of a maceration of the whole berries in which both skins and seeds are mixed together; however, no information on the mutual influence that skins and seeds could have on the reactivity towards saliva of hydroalcoholic extracts is known. In this study, five different wine model solutions were prepared: the first one contained only skins(Sk), the second one contained only seeds(Sd) and the remaining three contained different sk/sd ratios, as detailed below:A(ratio 2:1 sk:sd), B(ratio 1:1 sk:sd) and C(ratio 1:2 sk:sd). HPLC analyses were performed to determine the content of total native anthocyanins, acetaldehyde and polymeric pigments. Iron reactive phenolics, BSA reactive tannins (BSArT), vanillin reactive flavans (VRF) were also determined. The potential astringency of red samples was evaluated in vitro by the Saliva Precipitation index (SPI). The results obtained highlighted important differences in the behavior of the samples as a function of the different sk:sd ratio. When sk and sd were simultaneously present (samples A,B and C), a significant lower content of anthocyanins with respect to Sk was observed. This was likely due to a possible adsorption of pigments on cell walls contained in pomaces. As the amount of seeds increased in the solutions containing also skins, the content of VRF,BSArT,PP and acetaldehyde linearly increased. After 24 months of aging under controlled conditions, all the trends observed at 0 time were confirmed and appeared to be enhanced. Concerning the interactions toward salivary proteins, as expected, sample Sd showed the highest SPI. Surprisingly, when skins were added to a model solution containing seeds, a decrease of SPI occurred, although VRF and BSArT increased. This suggests that anthocyanins and polymeric pigments in A, B and C samples determined a lower reactivity of compounds contained in the whole solution towards saliva proteins. SPI values are not correlated to the amount of VRF and BSArT in the samples. Results highlighted not only the important role of the sk:sd ratio in the extraction of compounds from berries, but also that of anthocyanins extracted from skins in decreasing the reactivity of grape compounds towards saliva.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Francesco Errichiello, Antonio Guerriero, Luigi Picariello, Francesca Coppola, Alessandra Rinaldi, Martino Forino, Angelita Gambuti.

Presenting author

Francesco Errichiello – Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy.

Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy;Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France,

Contact the author

Keywords

skin/seed extract, anthocyanins, polymeric pigments, astringency

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Impact of copper residues in grape must on alcoholic fermentation: effects on yeast performance, acetaldehyde and SO2 production

A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery.

Read More

Un exemple de valorisation d’une étude de terroir au sein d’une unité coopérative de production à Saint Hilaire d’Ozilhan (Gard) dans les cotes du Rhône

The winegrowers of the intercommunal cooperative cellar of Saint Hilaire d’Ozilhan have been practicing terroir selection for ten years. Five years ago, after having equipped themselves with an efficient commercial structure, and anxious to improve knowledge of their terroirs and to better control quantitatively and qualitatively the range of typicality that they can develop, they asked the Syndicate Général des Vignerons Réunis des Côtes du Rhône and the Institut Coopératif du Vin to help them set up an approach to better judge the behavior of the Grenache and Syrah grape varieties in the different terroirs, then to enhance this work through the improving product quality.

Read More

Grape pomace, an active ingredient at the intestinal level: Updated evidence

Grape pomace (GP) is a winemaking by-product particularly rich in (poly)phenols and dietary fiber, which are the main active compounds responsible for its health-promoting effects. GP-derived products have been proposed to manage cardiovascular risk factors, including endothelial dysfunction, inflammation, hypertension, hyperglycemia, and obesity. Studies on the potential impact of GP on gut health are much more recent. However, it is suggested that, to some extent, this activity of GP as a cardiometabolic health-promoting ingredient would begin in the gastrointestinal tract as GP components (i.e., (poly)phenols and fiber) undergo extensive catabolism, mainly by the action of the intestinal microbiota, that gives rise to low-molecular-weight bioactive compounds that can be absorbed and utilized by the body.

Read More

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison. In all solutions were added 1ml/l of Tween 80 ® surfactant.

Read More

Possible Reduction Method Of Volatile Acid Content And Polyphenols Of Tokaj Aszú Wines With The Aid Of Citosan Bactericid Wine-Treatments

The historical Tokaj region in northeast Hungary is a UNESCO World Heritage region since 2002 owning 5.500 ha vineyards. Produced from „noble rot” grapes, Tokaji Aszú is known as one of the oldest botrytized wines all over the world. Special microclimatic conditions (due to Bodrog and Tisza rivers, Indian summer), soil circumstances (clay, loess on volcanic bedrock) and grape-varieties (Furmint, Hárslevelű) of Tokaj-region offer favourable parameters to the formation of noble rot caused by Botrytis cinerea. The special metabolic activity of Botrytis results in noble rot grapes called “aszú” berries. The grapes undergo complex chemical modifications as the joint result of the enzymatic activity of Botrytis and the physical process of concentration.

Read More