terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Effects of laccase from Botrytis cinerea on the oxidative degradation kinetics of the five natural grape anthocyanins

Effects of laccase from Botrytis cinerea on the oxidative degradation kinetics of the five natural grape anthocyanins

Abstract

Enzymatic browning[1] is an oxidation process that occurs in many foods that increases the brown colour[2]. This problem is especially harmful in the wine industry[3]. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase[4]. In the particular case of red wines, the presence of laccase implies the deterioration of the red colour and can even cause the precipitation of the coloring matter (oxidasic haze)[5]. The aim of this work was to study the degradation kinetics of the five grape anthocyanins by laccase from Botrytis cinerea. In individual solution, the three anthocyanins with 3 substituents in the B-ring: petunidin, delphinidin and malvidin were degraded much faster than those of 2 substituents, cyanidin and especially peonidin that is even not degraded by laccase. In contrast, in an equimolar solution of the 5 anthocyanins, the degradation kinetics of all anthocyanins was more similar and all of them, even peonidin were degraded. This different kinetics behavior of the five anthocyanins when they are alone or in mixture may be probably due to the fact that, after the formation of the primary quinones, chemical polymerization occurs with other phenols without the action of laccase. Consequently, the less reactive anthocyanins, such as peonidin and cyanidin 3-O-glucosides, can be used to form polymers without the action of laccase. This effect would probably also occur in the presence of other phenols, which could generate insoluble polymers that would cause oxidasic haze.

Acknowledgements: This research was funded by CICYT project RTI2018-095658-B-C33.

References:

1)  Li H. et al. (2008) Mechanisms of oxidative browning of wine. Food. Chem., 108:1-13, DOI 10.1016/j.foodchem.2007.10.065

2)  Friedman M (1996) Food browning and its prevention: an overview. J. Agric. Food Chem., 44:631-653, DOI 10.1021/JF950394R

3)  du Toit WJ. et al. (2006) Oxygen in must and wine: a review. S. Afr. J. Enol. Vitic., 27:76-94, DOI 10.21548/27-1-1610

4)  Ky I. et al. (2012) Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages. Aust. J. Grape Wine Res., 18:215-226, DOI 10.1111/j.1755-0238.2012.00191.x

5)  Ribéreau-Gayon P. et al. (2006) The microbiology of wine and vinifications, 2nd edn. John Wiley & Sons, Chichester, pp 193–221, ISBN-13:978-0-470-01034-1(HB)

DOI:

Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article

Authors

Pol Giménez1, Arnau Just-Borràs1, Jordi Gombau1, Joan M. Canals1, Fernando Zamora1*

1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain

Contact the author*

Keywords

laccase, Botrytis cinerea, anthocyanins, browning, oxidasic haze

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).

Read More

Effect of different plant fibers on the elimination of undesirable compounds in red wine. Correlation with its polysaccharide composition

The presence of undesirable compounds in wines, such as OTA, biogenic amines and pesticides residues, affects wine quality and can cause health problems for the consumer. The main tool that a winemaker has to reduce their content in the wine is fining. However, some of the fining agents commonly used in the winery can cause allergies or even increase the protein content in the wine, increasing the turbidity. To avoid these problems, the use of plant fibers may be an alternative, such as those from grape pomace[1] or other plant origins.

Read More

Understanding the impact of rising temperatures due to climate change on aromatic compositions in Malbec wines from Mendoza, Argentina

Mendoza is one of Argentina’s most important and outstanding wine regions producing the renowned Malbec wines due to its optimal soil and weather conditions. However, the effects of 21st-century climate change would negatively impact Malbec wines quality. This study investigated the effect of temperature increase and the impact of plant hormone abscisic acid (ABA) used to mitigate the negative effect of temperature increase on Malbec wines aromatic composition through GC-MS. Four treatments were applied on vines at field condition: Control, Control + 3 ºC, ABA and ABA + 3 ºC.

Read More

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

Read More

Using climate services to project grapevine varietal adequation under climate change – application to cv. Tempranillo in the Douro wine region

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).

Read More