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…

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

The surprising role of VvLYK6 in grapevine immune responses triggered by chitin oligomers

For sustainable viticulture, the substitution of chemical inputs with biocontrol products has become one of the most considered strategies. This strategy is based on elicitor-triggered immunity that requires a deep understanding of the molecular mechanisms involved in plant defense activation. Plant immune responses are triggered through the perception of conserved microbe-associated molecular patterns (MAMPs) which are recognized by pattern recognition receptors (PRRs) at the plasma membrane.

Read More

Oenococcus oeni clonal diversity in the carbonic maceration winemaking

This essay was aimed to describe the clonal diversity of Oenococcus oeni in the malolactic fermentation of the carbonic maceration (CM) winemaking. The free and the pressed liquids from CM were sampled and compared to the wine from a standard winemaking with previous destemming and crushing (DC) of grapes [1]. O. oeni strain typification was performed by PFGE as González-Arenzana et al. described (2014) [2]. Results showed that 13 genotypes, referred as to letters, were distinguished from the 49 isolated strains, meaning the genotype “a” the 27%, the “b” the 14%, the “c” the 12%, the “d and e” the 10 % each other, and the remaining ones less than the 8% each one.

Read More

Preliminary study of extraction of polysaccharides from pomace by high powered ultrasonic combined with enzymes

Red grape pomace can be an important source of polysaccharides, but currently they are little studied and even less with viable and environmental extraction processes (green extraction). These green techniques must be able to break the cell wall so that the compounds contained in the cells, including polysaccharides, are released and can have a great influence on extraction yields, the chemical structure of polysaccharides and applications in wines. Amongst the emerging green techniques most applied to the extraction of bioactive compounds, such as polysaccharides, high-power ultrasound (US) and enzyme-assisted extraction stand out.

Read More

How are canned wine drinkers perceived? An investigation involving Swiss nationals and different scenarios of outdoor leisure activities

This study examines how people who consume wine in cans are perceived in terms of their basic personality characteristics, helps understand the role of cultural background on people’s perception, and verify the role played by the consumption context on the perception. Our hypothesis is that prejudice and negative attitudes towards wine in cans might exert a negative effect on the evaluation of people who consume canned wine. To evaluate this hypothesis, the consumption of wine in cans was evoked in four different contexts of use during outdoor leisure activity (beach resort, ski resort, desert safari, and party). In order to examine the effect of culture on subject’s response we use participants from Switzerland, a country where three different cultures, associated with three different languages, cohabit.

Read More