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…

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More

Mapping grapevine metabolites in response to pathogen challenge: a Mass Spectrometry Imaging approach

Every year, viticulture is facing several outbreaks caused by established diseases, such as downy mildew and grey mould, which possess different life cycles and modes of infection. To cope with these different aggressors, grapevine must recognize them and arm itself with an arsenal of defense strategies.
The regulation of secondary metabolites is one of the first reactions of plants upon pathogen challenge. Their rapid biosynthesis can highly contribute to strengthen the defense mechanisms allowing the plant to adapt, defend and survive.

Read More

Physico-chemical properties of vine pruning residues with potential as enological additive

Grapes are one of the world’s primary fruit crops, and pruning activities generate high amounts of annual wood wastes [1]. These pruning shoots contain valuable phenolic compounds and could have numerous potential applications [1,2]. Consequently, the aim of this work was to evaluate the physico-chemical properties of vine pruning residues with potential as enological additives. For this purpose, grapevine shoots from 12 varieties grown in Chile were collected during the winter of 2021.

Read More

Moderate wine consumption – part of a balanced diet or a health risk?

Consumption of wine/alcoholic beverages remains a topic of great uncertainty and controversy worldwide. The term “no safe level” dominates the media communication and policy ever since population studies in 2018 [1,2] were published, which denied the existence of a J-curve and suggested that ANY consumption of an alcoholic beverage is harmful to health. The scientific evidence accumulated during the past decades about the health benefits of moderate wine consumption, were questioned and drinking guidelines considered to be too loose.

Read More

Correlative study between degradation of rosé wine under accelerated conditions and under normal conditions

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.

Read More