terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 The generation of suspended cell wall material may limit the effect of ultrasound in some varieties

The generation of suspended cell wall material may limit the effect of ultrasound in some varieties

Abstract

The disruptive effect exerted by high-power ultrasound (US) on plant cell walls, natural barriers to the diffusion of compounds of interest during the maceration of red wines, is established as the reason behind the chromatic improvement that its treatment causes.  However, sometimes this improvement is not observed, especially with short maceration times. The presence of a high quantity of suspended cell wall material, which formation is favored by the sonication, could be the cause of this lack of positive results since this cell wall material has a high affinity for phenolic compounds. These phenolic compounds bound to the cell walls precipitate with them during the following stages of vinification and due to that, a large part of the extracted phenolic compounds will not become part of the final wine’s phenolic composition, affecting its chromatic characteristics. To prove this, wine made from sonicated grapes from two different varieties has been submitted to a modification in the vinification process where the suspended material has been eliminated.  The results have confirmed that that the lack of positive results found in some cases when grapes were sonicated are due to the adsorption of phenolic compounds on the suspended material and that differences in the grape skin cell wall composition also had a large influence.

References:

  1. Jiménez-Martínez M.D. et al. (2018). Performance of purified grape pomace as a fining agent to reduce the levels of some contaminants from wine. Food Addit. Contam. Part A, 35 (6): 1061–1070, DOI.org/10.1080/19440049.2018.1459050
  2. Moller, I. et al. (2008). High-throughput screening of monoclonal antibodies against plant cell wall glycans by hierarchical clustering of their carbohydrate microarray binding profiles. Glycoconj. J., 25(1): 37–48, DOI: 10.1007/s10719-007-9059-7

DOI:

Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article

Authors

Paula Pérez-Porras1, Ana B. Bautista-Ortín1, Ricardo Jurado2, Encarna Gómez Plaza1

1 Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, 30071, Murcia, España
2 Agrovin S.A., Avenida de los Vinos s/n, 13600 Alcázar de San Juan, Ciudad Real, España

Contact the author*

Keywords

wine, fining, vegetal fiber, polysaccharides, CoMPP

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effect of soil particle size on vine water status, leaf ABA content and berry quality in Nebbiolo grapes

The root and shoot abscisic acid (ABA) accumulation in response to water deficit and its relation with stomatal conductance is longtime known in grapevine. ABA-dependent and ABA-independent signalling response to osmotic stress coexist in sessile plants. In grapevine, the signaling role of ABA in response to water stress conditions and its influence on berry quality is critical to manage grapevine acclimation to climate change.

Read More

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Read More

Characterization of spoilage yeasts from Malbec grapes from San Rafael wine region (Argentina)

The yeast ecosystem in grape musts is quite broad and depends on the region and the health of the grapes. Within this, there are yeasts that can generate fermentative deviations and/or cause defects in the wine. It is very important to address this issue because there are significant economic losses in the wine industry when the fermentation process and/or the organoleptic characteristics of the wine are negatively affected, even more today since climate change has a marked effect on the composition of this ecosystem. The aim of this work is to characterize the behavior regarding detrimental oenological features of potential spoilage yeasts isolated from viticultural environments.

Read More

Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Read More

Climate change and viticulture in Nordic Countries and the Helsinki area

The first vineyards in Northern Europe were in Denmark in the 15th century, in the southern parts of Sweden and Finland in the 18th century at 55–60 degrees latitude. The grapes grown there have not been made into wine, but the grapes have been eaten at festive tables. The resurgence of viticulture has started with global warming, and currently the total area of viticulture in the Nordic countries, including Norway, is estimated to be 400–500 hectares, most of which is in Denmark. Southern Finland, like all southern parts of Northern Europe, belongs to the cool-cold winegrowing area.

Read More