terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Role of anthocyanins and copigmentation in flavonol solubility in red wines 

Role of anthocyanins and copigmentation in flavonol solubility in red wines 

Abstract

Over the last years, due to climate change, several red wines, such as the Sangiovese wines, have been often subjected to loss of clarity due to the formation of deposits of fine needle-shaped crystals. This phenomenon turned out to be due to an excess of quercetin (Q) and its glycosides (Q-Gs) in wines. These compounds are synthesized to a large extent when grapes are excessively exposed to UVB radiations in vineyards[1]. Unfortunately, it is not easy to predict the degree of Q precipitation because its solubility strongly depends on the wine and matrix composition[2].  Surprisingly, some red wines rich in anthocyanins, even if contained high amount of Q, did not show any precipitates. Likely anthocyanins favour the solubility of Q since flavonols are among the most powerful cofactors involved in the copigmentation phenomenon. Thus, in this study, the role of anthocyanins in Q solubility was evaluated by adding known amounts of grape-derived anthocyanins into model solutions containing either Q or Q-Gs. The effects of pH and time on the Q solubility, copigmentation as well as on the hydrolysis of Q-Gs were determined. Our data showed that the solubility of Q passed from 5 mg/L to 25 mg/L when the amount of grape-derived anthocyanins added into the model solutions increased from 0 to 500 mg/L. Experimental samples were investigated over 30 days and significant changes in Q solubility, correlated to the variation in copigmentation and in anthocyanins/quercetin ratio, were observed. These results can assist wine producers to better evaluate the level of flavonol precipitation in red wines and to develop appropriate strategies in order to avoid undesired precipitations in bottle.   

Acknowledgements: The authors would like to thank the Biolaffort Company for funding.

References:

1) Martínez-Lüscher J. et al. (2019). Flavonol profile is a reliable indicator to assess canopy architecture and the exposure of red wine grapes to solar radiation. Frontiers in plant science, 10, 10. DOI 10.3389/fpls.2019.00010.

2) Gambuti A. et al. (2020). New insights into the formation of precipitates of quercetin in Sangiovese wines. Journal of Food Science and Technology, 57, 2602-2611. DOI 10.1007/s13197-020-04296-7

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Alessandra Luciano1, Luigi Picariello1, Martino Forino1, Angelita Gambuti1*

1 Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli ″Federico II″, Viale Italia, Avellino 83100, Italy

Contact the author*

Keywords

quercetin, quercetin glycosides, solubility, red wines, anthocyanins, copigmentation crystals, precipitation

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Analysis of volatile composition of interaction between the pathogen E. necator and two grapevine varieties

Volatile organic compounds (VOCs) are emitted by nearly all plant organs of the plants, including leaves. They play a key role in the communication with other organisms, therefore they are involved in plant defence against phytopathogens. In this study VOCs from grapevine leaves of two varieties of Vitis vinifera infected by Erysiphe necator were analysed. The varieties were selected based on their susceptibility to pathogen, Kishmish Vatkana has the Ren1 resistance gene and Zamarrica showed high susceptibility in previous trials.

Read More

Applicability of grape native yeasts to enhance regional wine typicity

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

Read More

Volatilome in grapevine leaves is defined by the variety and modulated by mycorrhizal symbiosis

Volatile organic compounds (VOCs) constitute a diverse group of secondary metabolites key for the communication of plants with other organisms and for their adaptation to environmental and biotic stresses. The emission of these compounds through leaves is also affected by the interaction of plants with symbiotic microorganisms, arbuscular mycorrhizal fungi (AMF) among them [1]. Our objective was to know the concentration and profile of VOCs emitted by the leaves of two grapevine varieties (Tempranillo, T, and Cabernet Sauvignon, CS, grafted onto R110 rootstocks), inoculated or not with a consortium of five AMF (Rhizophagus irregularis, Funneliformis mosseae, Septoglomus deserticola, Claroideoglomus claroideum and C. etunicatum).

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

Influence of polysaccharide extracts from wine by-products on the volatile composition of sparkling white wines

In the production of sparkling wines, during the second fermentation, mannoproteins are released by yeast autolysis, which affect the quality of the wines. The effect of mannoproteins has been extensively studied, and may affect aroma and foam quality. However, there are no studies on the effect of other polysaccharides such as those from grapes. Considering the large production of waste from the wine industry, it was proposed to obtain polysaccharide-rich extracts from some of these by-products[1].

Read More