terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Identification of several glycosidic aroma precursors in six varieties of winemaking grapes and assessment of their aroma potential by acid hydrolysis

Identification of several glycosidic aroma precursors in six varieties of winemaking grapes and assessment of their aroma potential by acid hydrolysis

Abstract

In winemaking grapes, it is known that most aroma compounds are present as non-volatile precursors, such as glycosidic precursors. In fact, there is strong evidence supporting the connection between the content of aroma precursors and the aromatic quality of wine [1]. Acid hydrolysis is preferred to reveal the aroma potential of winemaking grapes, as it predicts more accurately the chemical rearrangements occurring during fermentation in acidic environments [2]. In this study, a method involving a fast fermentation followed by acid hydrolysis at 75ºC was used to evaluate the accumulation of aroma compounds over time in fractions obtained from six different varieties of winemaking grapes. The aim was to identify the specific aroma glycosidic precursors responsible for this variability by confirming their structures and establishing correlations with the liberated aromas. The variability of aroma compounds with respect to both time and variety was investigated through a two-way ANOVA. A Principal Component Analysis of the volatile aromas confirmed the differences between grape varieties and hydrolysis time. The most notable differences were observed in the hydrolysates at 96 hours, where the accumulation of aromas such as norisoprenoids and phenols was prominent. A method involving Solid Phase Extraction followed by UHPLC-QTOF-MS/MS was employed to isolate and identify the pool of aroma precursors. Most of the glycosides identified based on their fragmentation patterns were indeed disaccharides with the structure of pentose-hexose and hexose-deoxyhexose. However, it should be noted that a few trisaccharides and monosaccharides were also identified in the study. The identification of some of these glycosides was further confirmed through direct correlation with the corresponding accumulated aroma compound. This study provides further evidence of the significant aromatic potential of winemaking grapes through their pool of aroma precursors, and it also suggests the possibility of exploring alternative methods for treating grapes to evaluate their aromatic potential.

Acknowledgements:

This work was funded by the Spanish Ministry of Science and Innovation (MICIN) (project AGL2017-87373-C3-1-R). E. S. A. has received a grant (PRE2018-084968) from the Spanish FPI programs associated to the same project. LAAE acknowledges the continuous support of Gobierno de Aragón (T29) and European Social Fund. 

References:

  1. Ferreira, V., & Lopez, R. (2019). The actual and potential aroma of winemaking grapes. Biomolecules, 9(12), 818. DOI 10.3390/biom9120818
  2. Loscos, N. et al. (2009). Comparison of the suitability of different hydrolytic strategies to predict aroma potential of different grape varieties. Journal of Agricultural and Food Chemistry, 57(6), 2468–2480. DOI 10.1021/jf803256e

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Elayma Sánchez-Acevedo, Marie Denat, Ignacio Ontañón, Ricardo Lopez, Vicente Ferreira

Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), E-50009 Zaragoza, Spain

Contact the author*

esanchezacevedo@unizar.es

Keywords

grapes, glycosidic precursors, fast fermentation, acid hydrolysis, wine aging, wine aroma

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Oxidability of wines made from Spanish minority grape varieties

The phenolic profile of a wine plays an essential role in its oxidative capacity and in both white and red wines it defines its shelf life[1]. The study of minority varieties to produce wines with peculiar characteristics necessarily includes the phenolic and oxidative characterization of the wines produced. This paper presents the study of wines made from 24 minority and majority white and red grape varieties, focusing on phenolic characteristics (total phenols, slightly polymerized phenols, highly polymerized phenols, anthocyanins…), color, as well as parameters related to the oxidability of the wines and their capacity to consume oxygen [2].

Read More

The 1000 grapevine genomes project: Cataloguing Australia’s grapevine germplasm

Grapevine cultivars can be unequivocally typed by both physical differences (ampelography) and genetic tests. However due to their very similar characteristics, the identification of clones within a cultivar relies on the accurate tracing of supply records to the point of origin. Such records are not always available or reliable, particularly for older accessions. Whole genome sequencing (WGS) provides the most highly detailed methodology for defining grapevine cultivars and more importantly, this can be extended to differentiating clones within those cultivars.

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

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

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