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…

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Read More

Effect of abiotic stress and grape variety on amino acid and polyamine composition of red grape berries

Vines are exposed to environmental conditions that cause abiotic stress on the plants (drought, nutrient and mineral deficits, salinity, etc.). Polyamines are growth regulators involved in various physiological processes, as in abiotic plant stress responses. Stressful conditions can modify grape’s composition, and in this work, we have focused on studying the effect of abiotic stress on the composition of polyamines and amino acids in grapes. In addition, the effect of grape variety on these compounds has been studied.

Read More

Vineyard yield estimation using image analysis: assessing bunch occlusions and its dependency on fruiting zone canopy features

Performing accurate vineyard yield estimation is of upmost importance as it provides important benefits to the whole vine and wine industry. Recently, image-analysis approaches have been explored to address this issue however this approach has as main challenge the bunch occlusion, mostly by vegetation but also by neighboring bunches. The present work aims at assessing the magnitude of bunch occlusion by neighboring bunches and to evaluate its dependency on a selection of vegetative and reproductive vine parameters assessed at fruiting zone. Forty vine segments (1 m) of two vineyard plots of the white cultivars ‘Alvarinho’ and ‘Arinto’ were assessed for vegetative and reproductive features at fruiting zone and imaged with a 2D camera.

Read More

Polysaccharide families of lyophilized extracts obtained from unfermented varietal grape pomaces

The recovery of bioactive compounds from grape and wine by-products is currently an important objective for revaluation and sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds. The aim of this study was to evaluate the polysaccharide (PS) composition of extracts obtained from pomaces of different white and red grape varieties of Castilla y León. Grape pomaces were obtained after the pressing in the winemaking process.

Read More

Effect of drought on grapevine wood fungal pathogen communities using a metatranscriptomics approach

Crops are facing increasing biotic and abiotic stress pressures due to global changes. However, trade-off mechanisms between these stresses and the underlying physiological processes are still poorly understood, especially in perennial crop species. To better understand these trade-offs, we studied the effect of drought on grapevine (Vitis vinifera) physiology and esca-related wood fungal communities. Esca is a vascular disease caused by a community of wood-infecting pathogenic fungi, and characterized by trunk necrosis, leaf scorch symptoms, yield losses, and mortality.

Read More