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…

Lipids at the crossroads of protection: lipid signalling in grapevine defence mechanisms

Understanding grapevine molecular processes and the underlying defence responses is vital for developing sustainable disease control strategies. Lipid signalling pathways, involving the synthesis and degradation of lipid molecules, have emerged as a key regulator in plant defence against pathogens. This study aims to elucidate the role of fatty acids and lipid signalling in grapevine’s defence response to P. viticola infection. The expression of lipid metabolism-related as well as lipid signalling genes was analysed, by qPCR, in three grapevine genotypes: Chardonnay (susceptible), Regent (tolerant) with Rpv3-1 resistance loci, and Sauvignac (resistant) harbouring a pyramid of Rpv12 and Rpv3-1 resistance loci.

Read More

The environmental footprint of selected vineyard management practices: A case study from Logroño (La Rioja) Spain

Viticulture is globally important for socioeconomic and environmental reasons. The EU is globally leading grape and wine production, and Spain is among the top grape and wine producers. As climate change affects viticulture, mitigation and adaptation are crucial for protecting grape production. In this research work, data on viticultural management practices such as soil cultivation, irrigation, energy, machinery, plant protection and the use of fertilizers from vineyards located in Logroño (La Rioja) have been obtained.

Read More

High-throughput sequencing analysis based on nematode indices revealed healthier soils of organic vineyards 

Proper soil health assessments are crucial for sustainable cropland. Among the widely employed approaches, evaluating nematode community structure is particularly suitable. Traditionally, the taxonomic characterization of soil nematodes has relied on time-consuming morphology-based methods requiring experienced experts. However, molecular tools like high-throughput sequencing have emerged as efficient alternatives. In this study, we performed a metataxonomic analysis of soil samples collected from 57 vineyards in the DOCa Rioja region of Northern Spain, focusing on the impact of organic viticulture and cover cropping compared to integrated pest management (IPM) and tilling practices.

Read More

White grape must processed by UHPH as an alternative to SO2 addition: Effect on the phenolic composition in three varieties

The quantity and distribution of polyphenols in musts play a fundamental role in the white winemaking. This is because these substances are exposed to oxidation reactions, which are catalysed by the polyphenol oxidase (PPO), leading to a decrease in the quality of the wines produced. PPO is inactivated by SO2, but currently, due to the restrictions of the legislation, other methodologies are being investigated. Ultra-High Pressure Homogenization (UHPH) is a non-thermal physic technology that exerts an ultrahigh pressure pumping (>200 MPa) of a fluid through a valve in a continuous system.

Read More

Energy partitioning and functionality of photosystem II in water-stressed grapevines during heatwaves revealed by continuous measurements of chlorophyll fluorescence

The increased intensity and frequency of heatwaves, coupled with prolonged periods of drought, are a significant threat to viticulture worldwide. During these conditions the more exposed leaves can show visible symptoms of heat damage. We monitored the functionality of photosystem II (PSII) in the field to better understand the impact of heatwaves on canopy performance. A factorial experiment was established in summer 2023 using Shiraz grapevines in the Barossa valley of South Australia, involving water-stressed and well-watered vines.

Read More