terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Effect of different plant fibers on the elimination of undesirable compounds in red wine. Correlation with its polysaccharide composition

Effect of different plant fibers on the elimination of undesirable compounds in red wine. Correlation with its polysaccharide composition

Abstract

The presence of undesirable compounds in wines, such as OTA, biogenic amines and pesticides residues, affects wine quality and can cause health problems for the consumer. The main tool that a winemaker has to reduce their content in the wine is fining. However, some of the fining agents commonly used in the winery can cause allergies or even increase the protein content in the wine, increasing the turbidity. To avoid these problems, the use of plant fibers may be an alternative, such as those from grape pomace[1] or other plant origins.

The objective of this work was to determine the effect of two plant fibers in the reduction of undesirable compounds and to correlate their behavior with their polysaccharide composition, analyzed using comprehensive microarray polymer profiling (CoMPP). [2] The results showed that a white grape pomace fiber presented the highest capacity for histamine reduction in wine and also reduced large amounts of pesticides, although the highest effectiveness to remove pesticides residues was found when a cereal fiber was used. Looking for a correlation between effectivity and composition, we could see how grape fiber contained high contents of pectic polysaccharides, xyloglucans and arabinogalactan proteins (AGP) whereas the behavior of cereal fiber can only be associated to its xylan content, since the pectic polysaccharides were absent. This was a surprising finding since it is known that fibers may affect wine color due to the high affinity of their polysaccharides, especially pectic polysaccharides for polyphenols, but when looking at the effect of these two fibers on wine chromatic characteristics, the cereal fiber largely affected wine color, more than the grape pomace fiber, so another factor, such as the porosity of the fiber, must also be an important fact regarding their effectiveness.

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 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Lucía Osete Alcaraz1, Encarna Gómez Plaza1, Paula Pérez Porras1, Bodil Jørgensen2, José Oliva Ortiz3, Miguel Ángel Cámara Botía3, Ricardo Jurado Fuentes4, Ana Belén Bautista Ortín1*

1 Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, 30071, Murcia, España
2 Plant and Environmental Sciences, University of Copenhagen, Copenhagen, Denmark
3 Departamento de Química Agrícola, Facultad de Química, Universidad de Murcia
4 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…

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

Genetic study of wild grapevines in La Rioja region

Since the mid-1980s, several surveys have been carried out in La Rioja to search for populations of the sylvestris grapevine subspecies (Vitis vinifera L. subsp. sylvestris Gmelin). The banks of the Ebro River and its tributaries (Alhama, Cidacos, Leza, Iregua, Najerilla, Oja and Tirón rivers), as well as the surrounding vegetation of their valleys have been covered. So far, all the populations found are alluvial, forming part of the riparian vegetation of the Najerilla (the first reported population in La Rioja [1]), Iregua, and the vicinity of Oja valleys.

Read More

REGAVID a decision tool to deficit irrigation in a temperate climate (DO Monterrei – Spain)

In temperate climates, such as in the North of Spain, the use of irrigation in the vineyard has not been required, due to the usual rainfall from June to August. In some large vineyards, irrigation management has been carried out, based on occasional support irrigation, or for the application of nutrients (fertigation). Currently it is necessary to implement decision support models to manage irrigation water in real time and avoid misuse of a scarce resource. Moreover, quality standards must be achieved, as in the previous rainfed viticulture.

Read More

First results on the chemical composition of red wines from the pressing of marc

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Read More

The exploitation of Croatian grapevine genetic resources for the breeding of new resistant cultivars 

Croatian viticulture is mainly based on native grapevine varieties susceptible to various diseases and pests, which leads to unsustainable use of large amounts of pesticides. The sustainable development of viticulture in the future will only be possible by increasing the resistance of the grapevine through the development of new resistant varieties. Breeding programs have been launched in the leading wine-growing countries to develop resistant varieties possessing high-quality levels. Native cultivars from Croatia are not included in the breeding programs of other countries.

Read More