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…

Wine racking in the winery and the use of inerting gases

The O2 uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O2 uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The objective was to study O2 uptake during the racking of a model wine without using inert gases and to compare it with the purging of the destination tank with different inert gases.

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

Drought tolerance assessment and differentiation of grapevine cultivars using physiological metrics: insights from field studies

This study aimed to validate a protocol and compare metrics for evaluating drought tolerance in two Vitis vinifera grapevine cultivars under field conditions. Various metrics were calculated to represent the physiological responses of plants to progressive water deficit. Data were collected from Sauvignon Blanc and Chardonnay plants subjected to three irrigation levels during the 2022-2023 season, along with data from three previous seasons. Hydro-escape areas were used to assess the plant’s ability to reduce water potential with decreasing soil water availability.

Read More

Ultra-High Pressure Homogenization (UHPH): a technique that allows the reduction of SO2 in winemaking

Ultra-High Pressure Homogenization (UHPH) is an innovative, efficient and non-thermal technology that can be applied at different stages in winemaking in order to reduce or avoid the use of sulphites. During 2022 vintage, a batch of Xarel·lo must was processed by UHPH at 300 MPa with an inlet temperature (Ti) of 4 ºC. In order to verify the influence of the UHPH treatment in wine characteristics, alcoholic fermentations with this must (UHPH) were carried out and compared with a control batch (without SO2 addition (C)) and a sulphited batch, in which 60 mg/L of total SO2 (SO2) were added.

Read More

Vineyard management practices to reduce sugar content on ‘Monastrell’ grapes

Climate change is resulting in more dry and hot summers, accelerating grape ripening and increasing berry sugars concentration. This results in wines with a higher alcohol content, which has a negative impact on wine quality, as well as, on consumer health. Agronomic practices that minimize these effects on berry composition and, consequently, on wine quality must be defined. In this work, different management practices have been assessed on rainfed ‘Monastrell’ grapevines in Jumilla (Murcia, Spain) from 2021 to 2023 vintages. Mulching, shading, application of kaolin and different types of pruning were evaluated, among others field adaptation practices.

Read More