terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Abstract

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP). The samples were collected in four different stages with one week between them. The PS extraction were carried out following the method developed by Canalejo et al.[1]. The total estimated PS of the extracts obtained were determined by HPSEC-RID and three different molecular weight fractions of PS were evaluated: high, medium and low molecular weight. Oenological parameters were analyzed in all samples. An ANOVA and correlation analysis were performed with Statgraphics Centurion XVIII and R Studio. The total PS increased during the ripening process, with the exception of PP that showed a decrease in total PS from 25 º Brix. The G grapes reached the highest PS content. Similar behavior was observed in the evolution of the percentage of high molecular weight PS (HMW PS), but the PP grapes presented the highest values. A positive correlation was found between the percentage of HMW PS and the Brix degree. These results suggest the influence of ripening on the HMW PS and open up future researches on other grape varieties.

Acknowledgements: The authors would like to thank the AEI and the MICINN for the funding provided for this study through the project PID2021-123361OR-C21 (with FEADER funds). M. C-F. also thanks the MICINN and AEI for funding her predoctoral contract (PRE2020-094464).

References:

1) Canalejo et al. (2021) Optimization of a method to extract polysaccharides from white grape pomace by-products. Food Chem. 365, 130445, DOI 10.1016/j.foodchem.2021.130445

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

María Curiel-Fernández1*, Zenaida Guadalupe2, Belén Ayestarán2, Silvia Pérez-Magariño1

1Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain.
2ICVV-Universidad de La Rioja, Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain.

Contact the author*

Keywords

polysaccharide, grape cell wall, grape skins, ripening

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Potential of new genetic resources to improve drought adaptation of grapevine rootstocks

Grapevines are grown mainly as grafts worldwide, but the rootstocks most commonly used were selected between the late 19th and early 20th centuries and are based on reduced genetic diversity[1]. In the context of climate change, it is indeed urgent to diversify the range of rootstocks with genotypes much more adapted to drier environments, than the existing ones[2]. The aim of this study was to evaluate the potential of new genetic resources for grapevine rootstock breeding programs. For this purpose, 12 American and Asian wild Vitis species (3 to 5 accessions per species = 50 accessions) were evaluated for their rooting ability and drought response.

Impact of temperature and solar radiation on grape composition variability in the Saint-Emilion winegrowing area 

Grape composition is strongly influenced by climate conditions. Their expected modifications in near future, notably because of increased temperatures, could significantly modify the biochemical composition of berries at harvest, and thus wine typicity and quality. Elevated temperatures favor sugar accumulation in grapes, enhance malic acid degradation and modify the amino acid content. They also reduce significantly anthocyanin accumulation in Merlot, leading to the imbalance between anthocyanins and sugars, while no significant effects on final anthocyanin levels were reported in Tempranillo[1] and finally affect aromas or aroma precursors.

Physicochemical behaviour of wine spirit and wine distillate aged in Sherry Casks® and Brandy casks

Brandy is a spirit drink made from “wine spirit” (<86% Alcohol by Volume – ABV; high levels of congeners and they are mainly less volatile than ethanol), it may be blended with a “wine distillate” (<94.8%ABV; low levels of congeners and these are mainly more volatile than ethanol), as long as that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product[1]. Brandy must be aged for at least 6 months in oak casks with <1000L of capacity. During ageing, changes occur in colour, flavour, and aroma that improve the quality of the original distillate.

Metabolomic profiling of heat-stressed grape berries 

The projected rise in mean air temperatures together with the frequency, intensity, and length of heat waves in many wine-growing regions worldwide will deeply impact grape berry development and quality. Several studies have been conducted and a large set of molecular data was produced to better understand the impact of high temperatures on grape berry development and metabolism[1]. According to these data, it is highly likely that the metabolomic dynamics could be strongly modulated by heat stress (HS).

Selecting green cover species in the under-trellis zone of Lower Austrian vineyards

The under-trellis zone of vineyards is a sensitive area through which vines cover a significant portion of their nutrient and water needs. Mechanical and chemical methods are applied to suppress competing and tall-growing weeds to ensure optimal vine growth conditions. In addition to higher operating costs and depending on the soil conditions, these practices might lead to a long-term reduction in soil fertility and biodiversity. The presented study aims to analyse the suitability and interspecies competition of a selected green cover mixture of five local herbaceous species as potential green cover mixture in the under-trellis area of Lower Austrian vineyards.