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…

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.

The characterization of Vitis vinifera L cv. Cabernet sauvignon: the contribution of Ecklonia maxima seaweed extract

Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers, plant growth regulators and crop improvement products. Broadly, plant biostimulants are expected to improve nutrient use efficiency, tolerance to abiotic stress, quality traits and availability of nutrients in the soil or rhizosphere. Currently, seaweed extracts account for more than 33% of the total plant biostimulant market. Within this category, Ascophyllum nodosum (AN), is the most widely studied and applied in biostimulant formulations.

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.

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.

Photoprotective extracts from agri-food waste to prevent the effect of light in rosé wines 

Light is responsible for adverse reactions in wine including the formation of unpleasant flavors, loss of vitamins or photodegradation of anthocyanins. Among them, the riboflavin degradation leads to the formation of undesirable volatile compounds, known as light-struck taste. These photo-chemical reactions could be avoided by simply using opaque packaging. However, most rosé wines are kept in transparent bottles due to different commercial reasons. Some agri-food waste extracts have been studied for their photoprotective action which turn to be highly correlated with phenolic content [1].