terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Crown procyanidin quantification in red wines, rosé wines and Port wines

Crown procyanidin quantification in red wines, rosé wines and Port wines

Abstract

Condensed grape tannins play a major role in the organoleptic properties and quality of red wine. Recently, a new sub-family of macrocyclic condensed tannins has been identified in red wine and named “crown tannins”. Indeed, the first compound of the family identified and characterised by NMR was the crown procyanidin tetramer which is composed of a macrocyclic structure composed of four (-)-epicatechins link together by B-type interflavanoid linkage in the following an alternative sequences of C4-C8 and C4-C6 linkage. The 3D structure of this unusual crown procyanidin family reveals a central cavity in the molecule [1]. Moreover, this crown procyanidin tetramer has a very specific physicochemical characteristics and properties compared with non-cyclic condensed tannins [2]. Apart from the procyanidin tetramer, many other crown tannins have been detected by UPLC-UV-QTof, such as galloylated tetramers and pentamers. Moreover, recent study showed that these molecules are specifically located in grapes skin and their concentration in red wine depends of the grape varieties.

Thus following or previous work regarding the validation of a quantification method by UPLC-UV-QTof, the evolution kinetics of crown procyanidins family (tetramer, galloylated tetramer and pentamer) during wine aging in bottles over multiple vintages has been investigated. This evolution kinetic has been investigated in various wine matrices, such as red wine, rosé wine and port wine, in order to gain a better understanding of their evolution and impact in the various colloidal matrices. Moreover, this evolution kinetics has been compared with non-cyclic condensed tannins.

References:
1) Zeng, L.et al. (2019) Crown Procyanidin Tetramer: A Procyanidin with an Unusual Cyclic Skeleton with a Potent Protective Effect against Amyloid-β-Induced Toxicity. Molecules, 24: 1915, DOI 10.3390/molecules24101915

2) Jouin A et al. (2022) Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine. Foods, 11: 3194. DOI10.3390/foods11203194

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Ferreira M. 1*., Teissedre PL.1, Jourdes M. 1

1 University Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, UMR 1366, OENO, ISVV F‐33140 Villenave d’Ornon, France

Contact the author*

Keywords

wines, condensed tannins, crown tannins, UPLC-UV-QTof

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Indicators of Sustainable Vineyard Soil Management: Metrics for Assessing Environmental Impacts

The vital role of soils in supporting life on our planet cannot be overstated. Soils provide numerous ecosystem services and functions, including biomass production, carbon sequestration, physical support, biological habitat, and genetic reserve, among others. Understanding the characteristics and sensitivity of soils in a specific terroir, along with effective soil management practices, is crucial for the sustainable management of natural resources.

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Analysis of the interaction of melatonin with glycolytic proteins in Saccharomyces cerevisiae during alcoholic fermentation 

Melatonin is a bioactive compound with antioxidant properties, that has been found in many fermented beverages, such as beer and wine [1]. Indeed, it has been shown that yeast can synthesize melatonin during alcoholic fermentation, although its role inside the cell, as well as the metabolic pathway involved in its synthesis, is still unclear [1]. Recent studies showed that during fermentation, melatonin interacts with different proteins of the glycolytic pathway in both Saccharomyces and non-Saccharomyces yeast, for instance glyceraldehyde 3-phosphate dehydrogenase, pyruvate kinase or enolase [2].

Read More

Effect of foliar application of Ca, Si and their combination on grape volatile composition

Calcium (Ca) is an important nutrient for plants which plays key signaling and structural roles. It has been observed that exogenous Ca application favors the pectin accumulation and inhibition of polygalacturonase enzymes, minimizing fruit spoilage. Silicon (Si) is a non-essential element which has been found to be beneficial for improving crop yield and quality, as well as plant tolerance to diverse abiotic and biotic stress factors. The effect of Si supply to grapevine has been assessed in few investigations, which reported positive changes in grape quality and must composition.

Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More