terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Teinturier grapes: Valorization as a source of high-value compounds for the Chilean food industry

Teinturier grapes: Valorization as a source of high-value compounds for the Chilean food industry

Abstract

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

In Chile, the potential of Teinturier has been little explored in the food industry, being a raw material with availability in the market, due to its large number of hectares currently productive (more than 7500) and with a competitive price compared to other fruits with high antioxidant capacity, such as other varieties of grapes, blueberries and native berries. In this context, our laboratory has developed a characterization from a commercial vineyard in the central wine-growing valley in the 2021-22 season. The grapes were harvested and analyzed for: soluble solids content (ºBrix), color, pH, acidity (%), anthocyanin content, total polyphenols, antioxidant activity (FRAP) and anthocyanin profile by HPLC and comparing with Merlot grapes produced under the same agronomic conditions. Comparatively, the teinturier grapes showed 2.29 times more anthocyanins in the skin, with Malvidin 4.27 times higher and polyphenols 2.53 times higher. This characterization seeks to position Teinturier varieties as a quality raw material of high interest for the food market due to their healthy properties. Moreover, it would provide the producers of these cultivars with a new market that ensures the long-term sustainability of these strains, and that they can opt for an alternative market, such as the health and wellness market.

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Salazar-Parra C1*, Vergara C, Miranda M1, Reyes M2, Zamora O1, Farias MJ1

1Instituto de investigaciones agropecuarias, INIA La Platina.
2Instituto de investigaciones agropecuarias. INIA Raihuen.

Contact the author*

carolina.salazar@inia.cl,

Keywords

anthocyanins, antioxidant, health food, grapevine, food industry

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Read More

Effects of progeny in the modulation of the response to water stress in isohydric and anisohydric varieties

Each grapevine variety has a specific water use regulation response under drought, and it is still unclear whether this regulation results from innate genotypic behavior (iso- and anisohydric), or is a response to environmental factors, namely recurrent water stress priming effects. In the present work, we explored the influence of the field-grown genotypes’ drought memory in the drought-response phenotype of their vegetative progenies, in Trincadeira (isohydric) and Castelão (anisohydric) varieties under a drought event followed by recovery in a glasshouse. Cuttings from both cultivars subjected to full irrigation (FI) and non-irrigation (NI) treatments for 5 consecutive years were used.

Read More

Influence of p-Coumaric Acid and Micronutrients on Growth and 4-Ethylphenol Production by Brettanomyces bruxellensis

The wine spoilage caused by Brettanomyces bruxellensis is one of the global concerns for winemakers. Detecting the presence of B. bruxellensis using routine laboratory culture techniques becomes challenging when cells enter the viable but not culturable (VBNC) state. This study aims to investigate the impact of p-coumaric acid (a volatile phenol precursor) and micronutrients on B. bruxellensis’ culturability, viability, and volatile phenol production under sulfite stress. In red wine, exposure to a high sulfite dose (100.00 mg L-1 potassium metabisulfite) resulted in immediate cell death, followed by a recovery of culturability after two weeks.

Read More

Ecophysiological characterisation of terroir effects on Vitis vinifera L. Chardonnay and pinot noir in south african cool climate regions

Terroir encompasses environmental (climate, geology, soil and topography), genetic (cultivar and clone) and human factors (oenological and viticultural practices). Climate change brings about shifts in the suitability of a region for the growth of specific grapevine cultivars. This study focused on climatic and fruit parameters (berry size, weight, pH, total acidity (TA) and phenolics) to characterise the terroir effect in Vitis vinifera L. cultivars Chardonnay and Pinot Noir vineyards in the Cape South Coast region (Walker Bay and Elgin).

Read More

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison.

Read More