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*

Keywords

anthocyanins, antioxidant, health food, grapevine, food industry

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Accumulation of deleterious mutations in grapevine and its relationship with traits of interest for wine production and resilience

Deleterious mutations that severely reduce population fitness are rapidly removed from the gene pool by purifying selection. However, evolutionary drivers such as genetic drift brought about by demographic bottlenecks may comprise its efficacy by allowing deleterious mutations to accumulate, thereby limiting the adaptive potential of populations. Moreover, positive selection can hitchhike mildly deleterious mutations due to linkage caused by lack of recombination. Similarly, in the context of species domestication, artificial selection mimics these evolutionary processes, which can have undesirable consequences for production and resilience. In this study, we evaluated the extent of the accumulation of deleterious mutations and the magnitude of their effects (also known as genetic load) at the whole-genome scale for ca.

Characterization of spoilage yeasts from Malbec grapes from San Rafael wine region (Argentina)

The yeast ecosystem in grape musts is quite broad and depends on the region and the health of the grapes. Within this, there are yeasts that can generate fermentative deviations and/or cause defects in the wine. It is very important to address this issue because there are significant economic losses in the wine industry when the fermentation process and/or the organoleptic characteristics of the wine are negatively affected, even more today since climate change has a marked effect on the composition of this ecosystem. The aim of this work is to characterize the behavior regarding detrimental oenological features of potential spoilage yeasts isolated from viticultural environments.

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Bioprotection of grape must by Metschnikowia sp.: genericity and mechanism

The market trend heads to food products with less chemical inputs, including in oenology. During the winemaking process, sulfites are commonly use to avoid microbiological contamination and stabilization of the wine thanks to its antimicrobial and antioxidant activities. Nevertheless, this use is not without consequences on human health and environment, leading for example to allergic reaction and pollution. A biological alternative to these sulfites has emerges: the bioprotection.

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

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].