terclim by ICS banner
IVES 9 IVES Conference Series 9 THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

Abstract

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

The extractions rates showed huge differences between the non acylated and the para-coumaroylated anthocyanins. The former were much easier to extract than the latter. Particularily in model solutions, the extraction of p-coumaroylated anthocyanins was almost negligible. The extraction rate of tannins was between those of the two anthocyanin families. Moreover, in wines as in model solutions, the final concentrations in tannins, non acylated and p-coumaroylated anthocyanins showed correlations that did not exist in the berry compositions, suggesting a similar mechanism of extraction associating those three families of polyphenols. According to the CoMPPs, these mechanisms would mainly rely on polysaccharidic families, namely hemicelluloses, homogalacturonans, rhamnogalacturonans, and extensins.

The major role of the cell wall polysaccharides in the extraction of tannins and anthocyanins was confirmed. CoMPPs revealed a much more complex mechanism than expected, e.g. homogalacturonans in skins and pulps associated to an increase and a decrease of the polyphenols extractibilities, respectively. Moreover, our study changed the standpoint on cell wall polysaccharides. Up to now, they were considered as detrimental since they bind polyphenols, and were thus expected to increase losses. But they also release soluble polysaccharides (PRAGs) which contribute positively to the colloidal stability of wines.

1. Boulet, J.C., Abi-Habib, E., Carrillo, S., Roi, S., Veran, F., Verbaere, A., Meudec, E., Rattier, A., Ducasse, M.A., Jorgensen, B. Hansen, J., Le Gall, S., Poncet-Legrand, C., Cheynier, V., Doco, T., Vernhet, A. Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries. Food Chemistry, 406, 2023. https://doi.org/10.1016/j.foodchem.2022.135023

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Jean-Claude Boulet1,2, Elissa Abi-Habib¹, Stéphanie Carrillo¹, Stéphanie Roi¹, Frédéric Veran¹, Arnaud Verbaere1,2, Emmanuelle Meudec1,2, Anais Rattiera², Marie-Agnès Ducasse³, Bodil, Jorgensen⁴, Jeanett Hansen⁴, Sophie Le Gall⁵,⁶, Céline Poncet-Legrand¹, Véronique Cheynier1,2, Thierry Doco¹, Aude Vernhet¹

1. Univ. Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France
2. INRAE, PROBE research infrastructure, PFP polyphenols analysis facility, 34070 Montpellier, France
3. IFV, experimental unit of Pech Rouge, 11430 Gruissan, France
4. Department of Plant and Environmental Sciences, University of Copenhagen, 1870 Frederiksberg, Denmark
5. INRAE, UR BIA, 44316 Nantes, France
6. INRAE, PROBE research infrastructure, BIBS biopolymers analysis facility, 44316 Nantes, France

Contact the author*

Keywords

Yeast, New Zealand Pinot noir, Polysaccharides, Chemical profile

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

Read More

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Read More

EFFECT OF FERMENTATION TEMPERATURE GRADIENT AND SKIN CONTACT ON ESTER AND THIOL PRODUCTION AND TROPICAL FRUIT PERCEPTION IN CHARDONNAY WINES

Wines with tropical fruit aromas have become increasingly more available1,2. With increased availability of different wine styles, it has become important to understand the compounds that cause the fruity aromas in wine. Previous work using micro fermentations showed that fermentation temperature gradients and time on skins resulted in an increase in thiol and ester compounds post fermentation and these compounds are known to cause tropical fruit aroma in wines³. This work aimed to scale up these fermentations/operations to determine if the desired aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.

Read More

A NEW STRATEGY AND METHODOLOGY FOR THE CHARACTERIZATION OF POLYPHENOLS IN FINING PRECIPITATE

Polyphenols are secondary metabolite widely distributed in plant kingdom such as in fruits, in grapes and in wine. During the winemaking process, polyphenols are extract from the skin and seed of the berries. Fining is an important winemaking step just before bottling which has an impact on wine stabilization and clarification. Most the time, fining agent are animal or vegetal protein while some of them can be synthetic polymer like PVPP or natural origin like bentonite.

Read More