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…

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Read More

MODELLING THE AGEING POTENTIAL OF SYRAH RED WINES BY ACCELERATED AGEING TESTS: INFLUENCE OF ANTIOXIDANT ASSAYS AND PHENOLIC COMPOSITION

Red wine ageing is an important step in the red wine evolution and impacts its chemical and sensory characteristics through many chemicals and physico-chemical reactions. The kinetics of these evolutions depend on the wine studied and influence the wine ageing potential. Generally, high quality red wines require a longer period of bottle ageing before consumption¹. The ageing potential is an impor-tant parameter for wine quality and is related to the capacity of a wine to undergo oxidation over time². Phenolic compounds which are ones of the main substrates for oxidation can then potentially modulate ageing potential³.

Read More

HYBRID GRAPEVINE CV BACO BLANC, BETWEEN TRADITION AND MODERNISM: FOCUS ON ENDOGENOUS EUGENOL AS RESISTANCE FACTOR TO BOTRYTIS CINEREA

The well-known antifungal and antibiotic molecule, eugenol, is widely spread in various plants including clove, basil and bay. It is also abundant in the hybrid grapevine cultivar (cv) Baco blanc (Vitis vi-nifera x Vitis riparia x Vitis labrusca), created by François Baco (19th century) in the Armagnac region. This study confirmed this cv as highly resistant to Botrytis cinerea by comparing fruit rot incidence and severity with two Vitis vinifera cultivars: Folle Blanche and Ugni Blanc. We have demonstrated the efficiency of eugenol in vitro, by further investigating the effect of small concentrations of eugenol, 3 to 4 ppm (corresponding to IC10), on B. cinerea. By comparing the two major modes of action (direct or volatile antibiosis), the vapour inhibiting effect of eugenol was more powerful. In the skin of Baco blanc berry, the total eugenol concentration reached a maximum at veraison, i.e. 1118 to 1478 μg/kg.

Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: LEVELS AND PATTERNS OBSERVED IN 2020 WINES FROM THE UNITED STATES WEST COAST

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

Read More

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More