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 AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

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. The impact on wine aroma is mainly attributed to volatile phenols, while in-mouth hydrolysis of glycosylated forms may be responsible for long-lasting “ashy” aftertastes (1).

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF A POLYPHENOLIC EXTRACT OBTAINED BY GREEN SUPERCRITICAL CO₂ EXTRACTION FROM RED GRAPE POMACE

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Read More