terclim by ICS banner
IVES 9 IVES Conference Series 9 A NEW STRATEGY AND METHODOLOGY FOR THE CHARACTERIZATION OF POLYPHENOLS IN FINING PRECIPITATE

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

Abstract

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 stabi-lization 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. The aim of this study was better understand colloidals phenomenons involved in fining process and determine how polyphenols content and composition are impact by finning.

Different type and composition of fining agent were used during the investigation on each wine. Some of them were based on animal proteins, vegetal proteins, PVPP or bentonite alone while some mix with PVPP and vegetal proteins, PVPP and animal protein, and a mix with PVPP, vegetal proteins and bentonite were also used. On the wine before and after fining monomeric and total anthocyanins, monomeric, dimeric and total tannins, mDP (mean degree of polymerization), flavonol and phenolic acids content were measured. However in order to determine more precisely the content and composition of polyphenol lost during fining, a new strategy have been develop based on the re-solubilisation of the fining precipitate using some organic solvent.

For these experiments, this new method highlight some drastic differences between fining agents. Indeed, depending of the fining agent the amount and the composition of the polyphenols present in the fining precipitate change. For example, some fining agent don’t remove anthocyanins while some other precipitate mainly the p-coumarolylated anthocyanins. Moreover, important differences are also observed for condensed tannins according to the nature of the fining agent. Indeed, fining agent without PVPP were able to precipitate monomeric or dimeric condensed tannins. Moreover, some fining agent are more selective of oligomeric tannins while some has tendency to precipitate tannins with higher mDP.

This new methodology allow a more precise and clear identification of the polyphenol precipitated by fining agent and will help to better understand impact of the fining the organoleptic properties of the wine. Similarly, a better characterization of the fining precipitate will also help better understanding the colloidal structure of the wine.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Gauthier Lagarde¹, Manon ferreira¹, Sandra Vanbrabant¹, Soizic Lacampagne¹, Arnaud Massot², Virginie Moine², Pierre-Louis Teissedre¹ and Michael Jourdes*,1

1. Université de Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366 OENOLOGIE, ISVV, 33140 – Villenave d’Ornon
2. Biolaffort, 11 Rue Aristide Berges, 33270 Floirac, Gironde, France

Contact the author*

Keywords

Fining, Precipitate, Condensed tannins, Anthocyanin

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CONSUMER PERCEPTION OF INTERSPECIFIC HYBRID RED WINE COLOR IN RELATION TO ANTHOCYANIN PROFILE AND CHEMICAL COLOR PARAMETERS

Interspecific hybrid winegrapes are of growing interest in the context of climate change based on their disease resistance and cold hardiness. In addition to a need for increased understanding of their chemical composition, there is little empirical evidence on the consumer perception of non-vinifera wine. Phenolic compounds, and particularly color, play an important organoleptic and quality determination role in wine, but can vary significantly in interspecific hybrid wines compared to wines produced from Vitis vinifera cultivars [1, 2, 3]. Anecdotally, the variation in anthocyanin species, interactions, and concentrations in interspecific hybrids could result in a variance from“vinifera-like” wine color.

Read More

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Read More

ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Read More

VOLATILE, PHENOLIC AND COLORIMETRIC CHARACTERIZATION OF THREE DIFFERENT LAMBRUSCO APPELLATIONS

Lambrusco is a commercially successful sparkling red and rosé wine. With 13.06 million litres sold in 2021 was the second best-selling Italian wine after Chianti. According to National Catalogue of Vine Varieties there are thirteen Lambrusco Varieties with which to date are produced seven PDO wines. Among these, “Lambrusco Salamino di Santa Croce”, “Lambrusco Grasparossa di Castelvetro” and “Lambrusco di Sorbara” are the only ones that can be considered mono-varietal appellations, all located in Modena area. The PDOs contemplate the possibility of producing wines by secondary fermentation either in tank (Charmat method), or in bottle (Classico method). Sur lie is a third method commonly employed for Lambrusco, similar to the Classico method, from which differs for the absence of disgorgement.

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