terclim by ICS banner
IVES 9 IVES Conference Series 9 DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Abstract

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed. Furthermore, lignin is contained in the outer envelope of the seeds [2] and would constitute a mesh that affects the extractability of tannins and therefore the quality of the wine obtained following the winemaking process [3], since these are mainly responsible for the astringency and bitterness in the wine. In order to provide initial answers on the establishment of lignin in the seed, as well as on the quantity and type of lignin found in the seed, a preliminary two-stage study was conducted.

In a first stage, the lignin biosynthesis pathway was studied using qPCR approach with a focus on key genes of the lignin pathway (PAL, 2 isoforms of COMT, CCOAMT, F5H and 2 isoforms of CAD). The analysis of level of transcripts show a differential regulation and timing of transcripts accumulation depending of the stage of maturity and the vintage studied.

In a second step, it was undertaken to identify and quantify the different lignin monomers present in the grapeseed. For this purpose, an extraction of lignins was carried out with an ethanol:toluene, ethanol, water sequence on seed powder. In order to determine the lignin content after extraction, an acetyl bromide procedure was performed as well as a thioacydolysis protocol to cleave the β-O-4 bonds of the lignin polymer and release the different lignin monomers G from guaiacyl, S from syringyl and H from p-hydroxyphenyl. Their identification and quantification was undertaken by HPLC-MS.

This first work on lignin determination in grapeseed give a solid baseline to go further in the comprehensive way to transfer of oenological molecules from grapeseed to must and wine almost in the context of climate change.

 

1. Cadot, Yves, et al. « Anatomical, Histological, and Histochemical Changes in Grape Seeds from Vitis Vinifera L. Cv Cabernet Franc during Fruit Development ». Journal of Agricultural and Food Chemistry, vol. 54, no 24, novembre 2006, p. 9206 15
2. Marles, MA Susan, et Margaret Y. Gruber. « Histochemical Characterisation of Unextractable Seed Coat Pigments and Quantification of Extractable Lignin in the Brassicaceae ». Journal of the Science of Food and Agriculture, vol. 84, no 3, février 2004, p. 251 62.
3. Lewis, Norman G. « A 20th Century Roller Coaster Ride: A Short Account of Lignification ». Current Opinion in Plant Biology, vol. 2, no 2, avril 1999, p. 153 62.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Dorianne Ribet ¹, Clément Miramont ², Ghislaine Hilbert-Masson ³, Michael Jourdes¹, Amélie Rabot ¹*

1. University Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, UMR 1366, OENO, ISVV, F- 33140 Villenave d’Ornon, France
2. USC 1422 GRAPPE, INRAE, Ecole Supérieure d’Agricultures, SFR 4207, QUASAV, 55 rue Rabelais, 49100 Angers, France
3. UMR 1287, EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, 33140 Villenave d’Ornon, France 

Contact the author*

Keywords

Grapeseed, maturation, biochemistry

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

NEW METHOD FOR THE QUANTIFICATION OF CONDENSED TANNINS AND OTHER WINE PHENOLIC COMPOUNDS USING THE AUTOMATED BIOSYSTEMS SPICA ANALIZER

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

Read More

IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.

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

IMPACT OF RHIZOPUS AND BOTRYTIS ON WINE FOAMING PROPERTIES

A lot of work has been done on the impact of Botrytis on the foam of sparkling wines. This work often concerns wines produced in cool regions, where Botrytis is the dominant fungal pathogen. However, in southern countries such as Spain, in particularly hot years such as 2022, the majority fungal pathogen is sometimes Rhizopus. Like Botrytis, Rhizopus is a fungus that produces an aspartic protease.

Read More