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…

AGING PATTERNS OF VARIETAL VOLATILE PROFILES OF WHITE WINES: A CASE STUDY ON 18 ITALIAN VARIETAL WHITE WINES

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

Read More

OENOLOGICAL TANNINS FOR PREVENTING THE LIGHT-STRUCK TASTE IN WHITE AND ROSÉ WINES

The light exposure of wine can be detrimental as a relevant loss of aromas takes place [1] and light-induced reactions can occur. The latter involves riboflavin (RF), a photosensitive compound, that is fully reduced by acquiring two electrons. When the electron-donor is methionine, the light-struck taste (LST) can appear leading to cooked cabbage, onion and garlic odours-like [2]. The use of oenological tannins can limit the appearance of LST in both model wine [3] and white wine [4]. This research aimed to evaluate the impact of certain oenological tannins, selected in a previous study as the most effective against LST [5], in both white and rosé wines.

Read More

AGEING BOTTLED WINES SUBMERGED IN SEA: DOES IT IMPACT WINE COMPOSITION?

Aging wines is a common practice in oenology, which in recent years has undergone some innovations. Currently, we are witnessing the practice of aging bottled wine in depth, immersed in the sea or in reservoirs, for variable periods of time, but so far, little is known about the impact of aging in depth on the physicochemical properties, of wines.
The objective of this work was to evaluate the impact of this practice on the physicochemical characteristics, in particular to verify changes in the volatile composition of wines bottled and subsequently immersed in depth. A red wine from Cabernet Sauvignon was bottled and a set of bottles were submerged from July to February (2020), another set of bottles were submerged from February to September (2020) and another set was kept in the wine cellar. Bottles from each set were analyzed (in triplicate) in July 2021.

Read More

IMPACT OF FINING WITH K-CARRAGEENAN, BENTONITE, AND CHITOSAN ON PROTEIN STABILITY AND MACROMOLECULAR COMPOUNDS OF ALBARIÑO WHITE WINE PRODUCED WITH AND WITHOUT PRE-FERMENTATIVE SKIN MACERATION

Pre-fermentative skin maceration is a technique used in white wine production to enhance varietal aroma, but it can increase protein concentration, leading to protein instability and haze formation [1]. To prevent protein instability, wine producers typically use fining agents such as bentonite, before wine bottling, which can negatively impact sensory characteristics and produce waste [2,3]. The aim of this study was to understand the impact of alternative techniques such as the application of polysaccharides (k-carrageenan and chitosan) on protein stability and on the wine macromolecular composition.

Read More

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Read More