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…

INFLUENCE OF CHITOSAN, ABSCISIC ACID AND BENZOTHIADIAZOLE TREATMENTS ON SAVVATIANO (VITIS VINIFERA L.) WINES VOLATILE COMPOSITION PROFILE

In the last decades the use of bioestimulants in viticulture have been promoted as alternative to conven- tional pesticides. Moreover, as bioestimulants promote the biosynthesis of secondary metabolites in grape berries, several studies had investigated their influence on the accumulation of phenolic com- pounds (Monteiro et al., 2022). However, few studies, so far, are focused on the accumulation of the vo- latile compounds and their impact on the produced wines (Giménez-Bañón et al., 2022; Gomez- Plaza et al., 2012; Ruiz Garcia et al., 2014).
This study was conducted in a single vineyard of white autochthonous grapevine variety Savvatia- no (Vitis vinifera L.) in Muses Valley (Askri, Viotia, Greece). Chitosan (CHT), Abscisic Acid (ABA) and Benzothiadiazole (BTH) were applied.

Read More

OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Read More

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

Read More

VOLTAMETRIC PROFILING OF RED WINE COMPOSITION DURING MACERATION: A STUDY ON FOUR GRAPE VARIETIES

During red wine vinification, maceration allows the must, and consequently the wine, to be enriched with several compounds that contribute to the creation of the typical organoleptic characteristics of red wines. Among these, extraction of polyphenols (PPs) during maceration is a major process of enological interest.
The purpose of this study was the evaluate the suitability of a rapid analytical approach based in linear sweep voltammetry to monitor PPs extraction during vinification.

Read More

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

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.

Read More