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…

MAPPING THE CONCENTRATIONS OF GASEOUS ETHANOL IN THE HEADSPACE OF CHAMPAGNE GLASSES THROUGH INFRARED LASER ABSORPTION SPECTROSCOPY

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].

Read More

PHENOLICS DYNAMICS OF BERRIES FROM VITIS VINIFERA CV SYRAH GRAFTED ON TWO CONTRASTING ROOTSTOCKS UNDER COMBINED SALINITY AND WATER STRESSORS AND ITS EFFECT ON WINE QUALITY

Wine regions are getting warmer as average temperatures continue raising affecting grape growth, berry composition and wine production. Berry quality was evaluated in plants of Vitis vinifera cv Syrah grafted on two rootstocks, Paulsen (PL1103) and SO4, and grown under two salinity concentrations (LS:0.7dS/m and HS:2.5dSm-1) in combination with two irrigation regimes (HW:133% and CW:100%), being the seasonal water application 483mm (control, 100%). Spectrophotometer measurements from berry skin during veraison and harvest stages and from “young” wine samples, were indicative of the stressors effect and the mediation of the rootstocks. At veraison (i) total phenolics content were high under LSHW (0.7dSm-1 and high water conditions) for SO4 and PL1103.

Read More

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

Read More

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

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More