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…

PROBING GRAPEVINE-BOTRYTIS CINEREA INTERACTION THROUGH MASS SPECTROMETRY IMAGING

Plants in their natural environment are in continuous interaction with large numbers of potentially pathogenic and beneficial microorganisms. Depending on the microbe, plants have evolved a variety of resistance mechanisms that can be constitutively expressed or induced. Phytoalexins, which are biocidal compounds of low to medium molecular weight synthesized by and accumulated in plants as a response to stress, take part in this intricate defense system.1,2
One of the limitations of our knowledge of phytoalexins is the difficulty of analyzing their spatial responsiveness occurring during plant- pathogen interactions under natural conditions.

Read More

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More

‘TROPICAL’ POLYFUNCTIONAL THIOLS AND THEIR ROLE IN AUSTRALIAN RED WINES

Following anecdotal evidence of unwanted ‘tropical’ character in red wines resulting from vineyard interventions and a subsequent yeast trial observing higher ‘red fruit’ character correlated with higher thiol concentrations, the role of polyfunctional thiols in commercial Australian red wines was investigated.
First, trials into the known tropical thiol modulation technique of foliar applications of sulfur and urea were conducted in parallel on Chardonnay and Shiraz.1 The Chardonnay wines showed expected results with elevated concentrations of 3-sulfanylhexanol (3-SH) and 3-sulfanylhexyl acetate (3-SHA), whereas the Shiraz wines lacked 3-SHA. Furthermore, the Shiraz wines were described as ‘drain’ (known as ‘reductive’ aroma character) during sensory evaluation although they did not contain thiols traditionally associated with ‘reductive’ thiols (H2S, methanethiol etc.).

Read More

HYDROXYTYROSOL PRODUCTION BY DIFFERENT YEAST STRAINS: SACCHAROMYCES AND NON-SACCHAROMYCES AND THE RELATION WITH THE NITROGEN CONSUMPTION

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

Read More

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

Read More