terclim by ICS banner
IVES 9 IVES Conference Series 9 FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

Abstract

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2). However, these wine-growing areas have the potentiality to stay in place if they shift from the “international” varieties to autochthonous varieties, usually better adapted to the local climate of the growing area (3). In the Spanish “Castilla y León” region, an important number of minority Vitis vinifera L varieties have been identified and conserved in a germplasm bank. It is therefore interesting to study their potential to make quality wines. For this purpose, the present study aimed at determining by HPLC-DAD-MSn (4) and HPLC-MS-MRM (5) the anthocyanin, flavonol and flavanol composition of some of them (Mandón de Zamadueñas, Mandón de Arribes, Gajo Arroba, Tinto Jeromo, Bruñal, Merenzao, Estaladiña and Cenicienta) coming from different parts of Castilla y León.

Quantitative differences were observed in the total anthocyanin contents and in the proportions of individual pigments. Malvidin derivatives prevailed over the rest of the anthocyanins in all cases, but in Merenzao and Estaladiña grapes, the proportion of the latter ones were greater than in the other varieties. Varieties also differed in the p-coumaroyl/acetyl derivatives ratio and in the proportion of caffeoyl derivatives. Flavonol total content and profile also changed among varieties, with myricetin and quercetin derivatives being the most abundant ones. Flavanol profile, which has been reported to be less useful for chemotaxonomic purposes than anthocyanin and flavonol profiles, was also different even for varieties coming from the same part of the Castilla y León region, highlighting again the existence of varietal differences in flavonoid composition. The knowledge of the flavonoid composition of these red grape minority varieties will be helpful for enologists to adapt the winemaking process to exploit the potential of each variety and to obtain quality wines from the natural resources of the region.

 

1. Mira de Orduña, R., 2010. Climate change associated effects on grape and wine quality and production. Food Res. Int., 43, 1844-1855
2. Jones, G. V., White, M. A., Cooper, O. R., Storchmann, K., 2005. Climate change and global wine quality. Clim. Change, 73, 319–343
3. Wolkovich, E.M., García de Cortázar-Atauri, I., Morales-Castilla, I., Nicholas, K.A., Lacombe, T., 2018. From Pinot to Xinomavro in the world’s future wine-growing regions. Nat. Clim. Change, 8, 29-37.
4. Alcalde-Eon, C., García-Estévez, I., Martín-Baz, A., Rivas-Gonzalo, J. C., Escribano-Bailón, M. T., 2014. Anthocyanin and flavonol profiles of Vitis vinifera L. cv Rufete grapes. Biochem. System. Ecol., 53, 76-80.
5. García-Estévez, I., Alcalde-Eon, C., Escribano-Bailón, M.T., 2017. Flavanol quantification of grapes via Multiple Reaction Monitoring Mass Spectrometry. Application to differentiation among clones of Vitis vinifera L. cv. Rufete grapes. J. Agric. Food Chem., 65, 6359-6368

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

María José Quezada¹, Rebeca Ferreras-Charro¹, Alberto Martín-Baz², Ignacio García-Estévez¹, M. Teresa Escribano-Bailón¹, Cristina Alcalde-Eon¹

1. Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, E37007Salamanca, Spain
2. Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, E47071 Valladolid, Spain.

Contact the author*

Keywords

Flavonoid profile, minority grapes, HPLC-DAD-MSn and HPLC-MS-MRM, Chemotaxo-nomic markers

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

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

MOUSY OFF-FLAVOURS IN WINES: UNVEILING THE MICROORGANISMS BEHIND IT

Taints and off-flavours are one of the major concerns in the wine industry and even if the issues provoked by them are harmless, they can still have a negative impact on the quality or on the visual perception of the consumer. Nowadays, the frequency of occurrence of mousy off-flavours in wines has increased.
The reasons behind this could be the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour is associated with Brettanomyces bruxellensis or some lactic acid bacteria metabolisms.

Read More

Grouping Vitis vinifera grapevine varieties based on their aromatic composition

Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir1. Amongst several changes in viticultural practices, replacing some of the planting material (i.e. clones, rootstocks and cultivars) is thought to be one of the most promising potential levers to be used for adapting to climate change. But the change of cultivars also involves the issue of protecting the region’s wine typicity. In Bordeaux (France), extensive research has been conducted on identifying meridional varieties that could be good candidates to help guard against the effects of climate change2 while less research has been done concerning their impacts on Bordeaux wine typicity.

Read More

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.
Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

Read More