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…

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

Read More

NEW TOOL FOR SIMULTANEOUS MEASUREMENT OF OXYGEN CONSUMPTION AND COLOUR MODIFICATIONS IN WINES

Measuring the effect of oxygen consumption on the colour of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine is able to consume without significantly altering its colour. The changes produced in wine after being exposed to high oxygen concen-trations have been studied by different authors, but in all cases the wine has been analysed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen.

Read More

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Read More

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.

Read More

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More