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…

2-YEARS STUDY ON COMPARISON BETWEEN THE VOLATILE CHEMICAL PROFILE OF TWO DIFFERENT BLENDS FOR THE ENHANCEMENT OF “VALPOLICELLA SUPERIORE”

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.From 2019 Valpolicella product regulation has changed the grape proportion of the blend allowing new composition parameters of wines. For this reason, studying the volatile chemical profiles to support wine makers in the effort to produce high quality wines represents a field of great interest.

Read More

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

Read More

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

Read More

AGEING BOTTLED WINES SUBMERGED IN SEA: DOES IT IMPACT WINE COMPOSITION?

Aging wines is a common practice in oenology, which in recent years has undergone some innovations. Currently, we are witnessing the practice of aging bottled wine in depth, immersed in the sea or in reservoirs, for variable periods of time, but so far, little is known about the impact of aging in depth on the physicochemical properties, of wines.
The objective of this work was to evaluate the impact of this practice on the physicochemical characteristics, in particular to verify changes in the volatile composition of wines bottled and subsequently immersed in depth. A red wine from Cabernet Sauvignon was bottled and a set of bottles were submerged from July to February (2020), another set of bottles were submerged from February to September (2020) and another set was kept in the wine cellar. Bottles from each set were analyzed (in triplicate) in July 2021.

Read More

IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.

Read More