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…

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Read More

NEW INSIGHTS INTO THE FATE OF MARKERS INVOLVED IN FRESH MUSHROOM OFF-FLAVOURS DURING ALCOHOLIC FERMENTATION

The fresh mushroom off-flavour (FMOff) has been appearing in wines since the 2000s. Some C8 compounds such as 1-octen-3-one, 1-octen-3-ol, 1-hydroxyoctan-3-one, 3-octanol and others are involved in this specific off-flavour [1-3]. At the same time, glycosidic precursors of some FMOff compounds have been identified in musts contaminated by Crustomyces subabruptus [4], highlighting the role of aroma precursors in this specific taint. However, the fate of these volatile molecules and glycosidic fractions during fermentation is not well known.

Read More

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More

LARGE-SCALE PHENOTYPIC SCREENING OF THE SPOILAGE YEAST BRETTANOMYCES BRUXELLENSIS: UNTANGLING PATTERNS OF ADAPTATION AND SELECTION, AND CONSEQUENCES FOR INNOVATIVE WINE TREATMENTS

Brettanomyces bruxellensis is considered as the main spoilage yeast in oenology. Its presence in red wine leads to off-flavour due to the production of volatile phenols such as 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol and 4-ethylguaiacol, whose aromatic notes are unpleasant (e.g. animal, leather, horse or pharmaceutical). Beside wine, B. bruxellensis is commonly isolated from beer, kombucha and bioethanol production, where its role can be described as negative or positive. Recent genomic studies unveiled the existence of various populations.

Read More

TANNINS AND ANTHOCYANINS KINETICS OF EXTRACTION FROM ARINARNOA, MARSELAN AND TANNAT UNDER DIFFERENT WINEMAKING TECHNIQUES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.

Read More