OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Chemical and Biochemical reactions, including grape and wines microorganisms impact 9 Oenological tannins to prevent Botrytis cinerea damage: reduction of laccase activity

Oenological tannins to prevent Botrytis cinerea damage: reduction of laccase activity

Abstract

Oenological tannins are classified as hydrolysable and condensed tannins. Their use in winemaking is only authorized, to facilitate wine fining. Nevertheless, tannins could also be used to prevent laccase effects. 

Indeed, our group has recently proved their effects against laccase damage [1]. The goal of this study was to better understand the mechanism of action of oenological tannins on laccase activity induced by Botrytis cinerea. Five oenological tannins were used (gallotannin, ellagitannin, quebracho, grape-skin and grape-seed) and compared with ascorbic acid (AA) and sulfur dioxide (SO2). Oenological tannins, AA and SO2 were added to botrytized must at different doses. After 4 minutes, laccase activity was measured by the syringaldazine method [2] using different concentration of subtract. Enzymatic kinetic constants (Km/Vmax) were determined according to Michaelis-Menten model. Furthermore, B. cinerea (strain 213) was grown in a stimulating liquid medium for laccase production [3]. The molecular weight (MW) and the effect of bentonite and tannins upon laccase were studied by SDS-PAGE. The results confirm that all oenological tannins inhibit laccase activity and that the higher the dose the lower the laccase activity. In this way, gallotannin, grape-seed and skins tannins seem to be the most effective tannins. All the tannins were as effective as AA, even though SO2 was clearly the most effective inhibitor. The laccase produced by B. cinerea had a MW of 95 kDa. After bentonite treatment all wine protein bands disappeared and laccase band decreased slightly although its activity remains stable. The interaction between different oenological tannins and laccase was analyzed by measuring the reduction of the intensity of the laccase band. In general, the reduction of band intensity correlates with the reduction of laccase enzymatic activity. 

It can be concluded therefore that oenological tannins a good candidate to prevent laccase effects, helping to diminish the SO2 dose in grapes infected by B. cinerea. 

[1] Vignault, A.; Pascual, O.; Jourdes, M.; Moine, V.; Fermaud, M.; Roudet, J.; Canals, J.M.; Teissedre, P-L.; Zamora, F. Oeno One, 2019. 
[2] Urbano Cuadrado, M.; Pérez-Juan, P.M.; Luque de Castro, M.; Gomez-Nieto, M.A., Anal Chim Acta, 2005, 553, 99-104. 
[3] Quijada-Morin, N.; Garcia, F.; Lambert, K.; Walker, A.S.; Tiers, L.; Viaud, M.; Sauvage, F-X.; Hirtz, C.; Saucier, C.; Aust J Grape Wine Res, 2018, 24, 241-251.

DOI:

Publication date: June 19, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Fernando Zamora (1), Adeline Vignault (2), Jordi Gombau (1), Michael Jourdes (2), Virginie Moine (3), Joan Miquel Canals (1), Pierre-Louis Teissedre (2)

1) Departament de Bioquímica i Biotecnologia. Facultat d’Enologia. Universitat Rovira i Virgili. C/ Marcel.lí Domingo 1, 43007-Tarragona (Spain)
2) Unitéde recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Universitéde Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France
3) Laffort, 11 rue Aristide berges, 33270 Floirac, France

Contact the author

Keywords

Oenological tannins, Botrytis cinerea laccase, Kinetics, SDS-PAGE 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Characterization of Brettanomyces bruxellensis biofilm, a resistance strategy to persist in wine-related environments

AIM: Biofilm is a resistance mechanism deployed by microorganisms to adapt to stresses, leading to their persistence in the environment. In the case of Brettanomyces bruxellensis, a wine spoilage yeast, knowledge about its capacity to form biofilm remains limited although this potential strategy could explain its recurring presence in cellars.

Sensory and chemical profiles of Cabernet Sauvignon wines exposed to different irrigation regimes during heatwaves

Heatwaves, defined as three or more consecutive days above average historical maximum temperatures, are having a significant impact on agricultural crop yields and quality, especially in arid or semi-arid regions with reduced water availability during the growing season.

A multidisciplinary approach to grapevine zoning G.I.S. technology based: an example of thermal data elaboration

Un grand nombre d’études ont été consacrées à l’évaluation quantitative des effets de climat sur la qualité des vignes, dans différents contextes climatiques. Généralement, la vocation viticole d’un terroire peut être étudiée par des approches mono ou multidisciplinaires.

UNEXPECTED PRODUCTION OF DMS POTENTIAL DURING ALCOOLIC FERMENTATION FROM MODEL CHAMPAGNE-LIKE MUSTS

The overall quality of aged wines is in part due to the development of complex aromas over a long period (1.) The apparition of this aromatic complexity depends on multiple chemical reactions that include the liberation of odorous compounds from non-odorous precursors. One example of this phenomenon is found in dimethyl sulphide (DMS) which, with its characteristic odor truffle, is a known contributor to the bouquet of premium aged wine bouquet (1). DMS supposedly accumulates during the ten first years of ageing thanks to the hydrolysis of its precursor dimethylsulfoniopropionate (DMSp.) DMSp is a possible secondary by-product from the degradation of S-methylmethionine (SMM), an amino acid iden- tified in grapes (2), which can be metabolized by yeast during alcoholic fermentation.

Relation between phenolic content, antioxidant capacity, oxygen consumption rate of diverse tannins

The work was aimed at comparing some analytical methods used to characterize oenological tannins and the measure of oxygen consumption rate (OCR), in order to provide oenologists with a rapid method to test the antioxidant capacity of tannin based products and a tool to choose the best suited product for each purpose.