terclim by ICS banner
IVES 9 IVES Conference Series 9 SHIRAZ FLAVONOID EXTRACTABILITY IMPACTED BY HIGH AND EXTREME HIGH TEMPERATURES

SHIRAZ FLAVONOID EXTRACTABILITY IMPACTED BY HIGH AND EXTREME HIGH TEMPERATURES

Abstract

Climate change is leading to an increase in average temperature and in the severity and occurrence of heatwaves, and is already disrupting grapevine phenology. In Australia, with the evolution of the weather of grape growing regions that are already warm and hot, berry composition including flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted [1]. These compounds, such as anthocyanins and tannins, contribute substantially to grape and wine quality. The goal of this research was to determine how flavonoid extraction is impacted when bunches are ex-posed to high (>35 °C) and extreme high (>45 °C) temperatures during berry development and maturity. The sole effect of temperature was investigated on well-irrigated potted Shiraz grapevines grown in a glasshouse, where either the whole vine or bunches-only were heated using fans. For both experiments, berries were sampled at harvest, peeled, ground and total flavonoids were extracted using 60% acetone [2]. Two additional assays evaluated the potential temperature impact on subsequent wine composition using wine-like extraction (15% ethanol) [3] or micro-scale winemaking. Detailed tannin composition was primarily determined by LC-MS/MS after phloroglucinolysis [2], with complementary total tannin concentration (methyl cellulose precipitable assay). Secondary metabolites such as phenolic acid and anthocyanins were also analyzed.

The present work showed that short spells of high temperature may not impact on skin and seed tannin extractability when assessed on visually undamaged berries by harvest. Indeed, while total skin tannin concentrations, extracted with 60% acetone, were clearly reduced by a rise of temperature around véraison, skin extractable tannin (15% ethanol) and seed tannin concentrations were not impacted. In damaged berries at harvest, skin tannins were dramatically reduced while seed tannins were mostly preserved. Wine quality, made with a mix of heat-damaged and undamaged berries, was significantly reduced when about 20% (by mass) of the berries were visually damaged and necrotic, corresponding to about 50% of damaged berries (in number). Maintaining wine quality under a changing climate with more frequent extreme events leading to heat stress and/or water stress is challenging. However, this study showed that the impact of heatwaves in the vineyard may be compensated by a better extraction during winemaking and require further investigations at winery scales.

 

1. Gouot, J. C., Smith, J. P., Holzapfel, B. P., Walker, A. R., & Barril, C. (2019d). Grape berry flavonoids: a review of their biochemical responses to high and extreme high temperatures. Journal of Experimental Botany, 70(2), 397-423
2. Pinasseau, L., Verbaere, A., Roques, M., Meudec, E., Vallverdú-Queralt, A., Terrier, N., Boulet, J.-C., Cheynier, V., & Sommerer, N. (2016). A fast and robust UHPLC-MRM-MS method to characterize and quantify grape skin tannins after chemical depolymerization. Molecules, 21(10), 1409.
3. Bindon, K. A., Kassara, S., & Smith, P. A. (2017). Towards a model of grape tannin extraction under wine-like conditions: the role of suspended mesocarp material and anthocyanin concentration. Australian Journal of Grape and Wine Research, 23(1), 22-32 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Julia GOUOT1,2, Jason SMITH1,4, Bruno HOLZAPFEL5, Celia BARRIL1,3

1. School of Agricultural, Environmental and Veterinary Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
2. Current address : Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
3. Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
4. New South Wales Department of Primary Industries, Orange, New South Wales, 2800, Australia
5. Wagga Wagga Agriculture Institute, New South Wales Department of Primary Industries, Wagga Wagga, NSW 2650, Australia

Contact the author*

Keywords

Extractability, High temperature, Flavonoids, Tannins

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

Read More

EFFECT OF WHOLE BUNCH VINIFICATION ON THE ABUNDANCE OF A SWEETENING COMPOUND

In classic red wine-making process, grapes are usually destemmed between harvest and the filling of the vat. However, some winemakers choose to let all or a part of the stems in contact with the juice during vatting, this is called whole bunch vinification. For instance, this practice is traditionally used in some French wine regions, notably in Burgundy, Beaujolais and the Rhone Valley. The choice to keep this part of the grape is likely to affect the sensory properties of wine, as its gustatory perception1,2.

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF A POLYPHENOLIC EXTRACT OBTAINED BY GREEN SUPERCRITICAL CO₂ EXTRACTION FROM RED GRAPE POMACE

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Read More

SENSORY EVALUATION OF WINE AROMA: SHOULD COLOR-DRIVEN DESCRIPTORS BE USED?

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.

Read More