terclim by ICS banner
IVES 9 IVES Conference Series 9 CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

Abstract

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced. Whereas it is also used to produce orange wine which is fermented with their seed and skin. Previous study showed that β-damascenone could contribute to the fruity aroma in this style of wine. However, there is a few knowledge about the behavior of extraction of the phenol compounds during the fermentation and maceration, even though they are important compounds for the taste balance of such style. Furthermore, wines produced by Koshu grapes are sometimes described as bitter. Thus, the object of this study is to reveal the character of Koshu wine which is produced by the maceration at the point of view of phenol compounds.
In this study, Koshu was compared with other V. vinifera varieties, Sauvignon blanc (SB) and Merlot (MN). Each fruit tissues were separeted in pulp, seed and skin, and soaked separately in model wine solution (12% ethanol, tartaric acid 3000 mg/L, pH 3.2) during 14 days for study its capacity of extraction of phenol compounds at same alcohols degrees as wine. The results showed that proanthocyanidin was extracted by SB and MN seed and its content incresase during the sorking. On the other hand, proanthocyanidin was not extracted by Koshu seed, despite the presence of proanthocyanidin. Furthermore, these 3 varieties were fermented with seed and skin during 28 days for study the behavior of extraction of the phenol compounds during the fermentation and maceration in Koshu wine. The result showed that the content of proanthocyanidin and total phenols in Koshu wine were dramatically decreased during maceration. In contrast, those of SB and MN wine were stable or increased during maceration.
These new findings on the unique characteristics of proanthocyanidin in Koshu grape could might be showed the diversity of character in Vitis. And these insights are expected to contribute to the control of the taste of wine.

 

1. Ari’Izumi, K., Suzuki, Y., Kato, I., Yagi, Y., Otsuka, K. I. & Sato, M. (1994). Winemaking from Koshu variety by the sur lie method: change in the content of nitrogen compounds. American journal of enology and viticulture, 45(3), 312-318.
2. Ichikawa, M., Ono, K., Hisamoto, M., Matsudo, T. & Okuda, T. (2012). Effect of cap management technique on the concentration of proanthocyanidins in Muscat Bailey A wine. Food Science and Technology Research, 18(2), 201-207.
3. Goto-Yamamoto, N., Sawler, J. & Myles, S. (2015). Genetic analysis of East Asian grape cultivars suggests hybridization with wild Vitis. PloS One, 10(10).
4. Kobayashi, H. & Katsuno, Y. (2010). Effect of Processing on β-Damascenone Content in Wine and Application to Winemaking. 
J. Japan Association on Odor Environment, 41(3), 181-187.
5. Kobayashi, H., Takase, H., Kaneko, K., Tanzawa, F., Takata, R., Suzuki, S. & Konno, T. (2010). Analysis of S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-l-cysteine in Vitis vinifera L. cv. Koshu for aromatic wines. American Journal of Enology and Viticulture, 61(2), 176-185.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Hideki Takase² , Kanako Sasaki³ , Gen Ikoma⁴ , Mitsuhiro Anzo⁵ , Ryoji Takata⁶

1. Institute for Future Beverages, Kirin Holdings Company, Limited
2. Château Mercian, Mercian Corporation
3. Institute for Future Beverages, Kirin Holdings Company, Limited
4. Château Mercian, Mercian Corporation
5. Château Mercian, Mercian Corporation
6. Institute for Future Beverages, Kirin Holdings Company, Limited

Contact the author*

Keywords

Koshu, phenol, proanthocyanidin, maceration

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.
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

CONSENSUS AND SENSORY DOMINANCE ARE DEPENDENT ON QUALITY CONCEPT DEFINITIONS

The definition of the term “quality” in sensory evaluation of food products does not seem to be consensual. Descriptive or liking methods are generally used to differentiate between wines (Lawless et al., 1997). Nevertheless, quality evaluation of a product such as wine can also relate to emotional aspects. As exposed by Costell (2002), product quality is defined as an integrated impression, like acceptability, pleasure, or emotional experiences during tasting. According to the ‘modality appropriateness’ hypothesis which predicts that wine tasters weigh the most suitable sensory inputs for a specific assess- ment (Freides, 1974; Welch & Warren, 1980), the nature of the quality definitions may modulate sensory influences.

Read More

WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

Read More

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

Read More