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: 09/02/2024

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…

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected. Several bitter compounds are already well-described in wines.
Read More

NEW METHOD FOR THE QUANTIFICATION OF CONDENSED TANNINS AND OTHER WINE PHENOLIC COMPOUNDS USING THE AUTOMATED BIOSYSTEMS SPICA ANALIZER

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

Read More

THE EFFECT OF COPPER ON THE PRODUCTION OF VARIETAL THIOLS DURING THE ALCOHOLIC FERMENTATION OF COLOMBARD AND GROS MANSENG GRAPE JUICES

Nowadays, the rapid growth of vineyards with organic practices and the use of copper as the only fun-gicide against downy mildew raises again the question of the effect of copper on varietal thiols in wine, especially 3-sulfanylhexan-1-ol (3SH) and its acetate (3SHA). A few decades ago, several works indicated that the use of copper in the vineyard had a negative effect on the content of varietal thiols in Sauvignon blanc wines [1, 2]. However, these studies only considered the concentration of the reduced form (RSH) of varietal thiols, without quantifying the oxidised ones. For this purpose, we proposed to monitor both reduced and oxidised forms of varietal thiols in wine under copper stress during alcoholic fermentation to have a more complete picture of the biological and chemical mechanisms.

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

OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

The strategy for sustainability in the wine sector of the EU refers to a set of practices and principles that aim to minimize the negative impact of wine production on the environment, social and economic sustainability. Sustainable wine production involves a range of practices that are designed to reduce waste, conserve resources, and promote the well-being of workers and communities.

Read More