terclim by ICS banner
IVES 9 IVES Conference Series 9 INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

Abstract

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2]. Aim of this work was to explore if and how the presence of the sulfonated PA can influence the wine PA profile and mDP, at different storage parameters. The sample set used included 5 single cultivar wines, four levels of SO₂ and two storage conditions, while all wines were analyzed by phloroglucinolysis reaction – UPLC-MS/MS recently published [3]. The results showed that after the phloroglucinolysis reaction the epicatechin sulfonate increased more than 30 times. The formation of the phloroglucinol adducts after the reaction is highly influenced for the storage conditions, and therebefore the mDP. The wines stored in cellar temperatures has the double of the concentrations of phloroglucinol adducts in comparison to the wines stored in room temperature. The inclusion of epicatechin sulfonate in the determination of mDP leads to lower values in all studied wines, highlighting the relevance of the sulfonated proanthocyanidins in the determination of this relevant parameter.

 

1. Mattivi, F. et al., 2015. DOI: 10.1021/bk-2015-1203.ch003
2. Arapitsas, P. et al.,2018. https://doi.org/10.1038/s41598-018-19185-5
3. Arapitsas, P. et al., 2021. https://doi.org/10.3390/molecules26041087

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Daniele Perenzoni¹, Lais Moro², Maurizio Ugliano³, Luca Rolle⁴, Paola Piombino⁵, Andrea Versari⁶, Matteo Marangon⁷, Fulvio Mattivi¹, Urska Vrhovsek¹, Panagiotis Arapitsas1,8

1. Unit of Metabolomics, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all’Adige, Italy
2. São Paulo State University (Unesp), School of Agriculture, Av Universitária, n 3780, 18.610-034, Botucatu, SP, Brazil.
3. Department of Biotechnology, University of Verona, 37134 Verona, Italy
4. Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy
5. Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avelino, Italy
6. Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
7. Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Le-gnaro, Italy
8. Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo, 12243 Athens, Greece

Contact the author*

Keywords

phloroglucinolysis, SO₂, proanthocyanidin mean degree of polymerization (mDP)

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

INVESTIGATING TERROIR TYPICITY: A COMPREHENSIVE STUDY BASED ON THE AROMATIC AND SENSORIAL PROFILES OF RED WINES FROM CORBIÈRES APPELLATION

Volatile compounds play a significant role on the organoleptic properties defining wines quality. This particular role was exploited in several studies with the aim to differentiate wines from a more or less extensive production area, according to their sensory profile [1], as well as their chemical composition [2,3] (Di Paola-Naranjo et al., 2011; Kustos et al., 2020). Indeed, since aroma compounds development in grapes depends primarily on the environmental conditions of the vines and grapes (soil and climate), it is conceivable that these parameters craft the aromatic signature of the wine produced, in relation to its origin (Van Leeuwen et al., 2020). In this work, a general study on the aromatic and sensorial profile of wines produced in five sub-regions of the Corbières denomination, a renowned red grape varieties viticultural region in South France, was reported.
Read More

FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

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).

Read More

FUNGAL DIVERSITY AND DYNAMICS IN CHAMPAGNE VINEYARDS: FROM VINE TO WINE

Champagne is a well-known wine region in Northern France with distinct terroirs and three main grape varieties. As for any vineyard, wine quality is highly linked to the microbiological characteristics of the raw materials. However, Champagne grape microbiota, especially its fungal component, has yet to be fully characterized. Our study focused on describing this mycobiota, from vine to small scale model wine, for the two main Champagne grape varieties, Pinot Noir and Meunier, using complementary cultural and omics approaches.

Read More

AROMA AND SENSORY CHARACTERIZATION OF XINOMAVRO RED WINES FROM DIFFERENT GREEK PROTECTED DESIGNATIONS OF ORIGIN, EFFECT OF TERROIR CHARACTERISTICS

The quality of wines has often been associated with their geographical area of production. The aim of this work was to characterize Protected Designation of Origin (PDO) Xinomavro red wines from different geographical areas of Amyndeon and Naoussa in Northern Greece, elaborated with variables that contribute to their differentiation, such as soil characteristics, altitude, monthly average temperature and rainfall.
Xinomavro fruit parcels from different vineyards within the two PDO zones (5 PDO Naoussa and 6 PDO Amyndeon) were vinified following a standard winemaking process. A total of 25 aroma compounds were quantified using gas chromatography-mass spectrometry (GC-MS) with simultaneous full scan and selected ion monitoring for data recording, and odor activity values (OAVs) were determined.

Read More