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…

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[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

WINE WITHOUT ADDED SO₂: OXYGEN IMPACT AND EVOLUTION ON THE POLYPHENOLIC COMPOSITION DURING RED WINE AGING

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.
Read More

EUGENOL AS QUALITY MARKER OF WINES AND SPIRITS FROM HYBRID VINES: IMPACT OF DIFFERENT WINEMAKING AND DISTILLATION PROCESSES

Eugenol, widely spread in various plants notably cloves, basil and bay, was identified too in wines from hybrid grapes without contact with oak wood. This aromatic molecule presents a strong spicy note of clove and also antifongic properties. Eugenol was described as an endogenous compound of Baco blanc, from the grapes to the spirits of Armagnac area. Moreover, this compound is a chemical marker of Baco blanc products quality.
Influences of harvest time and different winemaking processes (settling, use of enzymatic preparations, lees content and stock time before distillation) on Baco blanc wine eugenol contents were explored using a two-levels full factorial Design of Experiments (DoEs).

Read More

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

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.

Read More

SHIRAZ FLAVONOID EXTRACTABILITY IMPACTED BY HIGH AND EXTREME HIGH TEMPERATURES

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 exposed to high (>35 °C) and extreme high (>45 °C) temperatures during berry development and maturity.

Read More