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…

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

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More

EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.
Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

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

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