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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

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Keywords

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

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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