terclim by ICS banner
IVES 9 IVES Conference Series 9 OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

Abstract

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Based on these observations, the present work aims at proposing an optimized method to extract and quantify the potential of glutathione from white wine lees and yeast derivatives. In this context, several parameters, such as the type of solvent, the extraction time and the solid-liquid ratio, were investigated. For each matrix, the optimization study was carried out using the Box-Behnken Design (3-factor, 3-level) based on 33 factorial experiments. The results showed that the main factor influencing the extraction efficiency was the ethanol concentration. After development and validation of a liquid chromatography−high resolution mass spectrometry quantitation method, GSH and GSSG were assayed in various white wine lees and yeast derivatives in order to investigate the influence of oenological parameters on their content. The results showed differences in concentration depending on the grape varieties and strains used.

For the first time, this study focused on the use of design of experiments and analytical techniques to highlight the presence of glutathione in wine lees and yeast derivatives. Moreover, this research offers promising perspectives for a better understanding of lees antioxidant potential during wine aging. More generally, by-products such as lees can provide new natural products to the food industry, with safer and better antioxidant qualities against oxidative damage.

 

1. Foyer, C. and Noctor, G., Plant Cell and Environemental, 28(8), p. 1056-1071, 2005 
2. Pons, A. et al., American Journal of Enology and Viticulture, 66(2), p. 187-194, 2015
3. Lavigne, V. and Dubourdieu, D., In 13th International Enology Symposium, 2002 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Delphine Winstel1,2, Axel Marchal1,2 and Claudia Nioi1,2

1. Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France

Contact the author*

Keywords

Glutathione, wine lees, RSM design, quantification

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.

Read More

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.

Read More

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

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Read More

AGEING REVEALS THE TERROIR OF AGED RED BORDEAUX WINES REGARDLESS OF THE VINTAGES! TARGETED APPROACH USING ODOROUS COMPOUNDS LEVELS INCLUDING TERPENES AND C13 NORISOPRENOIDS

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.

Read More