terclim by ICS banner
IVES 9 IVES Conference Series 9 THE POTENTIAL USE OF SOLUBLE POLYSACCHARIDES TO PREVENT THE OXIDATION OF ROSÉ WINES

THE POTENTIAL USE OF SOLUBLE POLYSACCHARIDES TO PREVENT THE OXIDATION OF ROSÉ WINES

Abstract

Lately, rosé wine is rapidly increasing its popularity worldwide. Short-time macerations with the red skin of the grapes cause the partial extraction of anthocyanins, which are responsible for the pinkish-salmon hue of rosé wines. However, the low quantity of tannins (antioxidants) and richness in phenolic acids, which can be easily oxidized into yellowish pigments, tend to predispose rosé wines to an undesirable browning. Although the use of SO₂ for the prevention of oxidation is highly extended, this practice is expected to be reduced. Therefore, the search for alternative oenological adjuvants that prevent the oxidation and browning of rosé wines is highly desired. Thus, the aim of this work is to assess the effect of the addition of soluble polysaccharides, issued from grape pomace on the oxidation process. To do this, rosé wines were made using grapes from V. vinifera cv Syrah and employing two different maceration times: short (S, 10 min) and long (L, 2 hours).

Thus, two different wines were elaborated (SYS and SYL). Soluble polysaccharides were extracted, purified and characterized (by means of HPLC-DAD-MS and HPLC-RID) from white grape pomace and added to the rosé wines. Then, wines were submitted to an oxidation process by reaching oxygen saturation level in the solution. Wines’ phenolic composition was studied before the oxidation process and then its evolution was monitored.

The extract of polysaccharides presented three main fractions: F1 (25%) with a MW of 104 kDa; F2 (13%) with a MW of 8 kDa and F3 (62%) with a MW of 2 kDa. The polysaccharide extract was analysed by HPLC-DAD-MS after acid hydrolysis and a chemical modification reaction, in order to obtain a derivative of the monosaccharide which could be detected by UV. The main constitutive monosaccharide units detected were: galacturonic acid (26.3%), arabinose (26.2%), galactose (16%), xylose (11.4%), glucose (9.0%), mannose (6.6%), rhamnose (3.2%) and glucuronic acid (1.3%).

Two antioxidant test (FRAP and ABTS) were performed on the polysaccharide extract for the purpose of measuring its potential use as an antioxidant. Phenolic composition was analysed by HPLC-DAD-MS during the duration of the study (60 days).

Results allowed us to assess the importance of polysaccharide addition to modify the ability of rosé wines to resist oxidation, evaluating the possible application of a natural polysaccharide obtained from wine’s by-product as an oenological adjuvant.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Puerta-García, Ivan. Dueñas, Montserrat. García-Estévez, Ignacio. Salas, Erika. Escribano-Bailón, Maria-Teresa

Contact the author*

Keywords

rosé wine, polysaccharide, oxidation, phenolic compounds

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

LARGE-SCALE PHENOTYPIC SCREENING OF THE SPOILAGE YEAST BRETTANOMYCES BRUXELLENSIS: UNTANGLING PATTERNS OF ADAPTATION AND SELECTION, AND CONSEQUENCES FOR INNOVATIVE WINE TREATMENTS

Brettanomyces bruxellensis is considered as the main spoilage yeast in oenology. Its presence in red wine leads to off-flavour due to the production of volatile phenols such as 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol and 4-ethylguaiacol, whose aromatic notes are unpleasant (e.g. animal, leather, horse or pharmaceutical). Beside wine, B. bruxellensis is commonly isolated from beer, kombucha and bioethanol production, where its role can be described as negative or positive. Recent genomic studies unveiled the existence of various populations.

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

NEW PLANT BIOPOLYMERS FOR THE COLLOIDAL STABILITY OF THE COLORING MATTER OF RED WINES

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

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.

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.