terclim by ICS banner
IVES 9 IVES Conference Series 9 THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Abstract

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay. A total of twenty wines were made under the same experimental conditions. The flavanol fractions were isolated from the samples using C18 solid phase extraction cartridges. A LC-MS system was used for analysis, composed by an HPLC couples to a mass spectroscopy system (triple-quadrupole ESI-MS/MS). Catechin and epicatechin registered the higher relative abundance in all typologies as expected. In the skins, the percentage of catechin was significantly higher than that of epicatechin while the opposite was observed in the seeds. In agreement with literature, the relative proportion of gallates was much higher in the seed than in the skins, while pro-dephinidins (PD%) exceeded 10% in skins and were found at traces levels in seeds. There were no differences among cultivars in the skins flavanol profile, but in the seeds, Marselan had a characteristic high proportion of catechin that almost matched that of epicatechin. Moreover, Tannat had higher proportion of epicatechin-gallate than catechin-gallate, while the opposite was registered in Syrah and Marselan. The seed-pomace flavan-3-ol monomers profile matched that of the seeds in the three-cultivar studied, showing that all compounds were extracted at the same rate along maceration. Nevertheless, the skin-pomace had a much higher proportion of epicatechin and of gallates that observed in skins, and a much lower of PD. These differences were of higher magnitude in the flavan-3-ol monomers profile, and in Marselan, which wines had a much higher contribution of flavanols from the seeds (observed as low PD% and high of gallates and epicatechin) than Tannat and Syrah. In Syrah and Tannat wines, the PD% was just slightly lower than in skins, while in Marselan they were much lower. Thus, skins adsorb fla-vanols released from seeds during maceration, while the trihydroxylated prodelphinidin monomers are the more easily extracted flavanols from skins.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Sergio Gómez-Alonso², José Pérez-Navarro², Esteban García-Romero³, Adela Mena-Morales³, Diego Piccardo¹, Gustavo Gon-zález-Neves¹

1. Facultad de Agronomía (Universidad de la República). Avda. Garzón 780. C.P., 12900 Montevideo, Uruguay 
2. Instituto Regional de Investigación Científica Aplicada (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain 
3. Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IVICAM-IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain

Contact the author*

Keywords

Tannins, Flavanols, Winemaking, Extraction

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

NEW METHOD FOR THE QUANTIFICATION OF CONDENSED TANNINS AND OTHER WINE PHENOLIC COMPOUNDS USING THE AUTOMATED BIOSYSTEMS SPICA ANALIZER

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: LEVELS AND PATTERNS OBSERVED IN 2020 WINES FROM THE UNITED STATES WEST COAST

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Read More

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

Read More