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…

WINE WITHOUT ADDED SO₂: OXYGEN IMPACT AND EVOLUTION ON THE POLYPHENOLIC COMPOSITION DURING RED WINE AGING

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.

Read More

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

Read More

EVIDENCE OF THE INTERACTION OF ULTRASOUND AND ASPERGILLOPEPSINS I ON UNSTABLE GRAPE PROTEINS

Most of the effects of ultrasound (US) result from the collapse of bubbles due to cavitation. The shockwave produced is associated with shear forces, along with high localised temperatures and pressures. However, the high-speed stream, radical species formation, and heat generated during sonication may also affect the stability of some enzymes and proteins, depending on their chemical structure. Recently, Ce-lotti et al. (2021) reported the effects of US on protein stability in wines. To investigate this further, the effect of temperature (40°C and 70°C; 60s), sonication (20 kHz and 100 % amplitude, for 20s and 60s, leading to the same temperatures as above, respectively), in combination with Aspergillopepsins I (AP-I) supplementation (100 μg/L), was studied on unstable protein concentration (TLPs and chitinases) using HPLC with an UV–Vis detector in a TLPs-supplemented model system and in an unstable white wine.

Read More

HYDROXYTYROSOL PRODUCTION BY DIFFERENT YEAST STRAINS: SACCHAROMYCES AND NON-SACCHAROMYCES AND THE RELATION WITH THE NITROGEN CONSUMPTION

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

Read More

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Read More