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*

gfavre@fagro.edu.uy

Keywords

Tannins, Flavanols, Winemaking, Extraction

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

ALCOHOLIC FERMENTATION DRIVES THE SELECTION OF OENOCOCCUS OENI STRAINS IN WINE

Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF) (Lonvaud-Funel, 1999). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D (Lorentzen et al., 2019). Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B+C, and D, respectively, although B and C strains were also detected in wine (Campbell-Sills et al., 2015; Coton et al., 2017; Lorentzen et al., 2019;

Read More

EFFECT OF FERMENTATION TEMPERATURE GRADIENT AND SKIN CONTACT ON ESTER AND THIOL PRODUCTION AND TROPICAL FRUIT PERCEPTION IN CHARDONNAY WINES

Wines with tropical fruit aromas have become increasingly more available1,2. With increased availability of different wine styles, it has become important to understand the compounds that cause the fruity aromas in wine. Previous work using micro fermentations showed that fermentation temperature gradients and time on skins resulted in an increase in thiol and ester compounds post fermentation and these compounds are known to cause tropical fruit aroma in wines³. This work aimed to scale up these fermentations/operations to determine if the desired aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.

Read More

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

Read More