terclim by ICS banner
IVES 9 IVES Conference Series 9 NEW METHOD FOR THE QUANTIFICATION OF CONDENSED TANNINS AND OTHER WINE PHENOLIC COMPOUNDS USING THE AUTOMATED BIOSYSTEMS SPICA ANALIZER

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

Abstract

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. This method aims to provide an accurate approximation of condensed tannin levels, similar to the widely used precipitation assay that involves the polysaccharide polymer methyl cellulose. The new tannin approximation is based on the strong correlation observed between Total Polyphenol Index (TPI) and methyl cellulose precipitable (MCP) tannin assay as both are determined at 280 nm, and using the epicatechin calibration is possible to obtain a value that is equivalent to condensed tannins determined by MCP tannin assay. Thus far, the results have shown a strong correlation between this new method and MCP tannin assay, with an r2 value of 0.83 and a sample size of 60. The present study has included wines from diverse geographical locations and varying ages. In addition to quantifying condensed tannins, the study also aimed to explore potential correlations that may explain differences found in the wines by analysing other polyphenolic parameters. These parameters included catechins determined via the DMACA reaction, anthocyanins based on their structural transformation arising from a change in pH, total polyphenols measured using the Folin-Ciocalteu reaction, TPI, and the chromatic features of wines at 420, 520 and 620 nm. Moreover, the study incorporated analyses of pH, total acidity, and ethanol content to obtain a comprehensive understanding of the wines’ chemical composition. Noteworthy, the study is expanding the sampling to consider more matrices within the winemaking process.

All of the aforementioned parameters, including the condensed tannin, were determined automatically using the BioSystems SPICA® analyzer. The technical simplicity of automated methods for phenolic evaluation, will lead to enhanced efficiency, robustness, and accuracy. Furthermore, these automated methods may facilitate greater field applications, leading to increased profitability and an opportunity to improve wine quality.

 

1. Vignault A, González-Centeno MR, Pascual O, Gombau J, Jourdes M, Moine V, et al. Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution. Food Chem. 2018 Dec 1;268:210–9.
2. Gutiérrez-Escobar R, Aliaño-González MJ, Cantos-Villar E. Wine polyphenol content and its influence on wine quality and properties: A review. Vol. 26, Molecules. MDPI AG; 2021.
3. Ribereau-Gayon P, Glories Y. Handbook of Enology:The Chemistry of Wine Stabilization and Treatments. 2006.
4. Habertson J, Spayd S. Measuring Phenolics in the winery. Am J Enol Vitic. 2006;57(3).

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Marilyn M. García-Tenesaca¹, Andreu Tobeña Montanuy²

1. Biosystems S.A , Costa Brava 30, Barcelona, Spain

Contact the author*

Keywords

Tannins, Polyphenolic profile, Automated methods, Wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More

EFFECTS OF DIFFERENT PRUNING TYPES ON CHARENTE UGNI BLANC GRAPE AND WINE QUALITY

Since the use of sodium arsenite was banned in 2001, Grapevine Trunk Diseases (GTDs) have become even more widespread increasing (1).To avoid pathogen entry, pruning, an age-old practice, is increa- singly coming to the fore. As the vine is a liana (2), any excessive woody proliferation has to be stopped. This can preserve grapevine life, provided it does not damage the diaphragm.

Read More

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

Read More

CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

Read More