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IVES 9 IVES Conference Series 9 FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Abstract

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

This study is aimed at evaluating factors affecting the solubility of Q in red wine. The role of anthocyanins and mannoproteins (MPs) was evaluated. The role of anthocyanins in Q solubility was evaluated by adding known amount of grape derived anthocyanins to a model solution containing 30 mg/L of quercetin. Data showed that the solubility of Q increased by increasing the amount of grape derived anthocyanins in model solution until a complete dissolution of 30 mg/L of Q when 740,8903 ± 17,069 mg//l of anthocyanins were added. This is likely due to the π-π interactions between anthocyanins and Q determining the formation of stable copigmentation complexes in red wine (Whaterhouse 2016). In a further experiment the addition of two different mannoproteins to a model solution containing 30 mg/L of quercetin and grape derived anthocyanins was also tested in controlled conditions. A slight positive effect of MPs on quercetin solubility (until the twelve % of value detected in control samples) was observed. It is therefore likely that group of compounds tested are involved in Q colloidal stability.

 

1. Angelita Gambuti1 • Luigi Picariello1 • Alessandra Rinaldi1,2 • Martino Forino1 • Giuseppe Blaiotta1 • Virginie Moine2 • Luigi Moio New insights into the formation of precipitates of quercetin in Sangiovese wines (2020)
2. Waterhouse AL, Sacks GL, Jeffery DW (2016) Understanding wine chemistry. Wiley, Hoboken

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Alessandra Luciano¹, Alessandra Rinaldi¹, Luigi Picariello¹, Luigi Moio¹, Angelita Gambuti¹

1. Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli ⟨Federico II⟨, Viale Italia, Avellino 83100, Italy

Contact the author*

Keywords

Quercetin, solubility, wine, anthocyanins, mannoproteins

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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