terclim by ICS banner
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

Related articles…

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

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Read More

EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.
Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

Read More

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

Read More

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

Read More