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…

VOLATILE, PHENOLIC AND COLORIMETRIC CHARACTERIZATION OF THREE DIFFERENT LAMBRUSCO APPELLATIONS

Lambrusco is a commercially successful sparkling red and rosé wine. With 13.06 million litres sold in 2021 was the second best-selling Italian wine after Chianti. According to National Catalogue of Vine Varieties there are thirteen Lambrusco Varieties with which to date are produced seven PDO wines. Among these, “Lambrusco Salamino di Santa Croce”, “Lambrusco Grasparossa di Castelvetro” and “Lambrusco di Sorbara” are the only ones that can be considered mono-varietal appellations, all located in Modena area. The PDOs contemplate the possibility of producing wines by secondary fermentation either in tank (Charmat method), or in bottle (Classico method). Sur lie is a third method commonly employed for Lambrusco, similar to the Classico method, from which differs for the absence of disgorgement.

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

YEAST-PRODUCED VOLATILES IN GRAPE BASED SYSTEM MODEL ACTING AS ANTIFUNGAL BIOAGENTS AGAINST PHYTOPATHOGEN BOTRYTIS CINEREA

Botrytis cinerea Pers., the causal agent of grey mould disease, is responsible for substantial economic losses, as it causes reduction of grape and wine quality and quantity. Exploitation of antagonistic yeasts is a promising strategy for controlling grey mould incidence and limiting the usage of synthetic fungicides. In our previous studies, 119 different indigenous yeasts were screened for putative multidimensional modes of action against filamentous fungus B. cinerea [1]. The most promissing biocontrol yeast was Pichia guilliermondii ZIM624, which exhibited several anatagonistic traits (production of cell wall degrading enzymes, chitinase and β-1,3-glucanase; demonstration of in vitro inhibitory effect on B. cinerea mycelia radial growth; production of antifungal volatiles, assimilation of a broad diversity of carbon sources, contributing to its competitivnes in inhabiting grapes in nature).

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

WHICH IMPACT FOR PROANTHOCYANIDIC TANNINS ON RED WINE FRUITY AROMA? SENSORY AND PHYSICOCHEMICAL APPROACHES

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.