Macrowine 2021
IVES 9 IVES Conference Series 9 Characterization of various groups of pyranoanthocyanins in Merlot red wine

Characterization of various groups of pyranoanthocyanins in Merlot red wine

Abstract

In red wines, anthocyanins evolve during the wine-making process and ageing. They react with other compounds (such as vinylphenols, acetaldehyde, pyruvic acid…) to form a stable family of compounds called pyranoanthocyanins. Furthermore, the oxidation process can modify the anthocyanic profile of a red wine. It is also interesting to evaluate the occurrence of the different subclasses of pyranoanthocyanins and to characterize their chemical properties. The first objective of this study is to evaluate the occurrence of the different groups of pyranoanthocyanins in an oxidised Merlot wine by a centrifugal partition chromatography strategy. The second goal is to evaluate their relative impact in red wines from Bordeaux region by measuring their concentrations. Centrifugal partition chromatography (CPC), as the key purification technique, is commonly used in phytochemistry to separate natural substances. Based on the partition of compounds in a non-miscible liquid-liquid system, it provides many advantages. On one hand, the fractionation is applied on a significant quantity of product, in a short period of time, and thus leads to high purification yield. On the other hand, the selectivity of the solvent system provides efficiency for separating molecules from each other. The red wine used in this study was an oxidized sample from Merlot. It was also fractionated with a gradient elution solvent system. Each obtained fraction from CPC was submitted to HPLC-ESI in order to group the same UV and visible profiles. The pigments were also distributed in 8 blocks and the wash fraction, which were finally analysed with a UHPLC-ESI/Q-ToF strategy. Attention was first focused on blocks 1 and 2. The study of their anthocyanic profile by UHPLC-ESI/Q-ToF revealed the occurrence of various adducts depending on the polarity. Some pyranomalvidin-3-O-coumaroylglucoside adducts, and pyranomalvidin3-O-glucoside with a procyanidin dimer were detected in block 1, and pyranomalvidin-3-O-glucoside-4-vinyl(epi)catechin or acetylglucoside-4-vinyl(epi)catechin were found in block 2. HPLC at the preparative scale allowed separating and collecting each pigment in order to determine and validate their molecular structure by nuclear magnetic resonance (NMR). With the aim to complete this study, further investigation will determine the chemical properties of these molecules. Finally, a first evaluation of their concentrations in a few red wines from Bordeaux region
(oxidized or not) will determine a kinetic pattern of the pigments and their relative importance as markers of wine ageing. Furthermore, CPC which is used in this study is an appropriate anthocyanin fractionation and purification technique at the preparative scale towards the complexity of the red wine sample.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Pierre-Louis Teissedre*, Cindy Quaglieri, Michael Jourdes, Pierre Waffo-Téguo, Tristan Richard

*ISVV- Université de Bordeaux

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Trans-resveratrol concentrations in wines Cabernet Sauvignon from Chile

This study evaluated the levels of trans-resveratrol in commercial wines made from Cabernet Sauvignon grapes from different valleys of Chile stilbenes. The Cabernet Sauvignon is the most planted variety in Chile, being 38% of the total vineyard country. Chile is the fourth largest wine exporter in the world, so it is important to evaluate the Cabernet-Sauvignon wines in their concentration levels of trans-resveratrol and its relation to the benefits provided to human health in moderate consumption. Evaluation comprises commercial wines from different valleys of Chile and its relationship with climatic characteristics, soil and vineyard handling.

Read More

Attractiveness and sweetness of red wines: Synergies between American oak barrels and mannoproteins

In partnership with a Bordeaux property wanting to improve the quality of its second wine, the effects of two factors, American oak barrels and mannoproteins were studied. Their impact on the attractiveness and sweetness of wines were characterized during two successive vintages (2012 and 2013). Vinification took place with a homogeneous batch of Cabernet Sauvignon. The wine was then divided up into various groups of five barrels of French and American oak, new or reused. Analyses of volatile and non-volatile wood compounds were undertaken at four months and eight months of wood ageing, by LC-MS and GC-MS.

Read More

Merging fast sensory profiling with non-targeted GC-MS analysis for multifactorial experimental wine making

Wine aroma is influenced by several viticultural and oenological factors. In this study we used experimental wine making in a full factorial design to determine the impact of grapevine age, must turbidity, and yeast strain on the aroma of Vitis vinifera L. cv. Riesling wines. A recently developed, non-targeted SPME-GC-MS fingerprinting approach for wine volatiles was used. This approach includes the segmentation and mathematical transformation of chromatograms in combination with Parallel Factor Analysis (PARAFAC) and subsequent deconvolution of important chromatogram segments.

Read More

An excessive leaf-fruit ratio reduces the yeast assimilable nitrogen in the must

Yeast assimilable nitrogen (YAN) in the grape must is a key variable for wine quality as a source of aroma precursors. In a situation of YAN deficiency, a foliar urea application upon the vine at veraison enhances YAN concentration and facilitates must fermentation. In 2013, Agroscope investigated the impact of leaf-fruit ratio on the nitrogen (N) assimilation and partitioning in grapevine Vitis vinifera cv. Chasselas following foliar-urea application with the aim of improving its efficiency on the YAN concentration.

Read More

Study of the content of amino acids and biogenic amines in sparkling red wines

The production of red sparkling wines is lower in Spain in comparison with the winemaking of white or rosé sparkling wines. In red sparkling wine processing it is essential to obtain suitable base wines that should have moderate alcohol content, high acidity, good color values, an adequate mouth-feel and a sweet tannin. Grapes for sparkling wine production have to be harvested at low maturity stages, with lower alcohol contents and higher acidities, which will that the phenolic maturity of the grapes is also low, showing green tannins. This paper analyses different treatments in order to minimize these inconveniences: cold maceration-prefermentation and delestage to elaborate the grapes with lower maturity, must nanofiltration, and the partial osmosis of the wines made from grapes with an adequate maturity degree.

Read More