Macrowine 2021
IVES 9 IVES Conference Series 9 Metabolomics of grape polyphenols as a consequence of post-harvest drying: on-plant dehydration vs warehouse withering

Metabolomics of grape polyphenols as a consequence of post-harvest drying: on-plant dehydration vs warehouse withering


A method of suspect screening analysis to study grape metabolomics, was developed [1]. By performing ultra-high performance liquid chromatography (UHPLC) – high-resolution mass spectrometry (HRMS) analysis of the grape extract, averaging 320-450 putative grape compounds are identified which include mainly polyphenols. Identification of metabolites is performed by a new HRMS-database of putative grape and wine compounds expressly constructed (GrapeMetabolomics) which currently includes around 1,100 entries. Grape dehydration is an oenological process used in the production of a number of non-botrytized sweet and not-sweet Italian wines: e.g., Amarone di Valpolicella (produced by Corvina, Corvinone and Rondinella grapes), Passito di Pantelleria (Zibibbo grape), VinSanto (Malvasia and Trebbiano grapes), Sfursat (Nebbiolo grape), Raboso Passito. The process is carried out by keeping grape on-vine for a certain period of time after cutting the yield cane (up to two/three months), or by leaving the grape in dehydration warehouses under controlled conditions of humidity and temperature [2-6]. Metabolomics of polyphenols of Corvina grape dehydrated both in-plant and warehouse withering was studied by performing UHPLC-QTOF analysis of grape extracts. In particular, the study was focalized on the principal classes of polyphenolic compounds of grape, such as anthocyanins, flavonols and stilbene derivatives [7,8]. Differences between the two dehydration methods were evaluated by statistical analysis.

References 1.Flamini, R.; De Rosso, M.; et al. Metabolomics, 9 (2013), pp 1243-1253. 2.Bellincontro, A.; De Santis, D.; et al. Journal of the Science of Food and Agriculture, 84 (2004), pp 1791-1800. 3.Giordano, M.; Rolle, L.; et al. Journal International des Sciences de la Vigne et du Vin, 43 (2009), pp 159-170. 4.Zamboni, A.; Minoia, L.; et al. Journal of Experimental Botany, 59 (2008), pp 4145-4159. 5.Corso, M.; Ziliotto, F.; et al. Plant Science, 208 (2013), pp 50-57. 6.Nicoletti, I.; Bellincontro, A.; et al. Australian Journal of Grape and Wine Research 19 (2013), pp 358-368. 7.De Rosso, M.; Tonidandel, L.; et al. Food Chemistry, 1635 (2014), pp 244-251. 8. Flamini, R.; De Rosso, et al. J. Anal. Meth. in Chem. (2015), 10 pp.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster


Riccardo Flamini*, Antonio Dalla Vedova, Diego Tomasi, Luca Brillante, Mirko De Rosso


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IVES Conference Series | Macrowine | Macrowine 2016


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