Macrowine 2021
IVES 9 IVES Conference Series 9 Anthocyanin accumulation and extractability during the maturation of the grapes of three varieties

Anthocyanin accumulation and extractability during the maturation of the grapes of three varieties

Abstract

Anthocyanin accumulation and extractability were studied in Tannat, Cabernet Sauvignon and Merlot grapes produced in the south of Uruguay in two consecutive seasons. Typical cultivation situations employed in the region for each variety were considered. A follow-up was carried out, considering 60 plants per vineyard, and the harvest was determined according to the technological indices of maturity. Samples of grapes were taken in duplicate in each vineyard periodically along grape maturation. The basic composition, polyphenolic potential and anthocyanin extractability were determined. Also, half of grapes were frozen and later peeled; skin extractions over 24 hs with a solution of 12% ethanol and pH 3.2 were carried out. The anthocyanin contents of the extracts obtained were determined by HPLC-DAD. The levels of anthocyanins reached the highest values before technological maturity. Anthocyanin extractability had a decrease during grape maturation. The highest levels of anthocyanins were found in Tannat skins altough those of Cabernet Sauvignon were higher than those of Merlot grapes. Anthocyanin profiles of skins changing significantly after veraison but these changes were very lower just before maturity, found the typical values of each variety The prevalent anthocyanin derivatives at the start of the maturation showed a decrease during the process. Malvidin proportions increased and cyanidin proportions decreased along the first stages of maturation, in agree with the biosynthesis of anthocyanins. Malvidin derivatives showed the fastest accumulation. At harvest, Tannat berries presented the highest sugar contents, total acidity, total polyphenol richness, total potential in anthocyanins and potential in extractable anthocyanins, and the lowest pH values. Tannat had the highest values of EA%, corresponding to the lowest extractability of anthocyanins. Significant differences among the anthocyanin profiles and contents of the grapes of each variety were found. The tri-hydroxylated molecules were prevalent respect to the di-hydroxylated anthocyanins in the three varieties. Tannat skins had the highest proportion of non-acylated glucosides, petunidin and delphinidin derivatives. Cabernet Sauvignon skins had the highest proportions of acetylated glucosides and malvidin derivatives. Merlot skins presented the highest proportions of coumaroyl glucosides and peonidin derivatives. It can be concluded that the grape variety and the environmental conditions determined important differences in the anthocyanin composition of grapes and the extractability of these compounds from the skins. The anthocyanin contents and profiles of the grapes of each variety presented high differences that might determine important variations in the colour and composition of the respective wines.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Gustavo González Neves*, Diego Piccardo, Graciela Gil, Guzmán Favre, Laura Barreiro, Milka Ferrer

*Universidad de la república

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Screening sensory-directed methodology for the selection of non-saccharomyces wine yeasts based on perceived aroma quality

The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high quality wines with different sensory profiles Therefore, Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorized according to five levels of quality by a panel of wine professionals (Sáenz-Navajas, Ballester et al. 2013). Higher quality samples were described by flash profiling by a semi-trained panel
(Valentin, Chollet et al. 2012) and most distinctive samples were screened by gas chromatography-olfactometry (GC-O) (López, Aznar et al. 2002).

Read More

Effect of ageing with Specific Inactivated Dry Yeasts on the volatile composition of Sauvignon Blanc and Carménère wines

Úbeda-Aguilera, C a, b, Peña-Neira, A.b Del Barrio-Galán, R.b, c a Biomedical Sciences Institute, Science Faculty, Universidad Autónoma de Chile, Chile. b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile c Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago, Chile The wine is a complex matrix made up of several compounds which can interact among themselves throughout the wine ageing process, thereby modifying their sensorial characteristics. It is well known that during ageing of wines on lees, polysaccharides (mainly mannoproteins) can be released and can interact with the aromatic fraction modifying its volatility.

Read More

Influence of toasting oak wood on ellagitannin structures

Ellagitannins (ETs) have been reported to be the main phenolic compounds found in oak wood. These compounds, belonging to the hydrolysable tannin class of polyphenols, are esters of hexahydroxydiphenic acid (HHDP) and a polyol, usually glucose or quinic acid. They own their name to their capacity to be hydrolysed and liberate ellagic acid and they have an impact on astringency and bitterness sensation, which is strongly dependant on their structure. The toasting phase is particularly crucial in barrels fabrication and influences wood composition.

Read More

Interactions of wine polyphenols with dead or living Saccharomyces cerevisiae Yeast Cells and Cell Walls: polyphenol location by microscopy

Tannin, anthocyanins and their reaction products play a major role in the quality of red wines. They contribute to their sensory characteristics, particularly colour and astringency. Grape tannins and anthocyanins are extracted during red wine fermentation. However, their concentration and composition change over time, due to their strong chemical reactivity1. It is also well known that yeasts influence the wine phenolic content, either through the release of metabolites involved in the formation of derived pigments1, or through polyphenol adsorption2,3.

Read More

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