Macrowine 2021
IVES 9 IVES Conference Series 9 Supramolecular approaches to the study of the astringency elicited by wine phenolic compounds

Supramolecular approaches to the study of the astringency elicited by wine phenolic compounds

Abstract

The objective of this study is to review the scientific evidences and to advance into the knowledge of the molecular mechanisms of astringency. Astringency has been described as the drying, roughing and puckering sensation perceived when some food and beverages are tasted (1). The main, but possibly not the only, mechanism for the astringency is the precipitation of salivary proteins (2,3). Between phenolic compounds found in red wines, flavan-3-ols are the group usually related to the development of this sensation. Other compounds, phenolic or not, like anthocyanins, polysaccharides and mannoproteins could act modifying or modulating astringency perception by hindering the interaction between flavanols and salivary proteins either because of their interaction with the flavanols or because of their interaction with the salivary proteins. Furthermore, the possible existence of synergism on astringency between phenolic substances (4) has recently arisen. Salivary proteins have been grouped in six main classes: histatins, statherin, cystatins, and proline-rich proteins (acidic, basic and glycosylated) (5). The possible existence of selective interactions between different types of wine phenolic compounds and different salivary protein classes could be responsible for the observed synergisms. To obtain further insights into the interactions between these compounds and salivary proteins that could explain the synergistic effect observed, we have studied the interactions between flavanols and salivary proteins by quenching of fluorescence and HPLC-DAD. Quenching constants calculated and chromatographic profiles obtained could partially explain the synergisms observed in the sensory evaluation of wine phenolic compounds. Furthermore, the effect of the presence of other molecular species, in particular anthocyanins, in the interactions between flavanols and salivary proteins has also been studied. Results obtained confirm the existence of interactions between anthocyanins and salivary proteins which could hinder the interaction between flavanols and salivary proteins, affecting the perceived astringency.

References 1. Gawel, R.; Iland, P. G.; Francis, I. L. Food Quality and Preference 2001, 12, 83-94. 2. de Freitas, V.; Mateus, N. Current Organic Chemistry 2012, 16, 724-746. 3. Scollary, G. R.; Pasti, G.; Kallay, M.; Blackman, J.; Clark, A. C. Trends in Food Science & Technology 2012, 27, 25-36. 4. Ferrer-Gallego, R.; Henández-Hierro, J.M.; Rivas-Gonzalo, J.C.; Escribano-Bailón, M.T. Food Research International 2014, 62, 1100-1107 (). 5. Humphrey, S. P.; Williamson, R. T. Journal of Prosthetic Dentistry 2001, 85, 162-169. Acknowledgement Thanks are due to Spanish MINECO for financial support (AGL2014-58486-C2-1-R)

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Teresa Escribano-Bailon*, Alba Ramos-Pineda, Cristina Alcalde-Eon, Ignacio García Estévez, Julian Rivas-Gonzalo, Monserrat Dueñas

*University of Salamanca

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Prediction of the production kinetics of the main fermentative aromas in alcoholic fermentation

Fermentative aromas (especially esters and higher alcohols) highly impact the organoleptic profile of young and white wines. The production of these volatile compounds depends mainly on temperature and Yeast Available Nitrogen (YAN) content in the must. Available dynamic models predict the main reaction
(bioconversion of sugar into ethanol and CO2 production) but none of them considers the production kinetics of fermentative aroma compounds during the process of fermentation. We determined the production kinetics of the main esters and higher alcohols for different values of initial YAN content and temperature, using an innovative online monitoring Gas Chromatography device.

Impact of sulfur compounds to the antioxidant stability of white wines

The chemical mechanisms involved in oxidation/reduction potential of wine during winemaking and aging are affecting its color, aroma and taste. Chemical oxidation is one of the major causes of development of off-flavors during ageing1. Thus, the chemical changes in wine during storage should be controlled to ensure the sensory quality of the product and avoid consumer rejection that will compromise the economic value of the product. The 1-hydroxyethyl radical has been recognized as the key radical intermediate in the oxidative reactions in wine2. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct formation in wines initiated via the Fenton reaction, a novel tool was recently developed in our laboratory to quantify the resistance of wines against oxidation3.

Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology

With climate change, it is progressively more often to obtain grapes with an acceptable content in sugars or acids but with immature tannins described as green, aggressive or hard (noted as GAH onwards). During winemaking, the oenologist has to make decisions related to the elaboration of such grapes based mainly on empirical experience, given the lack of objective criteria to this concern. An increase in the chemical and sensory knowledge of immature tannins would allow managing this GAH character of grapes with the maximum possible efficiency during winemaking processes. The present work aims at isolating and identifying the group of compounds responsible for the GAH character present in wines.

Oak wood seasoning: impact on oak wood chemical composition and sensory quality of wine

Oak wood selection and maturation are essential steps in the course of barrel fabrication. Given the existence of many factors involved in the choice of raw material and in natural seasoning of oak wood, it is very difficult to determine the real impact of seasoning and selection factors on oak wood composition. A sampling was done to study the evolution of oak wood chemical composition during four seasoning steps: non matured, 12 months, 18 months and 24 months. For this sampling, three selection factors were taken into account: age, grain type and the Polyphenolic Index measured by Oakscan®. Besides extractables
(~10%), three polymers constitute the main part of oak wood: cellulose, hemicelluloses and lignins.

Capture depletion of grapevine DNA: an approach to advance the study of microbial community in wine

The use of next-generation sequencing (NGS) has helped understand microbial genetics in oenology. Current studies mainly focus on barcoded amplicon NGS but not shotgun sequencing, which is useful for functional analyses. Since the high percentage of grapevine DNA conceals the microbial DNA in must, the majority of sequencing data is wasted in bioinformatic analyses. Here we present capture depletion of grapevine whole genome DNA.