OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analysis and composition of grapes, wines, wine spirits 9 Correlation between skin cell wall composition and phenolic extractability in Cabernet sauvignon wines

Correlation between skin cell wall composition and phenolic extractability in Cabernet sauvignon wines

Abstract

The phenolic component of red wine is responsible for important elements of flavor and mouthfeel, and thus quality of the finished wine. Additionally, many of these phenolics have been associated with health benefits such as reduction of the risk of developing cardiovascular disease, cancer, osteoporosis and preventing Alzheimer’s disease. While the origins, concentrations, and chemistries of the phenolics in a finished red wine are well known, the fundamental mechanisms and kinetics of extraction of these phenolics from grape skins and seeds during red wine fermentation are poorly understood. This lack of knowledge regarding the extraction mechanisms of phenolics during red wine fermentation makes informed manipulations of the finished wine’s phenolic composition difficult. 

The skin cell walls of berries play a very important role during the winemaking process as they can form a barrier to release of important flavor compounds, and is a potential adsorption surface. Commercial wineries have observed that polyphenol extraction levels during winemaking may vary based on grape growing region and/or site. Cell wall composition may be one of the important factors influencing this relationship. 

In this work, phenolic extractability of Cabernet Sauvignon from two regions within California (Sonoma and Central Coast) has been studied. The study includes the analysis of phenolic berry composition, wine phenolic content as well as skin cell wall composition of three sites per region. Results showed that berry phenolic content is not directly related to the region were the grapes were grown. Within the same region, sites with high and low phenolic berry amounts were found. Regarding the wines, a relationship between region and phenolic content was found. Wines made from Central Coast grapes presented lower phenolic content than those from Sonoma. In order to understand the connection between wine phenolic content and extractability, skin cell wall material was characterized. Partial least squares (PLS) analysis showed that cellulose and uronic acid content might influence the extractability of phenolics during fermentation.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Cristina Medina Plaza, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David Block, Anita Oberholster 

E&J Gallo Winery, 600 Yosemite Blvd, Modesto, CA 95354, USA 
Department of Chemical Engineering. University of California, Davis CA 95616, USA 
Department of Viticulture and Enology. University of California, Davis CA 95616, USA 

Contact the author

"> 

Keywords

Extractability, Cell wall, Phenolics, Red wine

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

How are canned wine drinkers perceived? An investigation involving Swiss nationals and different scenarios of outdoor leisure activities

This study examines how people who consume wine in cans are perceived in terms of their basic personality characteristics, helps understand the role of cultural background on people’s perception, and verify the role played by the consumption context on the perception. Our hypothesis is that prejudice and negative attitudes towards wine in cans might exert a negative effect on the evaluation of people who consume canned wine. To evaluate this hypothesis, the consumption of wine in cans was evoked in four different contexts of use during outdoor leisure activity (beach resort, ski resort, desert safari, and party). In order to examine the effect of culture on subject’s response we use participants from Switzerland, a country where three different cultures, associated with three different languages, cohabit.
Read More

Do high temperature extremes impact berry tannin composition?

Flavonoids, including flavonols, anthocyanins, and tannins, are
important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate. While the synergistic effect of light and temperature has been intensively examined on flavonoids in relation to bunch exposure, studies targeting the sole effect of high temperature have mostly
focused on anthocyanins during the ripening period. With tannin biosynthesis starting around flowering, heatwaves occurring earlier in the grape growing season could be critical. Only a few papers report the impact of temperature on tannin synthesis and accumulation; to date, none have examined the effect of high temperature extremes which, in the context of climate change, relates to increases in heatwave intensity.

Read More

Reasoning a Terroir policy on the basis of the prospective study of the French wine sector

The prospective study of the French wine sector (Sebillotte et al., 2004) has identified “groups of micro-scenarios” at the end of the analysis of the characteristics of this wine sector.

Read More

Regionality in Australian Pinot Noir wines: A study using NMR and ICP-MS with commercial wines

Aim: Wine quality and character are defined in part by the terroir in which the grapes are grown. Metabolomic techniques, such as nuclear magnetic resonance (NMR) spectroscopy and inductively coupled plasma mass spectrometry (ICP-MS), are used to characterise wines and to detect wine fraud in other countries but have not been extensively trialled in Australia. This study aimed to investigate the use of ICP-MS and NMR to characterise a selection of Pinot noir wines.

Read More

Sensory definition of green aroma concept in red French wines. Evidence for the contribution of novel volatile markers

The aromatic complexity of a wine results from the perception of the association of volatile molecules and each aroma can be categorized into different families. The “green” aromas family in red wines has retained our attention by its close link with the fruity perception. In that study, the “green” olfactory concept of red wines was considered through a strategy combining both sensory analysis and hyphenated chromatographic techniques including HPLC and MDGC (Multidimensional Gas Chromatography). The aromatic space of this concept was specified by lexical generation through a free association task on 22 selected wines by a panel of wine experts. Then, 70 French red wines were scored on the basis of the intensity of their “green” and “fruity” attributes.

Read More