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…

Modeling viticultural landscapes: a GIS analysis of the viticultural potential in the Rogue Valley of Oregon

Terroir is a holistic concept that relates to both environmental and cultural factors that together influence the grape growing to wine production continuum. The physical factors that influence the process include matching a given grape variety to its ideal climate along with optimum site characteristics of elevation, slope, aspect, and soil

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Ecophysiological characterisation of terroir effects on Vitis vinifera L. Chardonnay and pinot noir in south african cool climate regions

Terroir encompasses environmental (climate, geology, soil and topography), genetic (cultivar and clone) and human factors (oenological and viticultural practices). Climate change brings about shifts in the suitability of a region for the growth of specific grapevine cultivars. This study focused on climatic and fruit parameters (berry size, weight, pH, total acidity (TA) and phenolics) to characterise the terroir effect in Vitis vinifera L. cultivars Chardonnay and Pinot Noir vineyards in the Cape South Coast region (Walker Bay and Elgin).

Heat waves and drought stress impact grapevine growth and physiology

Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.

Aroma typicity of Timorasso wines: influence of ageing on volatile organic compounds and sensory descriptors

‘Timorasso’ is an autochthonous white grape variety from southern Piedmont (Italy) used for producing wines in the Colli Tortonesi product designation of origin (PDO). Over the last decade, there has been a notable rise in its production, due to the increased interest of wine enthusiasts who prized its wine distinctive ageing notes [1].