OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analytical tools using electromagnetic spectroscopy techniques (IR, fluorescence, Raman) 9 Development of FTIR partial least squares models for polyphenol quantification in red wine during fermentation

Development of FTIR partial least squares models for polyphenol quantification in red wine during fermentation

Abstract

Polyphenolic compounds are considered to have a major impact on the quality of red wines. Sensory impact, such as astringency and bitterness, stems directly from tannin composition. Thenceforth, quick analytical measurement of phenolic compounds appears to be a real challenge for winemaking monitoring and process control. 

Many methods were developed to analyzed polyphenols in wine, but they are time-consuming and require chemistry skills and equipment, not suitable for a rapid routine analysis. A reliable and rapid method to obtain this kind of measurement is Fourier Transform Infrared (FTIR) spectroscopy. 

Thus, in order to develop new methods based on FTIR spectroscopy, this work first sought to follow polyphenols during winemaking in a vineyard of Bordeaux area, through two different vintages, different type of winemaking and grape varieties. For this purpose, tannin concentration was analysed by precipitation with Bovine Serum Albumin assay and Methylcellulose assay. In order to obtain the most complete information, the samples were also analyzed by HPLC, using the phloroglucinolysis reaction to obtain the mean degree of polymerization and indication on galloylation, procyanidin and prodelphinidin ratio. 

The data collected were statistically analyzed by Partial Least Squares regression method for quantification of laboratory-determined polyphenols from FTIR spectra. Cross validation was used to validate the predictive performance of the models. 

Correlations obtained show good results for all parameters studied, with coefficient of determination (r2) for both calibration and cross validation larger than 0.8. This work is the first step for the construction of robust models to quantify different polyphenols parameters during winemaking by FTIR spectroscopy. 

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Clément Miramont, Michaël Jourdes, Torben Selberg, Henrik Vilstrup Juhl, Lars Nørgaard, Pierre-Louis Teissedre

Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France 
USC 1366 INRA, IPB, INRA, ISVV, F-33140 Villenave d’Ornon, France 
FOSS Analytical A/S, DK-3400 Hillerød, Denmark 

Contact the author

Keywords

Polyphenol, Fourier Transform Infrared, Partial Least Squares regression, Spectroscopy 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.