Unraveling the role of grape cell wall in shaping the fermentation rate, the polyphenolic profile and quality of red wines from disease-resistant and drought-tolerant grapes in Occitanie varietal selection

Abstract

Climate change and an evolving environmental and societal context call for the exploration of disease-resistant and/or drought-adapted grape varieties that meet the demands of consumers and society. Integrating data on red wine quality markers (polyphenols and aromas) earlier in the varietal selection process and understanding their extraction and production are major challenges for the wine industry. These efforts aim to identify varieties with desirable oenological properties. Polyphenols are one of the most abundant and important compounds in red wines, since anthocyanins are their main pigments and tannins bring astringency and mouthfeel. Lots of studies have been conducted on polyphenol profile in red wines from interspecific varieties but also in their associated grapes [1]. Recent studies have demonstrated that the polyphenolic characterization isn’t the perfect reflection of the final wine composition [2][3]. They have explained these differences by the difference of extraction, the numerous interactions between polyphenols but also with cell-wall polysaccharides [4]. However, the data on polyphenol composition and extraction through cell-walls in red interspecific grapes and wines has not yet been compared to traditional Vitis vinifera varieties. Moreover, their cell-wall composition and their impact on polyphenol extraction is not fully understood yet and seems to have an significative impact on the wine final quality and needs to be elucidated. On this study, the tannins, anthocyanins and polysaccharides of 32 red grape varieties including 14 Vitis vinifera and 18 interspecific hybrids were analysed, as well as in their wines produced by a standard microvinification process. Significant differences have been observed between varieties in anthocyanin content (p-value < 0.05) and polysaccharides composition in both grapes and wines (p-value < 0.05 for both wines and berry skins). The repartition of anthocyanins into the different families as well as tannin distributions profiles have been characterized in grapes and wines and demonstrate a difference in extraction. Plus, PCA demonstrates a positive link between fermentation rate and polysaccharide composition and a negative relation with polyphenol content. Such results could be explained by the difference in cell-wall compositions and their ability to interact with polyphenolic compounds.

References

[1] Duley, G., Ceci, A. T., Longo, E., & Boselli, E. (2023). Comprehensive Reviews in Food Science and Food Safety, 1541-4337.13155.

[2] Boulet, J.-C., Abi-Habib, E., Carrillo, S., Roi, S., Veran, F., Verbaere, A., Meudec, E., Rattier, A., Ducasse, M.-A., Jørgensen, B., Hansen, J., Gall, S. L., Poncet-Legrand, C., Cheynier, V., Doco, T., & Vernhet, A. (2023). Food Chemistry, 406, 135023.

[3] Abi‐Habib, E., Poncet‐Legrand, C., Roi, S., Carrillo, S., Doco, T., & Vernhet, A. (2021). Journal of the Science of Food and Agriculture, 101(8), 3257–3269.

[4] Garrido-Bañuelos, G., Buica, A., & Du Toit, W. (2022). Critical Reviews in Food Science and Nutrition, 62(28), 7743–7759.