Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Cellar session 9 Relation between phenolic content, antioxidant capacity, oxygen consumption rate of diverse tannins

Relation between phenolic content, antioxidant capacity, oxygen consumption rate of diverse tannins

Abstract

The work was aimed at comparing some analytical methods used to characterize oenological tannins and the measure of oxygen consumption rate (OCR), in order to provide oenologists with a rapid method to test the antioxidant capacity of tannin based products and a tool to choose the best suited product for each purpose. Seven tannins with different botanical origin were studied by determining the polyphenolic content (Folin-Ciocalteau assay, GAE%; Total Polyphenols Index, TPI%; Phloroglucinolysis, CT%), antiradical activity (DPPH), reducing capacity (FRAP), redox properties (Linear Sweep Voltammetry, LSV). The OCR was measured with a noninvasive luminescence-based technology in an oxygen saturated model wine solution, containing transition metals and metabisulphite to better simulate the oxidative conditions. The results showed a high variability in polyphenolic content due to the botanical origin of tannins. The OCR determined over 21 days was described by quadratic equations, with coefficients varying with the dose and botanical origin of tannins and with SO2 concentration. The tannins ranked differently for antioxidant capacity, depending on the kind of test. The OCR was correlated with the LSV and FRAP indexes. The Factor Analysis of data distinguished three causes of variability between tannins (3 Factors) and the analytical parameters describing them: 1) the richness in polyphenols (First Factor, explaining the 34.02% of the total data variability), described by GAE%, TPI%, DPPH; 2) the tannin typology (Second Factor, 27.4%), described by LSV and CT%; 3) the oxygen consumption rate (Third Factor, 30.00%), described by OCR, LSV, FRAP.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Silvia Mottaa, Massimo Guaitaa, Claudio Cassinob, Antonella Bossoa

a Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy
b Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Viale T. Michel 11, 15121 Alessandria, Italy

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Preliminary results on the effect of different organic mulching on wine polyphenol content

Soil mulching is an interesting strategy to reduce soil evaporation, assist in weed control, improve soil structure and organic content, increase soil water infiltration, and decrease diurnal temperature fluctuations
Read More

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Read More

La perception des terroirs du vignoble des Coteaux du Layon

On peut être surpris de l’existence d’un vignoble de vins liquoreux, le vignoble des Coteaux du Layon, dans une zone septentrionale à la limite Nord de la culture de qualité de la vigne et ce d’autant plus que le cépage de ce vignoble, le Chenin ou Pineau de la Loire, est un cépage semi tardif. La première explication est à rechercher au niveau des facteurs naturels (données climatiques et géopédologiques) permettant la réalisation de ce type de produit. Il est nécessaire de souligner ici l’importance de chaque paramètre du terroir pris dans im sens large (géopédologique et climatique) et que toute variation de l’un d’entre eux, même non perceptible en première analyse à l’homme, peut avoir des incidences déterminantes sur la qualité des vins.

Read More

Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.

Read More

Cover crops influence on soil N availability and grapevine N status, and its relationship with biogenic

The type of soil management, tillage versus cover crops, can modify the soil microbial activity, which causes the mineralization of organic N to NO3–N and, therefore, may change the soil NO3–N availability in vineyard. The soil NO3–N availability could influence the grapevine nutritional status and the grape amino acid composition. Amino acids are precursors of biogenic amines, compounds mainly formed during the malolactic fermentation. Biogenic amines have negative effects on consumer health and on the wine organoleptic quality. The objective was to study if the effect of conventional tillage and two different cover crops (leguminous versus gramineous) on grapevine N status, could relate to the wine biogenic amines composition.

Read More