 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Evaluation of glutathione content in four white varieties in the d.o. Ca. Rioja (Spain)

Evaluation of glutathione content in four white varieties in the d.o. Ca. Rioja (Spain)

Abstract

AIM: Glutathione is a tripeptide that is mainly found in reduced form in grapes. It generates during the maturation of the grape, increasing significantly after veraison [1]. It plays a relevant role in the prevention of oxidative processes due to its high antioxidant activity. Its content in the grape is influenced by many factors (variety, vintage, cultural practices, nitrogen nutrition …) [2]. In musts and wines, it undergoes modifications due to oxygen exposure, tyrosinase activity, maceration time, pressing, yeast strain…[3]. The aim of this work was to evaluate the content of glutathione in the grape of four white varieties: Tempranillo Blanco, Maturana Blanca, Garnacha Blanca and Viura.

METHODS: The study was carried out during three seasons (2017, 2018 and 2019) in a vineyard located in the D.O.Ca. Rioja (Spain). On the other hand, the influence of different vineyard locations on the content of this compound in the indicated varieties was also analyzed. Glutathione determination was carried out by HPLC by automatic derivatization in precolumn with OPA. The previous extraction in the grape was carried out with HCl/EDTA [4].

RESULTS: The results obtained showed important varietal differences in the glutathione content of the grape in the white varieties studied. The highest concentration was obtained in the Tempranillo Blanco variety, although without significant differences in comparison to Viura, while the lowest levels corresponded to Maturana Blanca and Garnacha Blanca. Also, the characteristics of the vintage also influenced its concentration, although the varietal differences were maintained. The location of the vineyard showed a variable effect depending on the vinifera, and the characteristics of the vintage in the case of Tempranillo Blanco.

CONCLUSIONS

These results confirm that the variety is one of the most influential factors in the glutathione content in grapes. Tempranillo Blanco has high levels of this compound, which can help preserve the quality of your wines.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Juana Martinez

Instituto De Ciencias De La Vid Y Del Vino (Gobierno De La Rioja, Csic, Universidad De La Rioja),Laura, Alti, Instituto De Ciencias De La Vid Y Del Vino (Gobierno De La Rioja, Csic, Universidad De La Rioja) Sara, Garcia, Instituto De Ciencias De La Vid Y Del Vino (Gobierno De La Rioja, Csic, Universidad De La Rioja) Elisa, Baroja, Instituto De Ciencias De La Vid Y Del Vino (Gobierno De La Rioja, Csic, Universidad De La Rioja)

Contact the author

Keywords

glutathione, grape, white varieties, location, season

Citation

Effect of soil particle size on vine water status, leaf abscisic acid content and berry quality in nebbiolo grapes

AIM: We investigated the effect of soil texture on grapevine response to water stress, leaf abscisic acid concentration and berry quality, in two adjacent vineyards located in the renewed Cannubi hill of Barolo (Langhe area, CN, North-West Italy).

Evaluation of the sensory profile of doc douro red wines through sensory traditional single-point techniques and temporal dominance methods

No other agricultural product has a stronger relationship with the soil than wine. This study aimed to characterize the sensory profile of red wines from the Douro Demarcated Region (RDD) certified as DOC Douro, through the application of Quantitative Descriptive Analysis (QDA®) and Temporal Dominance of Sensations (TDS) sensory methods. QDA® provides a complete word description for all a product’s sensory properties. The TDS, which is relatively recent in the sensory field [1], allows to evaluation and description of the evolution of the dominant sensory perceptions during the tasting of a food product.Eighteen commercial wines from different producers were evaluated, six different samples representing each of the three sub-regions of the RDD.

Influenza del sito di coltivazione nella espressione aromatica del Moscato liquoroso di Pantelleria

ln 1997, twenty six cultivation sites of cv. Muscat of Alexandria different for pedological conditions, altitude and exposition were selected through ail Pantelleria isle. ln each site, described and classified according to USDA Soil Taxonony and FAO Soil Classification methods, grapes, collected at technological ripening, were microvinificated, following a standard procedure which allowed to obtain the naturally sweet wine DOC Moscato di Pantelleria. Wines, five months after vinification, were analysed by gaschromatography.

Structural composition of polymeric polyphenols of red wine after long-term ageing: effect of vinification technology

Aged red wines possess phenolic composition very different from young ones due to the transformations among native grape phenolics and the formation of new polymeric polyphenols during aging process.

Effect of the presence of anthocyanins on the interaction between wine phenolic compounds and high molecular weight salivary proteins

As a result of climate change consequences, there is a gap between the times at which the grapes reach the phenolic and the technology maturities.