 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

Using a grape compositional model to predict harvest time and influence wine style

Linking wine composition to fruit composition is difficult due to the numerous biochemical pathways and substrate transformations that occur during fermentation

Geopedological and climatic zoning of northern Malaga vineyards region: Fuente de Piedra, Humilladero and Mollina (southern Spain)

The vineyards placed in the municipal areas of Fuente de Piedra, Humilladero and Mollina constitute a wine-growing important area of the “Zona Norte” of the province of Málaga.

Geology and landscape as determining factors in microfields and development of the different Spanish appellations of origin

Dividing agrarian exploitations into microfields is a problem that influences the modern viticulture in a very important way. The aim of this work is the study of the influence of Geology and Geomorphology in agricultural structures

Toasted Vine-Shoots As An Alternative Enological Tool. Impact On The Sensory Profile Of Tempranillo Wines

The use of toasted vine-shoots as an alternative enological tool to make differentiated wines has generated interest among researchers and wineries. However, the evolution of these wines in bottle and the effect on the sensory profile has not been studied so far.

Chemical and sensory characterization of Xinomavro PDO red wine

Aroma is considered one of the most important factors in determining the quality and character of wine. The relationship between wine character and its volatile composition is recognized by several researchers worldwide. Since these compounds influence the sensory perceptions of consumers, both volatile composition and sensory properties are essential in determining wine aroma characteristics.