 IVES 9 IVES Conference Series 9 Biosurfactant from corn-milling industry improves the release of phenolic compounds during red winemaking

Biosurfactant from corn-milling industry improves the release of phenolic compounds during red winemaking

Abstract

AIM: Biosurfactants can be used as emulsifier agents to improve the taste, flavour, and quality of food-products with minimal health hazards [1]. They are surface-active compounds with antioxidant and solubilizing properties [2]. In this study, a biosurfactant has been evaluated during red winemaking for its effect on fermentation dynamics, phenolic compounds extraction, and colour stabilization.

METHODS: The biosurfactant used was obtained from a fermented residual stream of corn-milling industry, named corn steep liquor (CSL). The harvested mass from Merlot winegrapes was distributed in 12 fermentation flaks with the same proportion of grape juice and solid parts. Six of them were added with CSL biosurfactant (1 g/L) whereas the other six were not added (control). Two fermentation protocols were assessed (spontaneous and Saccharomyces cerevisiae inoculated). Fermentation dynamics and kinetics, standard chemical parameters, colour characteristics, and phenolic composition were determined during maceration and at the end of malolactic fermentation.

RESULTS: During inoculated maceration, the biosurfactant-added samples showed significantly higher values of total polyphenols and colour intensity when compared to control, and lower ones of the three colour CIEL*a*b* coordinates (lightness, red/green, and yellow/blue). At the end of alcoholic fermentation, a higher percentage of more stable polymerized pigments was also observed. The final wine resulted to be richer in total polyphenols and anthocyanins, as well as in high molecular weight flavanols for the biosurfactant-added samples.

CONCLUSIONS

The biosurfactant addition did not affect negatively on inoculated fermentation dynamics and influenced positively the colour stability after malolactic fermentation resulting in darker and bluish wines. No significant changes on colour properties and related compounds were observed when spontaneous fermentation was performed.

ACKNOWLEDGMENTS

This study was supported by the Spanish Ministry of Economy and Competitiveness (MINECO project RTI2018-093610-B-100)

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Susana Río Segade

University of Torino, Italy,Susana RÍO SEGADE, University of Torino, Italy Vasileios ENGLEZOS, University of Torino, Italy Alejandro LÓPEZ-PRIETO, University of Vigo, Spain Maria Alessandra PAISSONI, University of Torino, Italy Simone GIACOSA, University of Torino, Italy Kalliopi RANTSIOU, University of Torino, Italy Luca ROLLE, University of Torino, Italy Benita PÉREZ CID, University of Vigo, Spain Ana Belén MOLDES, University of Vigo, Spain Jose Manuel CRUZ, University of Vigo, Spain

Contact the author

Keywords

red grapes; winemaking; biosurfactant; fermentation dynamics; colour characteristics; phenolic compounds; polymeric pigments

Citation

Colloids in red wines: new insights from recent research

Despite their significant impact on wine quality and stability, colloids in red wine remain relatively under-researched. A series of studies, developed in the context of the d-wines project, aimed to provide a comprehensive understanding of the structure, composition, and formation mechanisms of red wine colloids by studying monovarietal wines from 10 of the most significant Italian red grape varieties. Starting from the idea that proteins, polysaccharides, and tannins should be involved in colloid formation, 110 monovarietal red wines were analysed for these components, revealing high inter- and intra-varietal diversity [1].

VOLATILE, PHENOLIC AND COLORIMETRIC CHARACTERIZATION OF THREE DIFFERENT LAMBRUSCO APPELLATIONS

Lambrusco is a commercially successful sparkling red and rosé wine. With 13.06 million litres sold in 2021 was the second best-selling Italian wine after Chianti. According to National Catalogue of Vine Varieties there are thirteen Lambrusco Varieties with which to date are produced seven PDO wines. Among these, “Lambrusco Salamino di Santa Croce”, “Lambrusco Grasparossa di Castelvetro” and “Lambrusco di Sorbara” are the only ones that can be considered mono-varietal appellations, all located in Modena area. The PDOs contemplate the possibility of producing wines by secondary fermentation either in tank (Charmat method), or in bottle (Classico method). Sur lie is a third method commonly employed for Lambrusco, similar to the Classico method, from which differs for the absence of disgorgement.

Zoning for drinking, tasting the territory place (“Great Zonation”): first considerations and methodology

Following the idea of « Grande Filiera » (GF) (Great chain), of « Grande Zonazione » (GZ) (Great Zonation), of “interpretation, estimation and valorisation of vineyards and wines landscape, of “qualities”(we have classified more than ninety), of quality economy.

Lipids at the crossroads of protection: lipid signalling in grapevine defence mechanisms

Understanding grapevine molecular processes and the underlying defence responses is vital for developing sustainable disease control strategies. Lipid signalling pathways, involving the synthesis and degradation of lipid molecules, have emerged as a key regulator in plant defence against pathogens. This study aims to elucidate the role of fatty acids and lipid signalling in grapevine’s defence response to P. viticola infection. The expression of lipid metabolism-related as well as lipid signalling genes was analysed, by qPCR, in three grapevine genotypes: Chardonnay (susceptible), Regent (tolerant) with Rpv3-1 resistance loci, and Sauvignac (resistant) harbouring a pyramid of Rpv12 and Rpv3-1 resistance loci.

Application of remote sensing by unmanned aerial vehicles to map variability in Ontario Riesling and Cabernet Franc vineyards

The objective of this investigation was to verify usefulness of proximal sensing technology and unmanned aerial vehicles (UAVs) for mapping variables e.g., vine size (potential vigor), soil and vine water status, yield, fruit composition, and virus incidence in vineyards.