Macrowine 2021
IVES 9 IVES Conference Series 9 Kinetic investigations of the sulfite addition on flavanols

Kinetic investigations of the sulfite addition on flavanols

Abstract

Sulfonated monomeric and dimeric flavan-3-ols are recently discovered in wine and proved to have great importance in understanding wine chemistry and quality [1, 2]. Since the mechanism of their formation is still unknown, the aim of this work was to investigate the behaviour of wine monomeric and oligomeric and polymeric flavanols in the presence of SO2, through the evaluation of the kinetic parameters of the monomeric and dimeric flavanols sulfonation at the wine pH.The experimental design considered two different pH (3 and 4) and at five different temperature values (23, 30, 40, 50 and 60 oC), in order to study the reaction products obtained by SO2 addition to both monomeric (epicatechin and catechin) and dimeric flavanols (procyanidin B2 and procyanidin B3). The quantitative measurements were carried out by using a UHPLC-QTOF-MS instrument. The results demonstrated that [3]:a) the major sulfonation route that leads quickly and in good yields to monomeric 4β-sulfonated derivatives passes through the acid-catalysed depolymerisation of proanthocyanidins; b) monomeric flavanols lead with a significantly slower process to the same 4β-sulfonated products; c) kinetic data in our hands, in particular the temperature dependence of the observed rates, suggest the involvement of two completely different reaction mechanisms for the SO2 addition to dimeric and monomeric flavanol substrates; d) the direct sulfonation of epicatechin is slightly faster with respect to catechin.In conclusion, this new knowledge provides essential information in order to better understand tannin chemistry in food and predict or model the chemical/sensorial behaviour of wine or other food rich in proanthocyanidins.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Panagiotis Arapitsas 1, Federico BONALDO 2, Fulvio MATTIVI 2, Graziano GUELLA 2

1 Fondazione Edmund Mach, San Michele all’Adige, Italy.
2 University of Trento, Trento, Italy.

Contact the author

Keywords

proanthocyanidins; tannins; sulfonation

Citation

Related articles…

Contribution of viticultural and oenological factors to the aromatic potential of white Colombard wines from the south west of France Gascony vineyard

The aim of this work is to determine the influence of viticultural and oenological factors to the aromatic potential of white wines from Colombard variety in the south west of France Gascony vineyard.

Application of viticulture zoning in Istria (Croatia) as important element for valorization of all territory resources (product, environment, tourism and others)

Un projet touristique innovant est en cours dans la zone historique croate d’Istrie Centrale, autour de la magnifique ville de Motovun. L’approche méthodologique repose sur le concept de «Système Productif-Global du Territoire» et s’appuie tout particulièrement sur celui de « Zonage Vitivinicole ». Elle tient compte de toutes les facettes, définies dans celui de « Grand Zonage » (Cargnello G., 1999).

Genotypic variability in root architectural traits and putative implications for water uptake in grafted grapevine

Root system architecture (RSA) is important for soil exploration and edaphic resources acquisition by the plant, and thus contributes largely to its productivity and adaptation to environmental stresses, particularly soil water deficit. In grafted grapevine, while the degree of drought tolerance induced by the rootstock has been well documented in the vineyard, information about the underlying physiological processes, particularly at the root level, is scarce, due to the inherent difficulties in observing large root systems in situ. The objectives of this study were to determine genetic differences in the root architectural traits and their relationships to water uptake in two Vitis rootstocks genotypes (RGM, 140Ru) differing in their adaptation to drought. Young rootstocks grafted upon the Riesling variety were transplanted into cylindrical tubes and in 2D rhizotrons under two conditions, well watered and moderate water stress. Root traits were analyzed by digital imaging and the amount of transpired water was measured gravimetrically twice a week. Root phenotyping after 30 days reveal substantial variation in RSA traits between genotypes despite similar total root mass; the drought-tolerant 140Ru showed higher root length density in the deep layer, while the drought-sensitive RGM was characterised by shallow-angled root system development with more basal roots and a larger proportion of fine roots in the upper half of the tube. Water deficit affected canopy size and shoot mass to a greater extent than root development and architectural-related traits for both 140Ru and RGM, suggesting vertical distribution of roots was controlled by genotype rather than plasticity to soil water regime. The deeper root system of 140Ru as compared to RGM correlated with greater daily water uptake and sustained stomata opening under water-limited conditions but had little effect on above-ground growth. Our results highlight that grapevine rootstocks have constitutively distinct RSA phenotypes and that, in the context of climate change, those that develop an extensive root network at depth may provide a desirable advantage to the plant in coping with reduced water resources.

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

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.

From vineyard to bottle. Rationalizing grape compositional drivers of the expression of valpolicella aroma ‘terroir’

AIM: Valpolicella is a renowned Italian wine-producing region (Paronetto, 1981). Wines produced in its different sub-regions are anecdotally believed to be aromatically different, although there is no systematic study addressing the chemical bases of such diversity