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…

Sensory differences of Pinot noir wines from willamette valley subregions

Wines from different regions or AVAs have been found to have sensory differences, as these areas are typically located quite far apart and have dramatically different climates, soils and other terroir factors.

Using the fraction of transpirable soil water to estimate grapevine leaf water potential: comparing the classical statistical regression approach to machine learning algorithms

Weather uncertainty is forcing Mediterranean winegrowers to adopt new irrigation strategies to cope with water scarcity while ensuring a sustainable yield and improved berry and wine quality standards. Therefore, more accurate and high-resolution monitoring of soil water content and vine water status is a major concern. Leaf water potential measured at pre-dawn (PD) is considered to be in equilibrium with soil water potential and is highly correlated with soil water content at the soil depth where roots extract water.

The impacts of frozen material-other-than-grapes (MOG) on aroma compounds of red wine varieties

An undesirable note called “floral taint” has been observed in red wines by winemakers in the Niagara region caused by large volumes of frozen leaves and petioles [materials-other-than-grapes (MOG)] introduced during mechanical harvest and subsequent winemaking late in the season. The volatiles, which we hypothesized are responsible, are primarily terpenes, norisoprenoids, and specific esters in frozen leaves and petioles. The purpose of this study was to investigate the volatile compounds which may cause the floral taint problem and explore how much of them (thresholds) may lead to the problem. Also, the glycosidic precursors of some of these compounds were analyzed to see the changes happening during frost events.

Influence of the unité de terroir base on the typicity of winesin the AOC Priorat in Tarragona

L’AOC Priorat, située derrière les montagnes du pré littoral de Tarragone, se caractérise par un climat méditerranéen avec une tendance à la continentalité et très peu de précipitation pendant le cycle végétatif. Les sols sont secs, pauvres et caillouteux, formés par des schistes. Au cours des années 2000 et 2001, une étude de l’influence du terroir sur la typicité des vins du Priorat a été réalisée en prenant comme référence trois cépages cultivés dans différentes parceIles pour mesurer l’effet du terroir et du mésoclimat sur la qualité des vins:

Characterization of non-Saccharomyces yeast and its interaction with Saccharomyces cerevisiae with investigation of fermentation kinetics and aromatic composition

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...