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…

Caracterización de suelos de la comarca Tacoronte-Acentejo

La comarca Tacoronte-Acentejo, con una extensión cultivada de 2.422 has. concentra un 20% de los viñedos de Canarias.

Unveiling the chemical headspace of sparkling wine glasses by laser spectroscopy

Right after serving a sparkling wine into a glass, thousands of rising and bursting bubbles convey gas-phase CO2 and volatile organic compounds (VOCs) in the headspace above the champagne surface, thus progressively modifying the gaseous chemical space perceived by the consumer [1].

EFFECT OF FERMENTATION TEMPERATURE GRADIENT AND SKIN CONTACT ON ESTER AND THIOL PRODUCTION AND TROPICAL FRUIT PERCEPTION IN CHARDONNAY WINES

Wines with tropical fruit aromas have become increasingly more available1,2. With increased availability of different wine styles, it has become important to understand the compounds that cause the fruity aromas in wine. Previous work using micro fermentations showed that fermentation temperature gradients and time on skins resulted in an increase in thiol and ester compounds post fermentation and these compounds are known to cause tropical fruit aroma in wines³. This work aimed to scale up these fermentations/operations to determine if the desired aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.

VINIoT: Precision viticulture service for SMEs based on IoT sensors network

The main innovation in the VINIoT service is the joint use of two technologies that are currently used separately: vineyard monitoring using multispectral imaging and deployed terrain sensors. One part of the system is based on the development of artificial intelligence algorithms that are feed on the images of the multispectral camera and IoT sensors, high-level information on water stress, grape ripening status and the presence of diseases. In order to obtain algorithms to determine the state of ripening of the grapes and avoid losing information due to the diversity of the grape berries, it was decided to work along the first year 2020 at berry scale in the laboratory, during the second year at the cluster scale and on the last year at plot scale. Different varieties of white and red grapes were used; in the case of Galicia we worked with the white grape variety Treixadura and the red variety Mencía. During the 2020 and 2021 campaigns, multispectral images were taken in the visible and infrared range of: 1) sets of 100 grapes classifying them by means of densimetric baths, 2) individual bunches. The images taken with the laboratory analysis of the ripening stage were correlated. Technological maturity, pH, probable degree, malic acid content, tartaric acid content and parameters for assessing phenolic maturity, IPT, anthocyanin content were determined. It has been calculated for each single image the mean value of each spectral band (only taking into account the pixels of interest) and a correlation study of these values with laboratory data has been carried out. These studies are still provisional and it will be necessary to continue with them, jointly with the training of the machine learning algorithms. Processed data will allow to determine the sensitivity of the multispectral images and select bands of interest in maturation.

Oxygen transfer through cork stoppers

During wine conservation in a bottle, the control of oxygen transfer from the outside environment to the wine inside the bottle is a key parameter that determines the wine quality. Many other factors can also influence the evolution of wine during postbottling aging,