 IVES 9 IVES Conference Series 9 Influence of the type of flavonol and the presence of mannoproteins in the copigmentation with malvidin 3-O-glucoside

Influence of the type of flavonol and the presence of mannoproteins in the copigmentation with malvidin 3-O-glucoside

Abstract

AIM: To study the copigmentation between different wine flavonols (myricetin, quercetin, kaempferol, isorhamnetin and syringetin 3-O-glucosides) and malvidin 3-O-glucoside to detect differences in the interactions due to the flavonol type. Considering the existing interactions of anthocyanins and flavonols in wines with mannoproteins1, copigmentation was also studied in the presence of 5 different mannoproteins.

METHODS: 36 model systems were built in wine-like solution in triplicate. One of them contained only the anthocyanin. 10 were anthocyanin-flavonol (AF) or anthocyanin-mannoprotein (AM) binary systems. 25 contained the anthocyanin, one type of flavonol and one type of mannoprotein (AFM). Concentrations used were 0.41mM for the anthocyanin and flavonol and 400 mg/L for the mannoprotein. UV-vis spectra were measured at days 1, 2, 5, 8 and 22, calculating then, CIELAB parameters and copigmentation indexes, such as CCI (% of colour due to copigmentation)2. HPLC-DAD-MSn analyses1 were performed at day 22 to study anthocyanin degradation and the possible and distinct formation of anthocyanin-derived pigments.

RESULTS: In AF binary systems, the occurrence of copigmentation was demonstrated from the CCI values (>23 in all model systems from day 1 to day 22). Copigmentation increased during the first 8 days and then tended to decrease until day 22. Isorhamnetin 3-O-glucoside appeared to be the best copigment (CCI 70) whereas kaempferol 3-O-glucoside caused the lowest CCI values. In AM binary systems, copigmentation was not observed and, for some mannoproteins, even an anticopigmentation effect was detected. In AFM ternary systems, the effect depended both on the flavonol and on the mannoprotein, pointing to different interactions probably related to structural differences.

CONCLUSIONS

The magnitude of the copigmentation phenomenon between malvidin 3-O-glucoside and different flavonols depend on the structure of the flavonol and can be differently affected by the presence of different types of mannoproteins in the medium.

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Cristina Alcalde Eon

Grupo de Investigación en Polifenoles, University of Salamanca, Salamanca, Spain,María de las Nieves FELIPE-JIMÉNEZ. Grupo de Investigación en Polifenoles, University of Salamanca, Salamanca, Spain Ignacio GARCÍA-ESTÉVEZ. Grupo de Investigación en Polifenoles, University of Salamanca, Salamanca, Spain María Teresa ESCRIBANO-BAILÓN. Grupo de Investigación en Polifenoles, University of Salamanca, Salamanca, Spain

Contact the author

Keywords

anthocyanins, flavonols, copigmentation, mannoproteins, colour stability

Citation

What metabolomics teaches us about wine shelf life

The metabolomics era started about 22 years ago, and wine was one of the first foodstuff subjects of analysis and investigation by this technique.

Varietal thiol precursors in Trebbiano di Lugana grape and must

Trebbiano di Lugana (TdL) is a white variety of Vitis vinifera mainly cultivated in an Italian area located south near Garda lake (Verona, north of Italy). This grape cultivar, also known as “Turbiana,” is used for the production of TdL wine with recognized Protected Designation of Origin whose volatile profile was recently determined [1]. The presence of varietal thiols in TdL, namely 3-mercaptohexan-1-ol and its acetate form, conferring the tropical and citrus notes, has been documented. Winemaking strategies were also described with the purpose of protecting and maintain these desired aromas [2]. To the best of our knowledge, the varietal thiol precursors (VTPs) were not previously determined in TdL grape and must. This study aimed to quantify VTPs in both grape during the ripening and must during the pressing. Volatile C6 compounds were also measured in the must fractions.

Enhancing sustainability in winemaking: the role of PIWI in South Tyrol

The adoption of PIWI (Pilzwiderstandsfähige) grape cultivars, bred for resistance to fungal diseases, is a transformative step towards sustainable winemaking.

Oenological features of Sangiovese wine from vinification of whole grape berries

The present study was performed in a traditional winery located in the viticultural area of Brunello di Montalcino, Siena, Italy, in the vintage 2015. Actually, in this winery Sangiovese grape musts are fermented in large oak barrels by a single strain of Saccharomyces cerevisiae previously isolated in the same winery. Pumping over operations are carried out once or twice a day until the end of alcoholic fermentations. The aim of this work was to investigate on the oenological properties of Sangiovese wine produced with the traditional winemaking process adopted by the winery under study obtained from the fermentation of whole berries compared to that from crushed grape must. In particular, two lots of 65q of Sangiovese grapes from the same 3ha vineyard were vinified in 150hL oak barrels.

Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species

Saccharomyces cerevisiae, as the workhorse of alcoholic fermentation, is a major actor of winemaking. In this context, this yeast species uses alcoholic fermentation to convert sugars from the grape must into ethanol and CO2 with an outstanding efficiency: it reaches on average 92% of the maximum theoretical yield of conversion. Moreover, S. cerevisiae is also known for its great genetic diversity and plasticity that is directly related to its living environment, natural or technological and therefore to domestication. This leads to a great phenotypic diversity of metabolites production.