 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

The influence of vine row position in terraced Merlot vineyards on water deficit and polyphenols – case study in the Vipava Valley, Slovenia

A study was conducted in the Vipava Valley (Slovenia) to understand the effects of positioning rows of Merlot (Vitis vinifera L.) vines on terraces on plant available water, yield, and grape composition

A look back at 20 years of exploring the future of the vines and wines sector

What if, in 25 years, most wines were dealcoholized and flavored ? What if vines were only cultivated to combat erosion, store carbon, and provide anthocyanins…? What if climate change completely changed the list of vine varieties cultivable for wine production in France? What if food stores had completely disappeared in favor of virtual platforms? And if… because the long-term future is not predetermined and therefore not knowable, because the future is open to several possibilities, because the future does not emerge from nothing but from the present which conceals heavy trends and weak signals, prospective approaches make it possible to consider the room for maneuver that actors have to promote the advent of a future, which we can hope to be chosen, at least in part.

WineMetrics: A new approach to unveil the “wine-like aroma” chemical feature

“The Human being has an excellent ability to detect and discriminate odors but typically has great difficulty in identifying specific odorants”(1). Furthermore, “from a cognitive point of view the mechanism used to judge wines is closer to pattern recognition than descriptive analysis.” Therefore, when one wants to reveal the volatile “wine-like feature” pattern recognition techniques are required. Sensomics is one of the most recent “omics”, i.e. a holistic perspective of a complex system, which deals with the description of substances originated from microorganism metabolism that are “active” to human senses (2). Depicting the relevant volatile fraction in wines has been an ongoing task in recent decades to which several research groups have allocated important resources. The most common strategy has been the “target approach” in order to identify the “key odorants” for a given wine varietal.

The temperature‐based grapevine sugar ripeness (GSR) model for adapting a wide range of Vitis vinifera L. cultivars in a changing climate

Temperatures are increasing due to climate change leading to advances in grapevine phenology and sugar accumulation in grape berries.

Effect of ozone treatments in wine production on colour traits, volatile composition, and sensory characteristics of young and short-term aged white wines

The main aim of WiSSaTech project (PRIN P2022LXY3A),supported by the Italian Ministero dell’Università e della Ricerca and European Union-NextGenerationEU, is to investigate eco-friendly and safe alternatives to sulphur dioxide (SO2) in wine production.