Macrowine 2021
IVES 9 IVES Conference Series 9 Effects of different antioxidant strategies on the phenolic evolution during the course of a white winemaking process

Effects of different antioxidant strategies on the phenolic evolution during the course of a white winemaking process

Abstract

This work aimed to evaluate the evolution of phenolic compounds during white winemaking process up to bottling and 12 months storage, together with the influence of different antioxidant strategies (e.g. fining on lees and addition of sulfur dioxide, ascorbic acid, glutathione, and chitosan) on the overall kinetics. To this purpose, a mass spectrometric approach has been adopted by using HPLC-MS/MS, in order to get new insights in the understanding of wine oxidation processes. Sulphonated compounds related to oxidation were identified (e.g. S-sulfonated glutathione, and tryptophol and indole-3-lactic sulfonates) and their production was revealed to occur after alcoholic fermentation or fining on lees and to increase after 10 months of storage. On the other hand, treatments with chitosan during winemaking seemed linked to the hydrolysis of hydroxycinnamates, releasing their corresponding hydroxycinnamic acids. Surprisingly, when present during storage in bottle a particular behavior of chitosan was observed, where this biopolymer avoided the phenomenon of hydrolysis and showed higher inhibition against phenolic products of oxidation such as hydroxycaffeic acid dimers. Furthermore, the addition of ascorbic acid to chitosan-treated wines before bottling, reduced the generation of oxidations products and raised the production of GRP derived phenols, correlated to a better protection against oxygen. The absorption properties of chitosan with regard to phenolics were also proposed to have some consequences on the evolution of wine browning. Based on these results, the knowledge about polyphenols fate may represent a useful approach to manage the antioxidant strategies during winemaking processes.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Antonio Castro Marin

Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy,Federico, BARIS. Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy  Fabio Chinnici. Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy

Contact the author

Keywords

polyphenols, antioxidants, oxidation, sulfur dioxide, chitosan, ascorbic acid, winemaking

Citation

Related articles…

A vine physiology-based terroir study in the AOC-Lavaux region in Switzerland

Understanding how different pedoclimatic conditions interact with vine and berry physiology, and subsequently impact wine quality, is paramount for an good valorization of viticultural terroirs and can help to optimize mitigation strategies in the face of global warming

Read More

Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses

Polyphenols are important compounds involved in many chemical and sensory wine features. In winemaking, adding oenological tannins claims to have positive impacts on wine stability, protection from oxidation and aroma persistence. Polyphenols are antioxidant compounds by either scavenging reactive oxygen and nitrogen species or chelating Fe2+ ions (1). However, as tannins oxidation leads to the formation of highly reactive species (i.e. ortho-quinones), it is still unclear if they have an effective role toward oxidation of wine aromas (2). In this work, we aim at studying the effect of two commercial tannins (proanthocyanidins, ellagitannins) on red wine flavour (mainly aroma) before and after air exposition.

Read More

HOLISTIC APPROXIMATION OF THE INFLUENCE OF SACCHAROMYCES STRAINS ON WINE AROMA PRECURSORS

Wine varietal aroma is the result of a mixture of compounds formed or liberated from specific grape-aroma precursors. Their liberation/formation from their specific precursors can occur spontaneously by acid catalyzed rearrangements or hydrolysis or by the action of the yeast enzymatic activities. The influence of yeast during fermentation on the production of these volatile compounds has been widely studied however, the effect of this influence during aging is not fully understood. In order to evaluate these processes several indirect strategies have been used to study aroma precursors although they are not useful to understand the chemistry of the process.

Read More

Optimizing vine pruning of Pinot noir and Müller-Thurgau after extreme hail damage

Hail damage can have a major impact on the vine’s physiological growth (defoliation, wood and cane damage) and can lead to significant yield and economic losses.

Read More

Characterization of the mechanisms underlying the tolerance of genotypes of Uva Cão to climate change: A transcriptomic and genomic study

Climate change has been influencing viticulture and changing wine profiles in the past years, and effects are expected to get worse.

Read More