Macrowine 2021
IVES 9 IVES Conference Series 9 Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas

Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas

Abstract

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging. Aromas considered in the study are grape-derived varietal aromas, such as linalool, geraniol and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), yeast-released varietal mercaptans, such as 4-mercapto-4-methyl-2-pentanone (4MMP), 3-mercaptohexyl acetate (MHA) and 3-mercaptohexan-1-ol (3MH)) and also oxidation-related aroma compounds, such as acetaldehyde and Strecker aldehydes: isobutyraldehyde, 2-methylbutyraldehyde, isovaleraldehyde, methional and phenylacetaldehyde. Fifteen aromatic phenolic fractions (FFAs) were extracted from garnacha, moristel and tempranillo grapes; FFAs were chemically characterized and were further reconstituted with water, alcohol, metal cations, amino acids and polyfunctional mercaptans so that differences were limited to the polyphenolic profile and to levels of precursors to varietal aroma compounds. Reconstituted samples were supplied with oxygen (50 mg/L) and aged during 35 days at 35ºC. Results show that the accumulation of acetaldehyde is uniform and very low in all the FFAs, confirming previous results about the low accumulation of this compound during oxidation. Nevertheless, acetaldehyde accumulation seems to be correlated with the sum of phenolic acids. Accumulation of Strecker aldehydes between samples differs by a 2.5 factor, with much higher levels in reconstitutions with FFAs from Garnacha and Moristel varieties. Levels of Strecker aldehydes were positively correlated to the sum of flavanols, phenolic acids and with the percentage of unpigmented tannins. Also, they appear to be negatively correlated with color, pigmented and total tannin concentrations and delphinidins. Polyfunctional mercaptans reacted spontaneously even in anoxia, so that final levels were significant only in unoxidized controls. In these samples, levels between different FFAs differed by factors of up to 2.6 and were negatively correlated to the contents of unpigmented tannins. The other varietal aromas (linalool, geraniol and TDN), were not affected by oxidation. All of this demonstrates that the phenolic composition plays a crucial role in the development of Strecker aldehydes during oxidative aging, likely due the differential reactivity of the quinones formed. The strong reactivity of wine polyphenols to polyfunctional mercaptans was not expected and should be further studied.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Elena Bueno-Aventín

Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Chemistry. E-50009, Zaragoza, Spain,Vicente Ferreira-González, Ana Escudero-Carra   Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Chemistry. E-50009, Zaragoza, Spain

Contact the author

Keywords

polyphenol; acetaldehyde; aldehydes; polyfunctional mercaptans; oxidation

Citation

Related articles…

Climate change – variety change?

In Franconia, the northern part of Bavaria in Germany, climate change, visible in earlier bud break, advanced flowering and earlier grape maturity, leads to a decrease of traditionally cultivated early ripening aromatic white wine varieties as Mueller-Thurgau (30 % of the wine growing area) and Bacchus (12 %). With the predicted rise of temperature in all European wine regions the conditions for white wine grape varieties will decline and the grapes themselves will lose a part of their aromatic and fruity expression. Variety change towards the cultivation of later ripening white wine varieties is a very expensive and long-term process, and must be accompanied by special marketing efforts.

The interaction between wine polyphenolic classes and poly-L-proline is impacted by oxygen

Oxygen plays a key role in the evolution of wine chemistry, within the non-volatile matrix. Polyphenol composition and structure, as well as the process of tannin polymerisation are directly impacted by oxidation, and this can occur during both fermentation and ageing.

Armenia: historical origin of domesticated grapevine

The Armenian highlands are located on the northern border of western asia and stretch up to the caucasus from the north. Throughout human history, country has played an important role in connecting the civilizations of europe and the near east. The recent large-scale study about the dual domestication origin and evolution of grapes approved that in the Armenian highlands human and grapevine stories are interlaced through centuries and roots of grapevine domestication are found deep in the pleistocene, ending 11.5 thousand years ago. Findings of this study confirmed that glacial episodes distinguish wild grapes into eastern and western ecotypes around 200-400 ka.

«Aztec» – the new white table grape resistant variety

This paper presents is the create, the study and amplographic
description the new white Greek table variety grapes “Aztec”, created in 2013 by breeder P. Zamanidis at
the Athens vineyard of the Institute of Olive, Subtropical Plants and Vine.

Response to powdery and downy mildew of varieties with disease resistance genes (PIWI)

Erysiphe necator and Plasmopara viticola are the causal agents of powdery and downy mildew on grapevines, leading to significant economic losses. Numerous chemical treatments are applied to control these diseases, leading to environmental problems and the appearance of resistance to these products. Therefore, the study of new strategies to achieve the objectives of sustainable development is a priority. In this sense, the use of new varieties resistant to these diseases may be an option of interest. The objective of this work was to analyze the degree of resistance of 9 varieties with downy mildew resistance genes (Rpv3 and/or Rpv12), four of which also carry a powdery mildew resistance gene (Ren 1) by in vitro inoculation assays.

Macrowine 2021
IVES 9 IVES Conference Series 9 Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas

Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas

Abstract

Content of the article

References

Section for all references

DOI:

Publication date: September 14, 2021

Issue: (ex: Issue: Terclim 2023)

Type: typeofpublication

Authors

author1, author2, author3

Presenting author

Description

List of affiliations ¹ ² ³

Contact the author

Email address (with mailto: link)

Keywords

List of different keywords (keyword1, keyword2, keyword3)

Tags

Citation

Related articles…

Bioanalytical workflow for exploring the chemical diversity and antioxidant capacity of grape juice peptides

The oxidative stability of white wines is related to a flow of chemical reactions involving a number of native wine containing compounds composing their antioxidant metabolome.

Characterization of a unique mannan from Starmerella bacillaris for protein stabilization in white wine

Yeast cell wall components are valuable biotechnological tools with applications in oenology and beyond [1], [2].

Grapevine drought tolerant ideotypes to adapt viticulture to climate change

Climate change is challenging the resilience of grapevine, one of the most important crops worldwide. Adapting viticulture to a hotter and drier future will require a multifaceted approach that must include new management strategies, increased irrigation efficiency, and the identification of more drought tolerant genotypes.

Integration of wine cultivation history for characterizing the terroirs of Côte d’Or (Burgundy, France)

Les aires d’appellations de la Côte d’Or résultent d’une sélection humaine empirique, historique et évolutive en adéquation avec les facteurs naturels. Afin de comprendre quels facteurs naturels et humains agissent sur le caractère et l’évolution des terroirs des Côtes de Nuits et de Beaune, une méthodologie de recherche a été développée. Elle s’articule autour de deux axes, la caractérisation physique des lieux-dits viticoles et l’historicité de la qualité de ces lieux-dits. Le travail avec un S.I.G permet d’étudier l’évolution spatiale et temporelle de la qualité.

An analysis of wine geographical indications from the perspective of the theory of industrial organizations: what are the trade off?

From Porto and then through Bordeaux, Champagne and Bourgogne, wine geographical indications (gi) were the driving models for this form of protection of distinctive signs for collective use. Many studies present the benefits of recognizing a gi for a given region, the challenges of its implementation, as well as the possibilities of promoting territorial development.