Macrowine 2021
IVES 9 IVES Conference Series 9 Tracking of sulfonated flavanol formation in a model wine during storage

Tracking of sulfonated flavanol formation in a model wine during storage

Abstract

AIM: The aim of this work was to determine the reaction products of bisulfite with grape seed flavanols and changes therein over different storage conditions in a model wine in order to gain knowledge of the formation of these compounds which could be markers of aging in wines stored under inappropriate conditions [1].

METHODS: A model wine solution (10% ethanol, 5 g tartaric acid, pH=3.6) with 15 g of commercial grape seed extract (tannin concentration, 6 g/L) and 5 g of Na2S2O5 was subjected to different storage conditions (temperatures 20, 37 and 60 ºC, during 3 months). Monomeric and dimeric flavanols and their sulfonated derivatives were analysed by HPLC-ESI-QTOF-MS/MS.

RESULTS: The sulfonation reaction gave rise to several non-galloylated and galloylated flavanol sulfonates, mainly products of (epi)catechin which were found at higher concentrations in the grape seed extract. Storage time led to the formation of these compounds, even though it was observed greater sulfonated flavanol concentrations at higher temperatures, increasing reaction speed. At 60 ºC, dimeric flavanols were quickly degraded, being a further factor for the sulfonated monomeric product rise in the same way as (epi)catechin concentrations from condensed tannins. 

CONCLUSIONS

Temperature contributed to the sulfonation reaction in a model wine, favouring the formation of sulphonared flavan-3-ols derivatives and tannin depolymerization. Our findings based on the study of sulfonated flavanols could be useful for better understanding the chemical changes during wine ageing.

Download the PDF

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Authors

Sergio Gómez-Alonso

Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela 10, 13071 Ciudad Real, Spain. Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain.,Eduardo, GUISANTES-BATÁN, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela 10, 13071 Ciudad Real, Spain. Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain. Rocío, BRAVO DE GRACIA, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela 10, 13071 Ciudad Real, Spain. Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain. José, PÉREZ-NAVARRO, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela 10, 13071 Ciudad Real, Spain. Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain.

Contact the author

Keywords

SO2, phenolic compounds, temperature, grape seeds, ageing

Citation

Related articles…

Predicting oxygen consumption rate by tannins through sweep linear voltammetry and machine learning models

Nowadays, it is well known that oxygen significantly impacts wine quality. The amount of oxygen wine consumes during the winemaking process depends on several factors, such as storage conditions, the number of rackings, the materials used for aging, and the type of closure chosen for bottling.

Read More

EXPLORING THE ROLE OF TRANSITION METAL IONS IN THE EVOLUTION OF ESTERS COMPOSITION OF YOUNG WHITE WINE DURING AGEING

Young white wines are typically released to the market a few months after harvest, to be consumed within a year, when their fresh fruity aromas are still dominant and appealing to modern consumers. Esters, particularly higher alcohol acetates (HAAs) and ethyl esters of fatty acids (EEFAs), play a central role in the fruity expression of young white wines [1]. However, these esters are known to undergo significant hydrolysis during the first months of aging [1, 2].

Read More

New tools for a visual analysis of vineyard landscapes?

A vineyard landscape is above all an area observed by someone, that is to say a physical entity perceved and represented by this person.

Read More

Assessment of plant water consumption rates under climate change conditions through an automated modular platform

The impact of climate change is noticeable in the present weather, making water scarcity the most immediate mediator reducing the performance and viability of crops, including grapevine (Vitis vinifera L.). The present study developed a system (hardware, firmware, and software) for the determination of plant water use through changes in weight through a period. The aim is to measure the differences in grapevine water consumption in response to climate change (+4oC and 700 ppm) under controlled conditions. The results reveal a correlation between daily plant consumption rates and reference evapotranspiration (ETo).

Read More

Méthode et outils de valorisation des terroirs en cave coopérative

Depuis le début des années 90, les vignerons des Caves Coopératives de l’Appellation “Côtes du Rhône” se sont penchés, au sein des structures de réflexion du Syndicat Général, sur deux axes de réflexion:
– Détermination des critères de sélection et de rémunération différenciée des apports de vendange;
– Organisation des sélections de vendanges sur la base des terroirs afin d’augmenter quantitativement le potentiel de sélection au sein de l’unité de production.

Read More