Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines 9 Polyphenol targeted and untargeted metabolomics on rosé wines : impact of protein fining on polyphenolic composition and color

Polyphenol targeted and untargeted metabolomics on rosé wines : impact of protein fining on polyphenolic composition and color

Abstract

Color is one of the key elements in the marketing of rosé wines[1]. Their broad range of color is due to the presence of red pigments (i.e. anthocyanins and their derivatives) and yellow pigments, likely including polyphenol oxidation products. Clarifying agents are widely used in the winemaking industry to enhance wine stability and to modulate wine color by binding and precipitating polyphenols[2]. During this study, the impact of four different fining agents (i.e. two vegetal proteins, potatoe and pea proteins, an animal protein, casein, and a synthetic polymer, polyvinylpolypyrrolidone, PVPP) on Syrah Rose wine color and phenolic composition (especially pigments) was investigated. Color was characterized by spectrophotometry analysis using the CIELab system in addition to absorbance data. Fining using PVPP had the highest impact on redness (a*) and lightness (L*) parameters, whereas patatin strongly reduced the yellow component (b*) of the wine color. In parallel, the concentration of 125 phenolic compounds including 85 anthocyanins and derived pigments was determined by Ultra High Performance Liquid Chromatography coupled to elestrospray ionisaion triple-quadrupole Mass Spectrometry (UHPLC-QqQ-ESI-MS) in the Multiple Reaction Monitoring mode[3] . Results confirmed the affinity of PVPP towards flavan-3-ols and anthocyanins, especially coumaroylated anthocyanins demonstrated earlier[4]. Chemometrics analysis of the color and composition data revealed a link between redness (a*) and lightness (L*) related to native anthocyanin and flavan-3-ol concentrations. However, no specific marker was associated to patatin fining, suggesting the involvement of other pigments in the yellow component (b*). Additional data was acquired on the same set of samples by untargeted metabolomics using Ultra High Performance Liquid Chromatography coupled to an High Resolution Mass Spectrometer (UHPLC-HR-MS). Our results corroborate those of targeted analysis, demonstrating particular affinity of PVPP for native anthocyanins and flavan-3-ol but also flavonols and stilbenes. Markers of each fining treatment were also identified. PVPP fining treatment revealed a sharp decrease in the rose wine color, especially on the redness (a*) component linked to losses of phenolic compounds such as native anthocyanin. Further investigations aiming at revealing markers of the yellow component (b*) from untargeted analysis data are under way.

DOI:

Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article

Authors

Cécile Leborgne

SPO, Univ Montpellier, INRAE, Montpellier SupAgro, Montpellier  Institut Français de la Vigne et du Vin, Centre du Rosé, Vidauban,Ashley Carty, SPO, Univ Montpellier, INRAE, Montpellier SupAgro, Montpellier  Aurélie Chevalier, Institut Français de la Vigne et du Vin, Centre du Rosé, Vidauban  Arnaud Verbaere, SPO, Univ Montpellier, INRAE, Montpellier SupAgro, Montpellier  Matthias Bougreau, Institut Français de la Vigne et du Vin, Centre du Rosé, Vidauban  Jean-Claude Boulet, SPO, Univ Montpellier, INRAE, Montpellier SupAgro, Montpellier  Nicolas Sommerer, SPO, Univ Montpellier, INRAE, Montpellier SupAgro, Montpellier   Gilles Masson, Institut Français de la Vigne et du Vin, Centre du Rosé, Vidauban  Jean-Roch Mouret, SPO, Univ Montpellier, INRAE, Montpellier SupAgro, Montpellier  Véronique Cheynier, SPO, Univ Montpellier, INRAE, Montpellier SupAgro, Montpellier

Contact the author

Keywords

rosé wine – color – polyphenols – metabolomics – targeted & untargeted analysis

Citation

Related articles…

Ecophysiological characterisation of terroir effects on Vitis vinifera L. Chardonnay and pinot noir in south african cool climate regions

Terroir encompasses environmental (climate, geology, soil and topography), genetic (cultivar and clone) and human factors (oenological and viticultural practices). Climate change brings about shifts in the suitability of a region for the growth of specific grapevine cultivars. This study focused on climatic and fruit parameters (berry size, weight, pH, total acidity (TA) and phenolics) to characterise the terroir effect in Vitis vinifera L. cultivars Chardonnay and Pinot Noir vineyards in the Cape South Coast region (Walker Bay and Elgin).

Read More

Bioprotection of grape must by Metschnikowia sp.: genericity and mechanism

The market trend heads to food products with less chemical inputs, including in oenology. During the winemaking process, sulfites are commonly use to avoid microbiological contamination and stabilization of the wine thanks to its antimicrobial and antioxidant activities. Nevertheless, this use is not without consequences on human health and environment, leading for example to allergic reaction and pollution. A biological alternative to these sulfites has emerges: the bioprotection.

Read More

Toward an automatic way to identify red blotch infected vines from hyperspectral images acquired in the field

Vineyards are affected by different virus diseases, which can lower yield and affect the quality of grapes. Grapevine red blotch disease is one of them, and no curative solution exists. Once infected, a vine must be removed and replaced with a virus-free vine (aka roguing). Screening vineyards to look for symptoms can be time-consuming and needs well-trained experts. To improve this process, we conducted an experiment identifying infected vines using a hyperspectral camera in the field.

Read More

Organic volatile compounds as suitable markers of grapevine response to defense elicitors in the vineyard

In greenhouse, emission of volatile organic compounds (VOC) by grapevine leaves has already been reported in response to the defence elicitor sulfated laminarin (PS3) [1]. In order to check that this response was not specific to PS3, experiments were conducted on Vitis cv Marselan plantlets with several other elicitors of different chemical structures: i.e. Bastid® (COS-OGA),

Read More

Viticultural zoning applications at the detailed scale of a cooperative winery: terroirs in St­hilaire-d’Ozilhan (AOC Côtes-du-Rhône)

La maîtrise de la typicité du vin s’élabore au niveau local ou communal d’une exploitation viticole et/ou d’une cave, unité de vinification. La cave coopérative de Saint-Hilaire­-d’Ozilhan (AOC Côtes-du-Rhône), dont le territoire communal s’étend sur une superficie de 1 670 ha, couvre près de 310 ha cultivés en vigne. Elle réalise des vinifications «au terroir», en utilisant des regroupements d’unités de sol en 9 unités de terroir potentiellement viticoles, définies en s’appuyant sur la parenté des substrats. Diverses sélections d’une même unité peuvent aboutir aussi à des vins différents, ce qui suggère une hétérogénéité spatiale de certaines unités définies.

Read More