WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 Rationalizing The Wine Nucleophilic Competition For Quinone Addition

Rationalizing The Wine Nucleophilic Competition For Quinone Addition

Abstract

Protecting white wine against early oxidation is a worldwide issue, because the uncontrolled oxidation of wine promotes aromatic loss and color browning which lead to wine unacceptance by consumers. These changes are mainly driven by the consumption of oxygen by polyphenols leading to the production of quinones which are oxidant compounds. Quinones can react with numerous nucleophilic compounds notably aromatic thiols, decreasing the aromatic bouquet of the wine.

The nucleophilic addition reaction of standard compounds on 4 methyl-1,2-benzoquinone (4MeQ) can be monitored over time by mass spectrometry (MS). The addition of GSH on 4MeQ follows an apparent first order kinetic which is easy to monitor and fit with simple mathematical model. The best fit with first order kinetic (adjusted R² > 0.98) enables to estimate GSH-half-life which is related to the effective competition of other compounds present in solution. This model firstly applied on model solution with known concentrations in nucleophilic compounds (amino acids, peptpides), was then used to estimate the nucleophilic activity of inactivated yeast’s soluble fractions to classify these enological additives. The GSH-half-life ranged from 4.6 to 69.3 hours depending on the GSH accumulation process initially involved in the yeast enrichment process. Our results clearly show that the process of glutathione accumulation in yeast favors the co-accumulation of additional nucleophilic compounds, with the most interesting consequence that the GSH itself appears to be preserved. This methodology reveals that the kinetics of reference nucleophiles addition to a quinone, can rationalize the non-GSH fraction contribution to the global nucleophilic properties of complex matrices.

DOI:

Publication date: June 14, 2022

Issue: WAC 2022

Type: Article

Authors

Florian BAHUT, Rémy, Romanet, , Nathalie Sieczkowski, Maria Nikolantonaki, Régis D. Gougeon

Presenting author

Florian BAHUT – Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin – Jules Guyot, F-21000 Dijon, France; Lallemand SAS, 19 rue des Briquetiers, BP 59, 31 702 Blagnac, France

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin – Jules Guyot, F-21000 Dijon, France | Lallemand SAS, 19 rue des Briquetiers, BP 59, 31 702 Blagnac, France | Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin – Jules Guyot, F-21000 Dijon, France | Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin – Jules Guyot, F-21000 Dijon, France 

Contact the author

Keywords

Yeast derivatives, Quinone, Nucleophile, Glutathione, Oxidation

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Nitrogen requirements of table grape cultivars grown in the san Joaquin valley of California

Ground water in the interior valleys of California is contaminated with nitrates derived from agricultural activities, primarily the over-fertilization of crops.

Read More

Defining the mechanisms and impact of winemaking treatments on tannin and polysaccharides in red wine: recent progress in creating diverse styles

Tannin and polysaccharide concentration and composition is important in defining the texture of red wines, but can vary due to factors such as cultivar, region, grape ripeness, viticultural practices and winemaking techniques. However, the concentration and composition of these macromolecules is dependent not only on grape tannin and polysaccharide concentration and composition, but also their extractability and, in the case of polysaccharides, their formation by yeast. Through studies into the influence of grape maturity, winemaking and sensory impacts of red grape polysaccharides, seed and skin tannins, recent research in our laboratory has shown that the processes involved in the extraction of these macromolecules from grapes and their retention in wine are very complex.

Read More

Flooding responses on grapevine: a physiological, transcriptional and metabolic perspective

Studies on model plants have shown that temporary soil flooding exposes roots to a significant hypoxic stress resulting in metabolic re-programming, accumulation of toxic metabolites and hormonal imbalance. To date, physiological and transcriptional responses to flooding in grapevine are poorly characterized. To fill this gap, we aimed to gain insights into the transcriptional and metabolic changes induced by flooding on grapevine roots (K5BB rootstocks), on which cv Sauvignon blanc (Vitis vinifera L.) plants were grafted.

Read More

Peptides diversity and oxidative sensitivity: case of specific optimized inactivated yeasts

Estimation of the resistance of a wine against oxidation is of great importance for the wine. To that purpose, most of the commonly used chemical assays that are dedicated to estimate the antioxidant (or antiradical) capacity of a wine consist in measuring the capacity of the wine to reduce an oxidative compound or a stable radical.

Read More

Enhanced polyphenol extraction during Pinot Noir and Cabernet Sauvignon wine making

The quality of red wine depends on the composition of polyphenols influencing wine color and taste. The question is, how much we must fear over extraction, especially of seed tannins, under cool climate conditions. The extraction of polyphenols from grape skins and grape seeds were investigated for the grape varieties Cabernet Sauvignon and Pinot noir

Read More