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Zhai H, Ling M, Li S, Chen B, Zhao X, Tong W, Cheng C, Li J, Shi Y, Duan C, Lan Y. The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques. Food Chem X 2024; 22:101283. [PMID: 38524777 PMCID: PMC10957457 DOI: 10.1016/j.fochx.2024.101283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 03/11/2024] [Accepted: 03/11/2024] [Indexed: 03/26/2024] Open
Abstract
In this work, the polysaccharide profile of different grapes and red wines in China was studied and the influences of two common winemaking techniques on the components of wine were analyzed. The soluble polysaccharide content in the skins of native grape species in China (non-Vitis vinifera grapes) was significantly higher than that of Vitis vinifera species, while the terroir effect on V. vinifera varieties was limited. The combination of the enzyme preparation and the addition of mannoproteins (MPs) at the beginning of alcoholic fermentation (MP1 + E) could increase the contents of MPs and acid polysaccharides (APS) compared to the control wines. Meanwhile, better color characteristics and higher level of anthocyanin derivatives were observed. However, MP1 + E treatment reduced the content of polysaccharides rich in arabinose and galactose (PRAGs) due to enzymatic hydrolysis. The study will provide useful information for winemakers to regulate the wine polysaccharide profile.
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Affiliation(s)
- Hongyue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Mengqi Ling
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Siyu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Bainian Chen
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xu Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenzhe Tong
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chifang Cheng
- Xinjiang CITIC Guoan Wine Co. Ltd., Manasi, Changji 832200, China
| | - Jin Li
- Shandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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2
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Malacarne G, Lagreze J, Rojas San Martin B, Malnoy M, Moretto M, Moser C, Dalla Costa L. Insights into the cell-wall dynamics in grapevine berries during ripening and in response to biotic and abiotic stresses. PLANT MOLECULAR BIOLOGY 2024; 114:38. [PMID: 38605193 PMCID: PMC11009762 DOI: 10.1007/s11103-024-01437-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Accepted: 02/26/2024] [Indexed: 04/13/2024]
Abstract
The cell wall (CW) is the dynamic structure of a plant cell, acting as a barrier against biotic and abiotic stresses. In grape berries, the modifications of pulp and skin CW during softening ensure flexibility during cell expansion and determine the final berry texture. In addition, the CW of grape berry skin is of fundamental importance for winemaking, controlling secondary metabolite extractability. Grapevine varieties with contrasting CW characteristics generally respond differently to biotic and abiotic stresses. In the context of climate change, it is important to investigate the CW dynamics occurring upon different stresses, to define new adaptation strategies. This review summarizes the molecular mechanisms underlying CW modifications during grapevine berry fruit ripening, plant-pathogen interaction, or in response to environmental stresses, also considering the most recently published transcriptomic data. Furthermore, perspectives of new biotechnological approaches aiming at modifying the CW properties based on other crops' examples are also presented.
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Affiliation(s)
- Giulia Malacarne
- Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, 38098, Trento, Italy.
| | - Jorge Lagreze
- Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, 38098, Trento, Italy
- Centre Agriculture Food Environment (C3A), University of Trento, San Michele all'Adige, 38098, Trento, Italy
| | - Barbara Rojas San Martin
- Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, 38098, Trento, Italy
- Centre Agriculture Food Environment (C3A), University of Trento, San Michele all'Adige, 38098, Trento, Italy
| | - Mickael Malnoy
- Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, 38098, Trento, Italy
| | - Marco Moretto
- Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, 38098, Trento, Italy
| | - Claudio Moser
- Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, 38098, Trento, Italy
| | - Lorenza Dalla Costa
- Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, 38098, Trento, Italy
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3
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Martínez-Lapuente L, Guadalupe Z, Higueras M, Ayestarán B, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E. Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1928-1937. [PMID: 36840676 PMCID: PMC10835724 DOI: 10.1021/acs.jafc.2c08976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 02/09/2023] [Accepted: 02/09/2023] [Indexed: 06/18/2023]
Abstract
This paper studied the effect of conventional pre-fermentative techniques (direct pressing "CP" and cold maceration "CM") and an innovate technique (high power ultrasounds "S"), applied to Viogner and Monastrell grapes on the polysaccharide content of the musts, white and rosé wines, and after six months of bottle aging. The results showed that the longer pre-fermentation maceration time applied with the CM technique compared to the short ultrasonic maceration was key in the extraction of polysaccharides from the grape to the must. CP treatment produced wines with the lowest content of total soluble polysaccharide families since it was the least intense pretreatment for the disruption of the grape berry cell wall polysaccharides. Ultrasonic pretreatment could be used as a new tool to increase the solubilization of polysaccharides in wines, positively affecting the wine colloidal properties. During bottle aging, there wasn't a clear effect of pretreatments on the evolution of polysaccharides.
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Affiliation(s)
- Leticia Martínez-Lapuente
- Institute
of Vine and Wine Sciences, ICVV (University
of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain
| | - Zenaida Guadalupe
- Institute
of Vine and Wine Sciences, ICVV (University
of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain
| | - Manuel Higueras
- Scientific
Computation & Technological Innovation Center (SCoTIC), Universidad de La Rioja, 26006 Logroño, Spain
| | - Belén Ayestarán
- Institute
of Vine and Wine Sciences, ICVV (University
of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain
| | - Paula Pérez-Porras
- Department
of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Ana Belén Bautista-Ortín
- Department
of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Encarna Gómez-Plaza
- Department
of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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4
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Curiel-Fernández M, Bueno-Herrera M, Guadalupe Z, Ayestarán B, Pérez-Magariño S. Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties. Molecules 2023; 28:6770. [PMID: 37836612 PMCID: PMC10574405 DOI: 10.3390/molecules28196770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/18/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents itself as an opportunity for by-product management. Therefore, the aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. The type and content of polysaccharides, proteins and phenols were analyzed. Statistically significant differences were found between the varietal extracts in the types and concentrations of polysaccharides. The extracts obtained from the Verdejo and Puesta en Cruz varieties showed the highest polysaccharide purity and contents, but the type of polysaccharides was different in each case. The Verdejo provided extracts richer in non-pectic polysaccharides, while the Puesta en Cruz provided extracts richer in pectic polysaccharides. The protein and polyphenol contents were low in all extracts, below 2.5% and 3.7%, respectively. These results open up a new possibility for the revalorization of grape pomace by-products to obtain polysaccharide-rich extracts, although it would be interesting to improve both the yield and the purity of the extracts obtained by studying other extraction techniques or processes.
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Affiliation(s)
- María Curiel-Fernández
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain; (M.C.-F.)
| | - Marta Bueno-Herrera
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain; (M.C.-F.)
| | - Zenaida Guadalupe
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain; (Z.G.); (B.A.)
| | - Belén Ayestarán
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain; (Z.G.); (B.A.)
| | - Silvia Pérez-Magariño
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain; (M.C.-F.)
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Rumbaugh A, Medina-Plaza C, Sudarshana MR, Oberholster A. Grapevine red blotch virus alters grape skin cell-wall composition impacting phenolic extractability during winemaking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3457-3467. [PMID: 36727418 DOI: 10.1002/jsfa.12481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 01/24/2023] [Accepted: 02/02/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Grapevine red blotch virus (GRBV) is the causal agent of grapevine red blotch disease and is known to delay grape ripening. However, grape cell-wall modifications during GRBV infection are largely unknown, even though the cell wall plays a large role in pathogenicity, viral interactions with host plants, and phenolic extractability during winemaking. Understanding the impact of GRBV infection on cell-wall metabolism is important for the development of potential mitigations strategies. In this study, high-throughput transcriptome sequencing was conducted on Vitis vinifera L. 'Merlot' grapes during ripening. The cell-wall composition, phenolic content, and phenolic extractability at two different commercial harvest points were also determined. RESULTS Log fold changes indicated a strong induction in diseased grapes at harvest of several transcripts involved in cell-wall solubilization and degradation. However, these observations did not translate to changes in cell-wall composition at either harvest point in diseased grapes, potentially suggesting post-transcriptional regulation. Moderate induction of pectin methylesterase inhibitor transcripts and transcripts associated with pathogenesis-related proteins coincided with increases in pectin and soluble proteins in cell walls of diseased grapes at harvest. Both pectin and pathogenesis-related proteins are known to retain phenolic compounds during winemaking. CONCLUSION Our study corroborates this finding when the percentage extractability of flavonols in wines was significantly lower when made from GRBV-infected fruit. These results suggest GRBV alters the grape cell walls, consequently decreasing phenolic extraction during winemaking. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Arran Rumbaugh
- United States Department of Agriculture, Department of Viticulture and Enology, University of California Davis, Davis, CA, USA
| | | | - Mysore R Sudarshana
- United States Department of Agriculture, Department of Plant Pathology, University of California Davis, Davis, CA, USA
| | - Anita Oberholster
- Department of Viticulture & Enology, University of California Davis, Davis, CA, USA
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Boulet JC, Abi-Habib E, Carrillo S, Roi S, Veran F, Verbaere A, Meudec E, Rattier A, Ducasse MA, Jørgensen B, Hansen J, Gall SL, Poncet-Legrand C, Cheynier V, Doco T, Vernhet A. Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries. Food Chem 2023; 406:135023. [PMID: 36470080 DOI: 10.1016/j.foodchem.2022.135023] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 10/26/2022] [Accepted: 11/19/2022] [Indexed: 11/27/2022]
Abstract
Concentrations of anthocyanins and tannins after extraction from berries in wines and from skin macerations in model solutions have been studied for two grape varieties, two maturation levels and two vintages berries. Characterization of the cell wall polysaccharides has also been performed, the classical method based on the analysis of the neutral sugars after depolymerization being completed by a comprehensive microarray polymer profiling (CoMPP). Extraction was lower in model solutions than in wines, with the same ranking: non acylated anthocyanins> tannins > p-coumaroylated anthocyanins. The polysaccharidic composition suggested a role of homogalacturonans, rhamnogalacturonans and extensins in the extraction process. A global explanation of the interactions between anthocyanins, tannins and polysaccharides is proposed.
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Affiliation(s)
- Jean-Claude Boulet
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France; INRAE, PROBE Research Infrastructure, PFP Polyphenols Analysis Facility, 34070 Montpellier, France.
| | - Elissa Abi-Habib
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France
| | - Stéphanie Carrillo
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France.
| | - Stéphanie Roi
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France.
| | - Fréderic Veran
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France.
| | - Arnaud Verbaere
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France; INRAE, PROBE Research Infrastructure, PFP Polyphenols Analysis Facility, 34070 Montpellier, France.
| | - Emmanuelle Meudec
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France; INRAE, PROBE Research Infrastructure, PFP Polyphenols Analysis Facility, 34070 Montpellier, France.
| | - Anais Rattier
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France; INRAE, PROBE Research Infrastructure, PFP Polyphenols Analysis Facility, 34070 Montpellier, France.
| | | | - Bodil Jørgensen
- Department of Plant and Environmental Sciences, University of Copenhagen, 1870 Frederiksberg, Denmark.
| | - Jeanett Hansen
- Department of Plant and Environmental Sciences, University of Copenhagen, 1870 Frederiksberg, Denmark.
| | - Sophie Le Gall
- INRAE, UR BIA, 44316 Nantes, France; INRAE, PROBE Research Infrastructure, BIBS Biopolymers Analysis Facility, 44316 Nantes, France.
| | - Céline Poncet-Legrand
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France.
| | - Véronique Cheynier
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France; INRAE, PROBE Research Infrastructure, PFP Polyphenols Analysis Facility, 34070 Montpellier, France.
| | - Thierry Doco
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France.
| | - Aude Vernhet
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France.
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Ribalta-Pizarro C, Muñoz P, Munné-Bosch S. Differential tissue-specific accumulation and function of tocochromanols in grape berries. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 199:107705. [PMID: 37094494 DOI: 10.1016/j.plaphy.2023.107705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 04/11/2023] [Accepted: 04/13/2023] [Indexed: 05/03/2023]
Abstract
Grape berries have been extensively studied in terms of antioxidant characterization, specifically in anthocyanin, total phenol, and tannin accumulation. However, very little is known about vitamin E composition and contents in this fruit. Aiming to examine the function of vitamin E during grape berries ripening, tocochromanol contents and composition were evaluated in berries and leaves of grapevines (Vitis vinifera L. cv. Merlot), from just before veraison to commercial harvest. We also determined the time-course evolution of tocochromanol accumulation in various fruit tissues, including the skin, pulp, and seeds, and measured the extent of primary and secondary lipid peroxidation, as well as fruit technological maturity parameters. Vitamin E accumulated at higher levels in leaves than in fruits, although the tissue-specific evaluation of tocochromanol contents revealed that berry skin is also rich in α-tocopherol whereas tocotrienols were present in seeds only. α-Tocopherol content decreased during ripening, more specifically in the skin, and it was accompanied by an increase in the extent of lipid peroxidation. Contents and variations in the levels of α-tocopherol, but not those of the other tocochromanols, were inversely related to changes in lipid peroxidation during fruit ripening, as indicated by tissue-specific variations in malondialdehyde contents. In conclusion, α-tocopherol is more abundant in leaves than fruit, yet it apears to exert a role in the modulation of the extent of lipid peroxidation in grape berries, more specifically in the skin, where α-tocopherol depletion and malondialdehyde accumulation may be related to an adequate progression of fruit ripening.
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Affiliation(s)
- Camila Ribalta-Pizarro
- Department of Evolutionary Biology, Ecology, and Environmental Sciences, University of Barcelona, Faculty of Biology, Av. Diagonal 643, E-08028, Barcelona, Spain; Research Institute of Nutrition and Food Safety (INSA), University of Barcelona, Faculty of Biology, Av. Diagonal 643, E-08028, Barcelona, Spain
| | - Paula Muñoz
- Department of Evolutionary Biology, Ecology, and Environmental Sciences, University of Barcelona, Faculty of Biology, Av. Diagonal 643, E-08028, Barcelona, Spain; Research Institute of Nutrition and Food Safety (INSA), University of Barcelona, Faculty of Biology, Av. Diagonal 643, E-08028, Barcelona, Spain
| | - Sergi Munné-Bosch
- Department of Evolutionary Biology, Ecology, and Environmental Sciences, University of Barcelona, Faculty of Biology, Av. Diagonal 643, E-08028, Barcelona, Spain; Research Institute of Nutrition and Food Safety (INSA), University of Barcelona, Faculty of Biology, Av. Diagonal 643, E-08028, Barcelona, Spain.
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8
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Giménez-Bañón MJ, Paladines-Quezada DF, Moreno-Olivares JD, Bleda-Sánchez JA, Fernández-Fernández JI, Parra-Torrejón B, Ramírez-Rodríguez GB, Delgado-López JM, Gil-Muñoz R. Methyl Jasmonate and Nanoparticles Doped with Methyl Jasmonate affect the Cell Wall Composition of Monastrell Grape Skins. Molecules 2023; 28:molecules28031478. [PMID: 36771144 PMCID: PMC9921610 DOI: 10.3390/molecules28031478] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/23/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023] Open
Abstract
The structural composition of the cell wall of grape skins is related to the cell wall integrity and subsequent extraction of the different compounds that are contained inside vacuoles and also the cell wall breakdown products. Different reports have established that methyl jasmonate (MeJ) produces changes in the composition of the grape skin cell wall. The use of elicitors to promote the production of secondary metabolites in grapes has been studied in several reports; however, its study linked to nanotechnology is less developed. These facts led us to study the effect of methyl jasmonate (MeJ) and nanoparticles doped with MeJ (nano-MeJ) on the cell walls of Monastrell grapes during three seasons. Both treatments tended to increase cell wall material (CWM) and caused changes in different components of the skin cell walls. In 2019 and 2021, proteins were enlarged in both MeJ and nano-MeJ-treated grapes. A general decrease in total phenolic compounds was detected with both treatments, in addition to an increment in uronic acids when the grapes were well ripened. MeJ and nano-MeJ produced a diminution in the amount of cellulose in contrast to an increase in hemicellulose. It should be noted that the effects with nano-MeJ treatment occurred at a dose 10 times lower than with MeJ treatment.
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Affiliation(s)
- María José Giménez-Bañón
- Murcian Institute of Agricultural and Environment Research and Development (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain
| | | | - Juan Daniel Moreno-Olivares
- Murcian Institute of Agricultural and Environment Research and Development (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain
| | - Juan Antonio Bleda-Sánchez
- Murcian Institute of Agricultural and Environment Research and Development (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain
| | | | - Belén Parra-Torrejón
- Department of Inorganic Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain
| | | | | | - Rocío Gil-Muñoz
- Murcian Institute of Agricultural and Environment Research and Development (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain
- Correspondence:
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9
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Alcalde-Eon C, Ferreras-Charro R, García-Estévez I, Escribano-Bailón MT. In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines. Curr Res Food Sci 2023; 6:100467. [PMID: 36910918 PMCID: PMC9996384 DOI: 10.1016/j.crfs.2023.100467] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 02/10/2023] [Accepted: 02/18/2023] [Indexed: 02/26/2023] Open
Abstract
The better adaptation of autochthonous grape varieties to environmental changes is increasing the interest on them. Previous studies on Vitis vinifera L. cv Rufete, the flagship of DOP "Sierra de Salamanca", demonstrated its phenolic potential to produce quality wines. The present study aims at discovering flavonoid (HPLC-DAD-MSn) and colorimetric (CIELAB) varietal markers in commercial Rufete wines (RW) that could be employed to discriminate them from those made with other varieties or mixtures. Compared to Tempranillo wines (TW), RW showed lower phenolic contents, with lower proportions of anthocyanins and flavonols but greater of flavanols. Principal Component Analysis applied to flavonoid and chromatic variables allowed varietal separation of the samples along PC2, which was mostly driven by %total prodelphinidins, %oligomeric procyanidins and C ab * (greater in TW) and by %monomeric procyanindins and L* (greater in RW) and, additionally, by the proportions of A-type vitisins, acetaldehyde-related pigments, quercetin 3-O-glucuronide and Quercetin/Myricetin ratio (all greater in RW). The results of the present study show that the typicity of Rufete grapes is quite preserved in the wines made with up to 95% of Rufete and 5% of Tempranillo grapes or wines and independently of the enological practices of the different wineries.
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Affiliation(s)
- Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
| | - María-Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
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10
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Ma X, Li Y, Lv C, Liu B, Yuan C, Huang W, Luo Q, Xiao Y, Sun C, Li T, Zhang J. Modulation of Keap1-Nrf2-ARE signaling pathway by oxyresveratrol, a derivative of resveratrol from grape skin. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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11
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Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E. Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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12
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Grape Pulp Fiber as Possible Fining Agents for Red Wine. Biomolecules 2022; 12:biom12101519. [PMID: 36291731 PMCID: PMC9599290 DOI: 10.3390/biom12101519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/12/2022] [Accepted: 10/18/2022] [Indexed: 11/17/2022] Open
Abstract
One of the biggest problems with the use of traditional fining agents is that some of them present allergenic characteristics or are not suitable for vegan consumers due to their animal origin. An alternative to these traditional proteinaceous agents could be cell walls from grape pulp. This material could be used to modify the final phenolic concentration of a wine due to its affinity for phenolic compounds. In this study, the ability of freeze-dried grape pulp fiber, rich in pulp cell walls, to act as a fining agent was analyzed in wines from three different varieties: Cabernet Sauvignon, Syrah, and Monastrell. After the use of this material, the wine chromatic characteristics and total tannin concentration were analyzed by spectrophotometric and chromatographic techniques. In addition, the wines were contaminated with ochratoxin A and histamine to check whether this material could also be a tool for removing these wine contaminants. The pulp fiber presented a high capacity to retain phenolic compounds, especially tannins; however, there were differences depending on the studied wine. The largest reduction in tannin concentration after fining was observed when this material was used in Cabernet Sauvignon wines (23%), whereas for Monastrell wines the reduction was lower (18.3%) and even lower for Syrah wines (14.3%). This fining agent also reduced the anthocyanin concentration of the three red wines, although to a lesser extent than the reduction observed for tannins. A really interesting result was that the addition of this fining agent reduced the concentration of ochratoxin A by 50% in all the studied wines.
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13
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Zhai HY, Li SY, Zhao X, Lan YB, Zhang XK, Shi Y, Duan CQ. The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: a review. Food Chem 2022; 403:134467. [DOI: 10.1016/j.foodchem.2022.134467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 09/18/2022] [Accepted: 09/27/2022] [Indexed: 11/29/2022]
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14
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The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines. Food Chem 2022; 385:132645. [DOI: 10.1016/j.foodchem.2022.132645] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 02/21/2022] [Accepted: 03/04/2022] [Indexed: 11/22/2022]
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Pérez-Magariño S, Cano-Mozo E, Bueno-Herrera M, Canalejo D, Doco T, Ayestarán B, Guadalupe Z. The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines. Molecules 2022; 27:molecules27154815. [PMID: 35956761 PMCID: PMC9369667 DOI: 10.3390/molecules27154815] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/21/2022] [Accepted: 07/26/2022] [Indexed: 11/16/2022] Open
Abstract
There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or must improve some characteristics of wine, increasing the polysaccharide and volatile concentrations. These PS extracts can be useful to modulate some taste attributes such as an excess of acidity and bitterness and can also prevent the loss of volatile compounds associated with fruity and floral notes over time. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry.
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Affiliation(s)
- Silvia Pérez-Magariño
- Laboratorio de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra. Burgos Km 119, 47071 Valladolid, Spain; (E.C.-M.); (M.B.-H.)
- Correspondence: ; Tel.: +34-983-41-52-45
| | - Estela Cano-Mozo
- Laboratorio de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra. Burgos Km 119, 47071 Valladolid, Spain; (E.C.-M.); (M.B.-H.)
| | - Marta Bueno-Herrera
- Laboratorio de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra. Burgos Km 119, 47071 Valladolid, Spain; (E.C.-M.); (M.B.-H.)
| | - Diego Canalejo
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain; (D.C.); (B.A.); (Z.G.)
| | - Thierry Doco
- UMR 1083 Sciences pour l’Oenologie, INRA, SupAgro, 2 Place Viala, 34060 Montpellier, France;
| | - Belén Ayestarán
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain; (D.C.); (B.A.); (Z.G.)
| | - Zenaida Guadalupe
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain; (D.C.); (B.A.); (Z.G.)
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16
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Abi-Habib E, Vernhet A, Roi S, Carrillo S, Jørgensen B, Hansen J, Doco T, Poncet-Legrand C. Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3379-3392. [PMID: 34820844 DOI: 10.1002/jsfa.11685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 10/15/2021] [Accepted: 11/25/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND During winemaking, after extraction from the skins, anthocyanins and tannins adsorb onto the pulp flesh cell walls. The present study aimed to quantify the amounts adsorbed and their impact on wine composition, the impact of variety and ethanol on adsorption, and whether the presence of anthocyanins plays a role and impacts tannin adsorption. RESULTS Anthocyanin and tannin fractions obtained by mimicking winemaking conditions were mixed with fresh flesh cell walls of two varieties: Carignan and Grenache. Adsorption isotherms were measured. Adsorption of tannins was higher with Carignan than with Grenache and decreased when the ethanol content increased. In comparison, anthocyanins were adsorbed in small amounts, and their mixing with tannins had no impact on their adsorption. The differences were related to differences in pulp cell wall composition, particularly in terms of extensins and arabinans. CONCLUSION Adsorption of tannins, which can reach 50% of the initial amount, depends on the pulp cell wall composition. This needs to be investigated further. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Elissa Abi-Habib
- SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France
| | - Aude Vernhet
- SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France
| | - Stéphanie Roi
- SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France
| | - Stéphanie Carrillo
- SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France
| | - Bodil Jørgensen
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
| | - Jeanett Hansen
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
| | - Thierry Doco
- SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France
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17
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Commercial Yeast Strains Expressing Polygalacturonase and Glucanase Unravel the Cell Walls of Chardonnay Grape Pomace. BIOLOGY 2022; 11:biology11050664. [PMID: 35625392 PMCID: PMC9137979 DOI: 10.3390/biology11050664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/14/2022] [Accepted: 04/20/2022] [Indexed: 11/26/2022]
Abstract
Simple Summary Grape skins, usually discarded during wine making, are a valuable source of cellulose (20–50%), hemicelluloses (15–20%), lignin (17–30%) and other compounds, e.g., polyphenols, which can be used as biomaterials in the manufacturing of a variety of new products, such as bioethanol or pharmaceutical products. However, to obtain these biomaterials, the complex polysaccharides of the grape cell walls must be broken down into smaller molecules to allow the extraction of compounds. The degradation process is often performed enzymatically or hydrothermally. Microorganisms that produce the required enzymes while using this waste product as a growth medium can have interesting economic advantages. Here, we created two genetically engineered wine yeast strains that produce grape cell wall degrading enzymes. These yeasts, when grown on grape pomace, induced enzymatic structural changes to the grape cell walls. A collection of antibodies binding to the different cell wall molecules were used to monitor the impact on the cell wall structure of the enzymes, confirming increased extractability of key cell wall polymers when relatively low levels of enzymes are present, illustrating the potential to develop and optimise yeast for grape waste valorisation applications. Abstract Industrial wine yeast strains expressing hydrolytic enzymes were fermented on Chardonnay pomace and were shown to unravel the cell walls of the berry tissues according to the enzyme activities. The yeasts produced a native endo-polygalacturonase (Saccharomyces cerevisiae × Saccharomyces paradoxus hybrid, named PR7) and/or a recombinant endo-glucanase (S. cerevisiae strains named VIN13 END1 and PR7 END1). The impact of the enzymes during the fermentations was evaluated by directly studying the cell wall changes in the berry tissues using a Comprehensive Microarray Polymer Profiling technique. By the end of the fermentation, the endo-glucanase did not substantially modify the berry tissue cell walls, whereas the endo-polygalacturonase removed some homogalacturonan. The recombinant yeast strain producing both enzymes (PR7 END1) unravelled the cell walls more fully, enabling polymers, such as rhamnogalacturonan-I, β-1,4-D-galactan and α-1,5-L-arabinan, as well as cell wall proteins to be extracted in a pectin solvent. This enzyme synergism led to the enrichment of rhamnogalacturonan-type polymers in the subsequent NaOH fractions. This study illustrated the potential utilisation of a recombinant yeast in pomace valorisation processes and simulated consolidated bioprocessing. Furthermore, the cell wall profiling techniques were confirmed as valuable tools to evaluate and optimise enzyme producing yeasts for grape and plant cell wall degradation.
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18
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Moreno-Olivares JD, Paladines-Quezada DF, Giménez-Bañón MJ, Cebrían-Pérez A, Férnandez-Férnandez JI, Gómez-Martínez JC, Bleda-Sánchez JA, Gil-Muñoz R. Cell wall characterization of new Monastrell hybrid descendants and their phenolic wine composition. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03966-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractMonastrell grape variety is grown for the elaboration of quality red wines, but climate change has meant the study of new grape varieties from Monastrell, to adapt to the new edaphoclimatic scenario in hot climates. Three new varieties have recently been registered from Monastrell (M) from directed crosses with others such as Cabernet Sauvignon (C) and Syrah (S). These new varieties are MC80 known as Calnegre, MC98 Gebas, and MS10 Myrtia. In this work, cell wall characterization of these new varieties has been carried out. Results from three seasons showed high significant differences in the concentration of carbohydrates present in the Monastrell and MC80 cell walls. As for lignin concentration, MS10 was highlighted. However, the concentration of phenolic compounds and proteins was different as regards each variety and season studied. To find some correlation between the characterization of the walls and extractability of different compounds in the wine, the phenolic composition of these wines from these varieties was analysed following alcoholic fermentation. All crosses presented a higher concentration of total polyphenols (IPT) and total anthocyanins (AT) in addition to color intensity (IC), highlighting the high significant differences found in MS10.
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19
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Navarro JM, Botía P, Romero P. Changes in Berry Tissues in Monastrell Grapevines Grafted on Different Rootstocks and Their Relationship with Berry and Wine Phenolic Content. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10122585. [PMID: 34961055 PMCID: PMC8705433 DOI: 10.3390/plants10122585] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/11/2021] [Accepted: 11/22/2021] [Indexed: 06/12/2023]
Abstract
Monastrell grapevines grafted on the rootstocks 140Ru, 1103P, 41B, 110R, and 161-49C were subjected to regulated deficit irrigation (RDI) and partial root-zone irrigation (PRI). We analyzed the effects of the rootstock and irrigation method on the phenolic concentration in different berry tissues, its dilution/concentration due to the berry size, the anatomical and morphological traits of berries related to the phenolic compounds concentration, and the relationships of all these parameters with the final berry and wine phenolic content. The rootstock had an important effect on the accumulation of total phenolic compounds and anthocyanins in the skin (berries from 110R and 140Ru had the highest values). Moreover, the rootstock modified some anatomical and morphological characteristics that had a direct relationship with the final phenolic compounds concentration in the must. Large grapes and high must percentages (110R and 140Ru) produced a dilution effect, whereas small berries and a low must percentage increased the concentration (161-49C). For 110R, the small size of the cells of the epidermis and hypodermis in the grapes also could have contributed to the high phenolic compounds concentration in the skin. The percentage of cells in the skin with a uniform coloration was positively correlated with its total phenolic compounds and anthocyanins concentration and also with the phenolic quality of the wine. The PRI modified some specific morphological/anatomical skin/berry traits, and these may have contributed to important changes in the final concentration of phenolic compounds, depending on the rootstock. The better phenolic quality of the must and wines observed in some rootstocks under PRI could be due to smaller cells in the epidermis and hypodermis of the skin (161-49C), a higher percentage of cells with a uniform coloration in the hypodermis (110R), or a lower number of seeds per berry (161-49C). In contrast, the lower phenolic compounds concentration in the must of grapes observed in the most vigorous rootstocks under PRI could be due to a greater thickness of the epidermis (140Ru), greater cuticle thickness (41B), a higher number of seeds (140Ru), a lower skin/pulp ratio and percentage of skin (140Ru), a greater percentage of cells in the epidermis without coloration or with large inclusions, and a lower percentage of cells with a uniform coloration in the epidermis (140Ru). The final quality of the grape is related to some changes in histological and morphological aspects of the grape produced by the rootstock and irrigation strategy.
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20
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Weiller F, Schückel J, Willats WGT, Driouich A, Vivier MA, Moore JP. Tracking cell wall changes in wine and table grapes undergoing Botrytis cinerea infection using glycan microarrays. ANNALS OF BOTANY 2021; 128:527-543. [PMID: 34192306 PMCID: PMC8422895 DOI: 10.1093/aob/mcab086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Accepted: 06/29/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND AND AIMS The necrotrophic fungus Botrytis cinerea infects a broad range of fruit crops including domesticated grapevine Vitis vinifera cultivars. Damage caused by this pathogen is severely detrimental to the table and wine grape industries and results in substantial crop losses worldwide. The apoplast and cell wall interface is an important setting where many plant-pathogen interactions take place and where some defence-related messenger molecules are generated. Limited studies have investigated changes in grape cell wall composition upon infection with B. cinerea, with much being inferred from studies on other fruit crops. METHODS In this study, comprehensive microarray polymer profiling in combination with monosaccharide compositional analysis was applied for the first time to investigate cell wall compositional changes in the berries of wine (Sauvignon Blanc and Cabernet Sauvignon) and table (Dauphine and Barlinka) grape cultivars during Botrytis infection and tissue maceration. This was used in conjunction with scanning electron microscopy (SEM) and X-ray computed tomography (CT) to characterize infection progression. KEY RESULTS Grapes infected at veraison did not develop visible infection symptoms, whereas grapes inoculated at the post-veraison and ripe stages showed evidence of significant tissue degradation. The latter was characterized by a reduction in signals for pectin epitopes in the berry cell walls, implying the degradation of pectin polymers. The table grape cultivars showed more severe infection symptoms, and corresponding pectin depolymerization, compared with wine grape cultivars. In both grape types, hemicellulose layers were largely unaffected, as was the arabinogalactan protein content, whereas in moderate to severely infected table grape cultivars, evidence of extensin epitope deposition was present. CONCLUSIONS Specific changes in the grape cell wall compositional profiles appear to correlate with fungal disease susceptibility. Cell wall factors important in influencing resistance may include pectin methylesterification profiles, as well as extensin reorganization.
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Affiliation(s)
- Florent Weiller
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, South Africa
| | - Julia Schückel
- Department of Plant and Environmental Sciences, University of Copenhagen, Copenhagen, Denmark
- DKMS Life Science Lab, Dresden, Germany
| | - William G T Willats
- School of Agriculture, Food and Rural Development, Newcastle University, Newcastle-upon-Tyne, UK
| | - Azeddine Driouich
- Université de ROUEN Normandie, Laboratoire de Glycobiologie et Matrice Extracellulaire Végétale, UPRES-EA 4358, Fédération de Recherche ‘Normandie-Végétal’-FED 4277, F-76821 Mont-Saint-Aignan, France
| | - Melané A Vivier
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, South Africa
| | - John P Moore
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, South Africa
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21
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Li SY, Duan CQ, Han ZH. Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking. Crit Rev Food Sci Nutr 2021; 63:1119-1142. [PMID: 34342521 DOI: 10.1080/10408398.2021.1960476] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Polysaccharides present in grapes interact with wine sensory-active compounds (polyphenols and volatile compounds) via different mechanisms and can affect wine organoleptic qualities such as astringency, color and aroma. Studies on the role that grape polysaccharides play in wines are reviewed in this paper. First, the composition of grape polysaccharides and their changes during grape ripening, winemaking and aging are introduced. Second, different interaction mechanisms of grape polysaccharides and wine sensory-active compounds (flavanols, anthocyanins and volatiles) are introduced, and the possible effects on wine astringency, color and aroma caused by these interactions are illustrated. Finally, the control of the grape polysaccharide content in practice is discussed, including classical winemaking methods (applying different maceration enzymes, temperature control, co-fermentation, blending), modern vinification technologies (pulsed electric field, ultrasound treatment), and the development of new grape polysaccharide products.
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Affiliation(s)
- Si-Yu Li
- Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Nutrition and Physiology), Beijing, China.,College of Horticulture, China Agricultural University, Beijing, China.,Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Zhen-Hai Han
- Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Nutrition and Physiology), Beijing, China.,College of Horticulture, China Agricultural University, Beijing, China
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22
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Rivas MÁ, Casquete R, Córdoba MDG, Ruíz-Moyano S, Benito MJ, Pérez-Nevado F, Martín A. Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees. Foods 2021; 10:foods10071510. [PMID: 34209134 PMCID: PMC8303576 DOI: 10.3390/foods10071510] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/25/2021] [Accepted: 06/26/2021] [Indexed: 12/15/2022] Open
Abstract
The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.
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Affiliation(s)
- María Ángeles Rivas
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
- Correspondence: ; Tel.: +34-924289300 (ext. 86228)
| | - María de Guía Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Santiago Ruíz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - María José Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Francisco Pérez-Nevado
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
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23
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Abi-Habib E, Poncet-Legrand C, Roi S, Carrillo S, Doco T, Vernhet A. Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine-like maceration experiments. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3257-3269. [PMID: 33222281 DOI: 10.1002/jsfa.10955] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 11/15/2020] [Accepted: 11/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Skin cell walls modulate anthocyanin and tannin extraction from grape skins. However, relationships between the composition of alcohol-insoluble cell wall solids (AIS) and extraction are still unclear. Our objectives were to characterize the impact of variety, berry size and ripeness on skin AIS composition (polysaccharides, proteins) and polyphenol extraction during maceration. RESULTS Grape skin composition and its impact on polyphenol extraction was compared for two varieties - Carignan and Grenache - with skins of berries sorted according to their size and density. Extractions were performed under model wine-like maceration conditions. Fresh skins had similar content of polymeric tannins, but strongly differed in their anthocyanin content (higher in Carignan and in the ripest berries) and composition (higher proportions in coumaroylated anthocyanins in Carignan). Anthocyanin extraction was proportionally much higher in Grenache, which was not just related to the Carignan's higher levels in coumaroylated anthocyanins. Chemical reactions decreased anthocyanin concentrations in solution for both varieties. Tannin extraction for Grenache was slightly higher and faster than for Carignan. Skin AISs differed slightly between the two varieties in their carbohydrate composition and protein content, but not between modalities. Polyphenol analyses in the precipitates evidenced at the end of the maceration and in residual skins highlighted differences between the two varieties and between berries with different ripeness. CONCLUSION Structural information on the cell wall network and on its changes during maceration, along with a better understanding of the chemical reactions of anthocyanins and tannins, is needed to better relate grape and wine polyphenol composition. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Elissa Abi-Habib
- UMR SPO, Institut Agro - Montpellier SupAgro, INRAE, Université de Montpellier, Montpellier, France
| | - Céline Poncet-Legrand
- UMR SPO, Institut Agro - Montpellier SupAgro, INRAE, Université de Montpellier, Montpellier, France
| | - Stéphanie Roi
- UMR SPO, Institut Agro - Montpellier SupAgro, INRAE, Université de Montpellier, Montpellier, France
| | - Stéphanie Carrillo
- UMR SPO, Institut Agro - Montpellier SupAgro, INRAE, Université de Montpellier, Montpellier, France
| | - Thierry Doco
- UMR SPO, Institut Agro - Montpellier SupAgro, INRAE, Université de Montpellier, Montpellier, France
| | - Aude Vernhet
- UMR SPO, Institut Agro - Montpellier SupAgro, INRAE, Université de Montpellier, Montpellier, France
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Impact of Application of Abscisic Acid, Benzothiadiazole and Chitosan on Berry Quality Characteristics and Plant Associated Microbial Communities of Vitis vinifera L var. Mouhtaro Plants. SUSTAINABILITY 2021. [DOI: 10.3390/su13115802] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The phenolic profile of the grape berries is a key quality factor for the red grapevine varieties and several techniques have been applied to improve it. An innovative technique is the application of resistance elicitors and phytohormones. In the present study, leaves and berries of a Greek red indigenous variety (Mouhtaro) sprayed with two elicitors, benzothiadiazole and chitosan and a plant hormone abscisic acid, during veraison. Physicochemical and phenolic characteristics of the berries and microbial communities of rhizosphere, phyllosphere and carposphere were analyzed at harvest. Differences in the microbial communities on different plant compartments were observed after the application of the plant activators. Chitosan treatment increased the abundance of the beneficial lactic acid bacteria, while the abscisic acid treatment decreased the presence of spoilage fungi on the carposphere. Treatments differentiate total phenolics, anthocyanins and in the chemical characteristics of grape must with chitosan treated grapes had increased anthocyanins and skin-derived phenolics that correlated positively with the microbial taxa that was discriminant by LefSe analysis. This research provides an overview of the effect of plant activators on the microbial ecology and grape quality of the Greek variety Mouhtaro and presents the potential of new and innovative approaches in the field of sustainable viticulture.
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25
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Gil-Muñoz R, Moreno-Olivares JD, Paladines-Quezada DF, Bleda-Sánchez JA, Cebrían-Pérez A, Giménez-Bañón MJ, Fernández-Fernández JI. Characterization of Anthocyanins From Intraspecific Crosses of Monastrell With Other Premium Varieties. Front Nutr 2021; 8:664515. [PMID: 33937311 PMCID: PMC8085326 DOI: 10.3389/fnut.2021.664515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Accepted: 03/12/2021] [Indexed: 01/19/2023] Open
Abstract
One way in which the wine sector is reacting to the challenge of climate change is to develop plant material that is adapted to the new conditions. Such a strategy will allow the continuation of quality viticulture in traditional winemaking areas that will otherwise be abandoned. The objective of this study was to characterize the anthocyanin composition and content of selected intraspecific hybrids of Monastrell with two other varieties (Syrah and Cabernet Sauvignon). The experiment was carried out over three successive seasons, and the polyphenolic quality of the grapes and wines was assessed along with the adaptation of the hybrids to the high temperatures which will inevitably affect our area (south-eastern Spain). The results showed that, compared with grapes of the Monastrell variety and the wines made from them, most of the hybrids (MS10, MS34, and MC111) had a higher total anthocyanin concentration and overall content of acylated anthocyanins, depending on the year studied.
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Affiliation(s)
- R Gil-Muñoz
- Instituto Murciano de Desarrollo Agrario y Alimentario, Murcia, Spain
| | | | | | - J A Bleda-Sánchez
- Instituto Murciano de Desarrollo Agrario y Alimentario, Murcia, Spain
| | - A Cebrían-Pérez
- Instituto Murciano de Desarrollo Agrario y Alimentario, Murcia, Spain
| | - M J Giménez-Bañón
- Instituto Murciano de Desarrollo Agrario y Alimentario, Murcia, Spain
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26
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Campayo A, Savoi S, Romieu C, López-Jiménez AJ, Serrano de la Hoz K, Salinas MR, Torregrosa L, Alonso GL. The application of ozonated water rearranges the Vitis vinifera L. leaf and berry transcriptomes eliciting defence and antioxidant responses. Sci Rep 2021; 11:8114. [PMID: 33854120 PMCID: PMC8046768 DOI: 10.1038/s41598-021-87542-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Accepted: 03/25/2021] [Indexed: 12/17/2022] Open
Abstract
Ozonated water has become an innovative, environmentally friendly tool for controlling the development of fungal diseases in the vineyard or during grape postharvest conservation. However, little information is currently available on the effects of ozonated water sprayings on the grapevine physiology and metabolism. Using the microvine model, we studied the transcriptomic response of leaf and fruit organs to this treatment. The response to ozone was observed to be organ and developmental stage-dependent, with a decrease of the number of DEGs (differentially expressed genes) in the fruit from the onset of ripening to later stages. The most highly up-regulated gene families were heat-shock proteins and chaperones. Other up-regulated genes were involved in oxidative stress homeostasis such as those of the ascorbate-glutathione cycle and glutathione S-transferases. In contrast, genes related to cell wall development and secondary metabolites (carotenoids, terpenoids, phenylpropanoids / flavonoids) were generally down-regulated after ozone treatment, mainly in the early stage of fruit ripening. This down-regulation may indicate a possible carbon competition favouring the re-establishment and maintenance of the redox homeostasis rather than the synthesis of secondary metabolites at the beginning of ripening, the most ozone responsive developmental stage.
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Affiliation(s)
- Ana Campayo
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y de Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071, Albacete, Spain
- BetterRID (Better Research, Innovation and Development, S.L.), Carretera de Las Peñas (CM-3203), Km 3.2, Campo de Prácticas-UCLM, 02071, Albacete, Spain
| | - Stefania Savoi
- AGAP, CIRAD, INRAe, Institut Agro-Montpellier SupAgro, Montpellier University, 34060, Montpellier, France
| | - Charles Romieu
- AGAP, CIRAD, INRAe, Institut Agro-Montpellier SupAgro, Montpellier University, 34060, Montpellier, France
| | - Alberto José López-Jiménez
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071, Albacete, Spain
| | - Kortes Serrano de la Hoz
- BetterRID (Better Research, Innovation and Development, S.L.), Carretera de Las Peñas (CM-3203), Km 3.2, Campo de Prácticas-UCLM, 02071, Albacete, Spain
| | - M Rosario Salinas
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y de Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071, Albacete, Spain
| | - Laurent Torregrosa
- AGAP, CIRAD, INRAe, Institut Agro-Montpellier SupAgro, Montpellier University, 34060, Montpellier, France.
| | - Gonzalo L Alonso
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y de Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071, Albacete, Spain
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27
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Xavier Machado TDO, Portugal IBM, Padilha CVDS, Ferreira Padilha F, Dos Santos Lima M. New trends in the use of enzymes for the recovery of polyphenols in grape byproducts. J Food Biochem 2021; 45:e13712. [PMID: 33786844 DOI: 10.1111/jfbc.13712] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 03/10/2021] [Accepted: 03/13/2021] [Indexed: 12/17/2022]
Abstract
Residues from wine and juice processing still contain about 70% of the phenolic compounds in grapes. These compounds are valued for having several bioactive properties that are explored in the pharmaceutical and food sectors. This paper aims to summarize the most recent advances in the use of enzymatic techniques for the recovery of bioactive compounds from GP for industrial application. For this, we analyzed scientific articles and patent applications from the last 20 years in the main indexed and patent databases. Among the most used enzymes in the recovery of bioactive compounds in wastes, cellulases, pectinases, tannases, glucoamylases, and proteases such as trypsin and chymotrypsin, are the most important. As a result, extracts are obtained with greater retrieval of compounds such as anthocyanins, gallic acid, catechins, epicatechins, and trans-resveratrol and the improvement of coloring, anti-inflammatory, antioxidant and vasoprotective properties. Although the use of enzymes for the recovery of phenolics is an old strategy, the number of studies focusing on the functional characteristics and industrial applicability of the extracts obtained has been recently growing. PRACTICAL APPLICATIONS: Phenolic compounds have acted as anti-inflammatories, antioxidants, anticarcinogens, and antimicrobials, being additives or relevant ingredients for various products in the food and pharmaceutical industry. Although there are several techniques for extracting/recovering phenolics from grape pomace, there is still no agreement on which method is ideal. In recent years, several extractions methods have been applied in seeking optimized conditions to recover phenolics from grape residues. Among them, the use of enzymes has been gaining attention for being considered a green and promising technology. The present study aims to carry out a review that would bring a new perspective to the recovery of bioactive compounds from grape residues by enzymatic techniques, with a view to industrial purpose.
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Affiliation(s)
| | | | | | | | - Marcos Dos Santos Lima
- Departamento de Tecnologia em Alimentos, Instituto Federal do Sertão Pernambucano, Petrolina, Brazil
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28
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Martínez Lapuente L, Guadalupe Z, Ayestarán B, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E. Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition. Food Chem 2021; 356:129669. [PMID: 33812192 DOI: 10.1016/j.foodchem.2021.129669] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 10/21/2022]
Abstract
This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed grapes. Two different pomace maceration times (short and mid) were tested for sonicated and control vinifications. A long pomace maceration time was also tested for non-treated wines. In must samples, US significantly increased the content of monosaccharides and polysaccharides rich in arabinose and galactose (PRAG), and the average molecular weight of smaller PRAG, mannoproteins (MP) or mannans. The 28 kHz had a major effect on most wine monosaccharides and grape polysaccharides. The wine obtained from sonicated grapes at 28 kHz and with mid maceration had higher rhamnogalacturonans type II and PRAG content than its control, and closer polysaccharide and monosaccharide content to long maceration control wines. No significant differences were obtained in the MP content between sonicated and control wines.
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Affiliation(s)
- Leticia Martínez Lapuente
- Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, Logroño, Spain
| | - Zenaida Guadalupe
- Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, Logroño, Spain
| | - Belén Ayestarán
- Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, Logroño, Spain.
| | - Paula Pérez-Porras
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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29
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Osete-Alcaraz A, Gómez-Plaza E, Martínez-Pérez P, Weiller F, Schückel J, Willats WG, Moore JP, Ros-García JM, Bautista-Ortín AB. The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix. Molecules 2021; 26:molecules26030770. [PMID: 33540867 PMCID: PMC7867368 DOI: 10.3390/molecules26030770] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 01/25/2021] [Accepted: 01/29/2021] [Indexed: 11/16/2022] Open
Abstract
This study evaluates the capacity of four hydrolytic enzymes to limit the interactions between grape cell-walls and tannins and/or to favor tannin desorption. Adsorption and desorption tests were conducted by mixing a commercial seed tannin with purified skin cell-walls from Syrah grapes, in the presence or absence of hydrolytic enzymes, in a model-wine solution. The effects of the enzymes were evaluated by measuring the tannins in solution by High Performance Liquid Chromatography (HPLC) and the changes in the cell wall polysaccharide network by Comprehensive Microarray Polymer Profiling (COMPP) while the polysaccharides liberated from cell walls were analyzed by Size Exclusion Chromatography (SEC). The results showed that the enzymes limited the interaction between tannins and cell walls, especially cellulase, pectinase and xylanase, an effect associated with the cell wall structural modifications caused by the enzymes, which reduced their capacity to bind tannins. With regards to the tannin desorption process, enzymes did not play a significant role in liberating bound tannins. Those enzymes that showed the highest effect in limiting the adsorption of tannins and in disorganizing the cell wall structure, cellulase and pectinase, did not lead to a desorption of bound tannins, although they still showed a capacity of affecting cell wall structure. The results indicate that enzymes are not able to access those polysaccharides where tannins are bound, thus, they are not a useful tool for desorbing tannins from cell walls. The practical importance implications of these findings are discussed in the manuscript.
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Affiliation(s)
- Andrea Osete-Alcaraz
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.O.-A.); (P.M.-P.); (J.M.R.-G.); (A.B.B.-O.)
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.O.-A.); (P.M.-P.); (J.M.R.-G.); (A.B.B.-O.)
- Correspondence:
| | - Pilar Martínez-Pérez
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.O.-A.); (P.M.-P.); (J.M.R.-G.); (A.B.B.-O.)
| | - Florent Weiller
- Department of Viticulture and Oenology, Faculty of AgriSciences, South African Grape and Wine Research Institute, Stellenbosch University, Matieland 7602, South Africa; (F.W.); (J.P.M.)
| | - Julia Schückel
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001 Copenhagen, Denmark;
- Glycospot R&D, Thorvaldsensvej 40, B102, DK-1871 Frederiksberg, Denmark
| | - William G.T. Willats
- School of Agriculture, Food and Rural Development, Newcastle University, Newcastle-upon-Tyne NE1 4LB, UK;
| | - John P. Moore
- Department of Viticulture and Oenology, Faculty of AgriSciences, South African Grape and Wine Research Institute, Stellenbosch University, Matieland 7602, South Africa; (F.W.); (J.P.M.)
| | - José M. Ros-García
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.O.-A.); (P.M.-P.); (J.M.R.-G.); (A.B.B.-O.)
| | - Ana B. Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.O.-A.); (P.M.-P.); (J.M.R.-G.); (A.B.B.-O.)
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30
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Apolinar-Valiente R, Williams P, Doco T. Recent advances in the knowledge of wine oligosaccharides. Food Chem 2020; 342:128330. [PMID: 33067045 DOI: 10.1016/j.foodchem.2020.128330] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 10/05/2020] [Accepted: 10/05/2020] [Indexed: 12/01/2022]
Abstract
Oligosaccharides are carbohydrates with a low polymerization degree containing between three and fifteen monosaccharide residues covalently linked through glycosidic bonds. Oligosaccharides are related to plant defense responses and possess beneficial attributes for human health. Research has focused in wine oligosaccharides only in the last decade. In this paper, a summary of these works is provided. They include: (i) wine oligosaccharides origins, (ii) techniques for isolating oligosaccharide fraction and determining their content, composition and structure, (iii) their dependence on the grape origin and cultivar and winemaking process, and (iv) the connection between oligosaccharides and wine sensorial attributes. Further research is required regarding the impact of agricultural aspects and winemaking techniques on wine oligosaccharides. The knowledge concerning their influence on sensorial and physicochemical properties of wines and on human health should also be improved. The implementation of laboratory methods will provide better understanding of these compounds and their performance within wine's matrix.
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Affiliation(s)
- Rafael Apolinar-Valiente
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
| | - Pascale Williams
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
| | - Thierry Doco
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
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31
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de Andrade Silva CA, da Silva PGP, da Silva GFA, Dantas DP, Leite RSR, Fonseca GG. Biotransformation of fruit residues via solid state bioprocess using Lichtheimia ramosa. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2689-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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32
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Watrelot AA, Norton EL. Chemistry and Reactivity of Tannins in Vitis spp.: A Review. Molecules 2020; 25:molecules25092110. [PMID: 32365968 PMCID: PMC7248762 DOI: 10.3390/molecules25092110] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 04/27/2020] [Accepted: 04/29/2020] [Indexed: 11/24/2022] Open
Abstract
Tannins are a group of polyphenols found in fruits, leaves, trees, etc., well known in the leather industry and in apples, persimmons and grapes, because of their capacity to interact with other polyphenols or other components either from the food product or from saliva. Prior to being able to interact with other compounds, tannins have to be extracted from the food matrix, which depends on their chemistry, as well as the chemical structure of other components, such as cell wall material and proteins. Vitis vinifera grapes are commonly grown around the world and are used in winemaking, providing good quality wines with different levels of tannins responsible for the final wine’s astringency. Many studies have focused on tannins extractability and retention with cell wall material, and the reactivity of tannins with proteins in Vitis vinifera grapes and wine, but there are very few reports for other Vitis species. However, depending on the environmental characteristics of certain regions, Vitis hybrid grapes are grown and used to produce wines more and more. This review focuses on the comparison of the chemistry of tannins, and their reactivity with other macromolecules in Vitis species.
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Affiliation(s)
- Aude A. Watrelot
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA;
- Correspondence: ; Tel.: +1-515-294-0343
| | - Erin L. Norton
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA;
- Midwest Grape and Wine Industry Institute, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA
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33
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Leong SY, Treadwell M, Liu T, Hochberg M, Sack M, Mueller G, Sigler J, Silcock P, Oey I. Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102243] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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34
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Arcena MR, Kebede B, Leong SY, Silcock P, Oey I. Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Res Int 2019; 127:108767. [PMID: 31882091 DOI: 10.1016/j.foodres.2019.108767] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 09/09/2019] [Accepted: 10/19/2019] [Indexed: 12/18/2022]
Abstract
This study assessed the feasibility of using a multiplatform approach; integrating untargeted fingerprinting of volatiles and targeted profiling of phenolic and oenological attributes (soluble solids, pH, titratable acidity and colour properties) coupled with chemometrics to understand complex (bio) chemical reactions occurring during Merlot red winemaking. The changes were investigated at three winemaking stages, starting from pre-maceration (PM), maceration-alcoholic fermentation (MAF) up to completion of malolactic fermentation (MLF). Merlot musts at PM were characterised by lighter colour and higher amount of green aroma-related volatiles. Completion of MAF led to increased extraction of anthocyanins, flavonols, and stilbenes, resulting in a more intense and darker fermenting juice. Furthermore, development of yeast-fermentation associated volatiles such as esters and alcohols was observed at this stage. The final wine, when MLF was completed, was rich in phenolic acids, esters, alcohols, and terpenes. The multiplatform analytical approach was effective to unravel the complex reactions throughout Merlot winemaking process and find relevant markers, which could help to predict expected quality attributes in the finished wine.
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Affiliation(s)
- Mylene Ross Arcena
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand
| | - Biniam Kebede
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Insititute, Palmerston North, New Zealand
| | - Patrick Silcock
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Insititute, Palmerston North, New Zealand.
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35
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Osete-Alcaraz A, Gómez-Plaza E, Martínez-Pérez P, Weiller F, Schückel J, Willats WGT, Moore JP, Ros-García JM, Bautista-Ortín AB. The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix. Food Res Int 2019; 129:108889. [PMID: 32036932 DOI: 10.1016/j.foodres.2019.108889] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 09/28/2019] [Accepted: 12/12/2019] [Indexed: 11/16/2022]
Abstract
Tannins are present in grape skins and seeds from where they are transferred into the must-wine matrix during the maceration stages of winemaking. However, tannin transfer is often incomplete. This could be due, among other reasons, to tannins becoming bound to grape cell wall polysaccharides, including soluble polymers, which are released during vinification and are present in high concentrations in the must/wine. The use of cell wall deconstructing enzymes offers the possibility of reducing these interactions, releasing more tannins into the final wine. The main aim of this study was to evaluate the optimal addition (individually, in combination or sequentially) of hydrolytic enzymes that would prevent tight polysaccharide-tannin associations. The use of comprehensive microarray polymer profiling (CoMPP) methodology provided key insights into how the enzyme treatments impacted the grape cell wall matrix and tannin binding. The results demonstrated that polygalacturonase + pectin-lyase promoted the highest release of tannins into solution.
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Affiliation(s)
- Andrea Osete-Alcaraz
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
| | - Pilar Martínez-Pérez
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Florent Weiller
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland, 7602, South Africa
| | - Julia Schückel
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark; Glycospot, Thorvaldsensvej 40, B102, DK-1871 Frederiksberg C, Denmark(1)
| | - William G T Willats
- School of Agriculture, Food and Rural Development, Newcastle University, Newcastle-upon-Tyne, United Kingdom; Glycospot, Thorvaldsensvej 40, B102, DK-1871 Frederiksberg C, Denmark(1)
| | - John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland, 7602, South Africa
| | - José M Ros-García
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Ana B Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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36
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Paladines-Quezada DF, Moreno-Olivares JD, Fernández-Fernández JI, Bleda-Sánchez JA, Martínez-Moreno A, Gil-Muñoz R. Elicitors and Pre-Fermentative Cold Maceration: Effects on Polyphenol Concentration in Monastrell Grapes and Wines. Biomolecules 2019; 9:biom9110671. [PMID: 31671633 PMCID: PMC6921032 DOI: 10.3390/biom9110671] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 10/21/2019] [Accepted: 10/21/2019] [Indexed: 11/16/2022] Open
Abstract
Vitis vinifera L cv Monastrell is the main red grape variety grown for vinification in the Denomination of Origin Jumilla (southeast Spain). Different strategies are still being tested to optimize available resources both in terms of the environment and to achieve wines with better organoleptic and functional characteristics. The objective of this work was to combine two strategies: the application of methyl jasmonate (MeJ), benzothiadiazole (BTH), and methyl jasmonate + benzothiadiazole (MeJ + BTH) elicitors to Monastrell leaves, and pre-fermentative cold maceration. During two seasons, the experiment was carried out to improve the extraction of the phenolic compounds, whose levels may have increased following the application of elicitors in the field, and to assess the effect of both strategies on the wine quality. Discriminant analysis revealed that independently of the meteorological conditions during both years, the pre-harvest response to the application of elicitors MeJ, BTH, and MeJ + BTH, induced increases in total anthocyanin concentration of the treated grapes, allowing the distinction of the treatments. This analysis also allowed the distinction between the types of maceration used, showing greater extraction of phenolic compounds by the application of low temperature, giving wines with a higher index of total phenols, a greater intensity of color, and a lower luminosity.
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Affiliation(s)
- Diego F Paladines-Quezada
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain.
| | - Juan D Moreno-Olivares
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain.
| | - José I Fernández-Fernández
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain.
| | - Juan A Bleda-Sánchez
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain.
| | - Alejandro Martínez-Moreno
- Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain.
| | - Rocío Gil-Muñoz
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain.
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37
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Casassa LF, Huff R, Steele NB. Chemical consequences of extended maceration and post-fermentation additions of grape pomace in Pinot noir and Zinfandel wines from the Central Coast of California (USA). Food Chem 2019; 300:125147. [PMID: 31349098 DOI: 10.1016/j.foodchem.2019.125147] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 07/05/2019] [Accepted: 07/07/2019] [Indexed: 01/08/2023]
Abstract
Pinot noir and Zinfandel wines were produced with traditional maceration (Control), and extended maceration for one (1 month-EM), and six months (6 months-EM). Addition of an extra amount of pomace during EM was also evaluated through a treatment referred to as Double pomace. The application of EM and Double pomace decreased the chromatic as well as the anthocyanin and anthocyanin-derived pigment composition of the wines. Large polymeric pigments were favored in EM and Double pomace wines, but the total polymeric pigment content was not improved by any of the winemaking treatments. The 6 months-EM wines showed a 13-fold (Pinot noir) and a 1.6-fold increase (Zinfandel) in tannins, respectively, relative to Control wines. However, the 1 month-EM and Double pomace treatments did not affect tannin levels, suggesting that in these wines, the extraction of tannins during EM may depend upon desorption of previously extracted tannins during extended contact time.
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Affiliation(s)
- L Federico Casassa
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
| | - Robert Huff
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Nicholas B Steele
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
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38
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Gao Y, Zietsman AJJ, Vivier MA, Moore JP. Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology. Molecules 2019; 24:E165. [PMID: 30621128 PMCID: PMC6337510 DOI: 10.3390/molecules24010165] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 12/26/2018] [Accepted: 01/01/2019] [Indexed: 11/22/2022] Open
Abstract
Enzyme-aid maceration is carried out in most modern winemaking industries with a range of positive impacts on wine production. However, inconsistencies in enzyme efficiency are an issue complicated by unclear targets (limited information available on berry cell wall architecture of different cultivars) and the complex wine environment (i.e., fermenting must). Recent studies have been performed to develop a clearer picture of grape cell wall structures, maceration effects, and interactions between important wine compounds and grape-derived polysaccharides. This review highlights critically important recent studies on grape berry cell wall changes during ripening, the importance of enzymes during maceration (skin contact phase) and deconstruction processes that occur during alcoholic fermentation. The novelty of the Comprehensive Microarray Polymer Profiling (CoMPP) technique using cell wall probes (e.g., antibodies) as a method for following cell wall derived polymers during different biological and biotechnological processes is discussed. Recent studies, using CoMPP together with classical analytical methods, confirmed the developmental pattern of berry cell wall changes (at the polymer level) during grape ripening. This innovative technique were also used to track enzyme-assisted depectination of grape skins during wine fermentation and determine how this influence the release of wine favourable compounds. Furthermore, polysaccharides (e.g., arabinogalactan proteins) present in the final wine could be identified. Overall, CoMPP provides a much more enriched series of datasets compared to traditional approaches. Novel insights and future studies investigating grape cell wall and polyphenol interactions, and the tailoring of enzyme cocktails for consistent, effective and "customized" winemaking is advanced and discussed.
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Affiliation(s)
- Yu Gao
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200024, China.
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - Anscha J J Zietsman
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - Melané A Vivier
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
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39
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Paladines-Quezada DF, Moreno-Olivares JD, Fernández-Fernández JI, Bautista-Ortín AB, Gil-Muñoz R. Influence of methyl jasmonate and benzothiadiazole on the composition of grape skin cell walls and wines. Food Chem 2018; 277:691-697. [PMID: 30502204 DOI: 10.1016/j.foodchem.2018.11.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 10/30/2018] [Accepted: 11/05/2018] [Indexed: 10/27/2022]
Abstract
Phenolic compounds are very important in crop plants, particularly in grapes. The different strategies to increase their levels include the use of elicitors such as methyl jasmonate (MeJ) and benzothiadiazole (BTH). In an attempt to improve the quality of wines, our aim was to evaluate the effect of preharvest application of these elicitors on the composition and structure of the skin cell walls of Monastrell, Merlot and Cabernet Sauvignon grapes, and to ascertain any relationship with the extractability of phenolic compounds during winemaking. The results indicated that the exogenous application of MeJ and BTH during veraison caused significant changes in several components of the skin cell walls, such as phenolic compounds, proteins and structural sugars. However these changes manifested themselves in different proportions in each variety and year, pointing to the varietal and meteorological dependence of the response to the application of these elicitors. The treatments delayed the maturation process in all varieties when rainfall was low. This observation, together with the observed increase in proteins and phenols in the skin cell wall of Monastrell and Cabernet Sauvignon, could contribute to the strength necessary to maintain the integrity of berries and to increasing resistance to fungal pathogens as the phenolic compounds evolve, thus improving the phenolic profile. However, the structural integrity of Merlot variety tended to decrease in the same conditions.
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Affiliation(s)
- D F Paladines-Quezada
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain
| | - J D Moreno-Olivares
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain
| | - J I Fernández-Fernández
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain
| | - A B Bautista-Ortín
- Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain
| | - R Gil-Muñoz
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain.
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40
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Rollero S, Zietsman AJJ, Buffetto F, Schückel J, Ortiz-Julien A, Divol B. Kluyveromyces marxianus Secretes a Pectinase in Shiraz Grape Must That Impacts Technological Properties and Aroma Profile of Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11739-11747. [PMID: 30350960 DOI: 10.1021/acs.jafc.8b03977] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Since Saccharomyces cerevisiae strains display no to weak pectinase activity, the utilization of external pectinase is a common practice in winemaking to enhance the extraction of compounds located in the grape berry skins during maceration. In this study, the activity of the native endopolygalacturonase of a Kluyveromyces marxianus strain, isolated from grape juice, was characterized in Shiraz grape must during alcoholic fermentation with or without prefermentative cold maceration. The wines made with K. marxianus had a higher methanol concentration, more free-run wine, an altered volatile compound profile, and displayed pectinase activity in cell-free wine samples. Moreover, the results strongly suggest that K. marxianus' pectinase released polygalacturonic acid soluble fragments, unlike fungal pectinases, which mostly release monomers. Overall, this study shows that K. marxianus is an effective pectinase producer in wine with potential benefits for wine properties.
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Affiliation(s)
- Stéphanie Rollero
- Institute for Wine Biotechnology, Department of Viticulture and Oenology , Stellenbosch University , Matieland 7602 , South Africa
| | - Anscha J J Zietsman
- Institute for Wine Biotechnology, Department of Viticulture and Oenology , Stellenbosch University , Matieland 7602 , South Africa
| | - Fanny Buffetto
- Institute for Wine Biotechnology, Department of Viticulture and Oenology , Stellenbosch University , Matieland 7602 , South Africa
| | - Julia Schückel
- Department of Plant and Environmental Sciences, Faculty of Science , University of Copenhagen , Thorvaldsensvej 40 , 1871 Frederiksberg C , Denmark
| | | | - Benoit Divol
- Institute for Wine Biotechnology, Department of Viticulture and Oenology , Stellenbosch University , Matieland 7602 , South Africa
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41
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Zepeda B, Olmedo P, Ejsmentewicz T, Sepúlveda P, Balic I, Balladares C, Delgado-Rioseco J, Fuentealba C, Moreno AA, Defilippi BG, Meneses C, Pedreschi R, Campos-Vargas R. Cell wall and metabolite composition of berries of Vitis vinifera (L.) cv. Thompson Seedless with different firmness. Food Chem 2018; 268:492-497. [PMID: 30064789 DOI: 10.1016/j.foodchem.2018.06.065] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/06/2018] [Accepted: 06/13/2018] [Indexed: 01/11/2023]
Abstract
Firm berries are highly appreciated by table grape consumers. Cell wall composition is one of the main factors influencing the firmness of table grape berries. Nevertheless, the biological factors driving changes in berry firmness remain unclear. In the present work, we evaluated the firmness of berries of Vitis vinifera cv. Thompson Seedless. We selected two orchards displaying contrasting berry firmness and evaluated polar metabolites and cell wall composition. Our results suggest that berries from the soft orchard exhibited a higher accumulation of sugars at veraison whereas berries from the hard orchard accumulated the same sugars at harvest plus a higher amount of glucose monosaccharide at the cell wall. Thus, this study opens new insights about a connection between metabolic and cell wall changes with fruit firmness in a table grape variety, suggesting that it is possible to use metabolomic tools to identify metabolic biomarkers associated with table grape berry firmness.
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Affiliation(s)
- Baltasar Zepeda
- Centro de Biotecnología Vegetal, Facultad de Ciencias de la Vida, Universidad Andres Bello, Santiago, Chile
| | - Patricio Olmedo
- Centro de Biotecnología Vegetal, Facultad de Ciencias de la Vida, Universidad Andres Bello, Santiago, Chile
| | - Troy Ejsmentewicz
- Centro de Biotecnología Vegetal, Facultad de Ciencias de la Vida, Universidad Andres Bello, Santiago, Chile
| | - Pablo Sepúlveda
- Centro de Biotecnología Vegetal, Facultad de Ciencias de la Vida, Universidad Andres Bello, Santiago, Chile
| | - Iván Balic
- Departamento de Acuicultura y Recursos Agroalimentarios, Universidad de Los Lagos, Fuchslocher 1305, Osorno, Chile
| | - Cristóbal Balladares
- Centro de Biotecnología Vegetal, Facultad de Ciencias de la Vida, Universidad Andres Bello, Santiago, Chile
| | - Joaquín Delgado-Rioseco
- Centro de Biotecnología Vegetal, Facultad de Ciencias de la Vida, Universidad Andres Bello, Santiago, Chile
| | - Claudia Fuentealba
- Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, La Palma, Quillota, Chile
| | - Adrián A Moreno
- Centro de Biotecnología Vegetal, Facultad de Ciencias de la Vida, Universidad Andres Bello, Santiago, Chile
| | - Bruno G Defilippi
- Instituto de Investigaciones Agropecuarias, INIA La Platina, Santiago, Chile
| | - Claudio Meneses
- Centro de Biotecnología Vegetal, Facultad de Ciencias de la Vida, Universidad Andres Bello, Santiago, Chile; FONDAP Center for Genome Regulation, Chile
| | - Romina Pedreschi
- Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, La Palma, Quillota, Chile
| | - Reinaldo Campos-Vargas
- Centro de Biotecnología Vegetal, Facultad de Ciencias de la Vida, Universidad Andres Bello, Santiago, Chile.
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42
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Balic I, Vizoso P, Nilo-Poyanco R, Sanhueza D, Olmedo P, Sepúlveda P, Arriagada C, Defilippi BG, Meneses C, Campos-Vargas R. Transcriptome analysis during ripening of table grape berry cv. Thompson Seedless. PLoS One 2018; 13:e0190087. [PMID: 29320527 PMCID: PMC5761854 DOI: 10.1371/journal.pone.0190087] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Accepted: 12/07/2017] [Indexed: 11/18/2022] Open
Abstract
Ripening is one of the key processes associated with the development of major organoleptic characteristics of the fruit. This process has been extensively characterized in climacteric fruit, in contrast with non-climacteric fruit such as grape, where the process is less understood. With the aim of studying changes in gene expression during ripening of non-climacteric fruit, an Illumina based RNA-Seq transcriptome analysis was performed on four developmental stages, between veraison and harvest, on table grapes berries cv Thompson Seedless. Functional analysis showed a transcriptional increase in genes related with degradation processes of chlorophyll, lipids, macromolecules recycling and nucleosomes organization; accompanied by a decrease in genes related with chloroplasts integrity and amino acid synthesis pathways. It was possible to identify several processes described during leaf senescence, particularly close to harvest. Before this point, the results suggest a high transcriptional activity associated with the regulation of gene expression, cytoskeletal organization and cell wall metabolism, which can be related to growth of berries and firmness loss characteristic to this stage of development. This high metabolic activity could be associated with an increase in the transcription of genes related with glycolysis and respiration, unexpected for a non-climacteric fruit ripening.
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Affiliation(s)
- Iván Balic
- Universidad Andrés Bello, Facultad Ciencias Biológicas, Centro de Biotecnología Vegetal, Santiago, Chile
- Universidad de Los Lagos, Departamento de Acuicultura y Recursos Agroalimentarios, Osorno, Chile
| | - Paula Vizoso
- Center of Plant Propagation and Conservation (CEPROVEG), Faculty of Sciences, Universidad Mayor, Santiago, Chile
| | | | - Dayan Sanhueza
- Universidad Andrés Bello, Facultad Ciencias Biológicas, Centro de Biotecnología Vegetal, Santiago, Chile
| | - Patricio Olmedo
- Universidad Andrés Bello, Facultad Ciencias Biológicas, Centro de Biotecnología Vegetal, Santiago, Chile
| | - Pablo Sepúlveda
- Universidad Andrés Bello, Facultad Ciencias Biológicas, Centro de Biotecnología Vegetal, Santiago, Chile
| | - Cesar Arriagada
- Laboratorio Biorremediación, Departamento de Ciencias Forestales, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco, Chile
| | - Bruno G. Defilippi
- Instituto de Investigaciones Agropecuarias, INIA La Platina, Santiago, Chile
| | - Claudio Meneses
- Universidad Andrés Bello, Facultad Ciencias Biológicas, Centro de Biotecnología Vegetal, Santiago, Chile
- FONDAP Center for Genome Regulation, Santiago, Chile
| | - Reinaldo Campos-Vargas
- Universidad Andrés Bello, Facultad Ciencias Biológicas, Centro de Biotecnología Vegetal, Santiago, Chile
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43
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Benucci I, Río Segade S, Cerreti M, Giacosa S, Paissoni M, Liburdi K, Bautista-Ortín A, Gómez-Plaza E, Gerbi V, Esti M, Rolle L. Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes. Food Chem 2017; 237:756-765. [DOI: 10.1016/j.foodchem.2017.06.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 05/31/2017] [Accepted: 06/01/2017] [Indexed: 11/27/2022]
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44
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Zietsman AJ, Moore JP, Fangel JU, Willats WG, Vivier MA. Combining hydrothermal pretreatment with enzymes de-pectinates and exposes the innermost xyloglucan-rich hemicellulose layers of wine grape pomace. Food Chem 2017; 232:340-350. [DOI: 10.1016/j.foodchem.2017.04.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Revised: 02/23/2017] [Accepted: 04/02/2017] [Indexed: 11/25/2022]
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45
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Apolinar-Valiente R, Gómez-Plaza E, Terrier N, Doco T, Ros-García JM. The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4029-4035. [PMID: 28195329 DOI: 10.1002/jsfa.8270] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Revised: 02/07/2017] [Accepted: 02/08/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Monastrell is a red grape cultivar adapted to the dry environmental conditions of Murcia, SE Spain. Its berries seem to be characterized by a rigid cell wall structure, which could make difficult the winemaking process. Cabernet Sauvignon cultivar is used to complement Monastrell wines in this region owing to its high phenolic content with high extractability. This study explores the skin cell wall composition of grapes from plants resulting from intraspecific crosses of Vitis vinifera cultivars Monastrell × Cabernet Sauvignon. Moreover, the morphology of the cell wall material (CWM) from some representative samples was visualized by transmission optical microscopy. RESULTS The total sugar content of CWM from nine out of ten genotypes of the progeny was lower than that from Monastrell. Seven out of ten genotypes showed lower phenolic content than Cabernet Sauvignon. The CWM from nine out of ten hybrids presented lower protein content than that from Monastrell. CONCLUSION This study confirms that skin cell walls from Monastrell × Cabernet Sauvignon hybrid grapes presented major differences in composition compared with their parents. These data could help in the development of new cultivars adapted to the dry conditions of SE Spain and with a cell wall composition favouring extractability. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Rafael Apolinar-Valiente
- Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain
- Joint Research Unit n°1083 Sciences for Enology, Montpellier SupAgro, INRA, Montpellier, France
| | - Encarna Gómez-Plaza
- Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain
| | - Nancy Terrier
- Joint Research Unit n°1083 Sciences for Enology, Montpellier SupAgro, INRA, Montpellier, France
| | - Thierry Doco
- Joint Research Unit n°1083 Sciences for Enology, Montpellier SupAgro, INRA, Montpellier, France
| | - José María Ros-García
- Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain
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46
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Apolinar-Valiente R, Romero-Cascales I, Gómez-Plaza E, Ros-García JM. Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2900-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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Gao Y, Fangel JU, Willats WGT, Vivier MA, Moore JP. Effect of Commercial Enzymes on Berry Cell Wall Deconstruction in the Context of Intravineyard Ripeness Variation under Winemaking Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3862-3872. [PMID: 27124698 DOI: 10.1021/acs.jafc.6b00917] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Significant intravineyard variation in grape berry ripening occurs within vines and between vines. However, no cell wall data are available on such variation. Here we used a checkerboard panel design to investigate ripening variation in pooled grape bunches for enzyme-assisted winemaking. The vineyard was dissected into defined panels, which were selected for winemaking with or without enzyme addition. Cell wall material was prepared and subjected to high-throughput profiling combined with multivariate data analysis. The study showed that significant ripening-related variation was present at the berry cell wall polymer level and occurred within the experimental vineyard block. Furthemore, all enzyme treatments reduced cell wall variation via depectination. Interestingly, cell wall esterification levels were unaffected by enzyme treatments. This study provides clear evidence that enzymes can positively influence the consistency of winemaking and provides a foundation for further research into the relationship between grape berry cell wall architecture and enzyme formulations.
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Affiliation(s)
- Yu Gao
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa
| | - Jonatan U Fangel
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen , DK-1001 Copenhagen, Denmark
| | - William G T Willats
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen , DK-1001 Copenhagen, Denmark
| | - Melané A Vivier
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa
| | - John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa
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Degradation of Syrah and Cabernet Sauvignon grapes skin: application of different enzymatic activities: a preliminary study. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2702-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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49
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Role of cell wall deconstructing enzymes in the proanthocyanidin–cell wall adsorption–desorption phenomena. Food Chem 2016; 196:526-32. [DOI: 10.1016/j.foodchem.2015.09.080] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Revised: 09/16/2015] [Accepted: 09/22/2015] [Indexed: 11/22/2022]
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50
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Apolinar-Valiente R, Romero-Cascales I, Gómez-Plaza E, López-Roca JM, Ros-García JM. Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques. Food Chem 2015; 187:89-97. [DOI: 10.1016/j.foodchem.2015.04.042] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Revised: 03/10/2015] [Accepted: 04/15/2015] [Indexed: 10/23/2022]
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