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23. The role of the cell wall composition in the extraction of anthocyanins and tannins from grape berries

Author

Boulet, Jean-Claude, Abi-Habib, Elissa, Carrillo, Stéphanie, Roi, Stéphanie, Verbaere, Arnaud, Meudec, Emmanuelle, Rattier, Anaïs, Ducasse, Marie-Agnès, Jørgensen, Bodil, Hansen, Jeanett, Sophie, Legall, Poncet-Legrand, Céline, Cheynier, Veronique, Doco, Thierry, Vernhet, Aude, and Poncet-legrand, Céline

Subjects
[CHIM.ANAL] Chemical Sciences/Analytical chemistry, extraction, polysaccharides, wine, polyphenols, comprehensive microarrray polymer profiling
Abstract

Extraction of anthocyanins and tannins have been studied for two grape varieties, Carignan and Grenache, two maturation levels and two vintages, in model solutions and in wines. The cell wall polysaccharides were characterized using the neutral sugar composition after depolymerization and the comprehensive microarray polymer profiling (CoMPP).Carignan was richer than Grenache in anthocyanins for both years. Berry anthocyanins were mainly non acylated and para coumaroylated. In Carignan, p.coumaroylated were found in most cases in higher quantities than non acylated. Maturation led to an increase of non acylated anthocyanins for Carignan and Grenache, and a slight decrease of p.coumaroylated for Carignan. No significant difference of their tannin composition was observed. The recovery yields of non acylated anthocyanins in model solutions and in wines were higher than those of tannins . Recoveries of p.coumaroylated anthocyanins were lower than non acylated anthocyanins and tannins, and lower in model solutions than in wine. Recoveries were higher in 2019 than in 2018.Correlations were observed between non acylated, p.coumaroylated and tannins concentrations in model solutions and wines while such correlation did not exist in berries. Therefore this suggests an underlying mechanism controlling the extraction, whose rules were a bit different in model solutions and in wines. Let us recall that pulps, seeds and yeasts were present in wines, not in model solutions.The cell wall structure would be related to such mechanism. Extraction of anthocyanins and tannins was correlated to high levels of homogalacturonans partially esterified in the skins (e.g. LM19-CDTA-skin) but low levels in the pulps, and by low levels of extensins in the skin (e.g. JIM11-NaOH-pulp) but high levels in the pulps. In model solutions, arabinose % was correlated positively, mannose % and glucose % negatively to the recovery of non acylated, p.coumaroylated anthocyanins and tannins. Such trend was observed for wines, but for the p.coumaroylated anthocyanins only.This study points out some interesting results which triggers questions. The first result is the significant lower recovery of p.coumaroylated anthocyanins. The difference with a non acylated anthocyanin lies in the p.coumaroyl unit. With this unit, the anthocyanin becomes more hydrophobic and so it can be expected that its interactions with other polyphenols and/or with the cell walls be modified when compared to a non acylated anthocyanin .A second interesting feature of p.coumaroylated anthocyanins is the difference of their recovery: low in wines but almost negligeable in model solutions. To explain this, pulp, seeds and/or yeasts present in wines should play a role in their extractibility. A third result is the correlations observed between anthocyanins/tannins extracted in model solutions/wines and several parameters describing the cell walls, among them their compositions measured by the neutral sugars and their functionalities measured by the CoMPPs.To conclude, this study brings clues, but does not unveil the mechanisms explaining the recovery of anthocyanins and tannins in model solutions and in wines. Among the possible scenarii, one will be suggested .

Published
2022

24. Influence Of Different Grape Polysaccharides On Phenolic Compounds And Colour Characteristics Of Tempranillo Red Wines

Author

Curiel-Fernández María, Cano-Mozo Estela, Bueno-Herrera Marta, Canalejo, Diego, Doco, Thierry, Ayestarán, Belén, Guadalupe, Zenaida, and Pérez-Magariño

Subjects
polysaccharides, polyphenols, grape pomace, grape marc, red wines
Abstract

Polysaccharides (PS) are one of the main compounds found in wines, and they come mainly from the grape cell walls or from the yeasts, and they play an important role in the technological and sensory characteristics of wines. Polysaccharides obtained from yeasts have been more studied, especially mannoproteins, since there are commercial products.Considering the large amount of waste that comes from the wine industry, the aim of this work was to study the effect of the addition of different fractions of polysaccharidesextracted for grape by-products on phenolic composition and colour parameters of red wines in order to improve their quality.Different extracts of grape polysaccharide were obtained from grape must, pomace and marc. Seven experiences were carried out with a Tempranillo red wine with a high polyphenolic content and with high astringency by duplicate: W1) control wines (without the addition of any product); W2) wines with the addition of PS extracted from white must; W3-W4) wines with the addition of PS extracted from white grape pomace (two doses); W5) wines with the addition of PS extracted from red grape marc; W6) wines with the addition of rhamnogalacturonans type II (RG-II) of 80% purity; and W7) wines with the addition of commercial PS (inactivated yeast). These products were maintained in contact with the red wines for two months, and then they were filtered, bottled and analysed after six months. Polysaccharides, different phenolic compounds and colour were evaluated.Statistically significant differences were found in all the analysed compounds and colour parameters between treatments. The addition of PS from grape pomace and grape marc reduced the content of total polyphenols, tannins, tartaric esters of hydroxycinnamic acids and flavonols. Factorial analysis showed differences between the wines and clearly separated the treated wines with PS from control wines. The W4 and W5 were characterised by higher concentrations of anthocyanins (monomeric and copigmented) and lower of polymeric anthocyanins and colour intensity than the other wines. In general, the addition of the different PS extracts increased the total PS content.In conclusion, the addition of different fractions of PS extracts modified the phenolic composition and colour characteristics of red wines and increased the total polysaccharide content that can influence the sensory characteristics of the wines.

Published
2022

29. Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls.

Author

Abi‐Habib, Elissa, Vernhet, Aude, Roi, Stéphanie, Carrillo, Stéphanie, Jørgensen, Bodil, Hansen, Jeanett, Doco, Thierry, and Poncet‐Legrand, Céline

Subjects
TANNINS, ANTHOCYANINS, ADSORPTION isotherms, ADSORPTION (Chemistry), CHEMICAL industry
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. [ABSTRACT FROM AUTHOR]

Published
2022
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34. Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice

Author

Marchal, Richard, Salmon, Thomas, Gonzalez, Ramon, Kemp, Belinda, Vrigneau, Céline, Williams, Pascale, Doco, Thierry, Kemp, Belinda, Laboratoire d'Oenologie, Université de Reims Champagne-Ardenne (URCA), Laboratoire Vigne Biotechnologie et Environnement (LVBE), Université de Haute-Alsace (UHA) Mulhouse - Colmar (Université de Haute-Alsace (UHA)), Instituto de Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja (UR)-Consejo Superior de Investigaciones Científicas [Spain] (CSIC), Brock University [Canada], Institut Oenologique de Champagne (IOC), Sciences Pour l'Oenologie (SPO), Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and Kemp, Belinda [0000-0002-4333-6909]

Subjects
Synthetic grape juice, [SDV]Life Sciences [q-bio], food and beverages, Proteins, Wine, Saccharomyces cerevisiae, Proteases, Foam, Article, saccharomyces cerevisiae, lcsh:QD241-441, Botrytis cinerea, lcsh:Organic chemistry, botrytis cinerea, Polysaccharides, Alcohols, Fermentation, Electrophoresis, Polyacrylamide Gel, Vitis, [SDV.BBM]Life Sciences [q-bio]/Biochemistry, Molecular Biology, Botrytis, Alcoholic fermentation
Abstract

Botrytis cinerea is a fungal pathogen responsible for the decrease in foamability of sparkling wines. The proteolysis of must proteins originating from botrytized grapes is well known, but far less information is available concerning the effect of grape juice contamination by Botrytis. The impact from Botrytis on the biochemical and physico-chemical characteristics of proteins released from Saccharomyces during alcoholic fermentation remains elusive. To address this lack of knowledge, a model grape juice was inoculated with three enological yeasts with or without the Botrytis culture supernatant. Size exclusion chromatography coupled to multi-angle light scattering (SEC-MALLS) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) techniques (AgNO3 and periodic acid Schiff staining) was used in the study. When Botrytis enzymes were present, a significant degradation of the higher and medium MW molecules released by Saccharomyces was observed during alcoholic fermentation whilst the lower MW fraction increased. For the three yeast strains studied, the results clearly showed a strong decrease in the wine foamability when synthetic musts were inoculated with 5% (v/v) of Botrytis culture due to fungus proteases

Published
2020

36. +Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine

Author

Paulin, Margot, primary, Miot-Sertier, Cécile, additional, Dutilh, Lucie, additional, Brasselet, Clément, additional, Delattre, Cédric, additional, Pierre, Guillaume, additional, Dubessay, Pascal, additional, Michaud, Philippe, additional, Doco, Thierry, additional, Ballestra, Patricia, additional, Albertin, Warren, additional, Masneuf-Pomarède, Isabelle, additional, Moine, Virginie, additional, Coulon, Joana, additional, Vallet-Courbin, Amélie, additional, Maupeu, Julie, additional, and Dols-Lafargue, Marguerite, additional

Published
2020
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41. Foamability of bentonite treated wines : Impact of new Acacia gum fractions obtained by Ionic Exchange Chromatography (IEC)

Author

Apolinar Valiente, Rafael, Williams, Pascale, Salmon, Thomas, Nigen, Michael, Sanchez, Christian, Marchal, Richard, Doco, Thierry, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Sciences Pour l'Oenologie (SPO), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Laboratoire d'Oenologie et Chimie Appliquée, Université de Reims Champagne-Ardenne (URCA), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Laboratoire d'Oenologie et de Chimie Appliquée, Unité de Recherche Vigne et Vins de Champagne Stress et Environnement - EA 4707 (URVVC), Université de Reims Champagne-Ardenne (URCA)-SFR Condorcet, Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS)-Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS)-Université de Reims Champagne-Ardenne (URCA)-SFR Condorcet, Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS)-Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)

Subjects
hydrophobic chromatography, oenologie, chromatographie hydrophobe, bentonite, [SDV]Life Sciences [q-bio], denver mud, vin, ionic chromatography exchange, sparkling wine, foamibility, wine, acacia senegal gum
Abstract

Foamability of bentonite treated wines : Impact of new Acacia gum fractions obtained by Ionic Exchange Chromatography (IEC). ). ŒNOIVAS 2019 - 11. International Symposium of Œnology, Bordeaux- 11. edition In Vino Analytica Scientia

Published
2019

42. Modification of chitosan: How generating new functional derivatives?

Author

Brasselet, Clément, Dubessay, Pascal, Dols-Lafargue, Marguerite, Coulon, Joana, Maupeu, Julie, Vallet-Courbin, Amélie, De Baynast, Hélène, Doco, Thierry, Michaud, Philippe, Delattre, Cédric, and Guillaume, Pierre

Subjects
Vegetal Biology, polymère, chitosan, polysaccharide, functional properties, bioactivity, Biologie végétale
Published
2019

44. Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine‐like maceration experiments.

Author

Abi‐Habib, Elissa, Poncet‐Legrand, Céline, Roi, Stéphanie, Carrillo, Stéphanie, Doco, Thierry, and Vernhet, Aude

Subjects
BERRIES, GRAPES, POLYPHENOLS, CHEMICAL reactions, CHEMICAL industry, CARBOHYDRATES
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 [ABSTRACT FROM AUTHOR]

Published
2021
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49. Research on the origin and the side effects of chitosan stabilizing properties in wine

Author

Dols, Marguerite, Paulin, Margot, Miot-Sertier, Cecile, Claisse, Olivier, Ballestra, Patricia, Albertin, Warren, Marchal, Axel, Masneuf, Isabelle, Delattre, Cédric, Pierre, Guillaume, Dubessay, Pascal, Gardarin, Christine, Michaud, Philippe, Doco, Thierry, Coulon, Joana, Massot, Arnaud, Vallet-Courbin, Amélie, Maupeu, Julie, Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Institut Pascal - Clermont Auvergne (IP), Sigma CLERMONT (Sigma CLERMONT)-Centre National de la Recherche Scientifique (CNRS)-Université Clermont Auvergne (UCA), Sciences Pour l'Oenologie (SPO), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Bio-Laffort, Microflora, Institut des Sciences de la Vigne et du Vin, Institut Pascal (IP), SIGMA Clermont (SIGMA Clermont)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020])-Centre National de la Recherche Scientifique (CNRS), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Unité de Recherche Oenologie [Villenave d'Ornon] (OENO), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Sigma CLERMONT (Sigma CLERMONT)-Université Clermont Auvergne (UCA)-Centre National de la Recherche Scientifique (CNRS), and Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)

Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences, Vegetal Biology, vin, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, chitosan, wine, chitosane, Biologie végétale, Sciences agricoles, Agricultural sciences
Abstract

Research on the origin and the side effects of chitosan stabilizing properties in wine. Applied Natural Products : From Discoveries To Innovations

Published
2018

50. The impact of distillation process on prebiotic activity of different oligosaccharidic fractions extracted from grape seeds

Author

Bordiga, Matteo, Meudec, Emmanuelle, Williams, Pascale, Doco, Thierry, Montella, Rosa, Coïsson, Jean Daniel, Travaglia, Fabiano, Dipartimento di Scienze del Farmaco and Drug and Food Biotechnology Center, Università degli Studi del Piemonte Orientale - Amedeo Avogadro (UPO), Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Proge Farm S.R.L., Università degli Studi del Piemonte Orientale-Amedeo Avogadro (ITALY), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences, Vegetal Biology, oenologie, education, food and beverages, pépin de raisin, oligosaccharide, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, Biologie végétale, Sciences agricoles, health care economics and organizations, Agricultural sciences
Abstract

The impact of distillation process on prebiotic activity of different oligosaccharidic fractions extracted from grape seeds.. 7. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine, MACROWINE2018

Published
2018

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