CYCLIC PROANTHOCYANIDINS IN PINOT NOIR WINE

Main Article Content

V. MERKYTĖ
A. DUPAS DE MATOS
E. LONGO
P.F. TCHOUAKEU BETNGA
E. BOSELLI

Keywords

Pinot Noir, cyclic proanthocyanidins, winemaking, phenolic profile, high-resolution mass-spectrometry, sensory analysis

Abstract

The identification of cyclic (or crown) B-type proanthocyanidins in wine was recently reported; this identification has unlocked new possibilities for their application to wine quality evaluation. Here, cyclic and non-cyclic B-type proanthocyanidins, along with other phenolic compounds as well as sensory and oenological parameters, were characterized in eleven Pinot Noir wines. The wines were produced from grapes harvested in different vineyards and under different winemaking conditions. With Principal Component Analysis (PCA) based on the cyclic proanthocyanidins or their relative proportions, it was possible to differentiate the wines according to specific winemaking conditions. Moreover, cyclic proanthocyanidins were related to the overall sensory quality of Pinot Noir wines.

Abstract 749 | pdf Downloads 449

References

Baiano A., Terracone C., Gambacorta G. and La Notte E. 2009. Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies. Journal of Food Science, 74(3):258-267.DOI: doi.org/10.1111/j.1750-3841.2009.01101.x

Bellomarino S.A., Parker R.M., Conlan X.A., Barnetta N.W. and Adams. M.J. 2010. Partial least squares and principal components analysis of wine vintage by high performance liquid chromatography with chemiluminescence detection. Analytica Chimica Acta, 678(1):34-38. DOI: doi.org/10.1016/j.aca.2010.08.021

Boselli E., Boulton R.B., Thorngate J.H. and Frega N.G. 2004. Chemical and Sensory Characterization of DOC Red Wines from Marche (Italy) Related to Vintage and Grape Cultivars. Journal of Agricultural and Food Chemistry, 52:3843-3854. DOI: doi.org/10.1021/jf035457h

Casassa L.F., Sar, S.E., Bolcato E.A., Diaz-Sambueza M.A., Catania A.A., Fanzone M.L., Raco, F. and Barda N. 2018. Chemical and Sensory Effects of Cold Soak, Whole Cluster, Fermentation, and Stem Additions in Pinot noir Wines. American Journal of Enology and Viticulture, 70:19-33. DOI: doi.org/10.5344/ajev.2018.18014

Di Mattia C.D., Piva A., Martuscelli M., Mastrocola D. and Sacchetti G. 2015. Effect of sulfites on the in vitro antioxidant activity of wines. Italian Journal of Food Science, 27(4):505-512. DOI: doi.org/10.14674/1120-1770/ijfs.v381

Fernandez-Novales J., Lopez M.I., Sanchez M.T., Morales J. and Gonzalez-Caballero V. 2009. Shortwave-near infrared spectroscopy for determination of reducing sugar content during grape ripening, winemaking, and aging of white and red wines. Food Research International, 42:285-291. DOI: doi.org/10.1016/j.foodres.2008.11.008

GeanaE.I., PopescuR., Costinel D., Dinca O. R., Ionete R.E., Stefanescu I., Artem V. and Bala C. 2016. Classification of red wines using suitable markers coupled with multivariate statistic analysis. Food Chemistry, 192:1015-1024. DOI: doi.org/10.1016/j.foodchem.2015.07.112

Giacosa S., Ossola C., Botto R., Rio Segade S., Paissoni M.A., Pollon M., Gerbi V. and Rolle L. 2019. Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition. Food Research International, 116:1084-1093. DOI: doi.org/10.1016/j.foodres.2018.09.051

Granato D., KatayamaInar F.C.U. and De Castro I.A. 2011. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chemistry, 129:366-373.DOI: doi.org/10.1016/j.foodchem.2011.04.085

Harbertson J.F., Hodgins R.E., Thurston L.N., Schaffer L.J., Reid M.S., Landon J.L., Ross C.F. and Douglas A.O. 2008. Variability of Tannin Concentration in Red Wines. American Journal of Enology and Viticulture, 59:210-214.

He F., Liang N.N., Mu L., Pan Q.H., Wang J. and Reeves M.J. 2012. Anthocyanins and their variation in red wines II. Anthocyanin derived pigments and their colour evolution. Molecules, 17(2):1483-1519.DOI: doi.org/10.3390/molecules17021483

Jacobson J.L. 2006. Introduction to Wine Laboratory Practices and Procedures, Springer, New York, ISBN 978-0-387-24377-1.

Jouin A. 2019. Evolution of the crown procyanidins during wine making and aging in bottle. ŒNOIVAS 2019-11thInternational Symposium of Œnology, 25-28thJune, Bordeaux (France), p. 86.

Lante A., Crapisi A., Lomolino G. and Spettoli P. 2004. Chemical parameters, biologically active polyphenols and sensory characteristics of some Italian organic wines. Journal of Wine Research, 15(3):203-209. DOI: doi.org/10.1080/09571260500142054

Longo E., Morozova K., Loizzo M.R., Tundis R., Savini S., Foligni R., Mozzon M., Martin-Vertedor D., Scampicchio M. and Boselli E. 2017. High resolution mass approach to characterize refrigerated black truffles stored under different storage atmospheres. Food research international, 102:526-535. DOI: doi.org/10.1016/j.foodres.2017.09.025

Longo E., Rossetti F., Scampicchio M. and Boselli E. 2018a. Isotopic exchange HPLC-HRMS/MS applied to cyclic proanthocyanidins in wine and cranberries. Journal of the American Society for Mass Spectrometry, 29(4):663-674. DOI: doi.org/10.1007/s13361-017-1876-8

Longo E., Rossetti F., Merkyte V. and Boselli E. 2018b. Disambiguation of Isomeric Procyanidins with Cyclic B-Type and Non-cyclic A-Type Structures from Wine and Peanut Skin with HPLC-HDX-HRMS/MS. Journal of the American Society for Mass Spectrometry, 29(11):2268-2277. DOI: doi.org/10.1007/s13361-018-2044-5

Longo E., MerkyteV., Rossetti F., Teissedre P.L., Jourdes M. and Boselli E. 2018c. Relative abundances of novel cyclic prodelphinidins in wine depending on the grape variety. Journal of Mass Spectrometry, 53:1116-1125. DOI: doi.org/10.1002/jms.4280

Longo E., Rossetti F.,Jouin A., Teissedre P.L., Jourdes M. and Boselli E. 2019. Distribution of crown hexameric procyanidin and its tetrameric and pentameric congeners in red and white wines. Food Chemistry, 299:125125.DOI: doi.org/10.1016/j.foodchem.2019.125125

Merkyt?V., Longo E., Jourdes M., Jouin A., Teissedre P.L. and Boselli E. 2020. High-Performance Liquid Chromatography–Hydrogen/Deuterium Exchange–High-Resolution Mass Spectrometry Partial Identification of a Series of Tetra-and Pentameric Cyclic Procyanidins and Prodelphinidins in Wine Extracts. Journal of Agricultural and Food Chemistry, 68(11):3312-3321. DOI: doi.org/10.1021/acs.jafc.9b06195.

OIV. 2007. Determination of nine major anthocyanins in red and rose wines using HPLC. OENO, OIV-MA-AS315-11.

OIV. 2012. Maximum acceptable limits of various substances contained in wine. OENO, OIV-MA-C1-01.

OIV. 2015a. Total acidity (Oeno 551/2015). OENO, OIV-MA-AS313-01.

OIV. 2015b. Volatile acidity (A 11, revised by 377/2009). OENO, OIV-MA-AS313-02: R2015.

Pellegrini N., Simonetti P., Gardana C., Brenna O., Brighenti F. and Pietta P. 2000. Polyphenol Content and Total Antioxidant Activity of Vini Novelli (Young Red Wines). Journal of Agricultural and Food Chemistry, 48:732?735. DOI: doi.org/10.1021/jf990251v

Perestrelo R., Silva C., Silva P. and Camara J.S. 2018. Unraveling Vitis vinifera L. grape maturity markers based on integration of terpenic pattern and chemometric methods. Microchemical Journal, 142:367-376.DOI: doi.org/10.1016/j.microc.2018.07.017

Peterlunger E., Celotti E., Da Dalt G., Stefanelli S., Gollino G. and Zironi R. 2002. Effect of Training System on Pinot noir Grape and Wine Composition. American Journal of Enology and Viticulture, 53(1):14-18.

Rocchetti G., Gatti M., Bavaresco L. and Lucini L. 2018. Untargeted metabolomics to investigate the phenolic composition of Chardonnay wines from different origins. Journal of Food Composition and Analysis, 71:87-93.DOI: doi.org/10.1016/j.jfca.2018.05.010

Siren H., Siren K. and Siren J. 2015. Evaluation of organic and inorganic compounds levels of red wines processed from Pinot Noir grapes. Analytical Chemistry Research, 3:26-36. DOI: doi.org/10.1016/j.ancr.2014.10.002

Spitaler R., Araghipour N., Mikoviny T., Wisthaler A., Dalla Via J. and Mark T.D. 2017. PTR-MS in enology: Advances in analytics and data analysis. International Journal of Mass Spectrometry, 266:1-7. DOI: doi.org/10.1016/j.ijms.2007.05.013

Stockham K., Sheard A., Paimin R., Buddhadasa S., Duong S., OrbellJ.D. and Murdoch T. 2013. Comparative studies on the antioxidant properties and polyphenolic content of wine from different growing regions and vintages, a pilot study to investigate chemical markers for climate change. Food Chemistry, 140(3):500-506.DOI: doi.org/10.1016/j.foodchem.2013.01.006

Takeoka G. and Ebeler S. 2011, November. Progress in authentication of food and wine. American Chemical Society Symposium Series.

Van Leeuw R., Kevers C., Pincemail J., Defraigne J.O. and Dommes J. 2014. Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir. Journal of Food Composition and Analysis, 36:40-50. DOI: doi.org/10.1016/j.jfca.2014.07.001

Villano C., Lisanti M.T., Gambuti A., Vecchio R., Moio L., Frusciante L., Aversano R. and Carputo D. 2017. Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks. Food Control, 80:1-10. DOI: doi.org/10.1016/j.foodcont.2017.04.020

Wold S., Ruhe A., Wold H. and Dunn III W.J. 1984. The collinearity problem in linear regression. The partial least squares (PLS) approach to generalized inverses. SIAM Journal on Scientific and Statistical Computing, 5(3):735-743. DOI: doi.org/10.1137/0905052

Yasar S., Boselli E., Rossetti F. and Gok M S. 2018. Effect of fermented cereals, probiotics, and phytase on the sensory quality of poultry meat. Scientia Agriculturae Bohemica, 49(3):225-235. DOI: doi.org/10.2478/sab-2018-0029

Zhang X., He F., Zhang B., Reeves M.J., Liu Y., Zhao X. and Duan C. 2018. The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging. Food Research International, 106:568-579. DOI: doi.org/10.1016/j.foodres.2017.12.054

Zeng L., Pons-Mercadé P., Richard T., Krisa S., Teissèdre P.L. and Jourdes M. 2019. Crown Procyanidin Tetramer: A Procyanidinwith an Unusual Cyclic Skeleton with a Potent Protective Effect against Amyloid-?-Induced Toxicity. Molecules, 24(10):1915-192. DOI: doi.org/10.3390/molecules241019