Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines

Cheynier, Véronique; Trousdale, Eugene K.; Singleton, Vernon L.; Salgues, M.; Wylde, Renée

doi:10.1021/jf00068a016

Cited by 203 publications

(152 citation statements)

References 4 publications

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“…Relatively high free bisulfite concentrations of base grape musts are important to stabilize them by preventing enzymatic browning and the deterioration of aroma perception. Bisulfite is able to protect grape musts against enzymatic oxidation by polyphenol oxidase via the formation of 2-S-glutathione caftaric acid, which is a relatively stable grape reaction product [47]. This protective role may avoid the formation of O-quinones derived from hydroxycinnamic acids and catechins that are known to react easily with cysteinylated aroma precursors from grape juice and skins affecting aroma stability, as well as the formation of brown oligomers [48].…”

Section: Physicochemical Characterizationmentioning

confidence: 99%

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

et al. 2018

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Abstract:The recovery of antioxidants from complex winery and grapevine by-products into Vitis vinifera must offers new opportunities for wine grapes by the development of a new, enriched fruit juice. However, this demands the search for new valorization methods to get hold of additional antioxidant compounds. The objective of this study was to find a novel functionality for grape pomace, grapevine leaves, and canes by its reuse as a functional matrix for the extraction of antioxidants into grape must. After thermomaceration, 22 polyphenols were identified by high performance liquid chromatography and mass spectrometry. Grape pomace was a good source of anthocyanins (malvidin-3-glucoside), while flavonols (quercetin-3-hexoside) and phenolic acids (caftaric acid) were the main phenolic compounds in leaf extracts. Catechin dimer was the only polyphenol compound present in all of the matrices. Enriched grape juice comprised by 40:20:40 (v/v/v) of pomace, leaf, and cane extracts, yielded an oxygen radical absorbance capacity of pirogallol red and fluorescein ratio of 0.70, indicating that the reactivity of antioxidants present in enriched grape juice was at least as efficient as other polyphenol-rich beverages. Thus, pomace, leaves and canes supply additional polyphenols to grape must that results into a beverage with promissory antioxidant activity and potential health benefits.

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Section: Physicochemical Characterizationmentioning

confidence: 99%

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

et al. 2018

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“…Glutathione is also capable of carrying out nucleophilic reactions with other compounds such as aldehydes (Cheynier et al, 1986;Cheynier & Van Hulst, 1988;Sonni et al, 2011) and has protective abilities toward important aroma compounds such as esters, monoterpenes and volatile thiols (Papadopoulou & Roussis, 2001;Lavigne-Cruège & Dubourdieu, 2003;Roussis et al, 2007;Papadopoulou & Roussis, 2008). However, GSH has also been shown to induce the production of H 2 S during wine ageing under lowoxygen conditions (Ugliano et al, 2011).…”

Section: The Role Of Antioxidantsmentioning

confidence: 99%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

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“…It is also worth noting that an analytical decrease in HCA tartrate esters does not necessarily correspond to an increase in free HCAs. This can be explained by the high reactivity of these molecules and the formation of several reaction products (GRPs) [31,32].…”

Section: Resultsmentioning

confidence: 99%

“…This can be explained by the high reactivity of these molecules and the formation of several reaction products (GRPs) [31,32]. While the concentration of free hydroxycinnamic acids was significantly higher in Pinot blanc wines, Chardonnay treated with lysozyme prior to fermentation did not display elevated levels compared to other fermentation strategies (Figure 2).…”

Section: Resultsmentioning

confidence: 99%

Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Wine Fermentation

et al. 2018

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Most yeast and bacteria in wine are able to metabolize hydroxycinnamic acids into volatile phenols via enzyme-mediated decarboxylation. Our trials performed in wine and model systems suggest that lysozyme addition prior to fermentation affects both bacterial activity and the release of hydroxycinnamic acids from their tartrate esters. This increases the potential for volatile phenol formation, as microorganisms can only metabolize free hydroxycinnamates. Wines with delayed malolactic fermentation due to lysozyme addition contained significantly higher concentrations of free hydroxycinnamic acids and elevated levels of volatile phenols in some cases. The reason for this is likely related to the side activity of lysozyme in combination with a detoxification mechanism that only occurs under stressful conditions for the yeast. Experiments in model systems indicate that lysozyme can affect the yeast at a pH higher than usually found in wine by attacking chitin in the bud scars of the cell walls and therefore weakening the cell structure. Free hydroxycinnamates can also affect yeast viability, making an increased release during fermentation problematic for a successful fermentation.

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Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines

Cited by 203 publications

References 4 publications

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Wine Fermentation

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