Prevention of quercetin precipitation in red wines: a promising enzymatic solution

Abstract

Flavonols are known for causing undesirable deposits in both red and white wines. Among flavonols, quercetin is widely considered the principal factor determining this phenomenon. One of the most accredited hypotheses claims that glycosylated derivatives of quercetin undergo hydrolysis of the glycosylic bond during the fermentation and the wine ageing, releasing quercetin aglycone, which is much less soluble in water solution and causes the precipitation. Our work describes the dynamics of quercetin-derived deposition in Chianti wines and purposes a new method, based on the enzymatic quercetin glycoside hydrolysis of the glycosidic bond, to prevent the unpleasant deposit formation during the wine ageing. In our study, forty-four monovarietal wines obtained from 7 different Italian grape varieties were compared in the content of total quercetin-3-glycosides (rutin, quercetin-3-glucuronide, quercetin-3-glucoside) and quercetin aglycone. The data confirmed the literature revealing Sangiovese as the richest in quercetin. We tested then, in a Sangiovese wine, four fining agents (PVPP, PVPP/PVI, bentonite and a vegetal protein) for quercetin removal, showing that only the PVPP had a modest aglycone removal activity. Then, the kinetics of deposit formation was studied in three Chianti wines which differed in the initial content of quercetin aglycone. This investigation highlighted that the chemical equilibrium of quercetin changes over time as the turbidity slowly increases, as previously documented. The comparison of the three dynamics also permitted us to conclude that different wines show a different ability to keep in solution quercetin. Finally, a new approach for deposit prevention was studied by a precocious Chianti wine treatment with a pectolytic enzyme having secondary glycosidase activity. This enzyme significantly accelerated the hydrolysis of glycosylated quercetins into their aglycone, which could enhance the deposition before bottling, without serious wine colour depletion. Our study represents the first evidence of the promising potential of using the pectolytic enzyme with secondary glycosidase activity to prevent quercetin deposit during Chianti ageing, in a way that is compatible with organic wine production.

Sustainable Soil Management: Effects of Clinoptilolite and Organic Compost Soil Application on Eco-Physiology, Quercitin, and Hydroxylated, Methoxylated Anthocyanins on Vitis vinifera

“…We suppose that this high quantity was correlated to their biosynthesis being influenced by temperature stress and sunlight exposure; in fact, the concentration was found to be 4–8 times less in the shaded cluster [ 126 ] (photo-protector role). However, considering the recent studies on this compound in Sangiovese grapes [ 127 , 128 ], this increase was found to be depleted in the finished product. Sangiovese wine can produce a quercetin precipitate during its aging from the glycosides hydrolysis (i.e., supersaturation of the aglycons) [ 41 ].…”

Effects of Global Warming on Grapevine Berries Phenolic Compounds—A Review

“…Another possible consideration is to carry out in-depth studies on the effects of solar radiation on the bunch, focused on the individual cultivars and on the organoleptic effects on the wines. In fact, in the light of recent studies [171], increases in the must of quercetin (Sangiovese variety) could lead to the impoverishment of the finished product (precipitated by the hydrolysis of glycosides; i.e., by the supersaturation of aglycones) [172].…”