scholarly journals The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 999
Author(s):  
Gianluca Allegro ◽  
Chiara Pastore ◽  
Gabriele Valentini ◽  
Ilaria Filippetti
Keyword(s):  
Cell Wall ◽  
Vitis Vinifera ◽  
Multidisciplinary Approach ◽  
Current Knowledge ◽  
Wall Material ◽  
Vitis Vinifera L ◽  
Cell Wall Material ◽  
Red Wines ◽  
Review Reports

The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine. This is a challenging issue which involves researchers of viticulture and enology, and the results of their work are of particular interest for the producers of high-quality red wines. This review reports the current knowledge regarding phenolic maturity, describing the sensorial traits of the different compounds, the evolution of berry flavonoids and the methodologies used to evaluate their characteristics. Finally, the role of cell wall material in influencing the extractability of anthocyanins and proanthocyanidins was shown. By means of a critical review of the results, it can be hypothesised that prolonged ripening improved colour characteristics and mouthfeel properties, thanks to the higher amounts of extractable skin flavonoids associated with lower amounts of seed proanthocyanidins, and to the increased affinity of the cell wall material for the proanthocyanidins most involved in the perception of unpleasant astringency.

scholarly journals Impact of Flavonoid and Cell Wall Material Changes on Phenolic Maturity in cv. Merlot (Vitis vinifera L.)

2018 ◽  
Vol 69 (4) ◽  
pp. 417-421 ◽  
Author(s):  
Gianluca Allegro ◽  
Ana B. Bautista-Ortín ◽  
Encarna Gómez-Plaza ◽  
Chiara Pastore ◽  
Gabriele Valentini ◽  
...  
Keyword(s):  
Cell Wall ◽  
Vitis Vinifera ◽  
Wall Material ◽  
Vitis Vinifera L ◽  
Cell Wall Material

Fining of Red Wines with Pomace Cell Wall Material: Effect on Wine Phenolic Composition

2017 ◽  
Vol 10 (8) ◽  
pp. 1531-1539 ◽  
Author(s):  
M. D. Jiménez-Martínez ◽  
E. Gómez-Plaza ◽  
N. Molero ◽  
A. B. Bautista-Ortín
Keyword(s):  
Cell Wall ◽  
Wall Material ◽  
Cell Wall Material ◽  
Phenolic Composition ◽  
Red Wines

scholarly journals Chemistry and Reactivity of Tannins in Vitis spp.: A Review

Molecules ◽  
2020 ◽  
Vol 25 (9) ◽  
pp. 2110 ◽  
Author(s):  
Aude A. Watrelot ◽  
Erin L. Norton
Keyword(s):  
Cell Wall ◽  
Vitis Vinifera ◽  
Chemical Structure ◽  
Food Product ◽  
Wall Material ◽  
Cell Wall Material ◽  
Food Matrix ◽  
Leather Industry ◽  
Vitis Species ◽  
Different Levels

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.

scholarly journals The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1064
Author(s):  
Jelle Van Audenhove ◽  
Tom Bernaerts ◽  
Victor De Smet ◽  
Sophie Delbaere ◽  
Ann M. Van Loey ◽  
...  
Keyword(s):  
High Pressure ◽  
Cell Wall ◽  
Hot Water ◽  
Wall Material ◽  
Acid Extraction ◽  
Cellulose Content ◽  
High Pressure Homogenization ◽  
Cell Wall Material ◽  
Processing Tomato

In literature, different pectin extraction methods exist. In this study, two approaches starting from the alcohol-insoluble residue (AIR) of processing tomato are performed in a parallel way to facilitate the comparison of pectin yield and the compositional and structural properties of the extracted pectin and residual cell wall material obtained. On the one hand, pectin is extracted stepwise using hot water, chelating agents and low-alkaline conditions targeting fractionation of the pectin population. On the other hand, an industrially relevant single-step nitric acid pectin extraction (pH 1.6) is performed. In addition to these conventional solvent pectin extractions, the role of high-pressure homogenization (HPH) as a physically disruptive treatment to facilitate further pectin extraction from the partially pectin-depleted fraction obtained after acid extraction is addressed. The impact of HPH on the pectin cell wall polysaccharide interactions was shown as almost two thirds of the residual pectin were extractable during the subsequent extractions. For both extraction approaches, pectin obtained further in the sequence was characterized by a higher molecular mass and a higher amount of rhamnogalacturonan I domains. The estimated hemicellulose and cellulose content increased from 56 mol% for the AIR to almost 90 mol% for the final unextractable fractions of both methods.

Elimination of Suspended Cell Wall Material in Musts Improves the Phenolic Content and Color of Red Wines

2018 ◽  
Vol 70 (2) ◽  
pp. 201-204 ◽  
Author(s):  
Andrea Osete-Alcaraz ◽  
Ana Belén Bautista-Ortín ◽  
Ana Ortega-Regules ◽  
Encarna Gómez-Plaza
Keyword(s):  
Cell Wall ◽  
Phenolic Content ◽  
Wall Material ◽  
Cell Wall Material ◽  
Red Wines ◽  
Suspended Cell

Role of pectic polysaccharides in structural integrity of apple cell wall material

2008 ◽  
Vol 227 (4) ◽  
pp. 1025-1033 ◽  
Author(s):  
Robert J. Redgwell ◽  
Delphine Curti ◽  
Cécile Gehin-Delval
Keyword(s):  
Cell Wall ◽  
Structural Integrity ◽  
Wall Material ◽  
Cell Wall Material ◽  
Pectic Polysaccharides

scholarly journals Biotic and Abiotic Elicitors of Stilbenes Production in Vitis vinifera L. Cell Culture

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 490
Author(s):  
Martin Sák ◽  
Ivana Dokupilová ◽  
Šarlota Kaňuková ◽  
Michaela Mrkvová ◽  
Daniel Mihálik ◽  
...  
Keyword(s):  
Cell Wall ◽  
Vitis Vinifera ◽  
Cell Cultures ◽  
Trichoderma Viride ◽  
Vitis Vinifera L ◽  
Treated Plant ◽  
Abiotic Elicitors ◽  
In Vitro Cell Cultures ◽  
Red Grape

The in vitro cell cultures derived from the grapevine (Vitis vinifera L.) have been used for the production of stilbenes treated with different biotic and abiotic elicitors. The red-grape cultivar Váh has been elicited by natural cellulose from Trichoderma viride, the cell wall homogenate from Fusarium oxysporum and synthetic jasmonates. The sodium-orthovanadate, known as an inhibitor of hypersensitive necrotic response in treated plant cells able to enhance production and release of secondary metabolite into the cultivation medium, was used as an abiotic elicitor. Growth of cells and the content of phenolic compounds trans-resveratrol, trans-piceid, δ-viniferin, and ɛ-viniferin, were analyzed in grapevine cells treated by individual elicitors. The highest accumulation of analyzed individual stilbenes, except of trans-piceid has been observed after treatment with the cell wall homogenate from F. oxysporum. Maximum production of trans-resveratrol, δ- and ɛ-viniferins was triggered by treatment with cellulase from T. viride. The accumulation of trans-piceid in cell cultures elicited by this cellulase revealed exactly the opposite effect, with almost three times higher production of trans-resveratrol than that of trans-piceid. This study suggested that both used fungal elicitors can enhance production more effectively than commonly used jasmonates.

scholarly journals Impact of Climatic Conditions on the Resveratrol Concentration in Blend of Vitis vinifera L. cvs. Barbera and Croatina Grape Wines

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 401
Author(s):  
Gabriele Rocchetti ◽  
Federico Ferrari ◽  
Marco Trevisan ◽  
Luigi Bavaresco
Keyword(s):  
Vitis Vinifera ◽  
Correlation Coefficients ◽  
Climatic Conditions ◽  
Meteorological Conditions ◽  
Vitis Vinifera L ◽  
Red Wines ◽  
Bioclimatic Indices ◽  
Positive Correlation ◽  
Mean Temperature ◽  
Production Areas

The aim of this work was to investigate the effect of meteorological conditions on resveratrol concentration of red wines produced in Piacenza viticultural region (Italy). In this regard, six representative estates producing Colli Piacentini Gutturnio DOC (a blend of V. vinifera L. cvs. Barbera and Croatina) vintage wines were analysed for trans- and cis-resveratrol over an 8-year period (1998–2005). Grapes were taken from the same vineyard in each estate by using the same enological practices over the entire investigated period. The meteorological conditions corresponding to the production areas were recorded, and bioclimatic indices were calculated as well. Overall, cis-resveratrol concentration was negatively correlated to Huglin index and August mean temperature, whilst positive correlation coefficients were found when considering the Selianinov index and the rainfall of September.

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