Foliar applications to vines of methyl jasmonate and nanoparticles doped with methyl jasmonate: impact on grape and wine polysaccharide composition

Polysaccharides in wine play important roles in the stabilization and in the sensory properties of wines. Elicitor application constitutes an interesting field of research since it is indirectly involved in the accumulation in grape cell walls of molecules like callose, lignin, phenolic compounds and glycoproteins. Currently, biomimetic calcium phosphate (ACP) nanoparticles are successfully used in viticulture for the controlled delivery of bioactive molecules, such as elicitors. The aim of this study was to compare the effect of the application of two different elicitors on both grape and wine of Tempranillo polysaccharide composition. Methyl jasmonate (MeJ) and nanoparticles doped with MeJ were applied to the canopy at veraison and one week later in two vintages. In the grape extracts, the foliar treatments did not increase the content of monosaccharides or that of the main pectin families; therefore, the elicitors did not reinforce the cell walls of the Tempranillo grape. The extractability and solubility of the pectic families of the grape cell walls into the wine depended on the type of family and the climate of the vintages.Ministerio de Ciencia, Innovación y Universidades through the Projects RTI2018-096549-B-I00 and RTI-2018-095794- A-C22Ministerio de Ciencia, Innovación y Universidades for her Juan de la Cierva‑Incorporación contrac

Influence of Wine Chemical Compounds on the Foaming Properties of Sparkling Wines

The foam of a sparkling wine is a key parameter of its quality, and the main characteristic differentiating sparkling wines from the so-called still wines. Both foam formation and duration are directly related to the chemical composition of sparkling wines. This chapter reviews the most recent studies made to determine the influence of chemical compounds on the foamability and foam stability of sparkling wines. Foam properties of sparkling wines are ruled by a large number of molecules, but some compounds seem to be more relevant than others to explain their behavior. The content of total amino acids, polysaccharides, anthocyanins, coumaric acid, and isorhamnetin showed high correlation values with foam quality parameters. The alcohol content and the concentration of acid polysaccharides, proanthocyanidins and free SO2 are the factors which most negatively affect foam quality. A recent study, by means of prediction models, has concluded that the different forms of malvidin show the highest influence on the foamability parameters in rosé sparkling wines, followed by amino acid compounds, while foam stability model was only predicted by polysaccharides rich in arabinose and galactose. These research findings provide industry with a better understanding of the compositional factors influencing the foam quality of sparkling wines

Properties of Wine Polysaccharides

Polysaccharides are the main macromolecules of colloidal nature in wines, and play a fundamental role in the technological properties and organoleptic characteristics of the wines. The role of the different wine polysaccharides will depend on their quantity but also on their chemical composition, molecular structure and origin. Wine polysaccharides originate from grapes and yeast acting during the winemaking. The main polysaccharides present in wines can be grouped into three major families: (i) polysaccharides rich in arabinose and galactose (PRAG), (ii) polysaccharides rich in rhamnogalacturonans (RG-I and RG-II), which both come from the pectocellulosic cell walls of grape berries, and (iii) mannoproteins (MP) released by yeasts. This paper describes the origin, structure and role of the different wine polysaccharide families through a bibliographic revision of their origin and extraction into the wines, as well as their technological and sensory properties

Relationship between foaming properties and polysaccharide composition of sparkling wines

Póster presentado en las XI Carbohydrate Symposium (XI Jornadas de Carbohidratos), celebradas en Logroño del 28 al 30 de mayo de 2014.Peer Reviewe

Influence of polysaccharide commercial product addition on volatile composition of white sparkling wines

Póster presentado en las XI Carbohydrate Symposium (XI Jornadas de Carbohidratos), celebradas en Logroño del 28 al 30 de mayo de 2014.Peer Reviewe

Characterization of phenolic composition of Vitis vinifera L. 'Tempranillo' and 'Graciano' subjected to deficit irrigation during berry development

The response of phenolic composition of skins from Vitis vinifera L. 'Tempranillo' and 'Graciano' grapes to water-deficit irrigation during berry growth and ripening was evaluated. The study was carried out using container-grown grapevines grown under controlled conditions in a greenhouse. Two irrigation treatments were imposed: control (well-watered) and sustained deficit irrigation (SDI). Twenty-eight phenolic compounds, including anthocyanins, flavonols and monomeric flavan-3-ols (catechins) as well as phenolic acids derivatives have been identified in the extracts prepared from the berry skins at physiological maturity. For both varieties, water deficit reduced leaf area and leaf area to crop mass ratio, and decreased berry size. However, there were no changes in juice total soluble solids, pH or total polyphenolic content. Water deficit resulted in decreased must titratable acidity in 'Graciano' berries. In 'Tempranillo', water limitation reduced total anthocyanins and flavonols, and increased hydroxycinnamic acids. In 'Graciano', water deficit resulted in increased flavonols and reduced catechins. Altogether, we concluded that under water-deficit irrigation, 'Graciano' grapes presented a differential composition of phenolic compounds that could result in improved fruit quality.This project was supported by Fundación Universitaria de Navarra (2011) and the Ministerio de Ciencia e Innovación (MCINN BFU2011-26989) of Spain. M. NICULCEA was the recipient of a grant from Asociación de Amigos de la Universidad de Navarra.Peer Reviewe

Effect of grape maturity on the carbohydrate composition of red sparkling wines

Póster presentado en el 10th International Symposium of Enology (OENO 2015), celebrado en Burdeos del 19 de junio al 1 de julio de 2015.The authors thank the INIA for financing this study through the projects RTA2012-00092-C02-01 (with FEDER funds). Leticia Martínez thanks the Consejería de Educación del Gobierno de La Rioja for the FPI-CAR grant.Peer Reviewe

Teaching-learning around wine

Los derechos culturales, el patrimonio, la diversidad y la creatividad juegan un papel esencial en el éxito de la agenda 2030 porque son componentes centrales del desarrollo humano y sostenible. En este contexto, resulta esencial y prioritaria la formación del alumnado riojano en el mundo vitivinícola, ya que la Comunidad de La Rioja es una referencia internacional en este sector por su gran trascendencia cultural, tradicional, económica y turística. Para realizar esta innovación docente se ha utilizado una metodología de aprendizaje entre iguales con la participación de alumnado de Grado en Enología y de Grado en Educación Primaria, que se encargó de la adecuación didáctica y transferencia del conocimiento en la escuela, mediante talleres relacionados con el vino. Como medida del éxito alcanzado se utilizaron encuestas de satisfacción y un formulario sobre los conocimientos vitivinícolas antes y después de la intervención educativa. La educación entre iguales dentro del contexto universitario ha hecho visibles los conocimientos de cada grado, mejorando así la organización académica en la utilización de recursos humanos y materiales. En concreto, ha permitido mejorar los conocimientos vitivinícolas de los estudiantes, que han valorado satisfactoriamente esta innovación docente, considerándola como un buen método de aprendizaje.Cultural rights, heritage, diversity, and creativity play an essential role in the success of the 2030 agenda because they are central components of human and sustainable development. In this context, training La Rioja students in the wine world is essential, since the Community of La Rioja is an international reference in this sector due to its great cultural, traditional, economic and tourist significance. To carry out this teaching innovation, a peer-learning methodology has been used with the participation of students from the Degree in Oenology and the Degree in Primary Education, who were in charge of didactic adaptation and transfer of knowledge in school, through workshops related to wine. Satisfaction surveys and forms on wine knowledge, before and after the educational intervention, were used as a measure of the success achieved. Peer education within university context has made knowledge of each degree visible, improving the academic organization related to human and material resources. Specifically, it has made it possible to improve students' wine knowledge, who have satisfactorily assessed this teaching innovation, considering it a good learning method

Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition

This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed grapes. Two different pomace maceration times (short and mid) were tested for sonicated and control vinifications. A long pomace maceration time was also tested for non-treated wines. In must samples, US significantly increased the content of monosaccharides and polysaccharides rich in arabinose and galactose (PRAG), and the average molecular weight of smaller PRAG, mannoproteins (MP) or mannans. The 28 kHz had a major effect on most wine monosaccharides and grape polysaccharides. The wine obtained from sonicated grapes at 28 kHz and with mid maceration had higher rhamnogalacturonans type II and PRAG content than its control, and closer polysaccharide and monosaccharide content to long maceration control wines. No significant differences were obtained in the MP content between sonicated and control wines.This research was funded by the Ministerio de Ciencia, Innovación y Universidades from the Spanish Government and Feder Funds, grant number RTI2018-093869-B-C21