terclim by ICS banner
IVES 9 IVES Conference Series 9 IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

Abstract

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the natural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.

First, the transformations of resveratrol and piceid by oxidative coupling in presence of metals and by photo-oxidation under light exposure were investigated in model solutions. Structural elucidation of oxidative products was obtained by NMR. Secondly, the formation in wines of these compounds was monitored by liquid chromatography coupled with accurate mass spectrometry. The main results will be presented and discussed. Finally, the biological properties of these compounds were evaluated on cell line models. The results will be presented and compared with those obtained with resveratrol.

 

1. Benbouguerra N., Hornedo-Ortega R., Garcia F., El Khawand T., Saucier C., Richard T., Trends in Food Science & Technology, 112, 362-381, 2021
2. El Khawand, T.; Valls Fonayet, J.; Da Costa, G.; Hornedo-Ortega, R.; Jourdes, M.; Franc, C.; Revel, G.; Decendit, A.; Krisa, S.; Richard, T., Food Research International 132, 109068, 2020

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Ayoub Jaa1,2, Anthony Pébarthé-Courrouilh¹, Josep Valls Fonayet¹, Toni El Khawand¹, Stéphanie Krisa¹, Grégory Da Costa¹, Anto-nio Palos Pinto¹, Marie-Laure Iglésias¹, M. Begoña Ruiz-Larrea², José Ignacio Ruiz-Sanz², Stéphanie Cluzet¹, Tristan Richard¹

1. Univ. Bordeaux, Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Free Radicals and Oxidative Stress (FROS) research group of the Department of Physiology, Medicine and Nursing School, University of the Basque Country UPV/EHU, 48940-Leioa, Bizkaia, Spain

Contact the author*

Keywords

Stilbene, resveratrol, oxidative coupling, isomerisation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Read More

UNEXPECTED PRODUCTION OF DMS POTENTIAL DURING ALCOOLIC FERMENTATION FROM MODEL CHAMPAGNE-LIKE MUSTS

The overall quality of aged wines is in part due to the development of complex aromas over a long period (1.) The apparition of this aromatic complexity depends on multiple chemical reactions that include the liberation of odorous compounds from non-odorous precursors. One example of this phenomenon is found in dimethyl sulphide (DMS) which, with its characteristic odor truffle, is a known contributor to the bouquet of premium aged wine bouquet (1). DMS supposedly accumulates during the ten first years of ageing thanks to the hydrolysis of its precursor dimethylsulfoniopropionate (DMSp.) DMSp is a possible secondary by-product from the degradation of S-methylmethionine (SMM), an amino acid iden- tified in grapes (2), which can be metabolized by yeast during alcoholic fermentation.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More