Abstract
The objective of this chapter was to summarize the effects of four pulsed electric field (PEF) treatments on the chemical composition of three grape varieties. To this end, Graciano, Tempranillo, and Grenache grapes were destemmed and crushed and then were treated using a PEF continuous system. Phenolic and nitrogen compounds were analyzed by HPLC and volatile compounds by GC-MS. The results showed that the influence of PEF treatments on these bioactive molecules was different depending on the grape variety and PEF treatment applied. This non-thermal technology improved Grenache aromatic composition, but Tempranillo and Graciano volatile composition was not affected by PEF. The treatment with the highest time and energy was the most effective on the total stilbene extraction, greatly increasing the content of these compounds in all grape varieties. Moreover, all PEF treatments enhanced yeast assimilable nitrogen (YAN) and total amino acids of Grenache grape variety, while for Graciano and Tempranillo, the PEF treatments hardly affected its nitrogen compounds content. In conclusion, from the point of view of the chemical composition and taking into account the treatments used in this study, it can be concluded that PEF is an appropriate technology to improve the quality of Grenache variety.
Keywords
- volatile compounds
- stilbenes
- free amino acids
- must
- PEF
- varietal aroma
- flavor
- resveratrol
- piceid
- YAN
1. Introduction
Modern winemaking requires elaborating quality wines, but also beneficial to health. The winemaking industry, to be competitive, has to develop and to take new processes that allow to get these requirements maintaining the sensory quality at the highest possible level. Therefore, it is particularly important to have new technologies that allow to improve the processes and to optimize the quality. Pulsed electric field technology (PEF) is considered one of the non-thermal methods for inactivating microorganisms in foods and also enhances mass transfer by electroporation of the cytoplasmatic membranes [1, 2]. In this way, in the extraction of grape bioactive components, some studies have been carried out on the effect of this technology on the extraction of several compounds, most of which are focused on the study of phenolic compounds [3, 4]. In addition, studies using continuous semi-industrial systems are scarce [3, 4, 5]. The three families of compounds that most influence grape quality are: volatile compounds, phenolic compounds, and nitrogenous compounds. Grape volatile composition is one of the key parameters determining must and wine quality [6].
These volatile compounds are located in the grape both in the pulp and in the skin and depend fundamentally on the variety, cultural practices, soil type, and geographical place [7, 8]. They are responsible for the varietal or primary wine aroma and are composed of several hundreds of compounds of different chemical groups integrated as monoterpenoids, C13 norisoprenoids, and benzenoid compounds from the aroma of the grape [9, 10, 11]. Two groups of most odoriferous which give floral aroma are monoterpenoids and C13 norisoprenoids [12].
On the other hand, C6 compounds are the major group of volatile compounds formed in the pre-fermentative stage, and they can have a negative effect on wine quality due to their herbaceous odors [13]. Resveratrol is a stilbene that has been the most widely studied phenolic compound due to its beneficial properties attributed to it, such as cardioprotective capacity, antioxidant, anticancer, antidiabetic, neuroprotective, and anti-aging activities [14, 15].
In nature, resveratrol can be found in two isomeric forms, cis and trans. Also, the glycosylated form, known as piceid, is the most abundant [16, 17].
Nitrogen compounds are quantitatively the second most abundant compounds in grapes, after sugars. This fraction is present in different forms, ammonium, amino acids, peptides, and proteins [18]. The quantity and quality of these compounds, mainly ammonium and amino acids, determine the growth of yeast and the fermentation rate [19, 20, 21, 22, 23]. Moreover, esters, higher alcohols, volatile fatty acids, and carbonyls are important contributors to the wine fermentation bouquet [24]. These compounds principally arise as metabolites of yeast sugar and amino acids [25], and their formation is affected by the nitrogen compounds present in the initial must [26, 27]. Therefore, the study of the amino acids content of the grape juice is relevant to estimating the aromatic profile of wine [28].
For these reasons, this work aimed to study the composition of must and wine from grapes treated by different PEF conditions using a continuous system of pilot scale.
2. Materials and methods
2.1 Graciano, Tempranillo, and Grenache grape samples
The study was carried out with three red grape varieties from the D.O.Ca. Rioja: Graciano, Tempranillo, and Grenache. A total of 400 kg of grapes of each variety were harvested at their optimum technology maturity. Then grapes were processed as in industry, were destemmed, crushed, and sulphited with 70 mg/kg S02. A total 10 stainless steel vats were filled with 25 L of the must with their skins; 2 vats were used for each PEF treatment applied (4 treatments); and 2 vats were used for untreated samples.
2.2 Pulsed electric fields (PEF) extraction treatments
PEF extraction treatments were exposed in López-Giral et al [3]. The PEF equipment used was an ELCRACK-HVP5 unit (DIL, Germany) with a co-linear PEF treatment chamber ELCRACK DN25 of 2.50 cm of diameter and 2.38 cm distance between electrodes (4.45 cm2 of electrode area). Pulses of 7.4 kV/cm were applied with frequencies of 300 and 400 Hz and a pulse width of 10 and 20 μs. Denomination of PEF treatments was:
Treat1 (10 μs–300 Hz), Treat2 (10 μs–400 Hz), Treat3 (20 μs–300 Hz), and Treat4 (20 μs–400 Hz).
The crushed grapes from each variety were pumped with a membrane pump (PV8 Saniflo, Wilden, USA) to the PEF treatment chamber.
After treatments, the samples were collected in a stainless steel vat. After 6 h skins and seeds were separated of the must in all samples. Then, the pomace was pressed with a little water press. Aliquots of each sample (control and Treat1–4) were frozen in order to subsequently analyze their aromatic, phenolic, and nitrogen composition.
2.3 Determination of grape volatile compounds by HS-SPME-GC-MS
The grape volatile composition was analyzed according to the methodology exposed by Garde-Cerdán et al. [2]. The SPME fiber used was divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS, 50/30 μm) (Supelco, Bellenfonte, USA). Fibers were thermally conditioned (270°C, 60 min). A total 2 g of NaCl were added to 12 ml of sample into a 20 ml vial for the extraction of volatiles from the different samples. Samples were conditioned for 15 min/60°C with stirring. Subsequently, the extraction was performed for 105 min at this temperature. The SPME fiber containing the volatile compounds was placed in the SPME holder (Supelco) and was manually introduced into the GC injection port at 250 °C (equipped with a glass liner, 0.75 mm I.D. (Supelco), and ThermogreenTM LB-2 septum (Supelco)) and kept during 15 min for desorption. A blank test was carried out to check possible carry-over. The desorbed compounds were separated in an Agilent (Palo Alto, USA) gas chromatograph system (GC) coupled to a mass spectrometric detector (MS) equipped with a SPBTM-20 fused silica capillary column (30 m × 0.25 mm I.D. × 0.25 μm film thickness) (Supelco). Carrier gas used was helium (purity = 99.999%; 1.2 ml/min). The injections were performed in splitless mode (1 min). The program to separate volatile compounds consisted of an initial oven temperature of 40°C for 5 min, a temperature gradient of 2°C/min to a final temperature of 220°C, and a final time of 20 min (total run time = 115 min). The acquisitions were performed in Full Scan (35–300 m/z). NIST library was used for identification by comparison with the mass spectrum and retention index of chromatographic standards. The GC peak area of each compound was obtained from the ion extraction chromatogram by selecting target ions for each one. The analyses were done in duplicate. Hence, the results of volatile compounds correspond to the average of four analyses (n = 4).
2.4 Analysis of grape stilbenes by SPE-HPLC
The determination of these phenolic compounds was performed by the method described by Garde-Cerdán et al. [29]. Briefly, to carry out the extraction of stilbenes from must samples, a Discovery® DCS-18 (100 mg/1 ml) cartridge (Sigma-Aldrich, Madrid, Spain) was employed. The cartridge was conditioned by rinsing with 4 ml of methanol, followed by 4 ml of water. An amount of 10 ml of sample (centrifuged at 10,000 rpm for 10 min) was passed through the solid phase extraction (SPE) cartridge. Then, a washing step was carried out with three fractions of water. Then, the cartridge was dried by letting air pass through it for 30 min. The stilbenes were eluted with 0.7 ml of methanol. The filtered eluate obtained was diluted with water to a proportion of 60:40 (v/v) of methanol/water. The final sample was injected into the HPLC system. Stilbenes were analyzed by reverse-phase HPLC using a liquid chromatograph Agilent 1100 Series. The injected amount was 30 μl and the column temperature was 25 °C. All separations were performed on a ZORBAX Eclipse Plus C18 (150 × 3.0 mm, I.D. 3.5 μm) column (Agilent) with pre-column Eclipse XDB-C18 (12.5 × 4.6 mm, I.D. 5 μm). Three eluents were used as mobile phases: eluent A: water, and acetic acid (98:2, v/v); eluent B: water, acetic acid, and acetonitrile (78:2:20, v/v/v); and eluent C: methanol. The flow rate was 0.9 ml/min. Detection was performed by a fluorescence detector (FLD) and a diode array detector (DAD). The target compounds were identified according to the retention times and UV-Vis spectral characteristics of corresponding standards (Sigma-Aldrich). Quantification was done using the calibration graphs of the respective standards. The SPE-HPLC determinations were carried out in duplicate and, as treatments were performed in duplicate, the results for stilbenes correspond to the mean of four analyses (n = 4).
2.5 Grape amino acids determination by HPLC
The samples amino acids analysis was performed by the method described by Garde-Cerdán et al. [30]. Free amino acids were analyzed using the same HPLC equipment as for stilbenes determination, using both detectors (FLD and DAD). The pure reference compounds and internal standards were obtained from Sigma-Aldrich.Samples were centrifugated at 4.000 rpm/10 min/20 °C. Then, 5 ml of sample was mixed with 100 μl of norvaline and 100 μl of sarcosine (internal standards) and filtered through a 0.45 μm OlimPeak filter (Teknokroma, Barcelona, Spain). Afterward, samples were submitted to automatic precolumn derivatization with o-phthaldialdehyde (OPA Reagent, Agilent) and with 9-fluorenylmethylchloroformate (FMOC Reagent, Agilent). 10 μl at 40°C were injected from the derivatized samples. All separations were made on a Hypersil ODS (250 × 4.0 mm, I.D. 5 μm) column (Agilent).
Eluents used as a mobile phases were: eluent A: 75 mM sodium acetate, 0.018% triethylamine (pH 6.9) + 0.3% tetrahydrofuran; eluent B: water, methanol, and acetonitrile (10:45:45, v/v/v).
Identification of compounds was performed by comparison of their retention times with their pure reference standards. Also the quantification of different amino acids was made by preparing solutions of reference compounds and internal standards in HCl at 0.1 N in the range of the amino acid concentrations usually found in musts Yeast assimilable nitrogen (YAN), was determined according to the method described by Aerny [31]. The results for amino acids and YAN correspond to the mean of four analyses (n = 4) because treatments were performed in duplicate and also analyses of them were carried out in duplicate.
2.6 Statistical analysis
Data management and analysis were performed using SPSS 21.0 (Chicago, USA). ANOVA was used to compare the volatile, phenolic, and nitrogen compounds data. Results were expressed as means ± standard deviation. A p-value ≤ 0.05 was considered significant (Tukey test). In figures all parameters are listed with their standard deviation. In figures for each grape variety, different letters indicate significant differences. Discriminant analyses were done with the volatile compounds areas and stilbenes and amino acids concentration in the different samples.
3. Results and discussion
3.1 Effect of PEF treatments on volatile composition of Graciano, Tempranillo, and Grenache samples
3.1.1 Monoterpenoids
Monoterpenoids play a significant role in the wine varietal aroma, contributing to its floral and citrus character [12]. The results of monoterpenoids in the control and the samples after each of the four treatments by PEF for the three grape varieties are shown in Figure 1. For Graciano, the content of most of monoterpenoids and the total monoterpenoids was higher in control and treatment with the highest energy (Treat4) than in PEF treatments at low energies (Treat1-3). There was an exception in the case of α-terpineol, citronellol, and
3.1.2 C13 norisoprenoids
Figure 2 shows the results of C13 norisoprenoids in the control and the samples after each of the four treatments by PEF for the three grape varieties [5]. In the case of Graciano, the total C13 norisoprenoids and (E)-β-damascenone decreased with the lowest energy treatment (Treat1). However, their presence was maintained after treating the samples at higher energy (Treat2–4). The presence of methyl jasmonate decreased by PEF application, except with Treat3 (Figure 2f). The (Z)-β-damascenone, β-ionone, and β-cyclocitral contents were not affected by any of the treatments applied to Graciano. For Tempranillo, PEF technology was detrimental to the total content of C13 norisoprenoids, and the two isomers of β-damascenone (Figures 2a–c). The PEF treatments also decreased the presence of β-ionone upon Treat1 and 4 (Figure 2d) but they did not influence the β-cyclocitral and methyl jasmonate amount. For Grenache, only β-ionone and β-cyclocitral were affected by PEF treatments. In general, PEF favored their presence in the musts with the exception of Treat2 and 4 for the β-ionone and Treat2 for the β-cyclocitral (Figure 2d–e). These results are in agreement with those obtained by Maza et al. [32], which observed that the concentration of β-ionone, associated with the floral aroma of “violets”, which had gone undetected in the control wines, was indeed observed at concentrations greatly exceeding the odor threshold in the wines obtained from Grenache grapes treated by PEF.
Treat1 decreased the presence of total C13 norisoprenoids in Graciano by 28%, whereas, in the case of Tempranillo, all the treatments reduced the presence of these compounds by around 37%. However, in Grenache, there was no effect. C13 norisoprenoids are distributed in both pulp and skin, unlike monoterpenoids, which are predominantly present in the skin and it could be the cause that no increase was observed with PEF treatments.
In contrast to these results, Comuzzo et al. [11] observed that PEF processing of white grapes (cv. Garganega) after crushing, significantly increased the concentration of norisoprenoid glycosides in the juice of this white grape variety. In control samples, the total concentration of C13 norisoprenoids in Graciano, Tempranillo, and Grenache respectively was 7.3%, 2.0%, and 3.2%. The two compounds most abundant in all varieties were β-damascenone (both isomers) and β-ionone. β-Damascenone sum was 97% in Graciano, 92% in Tempranillo, and 98% in Grenache, while the proportion of β-ionone was 1.9% in Graciano, 5.2% in Tempranillo, and 1.3% in Grenache. These proportions varied little upon PEF treatments.
PEF effect was not selective for norisoprenoids. β-Damascenone and β-ionone.
3.1.3 Benzenoid compounds
Figure 3 shows the results for benzenoid compounds in the control and in the samples after each of the four treatments by PEF for the three grape varieties [5]. Benzenoid compounds, particularly, 2-phenylethanol and eugenol, confer a desirable aroma to the wine, with rose and clove aroma descriptors [17, 39, 40].
In the case of Graciano, treatments had neither effect on total benzenoids nor benzyl alcohol. The content of 2-phenylethanol increased with Treat1, while eugenol was only detected in this grape variety, showing that Treat4 favored its presence. For the Tempranillo variety, Treat1 and 4 resulted in a decrease in the presence of total benzenoids and 2-phenylethanol. On the other hand, benzyl alcohol was found in higher amounts in grapes treated with Treat2. For Grenache, PEF favored the presence of total benzenoids and 2-phenylethanol regardless of the treatment, and Treat1 increased the presence of benzyl alcohol with respect to the control samples. By contrast, Comuzzo et al. [33] observed a slightly decreased of 2-phenylethanol in white wines obtained by PEF processing, but this appears to have a notably low potential impact on sensory perception. By comparing the content of total benzenoids, no loss nor gain was observed upon Graciano samples treated by PEF treatments.
However, in Tempranillo, Treat1 and 4 decreased the presence of these compounds by 24%. For Grenache, all treatments, except Treat2, increased their presence by 45%. The extraction of benzenoid compounds was increased in Grenache by PEF treatments.
3.1.4 Esters
The results of esters in the control and the samples after each of the four treatments by PEF for the three varieties are shown in Figure 4. In the case of Graciano, only Treat1 favored the presence of total esters and hexyl acetate. The four PEF treatments resulted in a decrease in 2-hexen-1-ol acetate; and the presence of methyl salicylate was enhanced by Treat2 and 4. For Tempranillo, the treatments applied had no effect on the presence of esters, except for total esters and hexyl acetate in Treat3, which favored its presence; and methyl hexanoate in Treat1-3. For the latter compound, Treat1 decreased its amount, while Treat2 and 3 increased its content in the musts. On the other hand, the presence of total esters for Grenache grape variety was favored by Treat2-4. Moreover, all treatments favored the presence of methyl hexanoate, and an increase for methyl salicylate in the samples was obtained with Treat3 and 4. Maza et al. [32] obtained different results since they did not observe an increment in the concentration of total esters in wines of the Grenache grape variety by application of a PEF treatment. Esters are mainly formed during alcoholic fermentation and play an important role in wine aroma [41]. In control samples, the proportion of total esters with regard to the total amount of volatile compounds was 0.9% in Graciano, 1.1% in Tempranillo, and 0.4% in Grenache. By comparing the contents of these compounds, it can be observed that the application in the Graciano grape variety of Treat1 increased the content of esters by approximately 62%, while Treat3 resulted in a decrease of 23%. In Tempranillo, the application of Treat3 resulted in an increase of these compounds by 29%. Finally, Treat2-4 improved its presence in Grenache by about 32%. Differences depending on grape variety were also found in the study of Fauster et al. [42], where the effects of a PEF treatment on white wine mash were significantly higher for the wines obtained from Traminer variety than those from Grüner Veltliner.
3.1.5 C6 compounds
Figure 5 shows the results for C6 compounds in the control and the samples after each of the four treatments by PEF for the three grape varieties [5]. When these compounds are at low levels contribute positively to wine aroma; while, at high levels, they are responsible for herbaceous flavors [33].
The presence of (E)-2-hexen-1-ol in must samples of Treat1 of Graciano was diminished. However, Treat2 in Tempranillo enhanced the content of total C6 compounds, n-hexanol, (Z)-3-hexen-1-ol, and (E)-2-hexenal; while Treat1 decreased the content of hexanal. Treat1 in Grenache favored the presence of total C6 compounds and (Z)-3-hexen-1-ol. Also Treat1 and 3 enhanced the content of hexanal, and Treat2 favored the presence of (E)-2-hexenal. In general, and matching with the Comuzzo et al. [33] results, the PEF treatments hardly affected the amounts of C6 compounds.The PEF samples increased of total C6 compounds in 72% after Treat1 in Grenache and 31% upon Treat2 in Tempranillo. On the other hand, the most abundant C6 compounds were in control samples accounting for 87%, 95%, and 91% in Graciano, Tempranillo, and Grenache respectively. The PEF treatments did not affect the relative abundance of C6 compounds in must samples.
3.2 Influence of PEF treatments on resveratrol and piceid content in Graciano, Tempranillo, and Grenache samples
The concentration of total stilbenes, trans-resveratrol,
3.3 Effect of PEF treatments on vnitrogen compounds of Graciano, Tempranillo, and Grenache samples
The content of total amino acids, total amino acids without proline, and YAN from each of the three grape varieties in the control and the four PEF treatments tested were shown in Figure 7. The effect of PEF treatments in the extraction of nitrogen compounds was different between the three grape varieties. Control samples of Graciano only presented significant differences of total amino acids with samples of Treat1 (lower than control) (Figure 7a). However, in Tempranillo, samples of control, Treat1 and 3 showed no significant differences between them, with higher amino acids content only in samples treated with Treat2. In the Grenache grape variety, the total amino acids content in all PEF samples was significantly different and higher than the control ones. Samples with the highest total amino acids content were those treated with Treat3 and 4 for this grape variety. In the case of the total amino acids without proline (Figure 7b), no differences were observed between control and PEF treated samples in Graciano. In Tempranillo, only samples of Treat2 showed positive differences with regard to control ones. Meanwhile, in Grenache, all the PEF treated samples obtained significantly higher values of total amino acids without proline than the control, being Treat3 the best treatment, matching with that observed for total amino acids content. The ratio of total amino acids without proline with regard to total amino acids (in %) was dependent on the grape variety. Grenache was the variety most benefited by the application of PEF treatments, being all the PEF treatments applied significantly advantageous with respect to not applying them. The percentage of improvement of the Grenache samples treated by PEF with respect to the control samples ranged between 15% and 22% for the total amino acids and from 16 to 33% for the total amino acids without proline. Regarding the effect in of PEF treatments on YAN content, in Graciano the YAN content was around 200 mg N/l, being the samples of Treat1 the ones with significantly lower YAN content (Figure 7c). In Tempranilllo, all samples presented YAN values between 140 and 162 mg N/l, being only in the samples from Treat2 and 4 superiors to 150 mg N/l, which is the minimum value to achieve the correct development of the fermentation, according to Blouin and Peynaud [47] and Bell and Henschke [48]. Tempranillo samples treated with Treat1 presented the lowest YAN content and it was significantly different from the rest of the treatments. In Grenache, samples treated by PEF did not show any differences in the YAN content between them with values around 292 mg N/l. However, Grenache control samples had less YAN content (266 mg N/l) than the PEF treated samples. YAN is composed of ammonium ions and free amino nitrogen. These compounds are the main sources of nitrogen for
4. Conclusions
The technology of pulsed electric fields (PEF) affected the volatile composition of Graciano, Tempranillo, and Grenache depending on the grape variety. However, the flavor profile of the samples was not affected in any case. The volatile composition of grape juice was enhanced by PEF application in Grenache, without significant improvement in Graciano and Tempranillo. However, the highest energy PEF treatment improved the stilbene total content in musts from the three grape varieties in an important way. Moreover, the four PEF treatments enhanced YAN and the total amino acids content in Grenache, while for Graciano and Tempranillo grape varieties, the PEF treatments hardly influenced the grape nitrogen composition. In conclusion, PEF is a good tool in order to improve the quality of the Grenache grape variety.
Acknowledgments
This research was funded by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) to project RTA201100070-00-00 and the Navarra Government to project IIQ14037.RI1.
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