IDENTIFYING DATA 2012_13
Subject (*) PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE Code 19605210
Study programme
Oenology (2010)
 Cycle 2nd
Descriptors Credits Type Year Period
3 Optional Only annual
Language
Anglès
Department Bioquímica i Biotecnologia
Coordinator
ZAMORA MARÍN, FERNANDO
 E-mail fernando.zamora@urv.cat
jmcanals@urv.cat
Lecturers
ZAMORA MARÍN, FERNANDO
CANALS BOSCH, JUAN MIGUEL
Web
General description and relevant information Current scientific knowledge of colloidal molecules of wine: phenolic compounds, proteins and polysaccharides. Sensory and technological implications

Competences
Type A Code Competences Specific
  Common
  AC2 Scientific and technical knowledge of the wine making processes.
  Professional
  Research
  AR4 Excellence in the study and knowledge in the oenology research.
Type B Code Competences Transversal
  Common
  BC1 Creativity. Developing ideas and original projects.
  BC2 Work in an autonomous way with initiative.
  BC4 Capacity to solve problems in an effective way.
Type C Code Competences Nuclear
  Common
  CC4 Development of informational skills.

Learning aims
Objectives Competences
Understanding the chemistry of the wine color AR4
 BC1
 CC4
Knowing the copigmentation process and the formation of new pigments. BC4
 CC4
Apply analytical techniques of phenolic compounds. AC2
 BC2
 CC4
Knowing the influence of the techniques of winemaking and aging on phenolic compounds and wine color. AC2
 BC2
 CC4
Knowing the chemistry of proteins and polysaccharides of wine and and its sensory and technological implications. AC2
 BC1
 CC4

Contents
Topic Sub-topic
1. Introduction to the color of red wines. Description of color and its evolution throughout the time.
2. Structure and chemical properties of anthocyanins and flavanols.
3. Factors affecting phenolic composition of grapes; Edafolcimatic factors, Genetic factors, cultural factors; Phenolic maturity concept
4. Chemistry of the color of red wines:
a. Copigmentation.
b. Condensation reactions between anthocyanins and flavanols.
c. Origin of piranoanthocianins.
d. Browning.
5. Technological factors affecting the extraction and stabilization of color matter. Organoleptic incidence.
6. The oak and the barrels: Influence of ageing on the organoleptic characteristics of wine. Alternatives of the barrels ageing: Microoxigenation, aromatization with oak chips
7. Considerations about bottling and the evolution of wine in the bottle.
8. Analysis:
• Fractionation techniques of the color matter of wine.
• Identification of pigments: Classic techniques and HPLC-DAD-MS.
• Evaluation of the properties of the functional components of color: chromatic characteristics and astringency.
• Sensory analysis of red wines
9. Knowing the proteins of white wines and their sensory and technological implications.
10. Knowing the polysaccharides of wine and their sensory and technological implications.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours Hours outside the classroom (**) Total hours
Introductory activities
2 0 2
 
Lecture
3 3 6
Debates
5 2.5 7.5
Presentations / expositions
5 5 10
Seminars
9 9 18
Assignments
0 30 30
 
Personal tuition
1.5 0 1.5
 
 
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies
  Description
Introductory activities Presentation of the course.
Lecture Explanation of theoretical
Debates Discussion of specific issues related to course content via Internet
Presentations / expositions Oral presentation by the students of a particular topic or a job (on written submission).
Seminars Deepening on a monographic subject
Assignments Recension of scientific papers
Personal tuition

Personalized attention
 
Assignments
Seminars
Presentations / expositions
Debates
Lecture
Description
Students can contact teachers via email or during periods of scheduled care.

Assessment
  Description Weight
Debates Actively participate in discussions and giving opinion of course 10%
Seminars Attend and participate in seminars 10%
Assignments Prepare and present a paper on a publication on the subject of ongoing 80%
 
Other comments and second exam session

Sources of information

Basic
  • MORENO-ARRIBAS & M.C. POLO. Wine Chemistry and Biochemistry”. Ed. M.V. Moreno-Arribas & M.C. Polo. Springer, New York, 2008
  • HIDALGO, J. Tratado de Enología. 2 tomos. Mundi-Prensa. AMV Ed. Madrid, 2011. 2ª edición
  • FLANZY, C. (2000). Enología: fundamentos científicos y tecnológicos. AMV Ediciones, Madrid.
  • HARBORNE, J.B., ed. (1988). The flavonoids. Advances in research since 1980. Chapman and Hall, Nueva York.
  • HASLAM, E. (1998). Practical polyphenolics. From structure to molecular recognition and physiological action. Cambridge University Press, Cambridge.
  • MABRY, T.J.; MARKHAM, K.R.; THOMAS, M.B. (1970). The systematic identification of flavonoids. Springer, Nueva York.
  • MARKHAM, K.R. (1982). Techniques of flavonoid identification. Academic Press Inc., Londres.
  • RIBEREAU-GAYON, P.; DUBOURDIEU, D.; MAUJEAN, A.; GLORIES, Y. (1998). Traite d’enologie. Vol.2 Chimie du vin, stabilisation et traitments. Dunod, París.
  • ZAMORA, F. (2003) Elaboración y crianza del vino tinto; Aspectos científicos y pràcticos. Ed. Mundiprensa, Madrid.

 
Complementary
  • E. Hebrero, C. Santos-Buelga, and J. C. Rivas-Gonzalo, High Performance Liquid Chromatography-Diode Array Spectroscopy Identification of Anthocyanins of Vitis vinifera variety Tempranillo. Am. J. Enol. Vitic., 39: 227-234 (1988).
  • Rivas-Gonzalo, J.C.; Bravo-Haro, S.; Santos-Buelga, C. Interactions between catechin and malvidin-3-monoglucoside in model solutions. Z. Lebensm. Unters. Forsch., 201: 269-274 (1995).
  • Fulcrand, H.; Cameira dos Santos, P.; Sarni-Manchado, P; Cheynier, V.; Favre-Bonvin, J. A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins. J. Chem. Soc. Perkin Trans. 1: 735-739 (1996).
  • Francia-Aricha, E.M.; Guerra, M.T.; Rivas-Gonzalo, J.C.; Santos-Buelga, C. New anthocyanin pigments formed after condensation with flavanols. J. Agric. Food Chem. 42: 2262-2266 (1997).
  • Santos-Buelga, C.; Francia-Aricha, E.M.; De Pascual-Teresa, S.; Rivas-Gonzalo, J.C. Contribution to the identification of the pigments responsible for the browning in anthocyanin-flavanol solutions. Eur. Food Res. Technol. 209: 411-415 (1999).
  • Romero, C.; Bakker, J. Effect of storage temperature and pyruvate kinetics of anthocyanin degradation, vitisin A derivative formation, and color characteristics of model solutions. J. Agric. Food Chem., 48: 2135-2141 (2000).
  • Escribano-Bailón, M.T.; Álvarez-García, M.; Rivas-Gonzalo, J.C.; Heredia, F.J.; Santos-Buelga, C. Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin-3-O-glucoside and (+)-catechin. J. Agric. Food Chem., 49: 1213-1217 (2001).
  • Es-Safi, N.E.; Le Guernevé, C.; Cheynier, V.; Moutounet, M. New phenolic compounds formed by evolution of catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods. J. Agric. Food Chem., 49: 4233-4240 (2000).
  • Mateus, N.; Silva, A.; Vercauteren, J.; Freitas, V. Occurrence of anthocyanin-derived pigments in red wines. J. Agric. Food Chem., 49 : 4836-4840 (2001).
  • Rivas-Gonzalo, J.C.; Santos-Buelga, C. Understanding the colour of red wines: from anthocyanins to complex pigments. En: Polyphenols, wine and health, Kluwer Academic Publishers, Dordrecht, Holanda. Páginas: 99-121 (2001).
  • Mateus, N.; de Pascual-Teresa, S.; Rivas-Gonzalo, J.C.; Santos-Buelga, C.; Freitas, V. Structural diversity of anthocyanin-derived pigments in Port wines. Food Chem., 76 : 335-342 (2002).
  • Vivar-Quintana, A.M.; Santos-Buelga, C.; Rivas-Gonzalo, J.C. Anthocyanin-derived pigments and colour of red wines. Analytica Chimica Acta, 458: 147-155 (2002).
  • Mateus, N.; Silva, A.M.S.; Santos-Buelga, C.; Rivas-Gonzalo, J.C.; de Freitas, V.. Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry. J. Agric. Food Chem., 50 : 2110-2116 (2002).
Recommendations

Subjects that continue the syllabus
FINAL MASTER'S PROJECT/19605301

Subjects that are recommended to be taken simultaneously
SCIENTIFIC SEMINAR ON OENOLOGY AND BIOTECHNOLOGY/19605216
RESEARCH INTO OENOLOGY IN SPAIN/19605204

(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.