Influence of matter other than grapes on quercetin evolution and wine polyphenols
Matter other than grapes (MOG), such as leaves and stems, is increasingly present in mechanically harvested fruit and is known to affect wine quality. This study investigated how MOG levels below 3 % (w/v), which is the threshold considered acceptable for quality wine by industry standards, impact...
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2025-05-01
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| Series: | OENO One |
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| Online Access: | https://oeno-one.eu/article/view/8491 |
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| author | Shuyan Liu Luca Boschian Andrea Culetic Daniele Pizzinato Celine Sparrow Simone |
| author_facet | Shuyan Liu Luca Boschian Andrea Culetic Daniele Pizzinato Celine Sparrow Simone |
| author_sort | Shuyan Liu |
| collection | DOAJ |
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Matter other than grapes (MOG), such as leaves and stems, is increasingly present in mechanically harvested fruit and is known to affect wine quality. This study investigated how MOG levels below 3 % (w/v), which is the threshold considered acceptable for quality wine by industry standards, impact quercetin concentration and the broader phenolic composition of wine. Fermentations were conducted using both synthetic must and Merlot must, with the addition of 1 %, 2 %, and 3 % (w/v) grape leaves or stems. Results showed that grape leaves significantly increased the levels of quercetin derivatives, particularly quercetin-3-glucuronide and quercetin-3-glucoside, which may contribute to instability and precipitation during ageing. Grape stems, while contributing little to quercetin enrichment, markedly increased catechin and proanthocyanidin concentrations. Both leaves and stems affected fermentation kinetics and modified chemical parameters such as pH and total acidity. Colour measurements also varied depending on the type and amount of MOG added. This study provides quantitative data on how MOG levels below 3 % influence quercetin derivatives and other phenolic compounds during wine fermentation. The results highlight the importance of limiting MOG in harvested grapes to maintain wine composition and quality.
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| format | Article |
| id | doaj-art-e3c46cc1854149c098e2bb4e4c37875b |
| institution | OA Journals |
| issn | 2494-1271 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj-art-e3c46cc1854149c098e2bb4e4c37875b2025-08-20T02:02:44ZengInternational Viticulture and Enology SocietyOENO One2494-12712025-05-0159210.20870/oeno-one.2025.59.2.8491Influence of matter other than grapes on quercetin evolution and wine polyphenolsShuyan Liu0Luca Boschian1Andrea Culetic2Daniele Pizzinato3Celine Sparrow4Simone5Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, via XXVIII Aprile 14, 31015 Conegliano, ItalyInterdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, via XXVIII Aprile 14, 31015 Conegliano, ItalyInterdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, via XXVIII Aprile 14, 31015 Conegliano, ItalyOenofrance Italia, via Vigazzolo, 112, 36054 Montebello Vicentino (VI), ItalySofralab Group, 79 avenue A.A. Thévenet, 51530 Magenta, FranceInterdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, via XXVIII Aprile 14, 31015 Conegliano, Italy Matter other than grapes (MOG), such as leaves and stems, is increasingly present in mechanically harvested fruit and is known to affect wine quality. This study investigated how MOG levels below 3 % (w/v), which is the threshold considered acceptable for quality wine by industry standards, impact quercetin concentration and the broader phenolic composition of wine. Fermentations were conducted using both synthetic must and Merlot must, with the addition of 1 %, 2 %, and 3 % (w/v) grape leaves or stems. Results showed that grape leaves significantly increased the levels of quercetin derivatives, particularly quercetin-3-glucuronide and quercetin-3-glucoside, which may contribute to instability and precipitation during ageing. Grape stems, while contributing little to quercetin enrichment, markedly increased catechin and proanthocyanidin concentrations. Both leaves and stems affected fermentation kinetics and modified chemical parameters such as pH and total acidity. Colour measurements also varied depending on the type and amount of MOG added. This study provides quantitative data on how MOG levels below 3 % influence quercetin derivatives and other phenolic compounds during wine fermentation. The results highlight the importance of limiting MOG in harvested grapes to maintain wine composition and quality. https://oeno-one.eu/article/view/8491Macrowine 2025quercetin evolutionmatter other than grape (MOG)grape leaveswine fermentationpolyphenols |
| spellingShingle | Shuyan Liu Luca Boschian Andrea Culetic Daniele Pizzinato Celine Sparrow Simone Influence of matter other than grapes on quercetin evolution and wine polyphenols OENO One Macrowine 2025 quercetin evolution matter other than grape (MOG) grape leaves wine fermentation polyphenols |
| title | Influence of matter other than grapes on quercetin evolution and wine polyphenols |
| title_full | Influence of matter other than grapes on quercetin evolution and wine polyphenols |
| title_fullStr | Influence of matter other than grapes on quercetin evolution and wine polyphenols |
| title_full_unstemmed | Influence of matter other than grapes on quercetin evolution and wine polyphenols |
| title_short | Influence of matter other than grapes on quercetin evolution and wine polyphenols |
| title_sort | influence of matter other than grapes on quercetin evolution and wine polyphenols |
| topic | Macrowine 2025 quercetin evolution matter other than grape (MOG) grape leaves wine fermentation polyphenols |
| url | https://oeno-one.eu/article/view/8491 |
| work_keys_str_mv | AT shuyanliu influenceofmatterotherthangrapesonquercetinevolutionandwinepolyphenols AT lucaboschian influenceofmatterotherthangrapesonquercetinevolutionandwinepolyphenols AT andreaculetic influenceofmatterotherthangrapesonquercetinevolutionandwinepolyphenols AT danielepizzinato influenceofmatterotherthangrapesonquercetinevolutionandwinepolyphenols AT celinesparrow influenceofmatterotherthangrapesonquercetinevolutionandwinepolyphenols AT simone influenceofmatterotherthangrapesonquercetinevolutionandwinepolyphenols |