Innovative method reveals secrets of grape ripening

A new method of scientific analysis promises to revolutionize the production of red wines in Brazil, by allowing a more precise harvest of the grapes used to make these drinks. Developed by Brazilian and Spanish researchers, the method uses comprehensive two-dimensional liquid chromatography to study the evolution of anthocyanins in grapes during their ripening, providing crucial information for defining the ideal harvest time.

Anthocyanins are phenolic compounds found mainly in vegetables and fruits. These compounds, which can be both natural and synthetic, are multifunctional chemical substances that give color, aroma and stability to foods. In the case of red wines, they are responsible for the drink's characteristic color and are considered essential for its quality, influencing other sensory properties, such as flavor, astringency and bitterness. They also have antioxidant, anti-inflammatory, cardioprotective and antihypertensive properties, bringing additional benefits to the health of consumers.

Research carried out with Malbec grapes, conducted in the vineyard of the Vale das Colinas winery, in Garanhuns (PE), reveals trends in the concentration of anthocyanins throughout the maturation time. According to the study, this type of compound reaches its peak in the sixth week after the start of maturation and subsequently undergoes reduction. This discovery offers winegrowers valuable data to determine the ideal harvest time, related to the production of excellent red wines.

The professor at the Federal University of Agreste de Pernambuco (UFAPE) Mairon Moura da Silva was responsible for selecting the grapes studied, highlighted by their productivity and output for the region. Located in a tropical high-altitude climate, the municipality of Garanhuns has been gaining relevance as an emerging wine region.

The Vale das Colinas winery, opened in 2018, is a pioneer in the area and occupies a 3,5-hectare plot of land. In addition to Malbec grapes, the vineyard also contains Muscat Petit Grain and Cabernet Sauvignon varieties. The selection of a Malbec cultivar, the object of study, was based on previous research carried out by Embrapa Semiárido (PE) and UFAPE.

Lifecycle

Embrapa Meio Ambiente (SP) researcher Aline Biasoto Marques sheds light on the complexity of the phenolic profile of grapes and how it evolves during ripening. The expert emphasizes that understanding these biochemical nuances is fundamental for producers. “Knowing how these compounds behave throughout the grape’s life cycle allows us to improve harvest timing and maximize both the sensory aspects of the wine and its healthy potential,” she explains.

The information aligns with previous studies, similar to the one carried out in Garanhuns, reinforcing the importance of phenolic monitoring for the wine industry. Participant in the development of the innovative method, during her sandwich at the Food Sciences Research Institute (CIAL) in Madrid, postgraduate student at the Federal University of Rio Grande do Sul (UFRGS) Laura Oliveira Lago emphasizes the relevance of this pioneering study, focused on analyzing the evolution of secondary metabolites during grape maturation.

The grape ripening process involves a complex series of biochemical reactions, including the evolution of secondary metabolites such as phenolic compounds. These metabolites play a fundamental role in grape ripening. At first, the grapes have high acidity, but as they mature, there is an increase in soluble solids and an acidity in acidity. Thus, the evolution of secondary metabolites during grape maturation is a dynamic and complex process that significantly influences the final quality of the wine.

Laura Lago's advisor, Juliane Elisa Welke, highlights the effectiveness of the two-dimensional approach used in the research to unveil the phenolic profile of grapes and wines, identifying more than 40 distinct compound structures. According to Welke, the impact of the study goes beyond modern advances, presenting significant potential to revitalize the Brazilian wine industry and raise the quality of national wines. “It is worth remembering that wine growing is a key economic sector, especially in producing regions, where it is an important source of employment and income for local communities.”

Interesting compounds

The richness of phenolic compounds in grapes is remarkably diverse, encompassing several categories with specific biochemical characteristics and benefits. Flavonoids, for example, which include anthocyanins and flavonols, are crucial to the color and flavor properties of wines. They are also known for their antioxidant properties.

Stilbenes, of which resveratrol is the most famous, have attracted special attention due to their potential anticancer and cardioprotective effects. Phenolic acids, derived from cinnamic and benzoic acids, also participate in the composition of wines, contributing to the flavor and stability of the product.

Tannins are phenolic polymers that play a significant role in the texture and aging of wine. The presence of a wide range of tannins can influence both the astringency and the complexity of the drink.

The detailed understanding of these classes of phenolic compounds and their evolution during the grape ripening process is a growing field of study. It can offer valuable data not only for the oil industry, improving product quality, but also for human health, considering the many resulting benefits.

Growth in wine production and consumption

In Brazil, the wine sector has experienced notable growth in recent years, both in production and consumption. The diversification of terroirs in regions such as Vale dos Vinhedos in Rio Grande do Sul and emerging areas, an example of what is happening in Pernambuco and Bahia, points to a promising scenario. The quality of national wines has been gaining recognition in international competitions, which raises the country's profile in the global market.

According to a recent survey, carried out by the consultancy Wine Intelligence, Brazil is among the main wine lovers on a global scale. The country rose to 14th place in the ranking of the most attractive wine markets worldwide, registering an impressive advance of 12 positions.

Another study, conducted by the same consultancy, stated that the number of Brazilians who regularly consume this drink has experienced significant growth. The number of wine lovers jumped from 22 million to a significant 44 million, between 2010 and 2022.

Investments in research and development, such as studies focused on grape maturation and phenolic profiles, are contributing to further improving the quality of the products.

However, infrastructure for export still needs to be improved, and issues related to climate change are increasingly at the center of research, requiring constant adaptations and innovations on the part of research and producers.

Even considering the challenges, the outlook for the wine sector in Brazil is largely positive, although it requires continued attention to the details that make all the difference in the production of high-quality wines. When it comes to fine wines, perfection lies in the details.