Pub Date : 2024-04-19DOI: 10.20870/oeno-one.2024.58.2.7945
L. Dinis, Sandra Pereira, Irene Fraga, Sílvia M. Rocha, Carina Costa, Cátia Martins, Alice Vilela, Margarida Arrobas, J. Moutinho-Pereira
Solar radiation and temperature play crucial roles in grapevine metabolic processes and are known to have a positive impact on grape berry composition; however, excessive exposure to these factors can be detrimental. Kaolin-based particle film technology has emerged as a valuable solution for mitigating the effects of heat and water stresses in vineyards. This work aimed to evaluate the effects of kaolin application on the phenolic composition, chromatic characteristics, oenological parameters, volatile compounds and sensory profile of red wine. The study was carried out in one growing season in the commercial vineyard "Quinta dos Aciprestes" in the Douro Superior sub-region. Twelve rows in triplicate of the Touriga-Nacional variety underwent foliar kaolin treatment (applied at the pre-veraison stage, at the manufacturer-recommended and -tested dosage of 5 % (w/v)), and another twelve rows comprised the non-treated control group. Kaolin increased the phenolic compound and tartaric acid concentrations (2.4 % and 20.8 % respectively), total acidity (2.4 %), the deep reddish colour of the berries, total and coloured anthocyanin (2.8 %), and total and polymeric pigments (3.6 %); meanwhile, a decrease was observed in pH (-1.4 %) and alcoholic degree (-4.8 %). No significant differences were observed in any sensory parameters between the wine from the kaolin-treated and control vines, but the tasters found the aroma of the former to be fruitier and more complex, with an agreeable acidic taste and persistence. It was possible to group the volatile compounds into two distinct groups based on the results of the Pearson’s correlation matrix. This grouping corresponds to the sensory descriptors common to each of the respective volatiles. Overall, the results further support the potential efficacy of utilising kaolin to alleviate summer-related stress in grapevines.
{"title":"Kaolin foliar spray induces positive modifications in volatile compounds and fruit quality of Touriga-Nacional red wine","authors":"L. Dinis, Sandra Pereira, Irene Fraga, Sílvia M. Rocha, Carina Costa, Cátia Martins, Alice Vilela, Margarida Arrobas, J. Moutinho-Pereira","doi":"10.20870/oeno-one.2024.58.2.7945","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.2.7945","url":null,"abstract":"Solar radiation and temperature play crucial roles in grapevine metabolic processes and are known to have a positive impact on grape berry composition; however, excessive exposure to these factors can be detrimental. Kaolin-based particle film technology has emerged as a valuable solution for mitigating the effects of heat and water stresses in vineyards. This work aimed to evaluate the effects of kaolin application on the phenolic composition, chromatic characteristics, oenological parameters, volatile compounds and sensory profile of red wine. The study was carried out in one growing season in the commercial vineyard \"Quinta dos Aciprestes\" in the Douro Superior sub-region. Twelve rows in triplicate of the Touriga-Nacional variety underwent foliar kaolin treatment (applied at the pre-veraison stage, at the manufacturer-recommended and -tested dosage of 5 % (w/v)), and another twelve rows comprised the non-treated control group. Kaolin increased the phenolic compound and tartaric acid concentrations (2.4 % and 20.8 % respectively), total acidity (2.4 %), the deep reddish colour of the berries, total and coloured anthocyanin (2.8 %), and total and polymeric pigments (3.6 %); meanwhile, a decrease was observed in pH (-1.4 %) and alcoholic degree (-4.8 %). No significant differences were observed in any sensory parameters between the wine from the kaolin-treated and control vines, but the tasters found the aroma of the former to be fruitier and more complex, with an agreeable acidic taste and persistence. It was possible to group the volatile compounds into two distinct groups based on the results of the Pearson’s correlation matrix. This grouping corresponds to the sensory descriptors common to each of the respective volatiles. Overall, the results further support the potential efficacy of utilising kaolin to alleviate summer-related stress in grapevines.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140683812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-16DOI: 10.20870/oeno-one.2024.58.2.7847
Alena Wilson, Marta Dizy, Deolindo Dominguez, María Inés de Rosas, Yésica Baldo, Luciana Garcia, R. Gargantini, Leonor Deis, Liliana Martinez
Changes in climate are influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognised as a serious risk to grape quality and yield quantity. In this study, the mitigation effects of a pulsed water spray treatment on vine canopy during heatwave (HW) events were evaluated in relation to vine condition during the growing season and grape quality. In the UNCuyo experimental vineyard, vines of the three cultivars Malbec (ML), Bonarda (BO) and Syrah (SY) were treated with an overhead pulsed water spray. Heatwaves were defined as days with a minimum temperature of 21 °C and a maximum temperature of 35 °C. Two heat waves were identified during the growing season. Samples were collected at weekly intervals from veraison to harvest. On five sample dates, Leaf and Stem Water Potential (LWP, SWP), Stomatal Conductance (gs), Leaf Temperature (LT), Berry Temperature (BT), Chlorophyll Content (CC), Fluorescence (Fv/Fm) and Performance Index (PI) were recorded at several time points during the day to evaluate the physiological responses of the vine. Berries were collected on each sample date and at harvest. Berry weight, soluble solid content and pH were recorded. In the treated vines (Trt), LWP, SWP, Fv/Fm, PI and gs were significantly higher and LT was lower than in the control vines (Ctl) during the second heatwave, which was longer and more intense than the first one. One week after the more severe heatwave, LWP, SWP and gs remained significantly higher in Trt than in Ctl, displaying reduced physiological stress in Trt. At harvest, the anthocyanin profile, total polyphenol index (TPI), fruit yield, number of bunches and their average weight, berry weight, soluble solid content and pH were also recorded. Bunch weight was significantly higher in Trt for all cultivars. No differences were found in total anthocyanin concentration. These findings indicate that the vines subjected to targeted overhead water treatment during heatwaves underwent less physiological stress and yielded higher grape production, without increasing the risk of potential fungus diseases, in the Mendoza climate. Consequently, this practice could serve as a valuable strategy for mitigating the adverse effects of heatwaves.
{"title":"Overhead spray water treatment as a mitigation strategy to alleviate vine stress and safeguard grape quality during heatwaves","authors":"Alena Wilson, Marta Dizy, Deolindo Dominguez, María Inés de Rosas, Yésica Baldo, Luciana Garcia, R. Gargantini, Leonor Deis, Liliana Martinez","doi":"10.20870/oeno-one.2024.58.2.7847","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.2.7847","url":null,"abstract":"Changes in climate are influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognised as a serious risk to grape quality and yield quantity. In this study, the mitigation effects of a pulsed water spray treatment on vine canopy during heatwave (HW) events were evaluated in relation to vine condition during the growing season and grape quality. In the UNCuyo experimental vineyard, vines of the three cultivars Malbec (ML), Bonarda (BO) and Syrah (SY) were treated with an overhead pulsed water spray. Heatwaves were defined as days with a minimum temperature of 21 °C and a maximum temperature of 35 °C. Two heat waves were identified during the growing season. Samples were collected at weekly intervals from veraison to harvest. On five sample dates, Leaf and Stem Water Potential (LWP, SWP), Stomatal Conductance (gs), Leaf Temperature (LT), Berry Temperature (BT), Chlorophyll Content (CC), Fluorescence (Fv/Fm) and Performance Index (PI) were recorded at several time points during the day to evaluate the physiological responses of the vine. Berries were collected on each sample date and at harvest. Berry weight, soluble solid content and pH were recorded. In the treated vines (Trt), LWP, SWP, Fv/Fm, PI and gs were significantly higher and LT was lower than in the control vines (Ctl) during the second heatwave, which was longer and more intense than the first one. One week after the more severe heatwave, LWP, SWP and gs remained significantly higher in Trt than in Ctl, displaying reduced physiological stress in Trt. At harvest, the anthocyanin profile, total polyphenol index (TPI), fruit yield, number of bunches and their average weight, berry weight, soluble solid content and pH were also recorded. Bunch weight was significantly higher in Trt for all cultivars. No differences were found in total anthocyanin concentration. These findings indicate that the vines subjected to targeted overhead water treatment during heatwaves underwent less physiological stress and yielded higher grape production, without increasing the risk of potential fungus diseases, in the Mendoza climate. Consequently, this practice could serve as a valuable strategy for mitigating the adverse effects of heatwaves.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140695253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-03DOI: 10.20870/oeno-one.2024.58.1.7697
Svetlana Cvetkova, Michael Wacker, Jutta Keiser, Benedikt Hirt, Mario Stahl, M. Scharfenberger-Schmeer, Dominik Durner
UV‑C treatment is a non-thermal technology that could be used for the microbiological stabilisation of must and wine. However, light - in this case UV‑C light - has an impact on wine. UV‑C is a high-energy light source and can promote photo-induced oxidation reactions. The formation of reactive oxygen species during the UV-C treatment of wine can be prevented via supplementation with antioxidants. These have the ability to neutralise reactive oxygen species or directly interact with the products of photo-induced oxidation reactions. This study investigates the impact of different UV‑C doses on the chemical and sensory characteristics of Chardonnay wine and examines the protective effect of two antioxidants: sulphur dioxide (SO2) and hydrolysable tannins. A sensory evaluation revealed that UV‑C doses higher than 1 kJ/l increased the colour intensity and the oxidised and burnt odour attributes of the wine. The peach odour attribute decreased with UV‑C treatment. On a chemical level, increasing UV‑C doses promoted the formation of compounds such as acetaldehyde and 2‑aminoacetophenone (2‑AAP), while causing the degradation of C13‑norisoprenoids, higher alcohols, monoterpenes and esters. Contrary to expectations, SO2 did not act as an antioxidant when wine was treated with UV-C. It intensified the burnt odour attribute and did not mitigate the intensity of the oxidised odour attribute, which can be explained by the formation of acetaldehyde. However, hydrolysable tannins acted as antioxidants when combined with UV‑C treatment, effectively mitigating the formation of 2‑AAP and acetaldehyde, while preventing the wine from becoming oxidised.
{"title":"UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO2","authors":"Svetlana Cvetkova, Michael Wacker, Jutta Keiser, Benedikt Hirt, Mario Stahl, M. Scharfenberger-Schmeer, Dominik Durner","doi":"10.20870/oeno-one.2024.58.1.7697","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7697","url":null,"abstract":"UV‑C treatment is a non-thermal technology that could be used for the microbiological stabilisation of must and wine. However, light - in this case UV‑C light - has an impact on wine. UV‑C is a high-energy light source and can promote photo-induced oxidation reactions. The formation of reactive oxygen species during the UV-C treatment of wine can be prevented via supplementation with antioxidants. These have the ability to neutralise reactive oxygen species or directly interact with the products of photo-induced oxidation reactions. This study investigates the impact of different UV‑C doses on the chemical and sensory characteristics of Chardonnay wine and examines the protective effect of two antioxidants: sulphur dioxide (SO2) and hydrolysable tannins. A sensory evaluation revealed that UV‑C doses higher than 1 kJ/l increased the colour intensity and the oxidised and burnt odour attributes of the wine. The peach odour attribute decreased with UV‑C treatment. On a chemical level, increasing UV‑C doses promoted the formation of compounds such as acetaldehyde and 2‑aminoacetophenone (2‑AAP), while causing the degradation of C13‑norisoprenoids, higher alcohols, monoterpenes and esters. Contrary to expectations, SO2 did not act as an antioxidant when wine was treated with UV-C. It intensified the burnt odour attribute and did not mitigate the intensity of the oxidised odour attribute, which can be explained by the formation of acetaldehyde. However, hydrolysable tannins acted as antioxidants when combined with UV‑C treatment, effectively mitigating the formation of 2‑AAP and acetaldehyde, while preventing the wine from becoming oxidised.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140750608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, we conducted extraction experiments using model wine on French oak chips toasted at various temperatures to investigate the extracted sugars. A certain amount of sugars were extracted from the oak chips, and the quantity significantly varied depending on the toasting temperature. Analysis of the composition of the extracted sugars revealed the presence of substantial amounts of xylose and glucose, with the composition showing significant differences based on the toasting temperature. Furthermore, it was elucidated that the extracted sugars included monosaccharides and oligo or polysaccharides. This research represents the first comprehensive analysis correlating the toasting temperature with the extraction of a substantial amount of sugars from toasted chips.
{"title":"Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature","authors":"Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Gilles De Revel, Tohru Okuda","doi":"10.20870/oeno-one.2024.58.1.7755","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7755","url":null,"abstract":"In this study, we conducted extraction experiments using model wine on French oak chips toasted at various temperatures to investigate the extracted sugars. A certain amount of sugars were extracted from the oak chips, and the quantity significantly varied depending on the toasting temperature. Analysis of the composition of the extracted sugars revealed the presence of substantial amounts of xylose and glucose, with the composition showing significant differences based on the toasting temperature. Furthermore, it was elucidated that the extracted sugars included monosaccharides and oligo or polysaccharides. This research represents the first comprehensive analysis correlating the toasting temperature with the extraction of a substantial amount of sugars from toasted chips.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140752470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-25DOI: 10.20870/oeno-one.2024.58.1.7537
Artur Conde, Hélder Badim, L. Dinis, J. Moutinho-Pereira, Manon Ferrier, Marianne Unlubayir, Arnaud Lanoue, H. Gerós
In grapes under drought stress, polyols accumulate through tight coordination at the molecular level between increased membrane transport of polyols and inhibition of polyol oxidation. Here, the effects on grape metabolism of an exogenous foliar application of polyols as a potential sustainable viticultural practice to increase grapevine performance and berry quality were thoroughly assessed. Grapevines were pulverised with a polyol solution containing 2 mM mannitol and 2 mM sorbitol, and the metabolome of grape berry exocarps and important metabolic pathways associated with berry quality and polyol metabolism were analysed at véraison and mature stages. By combining metabolomics analysis using UPLC-MS, enzyme activity assays and targeted transcriptional analyses, it was demonstrated that foliar application of polyols stimulated by 3.5-fold and 6-fold abscisic acid (ABA) biosynthesis at véraison and mature grape berries, respectively. It also stimulated the concentration of anthocyanins, stilbenes and total phenolics in exocarps through the upregulation of phenylpropanoid, stilbenoid and anthocyanin biosynthetic pathways shown by increases in phenylalanine-ammonia lyase (PAL) activity (3-fold) and VviPAL1 expression, stilbene synthase 1 (VviSTS1) transcripts (ca. 5-fold), UDP-glucose:flavonoid 3-O-glucosyltransferase (UFGT) activity and VviUFGT1 expression, among other results, at the mature stage, when these changes were most noticeable. Many secondary metabolites synthesised in these pathways identified by UPLC-MS analysis were present at higher quantities in exocarps from polyol-treated plants such as fertaric acid, E-resveratrol, E-piceatannol, piceid, pallidol, E-ε-viniferin, myricetin-hexoside 1, cyanidin-3-O-glucoside and malvidin-3-O-(6-p-coumaroyl)-glucoside. Foliar application of low-concentration polyols is, therefore, a promising biostimulant-based strategy to improve grape berry quality and nutritional value in the current context of climate change.
{"title":"Stimulation of secondary metabolism in grape berry exocarps by a nature-based strategy of foliar application of polyols","authors":"Artur Conde, Hélder Badim, L. Dinis, J. Moutinho-Pereira, Manon Ferrier, Marianne Unlubayir, Arnaud Lanoue, H. Gerós","doi":"10.20870/oeno-one.2024.58.1.7537","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7537","url":null,"abstract":"In grapes under drought stress, polyols accumulate through tight coordination at the molecular level between increased membrane transport of polyols and inhibition of polyol oxidation. Here, the effects on grape metabolism of an exogenous foliar application of polyols as a potential sustainable viticultural practice to increase grapevine performance and berry quality were thoroughly assessed. Grapevines were pulverised with a polyol solution containing 2 mM mannitol and 2 mM sorbitol, and the metabolome of grape berry exocarps and important metabolic pathways associated with berry quality and polyol metabolism were analysed at véraison and mature stages. By combining metabolomics analysis using UPLC-MS, enzyme activity assays and targeted transcriptional analyses, it was demonstrated that foliar application of polyols stimulated by 3.5-fold and 6-fold abscisic acid (ABA) biosynthesis at véraison and mature grape berries, respectively. It also stimulated the concentration of anthocyanins, stilbenes and total phenolics in exocarps through the upregulation of phenylpropanoid, stilbenoid and anthocyanin biosynthetic pathways shown by increases in phenylalanine-ammonia lyase (PAL) activity (3-fold) and VviPAL1 expression, stilbene synthase 1 (VviSTS1) transcripts (ca. 5-fold), UDP-glucose:flavonoid 3-O-glucosyltransferase (UFGT) activity and VviUFGT1 expression, among other results, at the mature stage, when these changes were most noticeable. Many secondary metabolites synthesised in these pathways identified by UPLC-MS analysis were present at higher quantities in exocarps from polyol-treated plants such as fertaric acid, E-resveratrol, E-piceatannol, piceid, pallidol, E-ε-viniferin, myricetin-hexoside 1, cyanidin-3-O-glucoside and malvidin-3-O-(6-p-coumaroyl)-glucoside. Foliar application of low-concentration polyols is, therefore, a promising biostimulant-based strategy to improve grape berry quality and nutritional value in the current context of climate change.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140381286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-12DOI: 10.20870/oeno-one.2024.58.1.7148
Yaara Zohar, K. Reta, E. Drori, Udi Gliksman, Shiki Rauchberger, Einat Bar, E. Lewinsohn, Nurit Agam, Aaron Fait
Recent global climatic changes have highlighted viticulture in arid/semiarid regions as an increasingly relevant study model. Grapes in arid regions face excessive solar irradiance, leading to more than 50 °C berry surface temperatures in exposed berries. The resultant oxidative stress, sunburn necrosis, and browning consistently reduce berry quality. Adapting an adequate training system to the climate and cultivar is a simple and inexpensive method to control the radiation regime. This study compares the berry and wine characteristics and compositional components of desert-grown Vitis vinifera L. cv. Gewürztraminer, trained on either a Vertical Shoot Positioning (VSP) system or a Y-shaped training system (SAYM, Sistema di Allevamendo ad Ypsilon Integralmente Meccanizzabile), a method with a higher canopy light interception. The SAYM training reduced direct radiation and concomitant heat in the cluster zone and significantly alleviated oxidative stress in berries in the 2016/17 season. In addition, SAYM-grown berries were preferable in terms of quality and productivity. Correspondingly, a sensorial analysis rated SAYM wines higher than VSP wines in all categories. Photosynthetic pigment content in the berries' skin showed similarities between VSP and SAYM, and a volatile compound analysis of the wines by GC-MS revealed a higher ester content in the wines derived from SAYM vines, along with a higher content of compounds linked to Gewürztraminer wine typicity (varietal characteristics such as esters, terpenoids, and alcohols).
最近的全球气候变化突出表明，干旱/半干旱地区的葡萄栽培是一个日益相关的研究模型。干旱地区的葡萄面临过度的太阳辐照，导致暴露在阳光下的浆果表面温度超过 50 °C。由此产生的氧化应激、日灼坏死和褐变不断降低浆果的品质。根据气候和栽培品种调整适当的培训系统是控制辐射制度的一种简单而廉价的方法。本研究比较了在沙漠中种植的葡萄品种琼瑶浆的浆果和葡萄酒特征及组成成分，它们分别采用了垂直嫩枝定位系统（VSP）或 Y 型栽培系统（SAYM，Sistema di Allevamendo ad Ypsilon Integralmente Meccanizzabile）进行栽培，Y 型栽培系统具有更高的冠层截光能力。SAYM 栽培法减少了直接辐射和果穗区随之而来的热量，并显著减轻了 2016/17 榨季浆果的氧化应激。此外，SAYM 法种植的浆果在质量和产量方面更胜一筹。相应地，感官分析对 SAYM 葡萄酒的各项评分均高于 VSP 葡萄酒。浆果表皮中的光合色素含量显示出 VSP 和 SAYM 的相似性，通过 GC-MS 对葡萄酒进行的挥发性化合物分析表明，SAYM 葡萄园出产的葡萄酒中酯含量更高，与琼瑶浆葡萄酒类型相关的化合物含量也更高（如酯类、萜烯类和醇类等品种特征）。
{"title":"Improved berry and wine quality of Vitis vinifera L. cv. Gewürztraminer grown in an arid climate using a Y-shaped training system","authors":"Yaara Zohar, K. Reta, E. Drori, Udi Gliksman, Shiki Rauchberger, Einat Bar, E. Lewinsohn, Nurit Agam, Aaron Fait","doi":"10.20870/oeno-one.2024.58.1.7148","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7148","url":null,"abstract":"Recent global climatic changes have highlighted viticulture in arid/semiarid regions as an increasingly relevant study model. Grapes in arid regions face excessive solar irradiance, leading to more than 50 °C berry surface temperatures in exposed berries. The resultant oxidative stress, sunburn necrosis, and browning consistently reduce berry quality. Adapting an adequate training system to the climate and cultivar is a simple and inexpensive method to control the radiation regime. This study compares the berry and wine characteristics and compositional components of desert-grown Vitis vinifera L. cv. Gewürztraminer, trained on either a Vertical Shoot Positioning (VSP) system or a Y-shaped training system (SAYM, Sistema di Allevamendo ad Ypsilon Integralmente Meccanizzabile), a method with a higher canopy light interception. The SAYM training reduced direct radiation and concomitant heat in the cluster zone and significantly alleviated oxidative stress in berries in the 2016/17 season. In addition, SAYM-grown berries were preferable in terms of quality and productivity. Correspondingly, a sensorial analysis rated SAYM wines higher than VSP wines in all categories. Photosynthetic pigment content in the berries' skin showed similarities between VSP and SAYM, and a volatile compound analysis of the wines by GC-MS revealed a higher ester content in the wines derived from SAYM vines, along with a higher content of compounds linked to Gewürztraminer wine typicity (varietal characteristics such as esters, terpenoids, and alcohols).","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140249053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-07DOI: 10.20870/oeno-one.2024.58.1.7872
Marie Le Scanff, Axel Marchal
In the usual red winemaking process, grapes are destemmed between the harvest and the filling of the vat. However, in regions like Bourgogne, some winemakers let all or a part of the stems in contact with the juice during vatting. This choice will likely affect the sensory properties of wine, such as its gustatory perception. The present study investigated the effect of adding stems during the winemaking process on the concentration of a sweetening compound, astilbin. The sensory contribution of astilbin in wines was first clarified by measuring its taste detection threshold and comparing it with the concentrations found in various commercial wines. Then, experimental wines resulting from the addition of stems in various proportions were analysed. These practical experiments were carried out in various French wine estates, in Bourgogne, Beaujolais and Bordeaux, over three vintages, allowing the comparison of different grape varieties, namely Pinot noir, Gamay and Merlot. For each experiment, the modality with the addition of stems was compared with a vat of destemmed grapes from the same plot. Samples were taken throughout the winemaking process to be analysed by liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-Exactive, Orbitrap analyser). The results showed that the addition of stems during vatting significantly increased astilbin concentration. Furthermore, this increase varied according to the grape variety. Whereas the astilbin contents were lower in Merlot wines than in Pinot noir or Gamay wines, the ratio between its concentration of wines from the two modalities was higher in Merlot than in Pinot noir and Gamay. The localisation of astilbin in the different components of the bunch, depending on the grape variety, was also investigated to understand this difference better. Thus, a higher abundance of astilbin in stems than in skins was found in the Merlot variety, whereas, for Gamay and Pinot noir, the total quantity of astilbin in a bunch was located in equal proportions in stems and skins. These new results bring new tools to understand better the practice of whole bunch vinification from a chemical perspective.
{"title":"New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol","authors":"Marie Le Scanff, Axel Marchal","doi":"10.20870/oeno-one.2024.58.1.7872","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7872","url":null,"abstract":"In the usual red winemaking process, grapes are destemmed between the harvest and the filling of the vat. However, in regions like Bourgogne, some winemakers let all or a part of the stems in contact with the juice during vatting. This choice will likely affect the sensory properties of wine, such as its gustatory perception. The present study investigated the effect of adding stems during the winemaking process on the concentration of a sweetening compound, astilbin. The sensory contribution of astilbin in wines was first clarified by measuring its taste detection threshold and comparing it with the concentrations found in various commercial wines. Then, experimental wines resulting from the addition of stems in various proportions were analysed. These practical experiments were carried out in various French wine estates, in Bourgogne, Beaujolais and Bordeaux, over three vintages, allowing the comparison of different grape varieties, namely Pinot noir, Gamay and Merlot. For each experiment, the modality with the addition of stems was compared with a vat of destemmed grapes from the same plot. Samples were taken throughout the winemaking process to be analysed by liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-Exactive, Orbitrap analyser). The results showed that the addition of stems during vatting significantly increased astilbin concentration. Furthermore, this increase varied according to the grape variety. Whereas the astilbin contents were lower in Merlot wines than in Pinot noir or Gamay wines, the ratio between its concentration of wines from the two modalities was higher in Merlot than in Pinot noir and Gamay. The localisation of astilbin in the different components of the bunch, depending on the grape variety, was also investigated to understand this difference better. Thus, a higher abundance of astilbin in stems than in skins was found in the Merlot variety, whereas, for Gamay and Pinot noir, the total quantity of astilbin in a bunch was located in equal proportions in stems and skins. These new results bring new tools to understand better the practice of whole bunch vinification from a chemical perspective.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140258624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-06DOI: 10.20870/oeno-one.2024.58.1.7749
Cristobal A. Onetto, Jane McCarthy, Mark Solomon, A. Borneman, S. Schmidt
Extensive research has been dedicated to elucidating the role of various nitrogen sources, nitrogen concentrations and the timing of addition when modulating grape must fermentation using yeast. The wine industry invests substantial resources in both the vineyard and the winery to provide adequate nitrogen concentrations for fermentation. This approach ensures optimal yeast performance during fermentation and minimises the risk of negative sensory attributes associated with poor ferment nutrition. In addition to wine, the winemaking process produces a substantial quantity of nutrient-rich biomass, a poorly explored resource that, if appropriately recycled, could be used to support the nutrient requirements of other winery fermentations. This study explored the feasibility of using processed yeast lees generated during alcoholic fermentation as a nutrient supplement in subsequent fermentations. Three lees treatment options were assessed: accelerated autolysis, enzymatic lysis and mechanical lysis. The ability of these treatments to achieve complete lysis of yeast cells and release amino acids and trace elements is reported. The addition of processed lysates into grape juice was shown to improve fermentation timeframes and influence the production of yeast-derived fermentation volatile compounds in a dose-dependent manner. This study demonstrates that recycling spent lees from winery waste is feasible and provides some strategies for extracting nutrients from winery waste.
{"title":"Enhancing fermentation performance through the reutilisation of wine yeast lees","authors":"Cristobal A. Onetto, Jane McCarthy, Mark Solomon, A. Borneman, S. Schmidt","doi":"10.20870/oeno-one.2024.58.1.7749","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7749","url":null,"abstract":"Extensive research has been dedicated to elucidating the role of various nitrogen sources, nitrogen concentrations and the timing of addition when modulating grape must fermentation using yeast. The wine industry invests substantial resources in both the vineyard and the winery to provide adequate nitrogen concentrations for fermentation. This approach ensures optimal yeast performance during fermentation and minimises the risk of negative sensory attributes associated with poor ferment nutrition. In addition to wine, the winemaking process produces a substantial quantity of nutrient-rich biomass, a poorly explored resource that, if appropriately recycled, could be used to support the nutrient requirements of other winery fermentations. This study explored the feasibility of using processed yeast lees generated during alcoholic fermentation as a nutrient supplement in subsequent fermentations. Three lees treatment options were assessed: accelerated autolysis, enzymatic lysis and mechanical lysis. The ability of these treatments to achieve complete lysis of yeast cells and release amino acids and trace elements is reported. The addition of processed lysates into grape juice was shown to improve fermentation timeframes and influence the production of yeast-derived fermentation volatile compounds in a dose-dependent manner. This study demonstrates that recycling spent lees from winery waste is feasible and provides some strategies for extracting nutrients from winery waste.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140078090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-04DOI: 10.20870/oeno-one.2024.58.1.7830
Marco Bustamante, P. Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, N. Sieczkowski, M. Gil, J. Canals, Fernando Zamora
In this study, the effectiveness of a selected strain of Metschnikowia pulcherrima (MP1) was compared to that of sulphur dioxide for preventing white grape must from browning. Sulphur dioxide was found to drastically reduce oxygen consumption rate, protect hydroxycinnamic acids against oxidation and prevent grape must from browning, even in the presence of laccase. By contrast, supplementation with the selected strain of Metschnikowia pulcherrima (MP1) drastically increased oxygen consumption rate, thus reducing the amount of oxygen available for polyphenol oxidases. In the absence of laccase, this resulted in a decrease in browning and a certain degree of protection of the hydroxycinnamic acids, but in the presence of laccase it was not effective enough. Consequently, the selected strain of Metschnikowia pulcherrima (MP1) can be considered an interesting alternative to sulphur dioxide for preventing browning in white grape must, but only in conditions of healthy grapes.
{"title":"Inoculation with a selected strain of Metschnikowia pulcherrima as a bioprotective alternative to sulphites for preventing browning of white grape must","authors":"Marco Bustamante, P. Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, N. Sieczkowski, M. Gil, J. Canals, Fernando Zamora","doi":"10.20870/oeno-one.2024.58.1.7830","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7830","url":null,"abstract":"In this study, the effectiveness of a selected strain of Metschnikowia pulcherrima (MP1) was compared to that of sulphur dioxide for preventing white grape must from browning. Sulphur dioxide was found to drastically reduce oxygen consumption rate, protect hydroxycinnamic acids against oxidation and prevent grape must from browning, even in the presence of laccase. By contrast, supplementation with the selected strain of Metschnikowia pulcherrima (MP1) drastically increased oxygen consumption rate, thus reducing the amount of oxygen available for polyphenol oxidases. In the absence of laccase, this resulted in a decrease in browning and a certain degree of protection of the hydroxycinnamic acids, but in the presence of laccase it was not effective enough. Consequently, the selected strain of Metschnikowia pulcherrima (MP1) can be considered an interesting alternative to sulphur dioxide for preventing browning in white grape must, but only in conditions of healthy grapes.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140266775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-29DOI: 10.20870/oeno-one.2024.58.1.7698
P. Claudel, Vincent Dumas, Cécile Thibon, Grégory Lemarquis, N. Jaegli, Ana Sivsivadzé, R. Baltenweck, P. Hugueney, Éric Duchêne
The quality of wine largely depends on aroma perception, but the genetic basis explaining the variations of aroma compound concentrations in wines is still fragmentary. To unravel links between genetic variations and aroma compound variations in hundreds of genotypes, we developed a small-scale, high-throughput test-tube vinification (TTV) method capable of producing white wines that reveal the genetic potential at the scale of a single vine stock. We evaluated this method on commercial grapevine varieties (Riesling, Gewurztraminer, Chardonnay, Chasselas, Floreal, Muscat à petits grains blancs) and genotypes resulting from a bi-parental cross, covering a wide aromatic palette. The wines produced were described by usual oenological parameters and GC-MS profiling of volatile compounds. We compared the wines obtained with the TTV method to commercial wines and to wines obtained from larger fermentation volumes (5–10 L). Our results show that the TTV method is suitable to produce white wines on a very small scale, i.e., less than 100 mL and that these small-scale wines faithfully reflect the aromatic potential of the different varieties, as would larger volume methods. The proposed method is a high-throughput approach to assess the oenological potential of hundreds of grapevine genotypes from grape material harvested on a single vine. This wine-focused direct phenotyping method will pave the way for a better understanding of the genetic determinism of wine aromas, especially for molecules that are not directly present in grapes, such as volatile thiols and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN).
{"title":"A test-tube vinification method for high-throughput characterisation of the oenological and aromatic potential of white wines","authors":"P. Claudel, Vincent Dumas, Cécile Thibon, Grégory Lemarquis, N. Jaegli, Ana Sivsivadzé, R. Baltenweck, P. Hugueney, Éric Duchêne","doi":"10.20870/oeno-one.2024.58.1.7698","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7698","url":null,"abstract":"The quality of wine largely depends on aroma perception, but the genetic basis explaining the variations of aroma compound concentrations in wines is still fragmentary. To unravel links between genetic variations and aroma compound variations in hundreds of genotypes, we developed a small-scale, high-throughput test-tube vinification (TTV) method capable of producing white wines that reveal the genetic potential at the scale of a single vine stock. We evaluated this method on commercial grapevine varieties (Riesling, Gewurztraminer, Chardonnay, Chasselas, Floreal, Muscat à petits grains blancs) and genotypes resulting from a bi-parental cross, covering a wide aromatic palette. The wines produced were described by usual oenological parameters and GC-MS profiling of volatile compounds. We compared the wines obtained with the TTV method to commercial wines and to wines obtained from larger fermentation volumes (5–10 L). Our results show that the TTV method is suitable to produce white wines on a very small scale, i.e., less than 100 mL and that these small-scale wines faithfully reflect the aromatic potential of the different varieties, as would larger volume methods. The proposed method is a high-throughput approach to assess the oenological potential of hundreds of grapevine genotypes from grape material harvested on a single vine. This wine-focused direct phenotyping method will pave the way for a better understanding of the genetic determinism of wine aromas, especially for molecules that are not directly present in grapes, such as volatile thiols and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN).","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140414794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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