WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 1 - WAC - Oral presentations 9 Vineyard’s ozone application to induce secondary metabolites accumulation in grapes and wine

Vineyard’s ozone application to induce secondary metabolites accumulation in grapes and wine

Abstract

In viticulture sector to find new tools for pest management has become an urgent necessity. Hence, grapevines cultivation has high production rate demand and to meet the intensive market request, a massive use of pesticides is often required. In addition to the environmental problems associated with large use of chemicals, there is an increasing number of consumers which are asking for safer, healthier and residue free foods and beverages. Recently, the use of ozone has been proposed as a possible alternative to traditional chemicals. However, studies on ozone application in the vineyard are very few especially considering its effect on grapes and wine quality and composition. In plant tissue ozone induce an oxidative stress which can triggers antioxidant response, and, therefore, it may enhance the production of antioxidant and stress-related secondary metabolites. As such, ozone can be considered an abiotic elicitor. In this study, canopies of Vitis vinifera (cv Sangiovese) plants have been sprayed with ozonated water throughout the vegetative growth and its effect on phenolic, antioxidant and aromatic compounds of grapes and wine have been assessed. In grapes, ozonated water induced a significant increase of antioxidant activity and total polyphenol content. Remarkably, changes in phenolic and aromatic profile in the resulting wine have also been observed. Specifically, Kampferol and Quercitin glucosides increased after ozone exposition as well as volatiles derived from the LOX-HPL pathway. These changes suggest that the oxidative stress induced leads to antioxidant metabolic response in grapes and therefore affects grapes and wine quality and composition.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Margherita Modesti, Stefano, Brizzolara, Cesare, Catelli, Fabio, Mencarelli, Andrea, Bellincontro, Pietro, Tonutti

Presenting author

Margherita Modesti  – Department for innovation in biological, agro-food and forest system (DIBAF), Tuscia University – Via San Camillo de Lellis snc, 01100 Viterbo, Italy

Institute of Life Sciences, School of Advanced studies Sant’Anna, Piazza Martiri della Libertà, 33 56127 PISA, ITALY, P.C. di Pompeo Catelli S.R.L., Via Roma 81, Uggiate Trevano, 22029 Como, Italy, Department of Agriculture Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy, Department for innovation in biological, agro-food and forest system (DIBAF), Tuscia University – Via San Camillo de Lellis snc, 01100 Viterbo, Italy, Institute of life science, School of advanced studies Sant’Anna, Piazza Martiri della Libertà, 33 56127 Pisa, ITALY,

Contact the author

Keywords

Ozone, polyphenols, C6 volatiles, antioxidant, oxidative stress

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Towards understanding the mechanisms of resistance to grapevine Flavescence dorée

Flavescence dorée (FD) is a very serious grapevine disease, classified as quarantine in europe, where it appeared in the middle of the last century. It is associated with the presence of phytoplasmas, transmitted in the vineyard by a leafhopper of american origin, scaphoideus titanus. FD causes severe wine production losses and often leads to plant death. There are currently no alternative solutions to insecticide treatments against the vector and uprooting diseased vines.

Read More

Enological characterization of mold resistant varieties grown in the Trentino Alpine Region

Among the different strategies used in vine growing to fight against mold diseases, it can be pointed out the hybridation of traditional grape varieties with others, presenting a genetic resistance to pathogen attack. The research in this field has been encouraged in recent years due to the increased concern about human safety and environmental pollution linked to the use of agrochemicals. This approach allows to limit the number of treatments and the type of active compounds used in vine management. The environment determines the pressure degree of the diseases on vines and the biologic response of the plant to their attack.

Read More

La viticulture durable: concept et application aux terroirs viticoles

Evoquer la notion de durabilité pour la vigne, plante multimillénaire, et le vin, tous deux intimement liés aux origines de notre civilisation, peut paraître un non-sens.

Read More

Effect of stilbenes on malolactic fermentation performance of onoccocus oeni and lactiplantibacillus plantarum strains in wine production

Malolactic fermentation (MLF) is an important step in winemaking to improve wine quality through deacidification, increased microbial stability, and altered wine flavor. The phenolic composition of wine influences the growth and metabolism of lactic acid bacteria (lab) used for MLF.

Read More

Experimental vinification of withered grapes of Vitis vinifera “Muscat of Alexandria”

The objective of the present work is to investigate wine produced from dehydrated grapes and vinified according to classical Roman manuals.

METHODS – Locally produced Muscat of Alexandria’s grapes were used for the sweet wine production, grown in the experimental vineyard of Instituto Superior de Agronomia (Lisbon, Portugal). The grapes were harvested manually slightly over-ripe and subjected to greenhouse drying. After 7-10 days dried grapes were transported to an experimental winery for various operations (e.g., grape weighing, sorting, crushing/destemming). Several maceration protocols were used comprising the addition of saltwater and white wine to whole bunches or destemmed grapes. Fermentation was conducted with the addition of commercial yeast. The standard physico-chemical parameters of wines were determined according to the OIV standards.

Read More