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…

Wine industry, digital transformation, and sustainability: a systematic literature 

This paper aims to (i) identify the state of the art regarding digital transformation in the transition to sustainability in the wine industry, (ii) analyze the adoption of digital technologies at different stages of the winemaking process and their contribution to the triple bottom line of sustainability, and (iii) present a research agenda that facilitates the development of the field, providing contributions to both literature and managerial practice.

Read More

Peptidomics in the wine industry: literature perspectives on functional importance and analytical methods

Winemaking is a globally significant industry in the field of food technology (218 mhL of wine estimated for 2024 harvest) [1], which activity produces tons of by-products annually, including pomace (pulp, stems, seeds, skins), lees, organic acids, CO2, and water [2].

Read More

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Read More

Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses

Polyphenols are important compounds involved in many chemical and sensory wine features. In winemaking, adding oenological tannins claims to have positive impacts on wine stability, protection from oxidation and aroma persistence. Polyphenols are antioxidant compounds by either scavenging reactive oxygen and nitrogen species or chelating Fe2+ ions (1). However, as tannins oxidation leads to the formation of highly reactive species (i.e. ortho-quinones), it is still unclear if they have an effective role toward oxidation of wine aromas (2). In this work, we aim at studying the effect of two commercial tannins (proanthocyanidins, ellagitannins) on red wine flavour (mainly aroma) before and after air exposition.

Read More

Evaluation of vineyards, fruit and wine affected by wild fire smoke

Wineries may randomly reject fruit from vineyards near wild fires exposed to smoke. It is difficult to determine if fruit has been compromised in quality when exposed to smoke

Read More