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…

Analisi delle modalita’ d’interazione tra conoscenza dl un territorio e gestione dei suoi aspetti enoturistici relativamente ad una regione (Toscana)

Il Turismo negli anni 2000 si appresta ad essere la più vasta ed estesa impresa presente nel mondo. Se a cio si aggiunge il fatto che il tempo libero risulta essere, per la maggior parte delle persone, la principale aspirazione da considerare ben oltre il proprio benessere eco­nomico, ci si rende conto del perché di una crescente domanda di ecoturismo. Un viaggiare sempre più accorto aile valenze ambientali e tipiche di un territorio.

Read More

How to develop strategies of adaptation to climate change based on a foresight exercise?

Prospective studies raise a real intellectual interest for those who contribute to them or take cognizance of it. But they are often considered too difficult to operationalize

Read More

Disease‐induced alterations in the reflectance spectrum of grape leaves

Context and purpose of the study ‐ Phytopathogenic diseases impact the development and yield of grapevines, resulting in economical, social and environmental losses.

Read More

Applicability of grape native yeasts to enhance regional wine typicity

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

Read More

Différenciation mésoclimatique des terroirs alsaciens et relation avec les paramètres du milieu naturel

The influence of climatic conditions on the development of the vine and on the quality of the wines no longer needs to be demonstrated at the scale of the vineyard, by the regional climatic characteristics, determining on this scale the viticultural potentialities (Huglin, 1978; Branas, 1946; Riou et al ., 1994); but also on a local scale, at the level of the basic terroir unit (Morlat, 1989), by the landscape differentiation of the natural environment inducing climatic variability within the same vineyard, and partly explaining differences in functioning of the vine, in connection with the processes of maturation and the quality of the wine (Becker, 1977 and 1984; Morlat, 1989 and Lebon, 1993a). According to these authors, the climatic diversity in a wine region constitutes in addition to the edaphic component, an important component of characterization of the Basic Terroir Units (UTB).

Read More