WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 Effect of post-harvest ozone treatment on secondary metabolites biosynthesis and accumulation in grapes and wine

Effect of post-harvest ozone treatment on secondary metabolites biosynthesis and accumulation in grapes and wine

Abstract

The actual demand by consumers for safer and healthier food and beverage is pushing the wine sector to find alternative methods to avoid the use of sulphur dioxide in winemaking. Ozone is already used in the wine industry to produce sulphur dioxide-free wines through the patented method Purovino®. This study aims to evaluate the effects of ozone treatment used for Purovino® method on grapes berry metabolism and wine quality. Harvested wine grapes (Vitis vinifera L. cv Sangiovese) were fumigated overnight with gaseous ozone. After the treatment grapes were processed to make wine. The technological parameters, volatiles and expression of genes involved in polyphenols and volatile biosynthesis have been analysed in grapes. The aromatic and phenolic profile of the resulting wine has also been assessed. In grapes, ozone treatments increase polyphenols and total flavonoids and consistently specific genes involved in polyphenol biosynthesis were up-regulated. In the resulting wine ozone fumigation increase flavonols content. Additionally, ozone exposition slightly affects the aromatic profile of grapes and wine, mainly due to changes in aroma compounds derived from the lipoxygenase pathway. Overall, the results show that post-harvest ozone treatments applied to avoid the use of sulphur dioxide induce limited but, in general, positive changes in grape and wine. This information could be of great interest for wine makers that, when using ozone treatments are guaranteed in terms of maintenance of quality and typical traits of wines.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Margherita Modesti, Stefano, Brizzolara, Roberto, Forniti, Brunella, Ceccantoni, Andrea, Bellincontro, Andrea, Bellincontro, Fabio, Mencarelli, Pietro, Tonutti, Cesare, Catelli

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, Department for innovation in biological, agro-food and forest system (DIBAF), Tuscia University – Via San Camillo de Lellis snc, 01100 Viterbo, 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 Institute of Life Sciences

Contact the author

Keywords

Ozone, Purovino, sulphur dioxide free wine, flavonoids, flavonols

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Crafting wine’s signature: exploring volatile compounds from terroir to aging

The unique characteristics of terroir play a fundamental role in shaping the identity and quality of wines, influencing the aromatic complexity of young wines and their long-term aging potential. The volatile compounds responsible for these aromas are crucial to identifying and appreciating a given wine.

Read More

Utilización de los estudios detallados y muy detallados de suelos en la microzonificación vitícola

Se justifica la utilización de los mapas de suelos detallados y muy detallados como instrumento fundamental en los estudios de microzonificación.

Read More

PyExpress – A pipeline for fast and reliable UAV image processing in vineyards

Increasing drought poses a challenge to viticulture, with complex impacts on grape yield and quality. The use of Unmanned Aerial Vehicles (UAV) in Precision Viticulture offers a valuable tool to detect drought stress, capturing its spatio-temporal variability and thus, supports management strategies.

Read More

Influence du terroir sur la composition en flavonoïdes de la baie de raisin de Cabernet franc en Moyenne Vallée de la Loire

The terroir offers great variability in the typicity of the wines produced. Following tastings integrating several vintages, the multiple factor analysis of the sensory data revealed a group of taste criteria contributing to the notion of “Power”, referenced “Power and Harmony”, which makes it possible to differentiate wines from various terroirs of the Middle Loire Valley (Pages et al ., 1987).

Read More

Effect of different pH values on the interaction between yeast mannoproteins and grape seed flavanols

The consequences of the global climate change in the vitiviniculture are revealed as a gap between phenolic and technological grape maturities, higher grape sugar concentration that leads to high wine alcohols levels, lower acidities and high pH values, among others. The unbalanced phenolic maturity caused in this scenario leads to harsh astringency and to instable colour of wines. Previous studies have reported that the addition of yeast mannoproteins (MPs) to wines may have positive effects on these two organoleptic properties due to their capability to interact with wine polyphenols [1]; however, studies about the effect of the pH on these interactions have not been carried out so far.

Read More