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…

Variabilité des critères de délimitation dans les AOC françaises

La délimitation de l’aire de production d’une appellation d’origine contrôlée française est une opération essentielle. Le décret-loi du 30 juillet 1935, qui a créé le système des appellations d’origine contrôlées

Read More

The aroma diversity of italian white wines

AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference.

Read More

Trace-level analysis of phosphonate in wine and must by ion chromatography with inductively coupled plasma mass spectrometry (IC-ICP-MS).

Phosphonic acid and especially potassium dihydrogen phosphonate are widely used to restrain the ubiquitous pressure of grapevine downy mildew in viticulture. Nevertheless, phosphonic acid and its derivatives have been banned in organic viticulture in October 2013, because they have been classified as plant protection products since then.

Read More

Climat-roche-sol-fromage. Cartographie fonctionnelle du terroir. Exemple de l’A.O.C. Comté

La place prépondérante que prend le Massif Jurassien en Franche-Comté confère à la région un caractère montagneux qui a orienté l’agriculture vers l’élevage laitier. Cette vocation pastorale marquée et de rudes conditions climatiques sont à l’origine de la production, attestée depuis l’Antiquité, d’un fromage de réserve pour la longue période hivernale. Cette tradition fromagère, liée à des prairies naturelles, a perduré jusqu’à nos jours. La qualité et la spécificité du produit actuel, le fromage de Comté, ont été reconnues dès 1952 par l’attribution d’un label et dès 1958, par la reconnaissance d’un périmètre d’appellation d’origine contrôlée, l’A.O.C. Comté (fig. 1).

Read More

Chemical boundaries of wine identity: rationalizing grape and wine aroma diversity for improved terroir management

Aims: Wine perceived quality lies on a number of different factors. Among these, sensory features, which are in turn dependent on chemical composition, play a primary role. There is traditionally a great emphasis on producing wines that have specific sensory profiles, particularly aroma, that reflect identity features connected to the place and the variety of origin. In the case of high quality

Read More