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…

Response to powdery and downy mildew of varieties with disease resistance genes (PIWI)

Erysiphe necator and Plasmopara viticola are the causal agents of powdery and downy mildew on grapevines, leading to significant economic losses. Numerous chemical treatments are applied to control these diseases, leading to environmental problems and the appearance of resistance to these products. Therefore, the study of new strategies to achieve the objectives of sustainable development is a priority. In this sense, the use of new varieties resistant to these diseases may be an option of interest. The objective of this work was to analyze the degree of resistance of 9 varieties with downy mildew resistance genes (Rpv3 and/or Rpv12), four of which also carry a powdery mildew resistance gene (Ren 1) by in vitro inoculation assays.

Read More

INFLUENCE OF WINEMAKING VARIABLES AND VINEYARD LOCATIONS ON CHEMICAL AND SENSORY PROFILES OF SOUTH TYROLEAN PINOT BLANC

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine.

Read More

Effects of wine versus de-alcoholised wine on the microbiota-gut-brain axis in a tau-pathology murine model of Alzheimer’s disease

Alzheimer’s Disease (AD) is the most common disorder associated with cognitive impairment and the main cause of dementia globally. Multiple evidence in the last decade suggest that the gut microbiome plays an important role in the pathogenesis and progression of AD via the microbiota-gut-brain axis, a network wherein microbiome and the central nervous system crosstalk via endocrine, immune, neural, and microbial metabolites signalling pathways.

Read More

DOSAVIÑA® A new app for a more sustainable use of plant protection products in vineyard

Aims: DOSAVIÑA® was developed with the aim of helping farmers to determine optimal volume rates for spray applications in vineyards. The final developed tool is a good example of bringing research to end users.

Read More

VITOUR – The European World Heritage Vineyards

UNESCO World Heritage as the link, Europe as the area covered. VITOUR network is born on this idea, on Loire Valley Mission and InterLoire’s initiative. It gathers vineyards inscribed on UNESCO World Heritage List.

Read More