IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Variability of Constitutive Stilbenoid Levels and Profiles in Grape Canes (Vitis spp.) depending on Genetic and Environmental Factors

Variability of Constitutive Stilbenoid Levels and Profiles in Grape Canes (Vitis spp.) depending on Genetic and Environmental Factors

Abstract

Grape cane is a viticultural by-product that is currently underused or not used at all. Therefore, it bears a high potential for valorization due to the presence of anti-microbially active stilbenoids, being biologically relevant for plant defense. These compounds are highly interesting for applications in the agricultural sector as well as for the food and feed industry.
In this study, we comprehensively investigated the variability of levels and profiles of constitutive stilbenoids in grape canes. First, an HPLC-DAD-MS/MS-based screening of grape canes from 102 different V. vinifera L. cultivars (including seven fungus-resistant varieties) revealed not only a large inter-varietal variability of both total stilbenoid amounts (557-7748 mg/kg DW), but also of their qualitative compositions, showing highly heterogeneous profiles with different predominant stilbenoids (e.g. piceatannol, resveratrol, ε-viniferin or vitisin B). Focusing on each 13 genetically distinct clones of two varieties (Vitis vinifera L. cvs. Riesling and Pinot Noir), a pronounced intra-varietal variability was also observed (e.g., cv. Riesling 3236-6541 mg/kg).
We furthermore focus on the variability of stilbenoid levels in canes throughout three consecutive vintages (2017-2019) and for three pruning dates (October, December or February) from two cultivars (Pinot Noir and Accent). While varietal differences remained widely conserved throughout the years, strong qualitative discrepancies in stilbenoid profiles between and within seasons became evident. For instance, high contents of oligomeric stilbenoids were found in 2017 and 2019 with decreased temperature and increased precipitation levels, being low in the comparably warmer and dryer year 2018. Furthermore, we clearly show that the pruning date altered the stilbenoid content in grape canes and pruning in December yielded highest levels compared to the two other dates.
In brief, our study provides new insights into the strong variability in grape cane constitutive stilbenoid levels and profiles in both conventional and fungus-resistant Vitis varieties that are attributed to genetic as well as environmental factors.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Besrukow Paul1, Irmler Jan1, Schmid Joachim2, Stoll Manfred3, Winterhalter Peter4, Schweiggert Ralf1 and Will Frank1

1Department of Beverage Research, Geisenheim University
2 Department of Grapevine Breeding, Geisenheim University
3Department of General and Organic Viticulture, Geisenheim University
4Institute of Food Chemistry, Technische Universität Braunschweig

Contact the author

Keywords

resveratrol, viniferin, bioactive, phytoalexin, HPLC

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

From bush to glass: unlocking the potential of indigenous microbes in Australian wines

Global trends in the wine industry are changing, which is caused by consumer demands for aroma and flavour innovation. Producers in Australia, the sixth globally ranked wine producing country, are embracing this trend by exploring non-conventional yeast species to improve sensory qualities and achieve fermentation advantages.

Read More

Two dimensions, one mission: unlocking grape composition by GC × GC

Aroma is one of the most important attributes that determine consumer’s perception of the sensory quality of wine and varietal typicity.

Read More

A sundial vineyard: impact of row density and orientation on cv. Cabernet-Sauvignon physiology and grape composition, insights to face a climate change scenario

An experimental vineyard with a radial array was planted in 2018, to provide valuable information on the relationship between orientation and planting density on plant physiology and cluster microclimate, and the consequent impacts on grape secondary metabolites, including aromas and polyphenols.

Read More

The kinetics of grape aromatic precursors hydrolysis at three different temperatures

In neutral grapes, it is known that most aroma compounds are present as non-volatile
precursors.

Read More

GC-O and olfactoscan approaches to reveal premature aging markers in Chardonnay wine

Molecular markers of wine oxydation, such as sotolon or Strecker’s aldehydes that induce respectively nut or curry and boiled vegetables or wilted rose odors, can be percieved as a default by consumers. These volatile compounds are especially formed during the premature aging of wine, but it is likely that several contributing compounds are still unknown as is their combined contribution. This study was carried out to identify the markers of oxydation in Chardonnay wine by Gas Chromatography Olfactometry (GC-O) and to study the impact of these markers on the complex wine aromatic buffer using the Olfactoscan approach.A Chardonnay wine (2018-vintage), taken after malolactic fermentation without sulphites addition, was submitted to an artificial oxidation to simulate more or less prononced premature oxidation. Volatile compounds were extracted by Solid-Phase Extraction (SPE) and analysed by GC-O with a panel of 13 trained subjects. The same extract was also submitted to a second analysis based on the Olfactoscan technique, which allowed to evaluate the impact of each volatile compounds on the complex aromatic buffer of a non-oxidized wine delivered as background odor. Preliminary results revealed three types of behavior. On the one hand, several odor zones appeared only with the background odour, suggesting a synergy effect induced by the compounds in the aromatic buffer. Conversely, odor-active compounds could not be perceived within the background odor suggesting a masking effect. Finally several compounds were found to contribute as key odorants for wine oxydation once mixed with the aromatic buffer. These compounds are still to be identified using complementary techniques.

Read More