GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Enological characterization of mold resistant varieties grown in the Trentino Alpine Region

Enological characterization of mold resistant varieties grown in the Trentino Alpine Region

Abstract

Among the different strategies used in vine growing to fight against mold diseases, it can be pointed out the hybridation of traditional grape varieties with others, presenting a genetic resistance to pathogen attack. The research in this field has been encouraged in recent years due to the increased concern about human safety and environmental pollution linked to the use of agrochemicals. This approach allows to limit the number of treatments and the type of active compounds used in vine management. The environment determines the pressure degree of the diseases on vines and the biologic response of the plant to their attack. Thus, to better evaluate the tolerance to pathogens, cultivars are usually tested in different vinegrowing areas and the main winemaking parameters – such as reducing sugars, organic acids or pH – are evaluated. However, the plant environment also affects greatly the production of secondary metabolites, some of which play an active role in wine quality, determining the enological aptitude of these varieties in each production area. Information regarding the composition of these compounds is scarce and should be related to the production area and the viticultural and agronomic features.

Material and methods – Grapes used for the winemaking investigations were produced between 2015 and 2017 in two experimental plots of Trentino (NE Italy) geographically and environmentally differentiated.

Results – In this work, we report some of the results obtained in the VEVIR project, which regards the evaluation and the enological valorization of grapes produced in the Trentino vinegrowing region from some mold resistant varieties breeded at the Weinbauinstitute from Freiburg (Germany). To this aim, musts, wines and distillates obtained with standardized conditions at semi-industrial scale were used for the chemical investigations. The project focused partially on the study of the phenolic and the color profile of wines obtained from red varieties, the shikimic acid concentration from white cultivars or the aroma of the wines and the distillates analyzed chemically and sensorially. We have also deepen on the effect of the winemaking protocol on the concentration of some of these parameters in wines.

DOI:

Publication date: September 28, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Tomas ROMAN*, Sergio MOSER, Laura BARP, Maurizio BOTTURA, Loris TONIDANDEL, Mario MALACARNE, Roberto LARCHER and Giorgio NICOLINI

Center for Technology Transfer – Fondazione Edmund Mach, San Michele all’Adige (TN), Italy

Contact the author

Keywords

mold, tollerant, resistant, winemaking, aroma, secondary metabolites

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Petrolomics-derived data interpretation to study acetaldehyde-epicatechin condensation reactions

During red wine ageing or conservation, color and taste change and astringency tends to reduce. These changes result from reactions of flavan-3-ols and/or anthocyanins among which condensation reactions with acetaldehyde are particularly important. The full characterization of these reactions has not been fully achieved because of difficulties in extracting and separating the newly formed compounds directly from wine. Model solutions mimicking food products constitute a simplified medium for their exploration, allowing the detection of the newly formed compounds, their isolation, and their structure elucidation.

Grapevine bud fertility under elevated carbon dioxide

Aims: Microscopic bud dissection is a common tool used to assess grapevine bud fertility and therefore to predict the yield of the following season

Mobile device to induce heat-stress on grapevine berries

Studying heat stress response of grapevine berries in the field often relies on weather conditions during the growing season. We constructed a mobile heating device, able to induce controlled heat stress on grapes in vineyards. The heater consisted of six 150 W infrared lamps mounted in a profile frame. Heating power of the lamps could be controlled individually by a control unit consisting of a single board computer and six temperature sensors to reach a pre-set temperature. The heat energy applied to individual berries within a cluster decreases by the squared distance to the heat source, enabling the establishment of temperature profiles within individual clusters. These profiles can be measured by infrared thermography once a steady state has been reached. Radiant flux density received by a berry depending on the distance was calculated based on a view factor and measured lamp surface temperature and resulted to 665 Wm-2 at 7cm. Infrared thermography of the fruit surface was in good agreement with measurements conducted with a thermocouple inserted at epidermis level. In combination with infrared thermography, the presented device offers possibilities for a wide range of applications like phenotyping for heat tolerance in the field to proceed in the understanding of the complex response of plants to heat stress. Sunburn necrosis symptoms were artificially induced with the aid of the device for cv. Bacchus and cv. Sylvaner in the 2020 and 2021 growing season. Threshold temperatures for sunburn induction (LT5030min) were derived from temperature data of single berries and visual sunburn assessment, applying logistic regression. A comparison of threshold temperatures for the occurrence of sunburn necrosis confirmed the higher susceptibility of cv. Bacchus. The lower susceptibility of cv. Sylvaner did not seem to be related to its phenolic composition, rendering a thermoprotective role of berry phenolic compounds unlikely.

Impact of climate on berry weight dynamics of a wide range of Vitis vinifera cultivars 

In order to study the impact of climate change on Bordeaux grape varieties and to assess the behavior of candidate grape varieties potentially better adapted to the new climatic conditions, an experimental vineyard composed of 52 grape varieties was planted in 2009 at the INRAE Bordeaux Aquitaine center[1]. Among the many parameters studied since 2012, berry weight for each variety was measured weekly from mid-veraison to maturity, with four independent replicates. The kinetics obtained allowed to study berry growth, a key parameter in grape composition and yield.

PROGRESS OF STUDIES OF LEES ORIGINATING FROM THE FIRST ALCOHOLIC FERMENTATION OF CHAMPAGNE WINES

Champagne wines are produced via a two-step process: the first is an initial alcoholic fermentation of grape must that produces a still base wine, followed by a second fermentation in bottle – the prise de mousse – that produces the effervescence. This appellation produces non-vintage sparkling wines composed of still base wines assembled from different vintages, varieties, and regions. These base wines, or “reserve wines,” are typically conserved on their fine lies and used to compensate for quality variance between vintages (1). Continuously blending small amounts of these reserve wines into newer ones also facilitates preserving the producer’s “house style.”