GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Effects of abscisic acid treatment on Vitis vinifera L. Savvatiano and Mouchtaro grapes and wine characteristics

Effects of abscisic acid treatment on Vitis vinifera L. Savvatiano and Mouchtaro grapes and wine characteristics

Abstract

Context and purpose of the Study –Grapes development is determined by grape cultivar and vineyard climatic conditions and consequently affecting the phenolic and aroma on grapes and wines. Abscisic Acid (ABA) plays a key role in the promotion of fruit ripening and fruit anthocyanin content. Herein, we report the impact of ABA to grape ripening and wine quality.

Material and Methods – Experiments were conducted during 2018 on Vitis vinifera L. Mouchtaro and Savvatiano grapevines at the Muses Estate winery (Muses Valley). All treatments were applied in triplicate in a randomized complete block design, with 25 vines for each replicate. Vines were sprayed with 0, 400 or 800 mg/L ABA aqueous solution at véraison, 3 and 6 days after the first application. Grapes were harvested at optimum sugar maturity and classical red and white winemaking procedures were followed. Standard analytical methods recommended by O.I.V. were used for grapes and wines (pH, alcoholic degree, total acidity, volatile acidity). Also, colour intensity, total phenolic compounds, tannin determination (Habertson et al., 2002; Sarneckis et al., 2006), browning test (Sioumis et al.,2006), and sensory analysis were performed.

Results- In both varieties, harvest was delayed in grapevines treated with ABA which is a highly promising result. According to the browning test, the lower value (k= 0.0024) for the color change factor of Savvatiano wines was observed at 400 mg/L ABA. Higher k values, of 0.0031 and 0.0037, were recorded at control wine and at 800 mg/L ABA, respectively. Consequently, it seems that wines produced by grapes treated with 400 mg/L of ABA would develop brown color later than the other samples examined in this study. Mouchtaro wines recorded the highest concentration of total anthocyanins (666- mg/L) for the wines produced by grapes treated with the highest ABA concentration. At the lower ABA concentration and the control the anthocyanins concentration was 640 and 568 mg/L, respectively. Wines were assayed for tannins according to BSA and MCP methods. Following the same trend, highest tannin concentration was observed at the highest ABA treatment (BSA: 9,40 mg/ L, and MCP :831 mg/L). Lower values of tannin concentration were recorded at the control wine (BSA: 6,98 & MCP :494 mg/L) and at the lowest ABA treatment (BSA: 6,42 & MCP: 609 mg/L ). Highest value of color intensity were scored by the wines receiving the highest ABA treatment (13,3) whereas, control and lower ABA concentration wines scored lower values (10,8 and 11,1). These preliminary results provide an insight into the effect of ABA on wine grapes, which is useful for grape quality.

DOI:

Publication date: September 29, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Dimitrios-Evangelos MILLIORDOS1, Εvaggelia NANOU1, Nikolaos KONTOUDAKIS1, Yorgos KOTSERIDIS1

1 Agricultural University of Athens, Department of Food Science and Human Nutrition, Oenology Laboratory

Contact the author

Keywords

Absisic Acid, Vitis vinifera, Mouchtaro, Savvatiano

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Evolution and sensory contribution of ethyl acetate in sweet wines

Ethyl acetate (EtOAc) is the main ester present in all wines, generally produced by yeasts during alcoholic fermentation and sometimes by bacteria during barrel ageing. Its odor is characterized by solvent notes, which give wines their acescent note [1].

Managing nitrogen balance in cover-cropped vineyard

In this audio recording of the IVES science meeting 2022, Thibaut Verdenal (Agroscope, Pully, Switzerland) speaks about managing nitrogen balance in cover-cropped vineyard. This presentation is based on an original article accessible for free on OENO One.

Plastic cover film on table grapes from field to cold storage

Plastic film covering is a technique largely used in viticulture to protect table grapes vines from adverse weather conditions and to reduce the negative effects of grapevine fungi disease. Plastic film composition affects solar radiation income inside the covering with effects on sunlight wavelengths in relation to different absorbance and reflectance. The interaction of selected light ranges with vines could influence grape ripening and yield and consequently influence shelf life.

Interest in measuring the grape texture to characterise grapes from different cultivation areas – Example of Cabernet franc from the Loire Valley

A two-bite compression test was applied on Cabernet franc grapes during two harvest seasons. The evolution of the texture parameters from véraison to harvest was studied and a new mechanical ripeness notion was introduced.

Terroir effects on the response of Tempranillo grapevines to irrigation in four locations of Spain: agronomic performance and water relations

We report the effects of different drip irrigation treatments on the agronomic performance and water relations of Tempranillo grapevines, pruned to a bilateral cordon