GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

Abstract

Context and purpose of the study – The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties. The aim of the present study was to evaluate the quality and the ripening process of Pinot blanc grape by a non-destructive fluorescence-based sensor.

Material and methods – The study was performed on two vineyards of cv. Pinot blanc located in the Adige Valley (South Tyrol, Bolzano), in two consecutive vintages. The vineyard differed in the row orientation, east-west or north-south, and then on the sun light exposure of the grape-bunches. The grape phenolic maturity was assessed on intact berries by six measurements from bunch closure to harvest time. In each vineyard, 25 grape-bunches per row sides were flashed by Multiplex® 3.6 (Force-A, Orsay, France), for a total of 3 rows and 150 grape-bunches/measurement. The instrument indices of chlorophyll (SFR_R) and flavonols (FLAV_UV) were considered. Standard grape maturity tests were performed to assess total soluble solids (TSS) and total acidity content of the grape juice by spectroscopic method. At maturity the grapes were processed with a standard vinification protocol for white wines. Total polyphenolic content of wines was determined by a spectrophotometric analysis.

Results – A linear decrease of SFR_R index in the berry-skin during the grape ripening period was recorded. Interestingly, SFR_R values negative correlated with the TTS accumulation in Pinot blanc berries. On the other side, positive correlations between SFR_R and titratable acidity, malic acid and tartaric acid content, were observed. The FLAV_UV index showed an increasing linear trend during the grape ripening period. At harvest, significant difference in FLAV_UV index between the two vineyards was observed. Looking more deeply inside the data, the berry-skin FLAV_UV index significantly differed among the four sun-light expositions, with greater values recorded for the grape-bunches located in south and east sides of the vineyard rows. These results are in accordance with the available literature on the role flavonols as sun-burn protection compounds. Interestingly, the total polyphenolic content of the produced wines showed a positive correlation with the final FLAV_UV values measured in the berry-skin. In conclusion, the Multiplex® indices could improve precision viticulture strategies, such as the implementation of precision harvest practices. Indeed, SFR_R index could be used to indirectly evaluate the whole ripening process of white grapes in term of grape sugar content and acidity, while FLAV_UV could provide useful indications to winemakers about taste of final product. Future studies will be necessary to better correlate the berry-skin FLAV_UV values and the flavours of white wine.

DOI:

Publication date: September 29, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Selena TOMADA1*, Florian PICHLER1, Julia MARTINELLI1, Giovanni AGATI2, Valentina LAZAZZARA3, Martin ZEJFART4, Fenja HINZ3, Ulrich PEDRI4, Peter ROBATSCHER3, Florian HAAS1

1 Department of Viticulture, Laimburg Research Centre, BZ, Italy
2 Istituto di Fisica Applicata ‘Nello Carrara’, CNR, FI, Italy
3 Laboratory for Flavours and Metabolites, Laimburg Research Centre, BZ, Italy
4 Department of Enology, Laimburg Research Centre, BZ, Italy

Contact the author

Keywords

chlorophyll, flavonols, grape, Multiplex®, quality, Pinot blanc.

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.

Potential of native Uruguayan yeast strains for production of Tannat wine

Must fermentation is a complex process influenced by various factors, especially microbiological activities. The characteristics and quality of the resulting wine are closely linked to the stages that unfold throughout this progression.

HOLISTIC APPROXIMATION OF THE INFLUENCE OF SACCHAROMYCES STRAINS ON WINE AROMA PRECURSORS

Wine varietal aroma is the result of a mixture of compounds formed or liberated from specific grape-aroma precursors. Their liberation/formation from their specific precursors can occur spontaneously by acid catalyzed rearrangements or hydrolysis or by the action of the yeast enzymatic activities. The influence of yeast during fermentation on the production of these volatile compounds has been widely studied however, the effect of this influence during aging is not fully understood. In order to evaluate these processes several indirect strategies have been used to study aroma precursors although they are not useful to understand the chemistry of the process.

Characterizing the molecular basis of the differences in aromatic precursors found in commercial clones of Vitis vinifera cv. Tannat

Uruguay is known for the production of Tannat wines, which is a neutral variety from an aroma point of view, but capable of providing aromatic precursors that are of interest in the production of wines for ageing. The main aromatic precursors present are glycosidic compounds and carotenoids. The contribution of carotenoid degradation by-products such as norisoprenoids to wine aroma is fundamental, as they are associated with pleasant aroma descriptors and very low olfactory perception thresholds. Several factors have been shown to influence carotenoid concentrations in grapes, such as cultivar, climatic conditions, viticultural region, plant water status, exposure to sunlight and ripening stage.

Evolution of oak barrels C-glucosidic ellagitannins

During oak wood contact, wine undergoes important modifications that modulate its organoleptic quality and complexity, including its aroma, structure, astringency, bitterness and color. Vescalagin and castalagin are the two main C-glucosidic ellagitannins found in oak wood used for wine aging wood but lyxose/xylose derivatives (grandinin and roburin e) and dimeric forms (roburins a,b, c and d) are also present. The presence of several hydroxyl groups in the ortho-positions at the periphery of the structure of the ellagitannin isomers allows these molecules to undergo oxidation or condensation reactions with other compounds.