terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Abstract

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]). The Projective Mapping (napping) sensory protocol and the RATA (rate-all-that-apply) method were used to provide rapid categorization and characterization of DRHGC and conventional wines using an internal panel of 19 assessors (aged 25-40 years old). Preliminary analytical results for red wines showed that diglucosylated and triglucosylated anthocyanins were most common, and they were present also as acetylated and p-coumaroylated esters. The profile of cyclic proanthocyanidins was investigated for the first time in PIWI wines, such us ‘Solaris’, ‘Bronner’, ‘Muskaris’, ‘Johanniter’, ‘Souvignier gris’, ‘Regent’, and ‘Cabernet Cortis’, and compared with conventional white and red wines.

The sensory attributes found in PIWI white wines were “tree fruit” (pear, green apple) in ‘Solaris’ and ‘Bronner’, “caramelized” (honey) and “floral” (rosewater) in ‘Muskaris’, “stone fruit” (peach) in ‘Johanniter’, and “woody” (oak and coffee) in ‘Souvignier gris’  In contrast, sensory attribute “vegetative” (green bell pepper) conventional wines was perceived more  in Pinot Blanc and Pinot Gris as conventional wines.

The combination of sensory evaluation, chemical analysis, and multivariate statistical methods provided a deeper and more complete understanding of the quality of the wines under investigation.

Acknowledgments: Wineries (Bolzano, Italy) are kindly acknowledged for providing the wines analyzed in this study.

References:

1)  Duley, G., et. al (2023). Oenological potential of wines produced from disease‐resistant grape cultivars. Compr. Rev. Food Sci. DOI 10.1111/1541-4337.13155

2)  De Rosso, et. al (2012). Study of anthocyanic profiles of twenty-one hybrid grape varieties by liquid chromatography and precursor-ion mass spectrometry. Anal. Chim. Acta., 732, 120-129. DOI 10.1016/j.aca.2011.10.045

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Adriana Teresa Ceci1,2, *, Edoardo Longo1,2, Gavin Duley1,2, Emanuele Boselli1,2

1Oenolab, NOI TechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
2Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy

Contact the author*

Keywords

disease resistant hybrid grape cultivars, volatile compounds, phenolic profile, Projective Mapping

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Read More

Culturable microbial communities associated with the grapevine soil in vineyards of La Rioja, Spain

The definition of soil health is complex due to the lack of agreement on adequate indicators and to the high variability of global soils. Nevertheless, it has been widely used as synonymous of soil quality for more than one decade, and there is a consensus warning of scientists that soil quality and biodiversity loss are occurring due to the traditional intensive agricultural practices.
In this work we monitored a set of soil parameters, both physicochemical and microbiological, in an experimental vineyard under three different management and land use systems: a) addition of external organic matter (EOM) to tilled soil; b) no tillage and plant cover between grapevine rows, and c) grapevines planted in rows running down the slope and tilled soil.

Read More

Grapevine adaptation to drought and resistance to Neofusicoccum parvum, causal agent of Botryosphaeria dieback

The sustainability of viticulture in response to climate change has been addressed mainly considering agronomic impacts, such as water management and diseases, either separately or together.
In grapevines, there is strong evidence that different genotypes respond differently to biotic and abiotic stresses. A screening was conducted on various local cultivars in response to drought and Neofusicoum parvum infection aiming to evaluate their susceptibility to abiotic stress and resistance to fungal diseases.

Read More

Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Read More

Effect of soil particle size on vine water status, leaf ABA content and berry quality in Nebbiolo grapes

The root and shoot abscisic acid (ABA) accumulation in response to water deficit and its relation with stomatal conductance is longtime known in grapevine. ABA-dependent and ABA-independent signalling response to osmotic stress coexist in sessile plants. In grapevine, the signaling role of ABA in response to water stress conditions and its influence on berry quality is critical to manage grapevine acclimation to climate change.

Read More