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 diseaseresistant 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…

Understanding the impact of rising temperatures due to climate change on aromatic compositions in Malbec wines from Mendoza, Argentina

Mendoza is one of Argentina’s most important and outstanding wine regions producing the renowned Malbec wines due to its optimal soil and weather conditions. However, the effects of 21st-century climate change would negatively impact Malbec wines quality. This study investigated the effect of temperature increase and the impact of plant hormone abscisic acid (ABA) used to mitigate the negative effect of temperature increase on Malbec wines aromatic composition through GC-MS. Four treatments were applied on vines at field condition: Control, Control + 3 ºC, ABA and ABA + 3 ºC.

Decoupling the effects of water and heat stress on Sauvignon blanc berries

Climate changes have important consequences in viticulture, heat waves accompanied by periods of drought are encountered more and more frequently. This study aims to evaluate the single and combined effect of water deficit and high temperatures on the thiol precursors biosynthesis in Sauvignon blanc grapes. For this purpose, a protocol has been developed for the cultivation of berries on a solid substrate. The berries, collected at three different times starting from veraison and grown in vitro, were subjected to 4 different treatments: control (C), water stress (WS), heat stress (HS), combined water and heat stress (WSHS). Water stress was simulated by adding abscisic acid to the culture medium, while different temperatures, respectively 25°C and 35°C, were managed with two illuminated climatic chambers.

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.

Green pruning of shoots to force new sprouting of buds, in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

The context of climate crisis leads to the acceleration of technological ripening of grapes, with unsuitable loss of acidity, so various vineyard management alternatives are being considered to delay the grape ripening. The delay of the vegetative cycle towards a period of milder temperatures affects ripening, but vine behavior can vary according to the area, conduction, watering, variety, etc. A work is proposed to know the response to the green pruning of shoots, executed in fruit set and in pea size, in cv. Verdejo.

Extreme vintages affect grape varieties differently: a case study from a cool climate wine region

Eger wine region is located on the northern border of grapevine cultivation zone. In the cool climate, terroir selection is one of the foundations of quality wine making. However, climate change will have a significant impact on these high value-added vineyards. This study presents a case study from 2021 and 2022 with the investigation of three grape varieties (Kadarka, Syrah, Furmint). The experiment was conducted in a steep-sloped vineyard (Nagy-Eged hill) with a southern exposure.