terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Effect of foliar application of Ca, Si and their combination on grape volatile composition

Effect of foliar application of Ca, Si and their combination on grape volatile composition

Abstract

Calcium (Ca) is an important nutrient for plants which plays key signaling and structural roles. It has been observed that exogenous Ca application favors the pectin accumulation and inhibition of polygalacturonase enzymes, minimizing fruit spoilage. Silicon (Si) is a non-essential element which has been found to be beneficial for improving crop yield and quality, as well as plant tolerance to diverse abiotic and biotic stress factors. The effect of Si supply to grapevine has been assessed in few investigations, which reported positive changes in grape quality and must composition. The aim of this work was to evaluate the influence of Ca and Si foliar treatments, applied either as single elements or in combination, on volatile composition of Tempranillo grapes. All treatments were applied twice, at veraison and one week later. The foliar applications were performed in triplicate, in a randomized block design. The volatile composition was determined in the musts by headspace solid-phase microextraction (HS-SPME) and subsequent analysis by GC-MS. Tempranillo is a neutral aromatic variety, for this reason, on this work we have focused on terpenoids and C13 norisoprenoids, the two families most important regarding varietal aromas. Foliar application of Ca and Ca+Si enhanced p-cymene, geraniol, neral, and total terpenoids content in must with respect to control one. Ca+Si foliar treatment also improved limonene, α-terpineol, linalool, and nerol concentration in comparison with control must. Regarding C13 norisoprenoids, Ca+Si foliar application was the only treatment that increased (E)-β-damascenone, (Z)-β-damascenone, β-cyclocitral, TDN, methyl jasmonate, and total C13norisoprenoids with respect control must. Therefore, Ca+Si foliar application is a good tool to improve the varietal aromatic quality of Tempranillo grapes and it is economically feasible.

Acknowledgements: M. G.-L. thanks the UR for her Margarita Salas contract (European Union-Next GenerationEU). E.P. P.-Á. thanks the MICIU for her postdoctoral financial support (IJC2019-040502-I). Thanks to the company Tradecorp for supplying us with the silicon product.

DOI:

Publication date: October 25, 2023

Issue: ICGWS 2023

Type: Poster

Authors

M. González-Lázaro1, I. Sáenz de Urturi1, S. Marín-San Román1, R. Murillo-Peña1, L.L. Torres-Díaz1, E.P. Pérez-Álvarez1, V. Fernández2, M. del Álamo-Sanza3, T. Garde-Cerdán1

1Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja). Ctra. de Burgos Km. 6. 26007 Logroño, Spain
2Departamento de Sistemas y Recursos Naturales, Universidad Politécnica de Madrid. Ciudad Universitaria, s/n. 28040 Madrid, Spain
3Grupo UVaMOX (Unidad Asociada del ICVV), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 50, 34001 Palencia

Contact the author*

mirian.gonzalezl@unirioja.es

Keywords

calcium, silicon, foliar application, terpenoids, norisoprenoids, grapes

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

Read More

Control of bacterial growth in carbonic maceration winemaking through yeast inoculation

Controlling the development of the bacterial population during the winemaking process is essential for obtaining correct wines[1]. Carbonic Maceration (CM) wines are recognised as high-quality young wines. However, due to its particularities, CM winemaking implies a higher risk of bacterial growth: lower SO2 levels, enrichment of the must in nutrients, oxygen trapped between the clusters… Therefore, wines produced by CM have slightly higher volatile acidity values than those produced by the destemming/crushing method[2].

Read More

Effect of riboflavin on the longevity of white and rosé wines

Light is a fundamental part at sales points which influences in the conservation of wines, particularly in those that are sold in transparent glass bottles such as rosé wines and increasingly white wines. The photochemical effect known as “light-struck taste” can cause changes in the aromatic characteristics of the wine. This “light-struck taste” is due to reactions triggered by the photochemical sensitivity of riboflavin (RBF).

Read More

Correlative study between degradation of rosé wine under accelerated conditions and under normal conditions

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.

Read More

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison. In all solutions were added 1ml/l of Tween 80 ® surfactant.

Read More