terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Application of UV-B radiation in pre- and postharvest as an innovative and sustainable cultural practice to improve grape phenolic composition

Application of UV-B radiation in pre- and postharvest as an innovative and sustainable cultural practice to improve grape phenolic composition

Abstract

Ultraviolet radiation (UVR) is a minor part of the solar spectrum, but it represents an important ecological factor that influences many biological processes related to plant growth and development. In recent years, the application of UVR in agriculture and food production is emerging as a clean and environmentally friendly technology.

In grapevine, many studies have been conducted on the effects of ambient levels of UVR, but there are few considering the effects of UV-B application on grape phenolic composition under commercial growing or postharvest conditions.

In this study, two kinds of UV-B applications were performed on Tempranillo grapes. On one hand, grape clusters at commercial maturity were supplemented with UV-B for five days before harvest, using a tractor-mounted lamp. On the other hand, postharvest bunches were irradiated with UV-B using an automated postharvest application technology.

In both cases, after UV-B application, the overall levels of phenolic compounds were analyzed, as well as the phenolic profile of the grape skins. The main response to the UV-B treatment in preharvest was an increase in flavonols, mainly quercetins. In the postharvest application, both total phenol and flavonol contents increased, while hydroxycinnamic acid derivatives showed an opposite trend, with higher concentrations in the control treatment. In neither treatment did the sugar content or acidity of the grapes change.

In conclusion, the application of UV-B, both in pre- and postharvest, improved the phenolic quality of grape skins, mainly through the increase in flavonols. Our study opens new possibilities to realistically introduce the mechanical application of supplemental UV-B radiation as an additional agricultural practice under commercial field conditions at crop scale (pre- and postharvest), in order to improve grape quality. This could be of great importance in the context of climate change in which we are immersed.

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Hidalgo-Sanz R., Del-Castillo-Alonso M.A., Monforte-López L., Tomás-Las-Heras R., Núñez-Olivera E and Martínez-Abaigar J.

Faculty of Science and Technology, University of La Rioja. 26006 Logroño (La Rioja), Spain

Contact the author*

Keywords

phenolic composition, grape skins, UV-B radiation, Vitis vinifera L. cv. Tempranillo

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

The effect of ozonated water treatment on the metabolic profile and resistance of vines to Downy and powdery mildew 

Ozone is a potent oxidizing compound that quickly decomposes into oxygen without residues. Previous works reported that ozone is not only a disinfectant that directly harms the pathogens of the vine but also activates systemic defense systems in the plant by activating oxidative stress. We assume these systemic defense mechanisms are essential to the vines’ resistance to downy and powdery mildew (Plasmopara viticola & Erysiphe necator, respectively). The goals of the research are to examine the effect of spraying with ozone water on the plant’s resistance against the mentioned pathogens as well as to characterize the metabolic profile of the plants treated with ozone as well as physiological characteristics in the vines such as the level of Photosynthesis and crop yield. Vines in the vineyard sprayed with ozone water at concentrations of 2 and 4 PPM weekly and biweekly, untreated control & conventional spray. Leaves were taken from vines 2,4,7,9 and 11 days after exposure to ozone and inoculated with the pathogens.

Evaluation of terroir suitability for vine cultivation in new areas using geographic multi-criteria decision support

Based on historical vine cultivation, the recent development of wine production in Drama wine region (Greece) has led to vine cultivation expansion of white and red varieties. The current cultivation of 500 ha of vineyards is expected to increase in the coming years. Natural terroir units (NTU) have been designed recently to support the production of high quality wines in the region [1]. The aim of this work is to evaluate the relevancy of the proposed NTUs regarding their suitability to produce wines of specific sensorial identity, and to provide guidelines for correct site selection for the expanding wine industry of the region.

Metabolomic insights into wine’s sensory identity: unveiling climate-driven changes in aroma composition

Wine, a sensitive and intricate agricultural product, is being affected by climate change, which accelerates grapevine phenological stages and alters grape composition and ripening. This influences the synthesis of key aroma compounds, shaping wine’s sensory attributes [1]. The complex aroma profile, resulting from compound interactions, presents a metabolomics challenge to identify these indicators and their environmental change responses, which is being addressed using diverse analytical techniques.

Influence of different Lachancea thermotolerans strains in wine acidity

Wine acidity is a parameter of great importance that influences different quality factors of the product such as biological stability or organoleptic characteristics. In the current context of climate change, which gives rise to wines with higher levels of ethanol and lower acidity, the biological acidification with yeast species such as Lachancea thermotolerans could be a solution.
In this work, the effect of the inoculation of different L. thermotolerans on the acidity of wine was studied.

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.