terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Atypical aging and hydric stress: insights on an exceptionally dry year

Atypical aging and hydric stress: insights on an exceptionally dry year

Abstract

Atypical aging (ATA) is a white wine fault characterized by the appearance of notes of wet rag, acacia blossoms and naphthalene, along with the vanishing of varietal aromas. 2-aminoacetophenone (AAP) – a degradation compound of indole-3-acetic acid (IAA) – is regarded as the main sensorial and chemical marker responsible for this defect. About the origin of ATA, a stress reaction occurring in the vineyard has been looked as the leading cause of this defect. Agronomic, climatic and pedological factors are the main triggers and among them, drought stress seems to play a crucial role.[1] Available water capacity (AWC) is defined as the amount of water a soil can store that is available for use by plants. AWC might be employed to gauge a predisposition to hydric stress which could ultimately lead to the onset of ATA. Considering previous research which has demonstrated that ATA development is likely to occur in fields having 30-40 mm AWC[2], this relationship was further investigated in the present study in an exceptionally dry growing season such as 2022.

11 vineyards located in Trento (Italy) were grouped according to their AWC (low, medium, high) and closely monitored over the course of the harvest season.  Given the climate conditions of the year, all of the fields under examination were subjected to drought conditions. While grapevines belonging to the ‘low’ class experienced severe stress conditions (midday leaf water potential, Ψleaf>15 bar), the ‘medium’ and ‘high’ classes were only moderately stressed (15>Ψleaf>12). Accordingly, all wines obtained were affected by ATA, displaying concentrations of AAP above the odor threshold (0.5 μg/L). Nonetheless, the AAP content of the ‘low’ class was significantly higher than the other classes. It was concluded that in exceptionally dry seasons, grapevines planted on fields characterized by a low AWC are more subjected to produce faulty wines characterized by ATA.

Acknowledgements: The authors would like to thank Cavit sc. for the technical and financial support.

References:
1)  Schneider V. (2014) Atypical aging defect: Sensory discrimination, viticultural causes, and enological consequences. Rev. Am. J. Enol. Vitic., 65:277–284, DOI 10.5344/ajev.2014.14014
2) Rauhut D. et al. (2003) Effect on diverse oenological methods to avoid occurrence of atypical aging and related off-flavours in wine. InŒnologie 2003. 7e Symposium International d’Œnology. A. Lonvaud-Funel et al., 376-379

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Simone Delaiti1,2*, Stefano Pedo’2, Tomas Roman2, Tiziana Nardin2, Roberto Larcher2

1C3A, Center Agriculture Food Environment, Via Edmund Mach, 1, San Michele all’Adige, TN, 38010 Italy
2Technology Transfer Centre, Fondazione Edmund Mach, San Michele all’Adige, Italy

Contact the author*

Keywords

atypical aging, aminocetophenone, drought stress, AWC

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Applicability of spectrofluorometry and voltammetry in combination with machine learning approaches for authentication of DOCa Rioja Tempranillo wines

The main objective of the work was to develop a simple, robust and selective analytical tool that allows predicting the authenticity of Tempranillo wines from DOCa Rioja. The techniques of voltammetry and absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) spectroscopy have been applied in combination with machine learning (ML) algorithms to classify red wines from DOCa Rioja according to region (Alavesa, Alta or Oriental) and category (young, crianza or reserva).

Read More

Effects of long-term drought stress on soil microbial communities from a Syrah cultivar vineyard

Changes in the rainfall and temperature patterns affect the increase of drought periods becoming one of the major constraints to assure agricultural and crop resilience in the Mediterranean regions. Beside the adaptation of agricultural practices, also the microbial compartment associated to plants should be considered in the crop management. It is known that the microbial community change according to several factors such as soil composition, agricultural management system, plant variety and rootstock.

Read More

Anthocyanin content and composition of Merlot grapes under temperature and late pruning conditions 

One of the main aspects of Climate Change is the increase of temperatures during summer and grape maturity period. Physiological processes are influenced by these high temperatures and result in grapes with higher sugar concentration, less acidity and less anthocyanin content among other quality changes. One strategy to deal with the climate change effects is the implementation of late winter pruning to alter the effect of high temperatures during key periods by delays in maturity time.

Read More

Prediction of aromatic attributes of red wines from its colour properties 

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

Read More

Effects of laccase from Botrytis cinerea on the oxidative degradation kinetics of the five natural grape anthocyanins

Enzymatic browning[1] is an oxidation process that occurs in many foods that increases the brown colour[2]. This problem is especially harmful in the wine industry[3]. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase[4]. In the particular case of red wines, the presence of laccase implies the deterioration of the red colour and can even cause the precipitation of the coloring matter (oxidasic haze)[5].

Read More