terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Understanding the impact of rising temperatures due to climate change on aromatic compositions in Malbec wines from Mendoza, Argentina

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

Abstract

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.

The principal component analysis (PCA) showed that the four treatments were separated at the level of aromatic compounds families. Wine from ABA treatment, without temperature increase, was characterized by high concentrations of volatile phenols, alcohols, and free C13-norisoprenoids. On the opposite side, wine of ABA treatment, with 3 ºC rise, was characterized by high concentration of C6-alcohols, terpenes and lactones. On the other hand, wine from control treatment with 3 ºC rise was located in the negative parts of both axes, showing a very low contents of all the compounds. While wine from control treatment without temperature increase showed higher concentration of C13-norisoprenoid, alcohols and volatile phenols vs control nevertheless lower than ABA. These results suggest that global warming has a negative impact on the aromatic composition of Malbec Argentinean wines, while ABA could play an important role as a mitigation tool.

Acknowledgements: H2020-MSCA-RISE-2019: vWISE Project, Number 872394. We also thank to ICVV analytical service.

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Liliana Martínez1*, Bianca Costa2, Leonor Deis1, Marta Dizy2,3, and Mar Vilanova2

1Grupo de Fisiología Vegetal y Microbiología, Instituto de Biología Agrícola de Mendoza y Cátera de Fisiología Vegetal, Facultad de Ciencias Agrarias, CONICET-Universidad Nacional de Cuyo, Chacras de Coria, M5528AHB Mendoza, Argentina
2Instituto de Ciencias de la Vid y del Vino-ICVV (CSIC, UR, GR) Finca La Grajera, 26007 Logroño, La Rioja, España
3Universidad de La Rioja, Departamento de Agricultura y Alimentación, C/ Madre de Dios, 51, 26006 Logroño, La Rioja, España

Contact the author*

Keywords

Malbec wine, climate change, aromatic compounds, abscisic acid

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Biodiversity and biocontrol ability of Trichoderma natural populations in soil vineyards from Castilla y León region (Spain)

Trichoderma is a microorganism present in many agricultural soils and some of its species could be used as natural biological control agents. In this work, the presence of natural populations of Trichoderma was estimated in soil vineyard and its biocontrol capacity against Phaeoacremonium minimum, one of the main agent causals of grapevine trunk diseases instead of using pesticides. Moreover, physicochemical variables in soil such as pH, organic matter and nutrients were evaluated to determine a possible correlation to natural populations of Trichoderma.

Read More

Ultra-High Pressure Homogenization (UHPH): a technique that allows the reduction of SO2 in winemaking

Ultra-High Pressure Homogenization (UHPH) is an innovative, efficient and non-thermal technology that can be applied at different stages in winemaking in order to reduce or avoid the use of sulphites. During 2022 vintage, a batch of Xarel·lo must was processed by UHPH at 300 MPa with an inlet temperature (Ti) of 4 ºC. In order to verify the influence of the UHPH treatment in wine characteristics, alcoholic fermentations with this must (UHPH) were carried out and compared with a control batch (without SO2 addition (C)) and a sulphited batch, in which 60 mg/L of total SO2 (SO2) were added.

Read More

Wine racking in the winery and the use of inerting gases

The O2 uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O2 uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The objective was to study O2 uptake during the racking of a model wine without using inert gases and to compare it with the purging of the destination tank with different inert gases.

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Investigation of cellulose nanofiber-based films used as a protective layer to reduce absorption of smoke phenols into wine grapes

Volatile phenols from wildfire smoke are absorbed by wine grapes, resulting in undesirable smoky and ashy sensory attributes in the affected wine.[1] Unfortunately the severity of wildfires is increasing, particularly when grapes are ripening on the vine. The unwanted flavors of the wine prompted a need for solutions to prevent the uptake of smoke compounds into wine grapes. Films using cellulose nanofibers as the coating forming matrix were developed as an innovative means to prevent smoke phenols from entering Pinot noir grapes. Different film formulations were tested by incorporating low methoxy pectin or chitosan.

Read More