terclim by ICS banner
IVES 9 IVES Conference Series 9 ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Abstract

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural practices need to be examined to decrease the levels of sugars. Anti-transpirants have been used to some degree of success, however their benefits may be linked to the varietal and style of wine produced.3 With this in mind we undertook a study of anti-transpirant application to merlot grapes to determine its effectiveness for reducing alcohol in Rosé wines.

The trial was performed in a commercial vineyard in the Hawke’s Bay region of New Zealand. The vines were two cane pruned and the vineyard was managed under conventional practices. The trial was setup as a randomized block design with five vines per block. Anti-transpirant was applied using a backpack sprayer to upper portion of the canopy to the point of run off at véraison. The berries were then harvested by hand at 18 °Brix and wine making using a standardized wine making protocol at the research winery.

The harvest dates were delayed between the treated and untreated vines. The treated wines were found to have a higher pH, lower titratable acidity, and increased total phenolics. The aroma compound analysis resulted in several significant differences that were noted in the sensory evaluation. In both vintages the control wines were found to be influenced by green, vegetal, and earthy notes while the treated wines were found to be influenced by fruit aromas. These sensory attributes were confirmed by examining the aromatic compounds by PCA. This resulted in the controls being influenced by methoxypyrazines and alcohols and a few esters, compared to treated wines which were influenced by esters and terpenoids.

In conclusion, we were able to show that the application of anti-transpirant was able to dissociate the ripening process of Merlot grapes. Its application decreased sugar production but allowed for aromatic compound production. This demonstrates the potential effectiveness for anti-transpirants to control sugar in grape production to mitigate increased temperatures. These results indicate that further research is necessary to optimize the application timing of the anti-transpirant.

 

1. Van Leeuwen, C. D.-I., A.; Dubernet, M.; Duchêne, E.; Gowdy, M.; Marguerit, E.; Pieri, P.; Parker, A.; de Rességuier, L.; Ollat, N. (2019). An Update on the Impact of Climate Change in Viticulture and Potential Adaptations. Agronomy, 9, 514
2. Parker, A. K., García de Cortázar-Atauri, I., Gény, L., Spring, J.-L., Destrac, A., Schultz, H., Molitor, D., Lacombe, T., Graça, A., Monamy, C., Stoll, M., Storchi, P., Trought, M. C. T., Hofmann, R. W., & van Leeuwen, C. (2020). Temperature-based grape-vine sugar ripeness modelling for a wide range of Vitis vinifera L. cultivars. Agricultural and Forest Meteorology, 285-286, 107902.
3. Di Vaio, C., Marallo, N., Di Lorenzo, R., & Pisciotta, A. (2019). Anti-Transpirant Effects on Vine Physiology, Berry and Wine Composition of cv. Aglianico (Vitis vinifera L.) Grown in South Italy. Agronomy, 9(5), 244.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Kenneth Olejar1, Petra King2, Carmo Vasconcelos3, Elise Montgomery4, Karen Ball5, Stewart Field6

1 Appalchian State University, Department of Chemistry and Fermentation Sciences, Boone, NC, USA
2 Easten Institute of Technology, Department of Viticulture and Wine, Taradale, New Zealand
3 Bragato Research Institute, Blenheim, New Zealand
4 New Zealand Institute of Skills and Technology, Department of Viticulture and Wine, Taradale, New Zealand
5 Easten Institute of Technology, Department of Viticulture and Wine, Taradale, New Zealand
6 New Zealand Institute of Skills and Technology, Department of Viticulture and Wine, Blenheim, New Zealand

Contact the author*

Keywords

dissociatedripenin, glow-alcohol wine, wine sensory, wine aroma

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.
Read More

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Read More

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Read More

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Read More

METHYL SALICYLATE, A COMPOUND INVOLVED IN BORDEAUX RED WINES PRODUCED WITHOUT SULFITES ADDITION

Sulfur dioxide (SO₂) is the most commonly used additive during winemaking to protect wine from oxidation and from microorganisms. Thus, since the 18th century, SO₂ was almost systematically present in wines. Recently, wines produced without any addition of SO₂ during all the winemaking process including bottling became more and more popular for consumers. A recent study dedicated to sensory characterization of Bordeaux red wines produced without added SO₂, revealed that such wines were perceived differently from similar wines produced with using SO₂ and were characterized by specific fruity aromas and coolness1,2.

Read More