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…

A synthesis approach on the impact of elevated CO2 on berry physiology and yield of Vitis vinifera

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.
Read More

DO MICROPLASTICS IN VINEYARD SOIL AFFECT THE BIOAVAILABILITY OF VINE NUTRITION?

Microplastics can alter physicochemical and biogeochemical processes in the soil, but whether these changes have further effects on soil fertility, and if so, whether these effects vary depending on the type of soil in the vineyard and the type of plastic used in the vineyard. Knowing what types of plastics are currently used in vineyards in Slovenian viticultural regions as strings to tie vines to the stake, the aim of our study was to assess the effects of microplastic particles from polypropylene (PP) and polyvinyl chloride (PVC) on the availability of macro (potassium (K), Potassium (K), calcium (Ca), magnesium (Mg) and phosphate (P)) and micronutrients (iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn)) in two vineyard soils contrasting in pH and mineralogy. For this purpose, a short-term soil incubation experiment (120 days) was carried out in which the soil samples were enriched with micro-PP and micro-PVC particles. After the incubation period, macro- and micronutrient availability were measured.

Read More

AROMA AND SENSORY CHARACTERIZATION OF XINOMAVRO RED WINES FROM DIFFERENT GREEK PROTECTED DESIGNATIONS OF ORIGIN, EFFECT OF TERROIR CHARACTERISTICS

The quality of wines has often been associated with their geographical area of production. The aim of this work was to characterize Protected Designation of Origin (PDO) Xinomavro red wines from different geographical areas of Amyndeon and Naoussa in Northern Greece, elaborated with variables that contribute to their differentiation, such as soil characteristics, altitude, monthly average temperature and rainfall.
Xinomavro fruit parcels from different vineyards within the two PDO zones (5 PDO Naoussa and 6 PDO Amyndeon) were vinified following a standard winemaking process. A total of 25 aroma compounds were quantified using gas chromatography-mass spectrometry (GC-MS) with simultaneous full scan and selected ion monitoring for data recording, and odor activity values (OAVs) were determined.

Read More

ALCOHOLIC FERMENTATION AND COLOR OF ROSÉ WINES: INVESTIGATIONS ON THE MECHANISMS RESPONSIBLE FOR SUCH DIVERSITY

Color is one of the key elements for the marketing of rosé wines due to their packaging in transparent bottles. Their broad color range is due to the presence of pigments belonging to phenolic compounds extracted from grapes or formed during the wine-making process. However, the mechanisms responsible for such diversity are poorly understood. The few investigations performed on rosé wines showed that their phenolic composition is highly variable, close to that of red wines for the darkest rosés but very different for light ones [1]. Moreover, large variations in the extent of color loss taking place during fermentation have been reported but the mechanisms involved and causes of such variability are unknown.

Read More

YEAST-PRODUCED VOLATILES IN GRAPE BASED SYSTEM MODEL ACTING AS ANTIFUNGAL BIOAGENTS AGAINST PHYTOPATHOGEN BOTRYTIS CINEREA

Botrytis cinerea Pers., the causal agent of grey mould disease, is responsible for substantial economic losses, as it causes reduction of grape and wine quality and quantity. Exploitation of antagonistic yeasts is a promising strategy for controlling grey mould incidence and limiting the usage of synthetic fungicides. In our previous studies, 119 different indigenous yeasts were screened for putative multidimensional modes of action against filamentous fungus B. cinerea [1]. The most promissing biocontrol yeast was Pichia guilliermondii ZIM624, which exhibited several anatagonistic traits (production of cell wall degrading enzymes, chitinase and β-1,3-glucanase; demonstration of in vitro inhibitory effect on B. cinerea mycelia radial growth; production of antifungal volatiles, assimilation of a broad diversity of carbon sources, contributing to its competitivnes in inhabiting grapes in nature).

Read More