terclim by ICS banner
IVES 9 IVES Conference Series 9 EFFECT OF DIFFERENT TEMPERATURE AND WATER-LOSS DEHYDRATION CONDITIONS ON THE PATTERN OF FREE AND GLYCOSYLATED VOLATILE METABOLITES OF ITALIAN RED GRAPES

EFFECT OF DIFFERENT TEMPERATURE AND WATER-LOSS DEHYDRATION CONDITIONS ON THE PATTERN OF FREE AND GLYCOSYLATED VOLATILE METABOLITES OF ITALIAN RED GRAPES

Abstract

Post-harvest grape berries dehydration/withering are worldwide applied to produce high-quality sweet and dry wines (e.i., Vin Santo, Tokaji, Amarone della Valpolicella). Temperature and water loss impact grape metabolism [1] and are key variables in modulating the production of grape compounds of oenological interest, such as Volatile Organic Compounds (VOCs), secondary metabolites responsible for the aroma of the final wine.

The aim of this research was to assess the impact of post-harvest dehydration on free and glycosylated VOCs of two Italian red wine grapes, namely Nebbiolo and Aleatico, dehydrated in tunnel under controlled condition (varied temperature and weight-loss, at constant humidity and air flow). From these grapes Sforzato di Valtellina Passito DOCG and Elba Aleatico Passito DOCG, respectively.

The experimental plan followed a “Temperature (10°C, 15°C, 20°C, 25°C) x Weight loss (0%, 10%, 20%, 30%)” factorial design. Skin and juice free and glycosylated VOCs of grape berries were separately analysed by Solid Phase Extraction/Gas Chromatography–Mass Spectrometry (SPE/GC-MS) [2].

Results showed that skin and juice samples are well discriminated in both varieties, with skins exhibiting a greater aromatic richness, especially in terms of bound VOCs. In Nebbiolo grapes, weight loss showed a greater influence than temperature on free volatiles. This trend was not observed on free VOCs of Aleatico grapes, that were treated with more stressful dehydration conditions of temperature (15°C, 25°C) and weight loss (20%, 30%) compared to Nebbiolo grapes (10°C, 20°C; 10%, 20%).

Temperature seems to play an important role on bound VOCs of both grapes, albeit in a different form. In Nebbiolo grapes, low temperatures (10°C) showed positive correlations with the accumulation of aroma glycosidic precursors. In the case of Aleatico, which is a semi-aromatic variety, dehydration temperatures, appear to modulate terpenes pattern regardless of weight loss. Specifically, samples dehydrated at 15°C correlated with betalinalool, epoxylinalool, cis- and trans-linalool oxide, and geranic acid, while 25°C ones with cis- and trans-geraniol, cis- and trans-citral, α-terpineol, and citronellol.

These results are of interest for optimizing the grape dehydration process not only in an optic of management of product characteristics and varietal oenology, but also in a prospective of management of energy resources needed under controlled dehydration conditions.

 

1. Costantini et al., 2006. DOI: 10.1021/jf053117l
2. Piombino et al., 2022. DOI: 10.1111/ajgw.12521

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Paola Piombino1, Elisabetta Pittari1, Alessandro Genovese2, Andrea Bellincontro3, Fabio Mencarelli4, Luigi Moio1

1. Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Avellino 83100, Italy
2. Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Portici (NA), 80055, Italy
3. DIBAF, University of Tuscia, Via De Lellis, 01100 Viterbo, Italy
4. Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa 56124, Italy

Contact the author*

Keywords

grapes dehydration, secondary metabolites, aromas, SPE/GC-MS

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More

INFLUENCE OF GRAPE RIPENESS ON MACROMOLECULES EXTRACTABILITY FROM GRAPE SKIN TISSUES AND GRAPE SEEDS DURING WINEMAKING

A consequence of climate change is the modification of grape harvest quality and physico-chemical parameters of the obtained wine: increase in alcoholic degree, decrease in pH, and modification of the extractability of macromolecules, which leads to problems of microbiological, tartaric, colour and colloidal stability. In order to respond to these problems, the winemaking processes must be anticipated and adapted with a better knowledge of macromolecule extractability in grapes and their evolution, according to the grape variety, vintage and winemaking process. The purpose of this study was to understand 1) how the harvest date can influence the extractability of macromolecules, polysaccharides and phenolic compounds, which are responsible for wine stability 2) how to adapt the winemaking process to the harvest date in order to optimise wine quality.

Read More

OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

The strategy for sustainability in the wine sector of the EU refers to a set of practices and principles that aim to minimize the negative impact of wine production on the environment, social and economic sustainability. Sustainable wine production involves a range of practices that are designed to reduce waste, conserve resources, and promote the well-being of workers and communities.

Read More

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

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

Read More