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…

NEW TOOL FOR SIMULTANEOUS MEASUREMENT OF OXYGEN CONSUMPTION AND COLOUR MODIFICATIONS IN WINES

Measuring the effect of oxygen consumption on the colour of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine is able to consume without significantly altering its colour. The changes produced in wine after being exposed to high oxygen concen-trations have been studied by different authors, but in all cases the wine has been analysed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen.

Read More

A NEW TOOL TO QUANTIFY COMPOUNDS POTENTIALLY INVOLVED IN THE FRUITY AROMA OF RED WINES. DEVELOPMENT AND APPLICATION TO THE STU-DY OF THE FRUITY CHARACTER OF RED WINES MADE FROM VARIOUS GRAPE VARIETIES

A wide range of olfactory descriptors ranging from fresh and jammy fruit notes to cooked and oxidized fruit notes could describe the fruity aroma of red wines [1]. The fruity character of a wine is mainly related to the grape variety selected, to the terroir and the vinification process applied for its conception. In white wines, some volatile compounds confer directly their aroma to the wine while the question of “key” compound is more complex in red wines. According to many studies performed over the past decades, some fruity ethyl esters are directly involved in the fruity perception of red wines while others, present at subthreshold concentrations, participate indirectly to the fruity expression via perceptive interactions [2].

Read More

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[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

PREVALENCE OF OAK-RELATED AROMA COMPOUNDS IN PREMIUM WINES

Barrel fermentation and barrel-ageing of wine are commonly utilised practices in premium wine production. The wine aroma compounds related to barrel contact are varied and can enhance a range of wine aromas and flavours, such as ‘struck flint’, ‘caramel’, ‘red berry’, ‘toasty’ and ‘nutty’, as well as conventional oaky characters such as ‘vanilla’, ‘spice’, ‘smoky’ and ‘coconut’. A survey of commercially produced premium Shiraz, Cabernet Sauvignon, Pinot Noir and Chardonnay wines was conducted, assessing the prevalence of compounds that have been proposed as barrel-ageing markers¹ including oak lactones, volatile phenols, furanones, aldehydes, thiazoles2,3, phenylmethanethiol⁴ and 2-furylmethanethiol.⁵

Read More