terclim by ICS banner
IVES 9 IVES Conference Series 9 INFLUENCE OF CHITOSAN, ABSCISIC ACID AND BENZOTHIADIAZOLE TREATMENTS ON SAVVATIANO (VITIS VINIFERA L.) WINES VOLATILE COMPOSITION PROFILE

INFLUENCE OF CHITOSAN, ABSCISIC ACID AND BENZOTHIADIAZOLE TREATMENTS ON SAVVATIANO (VITIS VINIFERA L.) WINES VOLATILE COMPOSITION PROFILE

Abstract

In the last decades the use of bioestimulants in viticulture have been promoted as alternative to conven- tional pesticides. Moreover, as bioestimulants promote the biosynthesis of secondary metabolites in grape berries, several studies had investigated their influence on the accumulation of phenolic com- pounds (Monteiro et al., 2022). However, few studies, so far, are focused on the accumulation of the vo- latile compounds and their impact on the produced wines (Giménez-Bañón et al., 2022; Gomez- Plaza et al., 2012; Ruiz Garcia et al., 2014).
This study was conducted in a single vineyard of white autochthonous grapevine variety Savvatia- no (Vitis vinifera L.) in Muses Valley (Askri, Viotia, Greece). Chitosan (CHT), Abscisic Acid (ABA) and Benzothiadiazole (BTH) were applied. The applications were performed at veraison stage, in a rando- mized complete block and grapes were harvested at their optimum technological maturity level. White wines vinification procedures were carried out (Miliordos et al., 2022) physiochemical parameters of must and wine, and wine aroma compounds were examined. Volatile compounds were analyzed using a gas chromatography coupled to a mass spectrophotometric detector (Miliordos et al. 2022). Results were statistically evaluated by analysis of variance (ANOVA at the p ≤ 0.05 level) and principal component analysis (PCA). CHT treatment increased total terpenes, esters and monoterpenes concentration which may enhance the desirable aromas for Savvatiano wines. Moreover, ABA enhanced the concentration of total esters, while kept in lower levels higher alcohols than control wines related to unpleasant aromas. On the other hand, BTH kept in low levels monoterpenes and acetates, as well as concentration of acids (hexanoic acid, isobutyric, butyric, isovaleric) and alcohols were still in low levels compared to control wines and the CHT and ABA treated. Furthermore, these differences in the volatile compound levels could sensorially detected, by the sensory panel.
The application of biostimulants recorded promising results to enhance aroma profile of the produced white wines. More research on different Greek cultivars in different terroirs is needed in order to en- hance our knowledge regarding the effect of biostimulants on grape and wine quality. Funding : This research was co-funded by the European Regional Development Fund of theEuropean Union and Greek national funds through the Operational Program ompetitiveness,Entrepreneurship and Innovation, under the call RESEARCH–CREATE–INNOVATE (project code: T1EDK- 04200 (MU-SA).

 

1. Giménez-Bañón, María José, Juan Daniel Moreno-Olivares, Diego Fernando Paladines-Quezada, Juan Antonio Bleda-Sán-chez, José Ignacio Fernández-Fernández, Belén Parra-Torrejón, José Manuel Delgado-López, and Rocío Gil-Muñoz. 2022. “Effects of Methyl Jasmonate and Nano-Methyl Jasmonate Treatments on Monastrell Wine Volatile Composition.” Molecules 27 (9): 2878. https://doi.org/10.3390/molecules27092878
2. Gómez-Plaza, Encarna, Laura Mestre-Ortuño, Yolanda Ruiz-García, Jose Ignacio Fernández-Fernández, and Jose María Ló-pez-Roca. 2012. “Effect of Benzothiadiazole and Methyl Jasmonate on the Volatile Compound Composition of Vitis Vinife-ra L. Monastrell Grapes and Wines.” American Journal of Enology and Viticulture 63 (3): 394–401. https://doi.org/10.5344/ajev.2012.12011
3. Miliordos, Dimitrios Evangelos, Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Nikolaos Kontoudakis, Georgios Leventis, Myrto Tsiknia, and Yorgos Kotseridis. 2022. “Effect of Nitrogen Fertilization on Savvatiano (Vitis Vinifera L.) Grape and Wine Composition.” Beverages 8 (2): 29. https://doi.org/10.3390/beverages8020029.
4. Monteiro, Eliana, Berta Gonçalves, Isabel Cortez, and Isaura Castro. 2022. “The Role of Biostimulants as Alleviators of Biotic and Abiotic Stresses in Grapevine: A Review.” Plants 11 (3): 396. https://doi.org/10.3390/plants11030396.
5. Ruiz-Garcia, Y., J. M. Lopez-Roca, A. B. Bautista-Ortin, R. Gil-Munoz, and E. Gomez-Plaza. 2014. “Effect of Combined Use of Benzothiadiazole and Methyl Jasmonate on Volatile Compounds of Monastrell Wine.” American Journal of Enology and Viticulture 65 (2): 238–43. https://doi.org/10.5344/ajev.2014.13119 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Miliordos Dimitrios Evangelos¹, Elli Gouliti¹, Kontoudakis Nikolaos1,2, Kotseridis Yorgos¹

1. Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Oenology and Alcoholic Beverage Drinks, 75 Iera Odos, 11855 Athens, Greece
2. Department of Agricultural Biotechnology and Oenology, International Hellenic University, 1st km Drama-Mikrochori, 66100 Drama, Greece

Contact the author*

Keywords

Savvatiano, Biostimulants, Volatile compounds, Aroma

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

NEW METHOD FOR THE QUANTIFICATION OF CONDENSED TANNINS AND OTHER WINE PHENOLIC COMPOUNDS USING THE AUTOMATED BIOSYSTEMS SPICA ANALIZER

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.
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

HOW DO ROOTSTOCKS AFFECT CABERNET SAUVIGNON AROMATIC EXPRESSION?

Grape quality potential for wine production is strongly influenced by environmental parameters such as climate and agronomic factors such as rootstock. Several studies underline the effect of rootstock on vegetative growth of the scions [1] and on berry composition [2, 3] with an impact on wine quality. Rootstocks are promising agronomic tools for climate change adaptation and in most grape-growing regions the potential diversity of rootstocks is not fully used and only a few genotypes are planted. Little is known about the effect of rootstock genetic variability on the aromatic composition in wines; thus further investigations are needed.

Read More

INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).
Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing.

Read More

WINE RACKING IN THE WINERY AND THE USE OF INERT GASES: CONTROL AND OPTIMIZATION OF THE PROCESS

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. 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 aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

Read More