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…

PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.
Read More

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

EFFECT OF FUMARIC ACID ON SPONTANEOUS FERMENTATION IN GRAPE MUST

Malolactic fermentation (MLF)¹, the decarboxylation of L-malic acid into L-lactic acid, is performed by lactic acid bacteria (LAB). MLF has a deacidifying effect that may compromise freshness or microbiological stability in wines² and can be inhibited by fumaric acid [E297] (FA). In wine, can be added at a maximum allowable dose of 0.6 g/L³. Its inhibition with FA is being studied as an alternative strategy to minimize added doses of SO₂⁴. In addition, wine yeasts are capable of metabolizing and storing small amounts of FA and during alcoholic fermentation (AF).

Read More

STATISTICAL COMPARISON OF GROWTH PARAMETERS OF NINE BIOPROTECTION STRAINS IMPLEMENTED ON ARTIFICIALLY CONTAMINATED SYNTHETIC MUST

In recent years, consumer demand for products without chemical additives increased, becoming a priority for the wine sector. SO₂ is widely used for its multiple properties including antiseptics, antioxidants and antioxidasics and the strategy of bioprotection in winemaking represents now an alternative to this chemical additive. In oenology, results have highlighted the interest of bioprotection to limit the development of microorganisms like Hanseniaspora uvarum and thus reduce the doses of sulphite. Indeed, this species is considered because of its acetic acid and methyl butyl acetate production, the latter can cover the varietal character of wines.

Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors. The impact on wine aroma is mainly attributed to volatile phenols, while in-mouth hydrolysis of glycosylated forms may be responsible for long-lasting “ashy” aftertastes (1).

Read More