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…

EVALUATION OF THE OENOLOGICAL POTENTIAL OF NEW RESISTANT VARIETIES MEETING TYPICAL BORDEAUX CHARACTERISTICS

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vi-neyards and their adaptation to climate change. To date, selection work has already begun in the Bordeaux region through the Newvine project. The aim of this project is to create new vine varieties with resistance to mildew and powdery mildew, adapted to the climatic conditions of the Bordeaux region and enabling the production of wines that are in line with consumer tastes and the expected typicity of Bordeaux wines.
Read More

CHEMICAL DRIVERS OF POSITIVE REDUCTION IN NEW ZEALAND CHARDONNAY WINES

According to winemakers, wine experts and sommeliers, aromas of wet stone, mineral, struck match and flint in white wines styles, such as those produced from Vitis vinifera L. cv. Chardonnay, are considered to be hallmarks of positive reduction.1,2 In recent years, the production of Chardonnay styles defined by aroma characteristics related to positive reduction has become more desirable among wine experts and consumers. The chemical basis of positive reduction is thought to originate from the concentration of specific volatile sulfur compounds (VSCs), including methanethiol (MeSH) imparting mineral and chalk notes,3 and benzenemethanethiol (BMT) responsible for struck match and flint.1,4

Read More

WINE SWIRLING: A FIRST STEP TOWARDS THE UNLOCKING OF THE WINE’STASTER GESTURE

Right after the pouring of wine in a glass, a myriad of volatile organic compounds, including ethanol, overwhelm the glass headspace, thus causing the so-called wine’s bouquet [1]. Otherwise, it is worth noting that during wine tasting, most people automatically swirl their glass to enhance the release of aromas in the glass headspace [1]. About a decade ago, Swiss researchers revealed the complex fluid mechanics underlying wine swirling [2]. However, despite mechanically repeated throughout wine tasting, the consequences of glass swirling on the chemical space found in the headspace of wine glasses are still barely known.

Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: LEVELS AND PATTERNS OBSERVED IN 2020 WINES FROM THE UNITED STATES WEST COAST

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, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

Read More

IMPACT OF METSCHNIKOWIA PULCHERRIMA DURING FERMENTATION ON AROMATIC PROFILE OF VIDAL BLANC ICEWINE

Non-Saccharomyces yeasts not only increase microbial diversity during wine fermentation, but also have a positive effect on improving wine aroma. Among these non-Saccharomyces yeast species, Metschnikowia pulcherrima is often studied and used in winemaking in recent years, but its application in icewine has been rarely reported. In this study, indigenous M. pulcherrima strains and Saccharomyces cerevisiae strains (commercial and indigenous strains) were sequentially inoculated for icewine fermentations; meanwhile, pure S. cerevisiae fermentations were used as the control; indigenous strains used above were screened from spontaneous fermentations of Vidal blanc icewine.

Read More