terclim by ICS banner
IVES 9 IVES Conference Series 9 AN AUTOMATIC CANOPY COOLING SYSTEM TO COPE WITH THE THERMAL-RADIATIVE STRESSES IN THE PIGNOLETTO WHITE GRAPE

AN AUTOMATIC CANOPY COOLING SYSTEM TO COPE WITH THE THERMAL-RADIATIVE STRESSES IN THE PIGNOLETTO WHITE GRAPE

Abstract

In recent years characterized by hot dry summers, the implementation of innovative irrigation tools in the vineyard represents a crucial challenge to ensure optimal production and to avoid excess of water consumption. It is known that the grapevine reacts to multiple stresses – i.e., high temperatures and wa- ter shortage – through adaptive mechanisms that are detrimental to the yield. Furthermore, this condi- tion is usually aggravated by high solar radiation, which could negatively affect the phenolic composi- tion of the grapes. Therefore, a cooling system has been developed aiming to reduce bunches’ sunburn damage. The system is composed of both a network of proximal sensors able to acquire the microclimatic data within the vineyard and an actuator that triggers the nebulizers when the air temperature threshold of 35 °C is exceeded. The system was evaluated at the experimental vineyard of University of Bologna during the 2022 season on Pignoletto, an Italian white grape cultivar. Three treatments were evaluated: non-defoliated control (C), vines subjected to defoliation of the basal leaves (DI) and vines subject to the same defoliation and sprayed with nebulized water (FOG) in order to verify the effects on yield attri- butes, berry necrosis and secondary metabolites such as flavonols, responsible for white wine browning. The application of nebulized water in the cluster zone was able to reduce the temperatures of the berries compared to C and DI. Furthermore, the vines subjected to nebulized water showed to be more produc- tive than the C and DI vines without affecting any technological maturity parameters. In conclusion, the cooling system of the fruiting area seems to be an excellent device for reducing the negative effect of multiple summer stresses on grapes with regards in sunburn damage and grape composition.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Ginaluca Allegro1, Chiara Pastore1, Riccardo Mazzoleni1, Massimo Noferini2, Ilaria Filippetti1

1. University of Bologna, Department of Agricultural and Food Sciences (DISTAL), Viale Giuseppe Fa- nin 46, 40127 Bologna, Italy
2. iFarming srl, Imola, Bologna, Italy

Contact the author*

Keywords

Climate change, Precision irrigation, Sunburn damage, Phenolic maturity

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

Read More

MODELLING THE AGEING POTENTIAL OF SYRAH RED WINES BY ACCELERATED AGEING TESTS: INFLUENCE OF ANTIOXIDANT ASSAYS AND PHENOLIC COMPOSITION

Red wine ageing is an important step in the red wine evolution and impacts its chemical and sensory characteristics through many chemicals and physico-chemical reactions. The kinetics of these evolutions depend on the wine studied and influence the wine ageing potential. Generally, high quality red wines require a longer period of bottle ageing before consumption¹. The ageing potential is an impor-tant parameter for wine quality and is related to the capacity of a wine to undergo oxidation over time². Phenolic compounds which are ones of the main substrates for oxidation can then potentially modulate ageing potential³.

Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More