terclim by ICS banner
IVES 9 IVES Conference Series 9 CLIMATE CHANGE EFFECT ON POLYPHENOLS OF GRIGNOLINO GRAPES (VITIS VINIFERA L.) IN HILLY ENVIRONMENT

CLIMATE CHANGE EFFECT ON POLYPHENOLS OF GRIGNOLINO GRAPES (VITIS VINIFERA L.) IN HILLY ENVIRONMENT

Abstract

Current changes of ecoclimatic indicators may cause significant variation in grapevine phenology and grape ripening. Climate change modifies several abiotic factors (e.g. temperature, sunlight radiation, water availability) during the grapevine growth cycle, having a direct impact on the phenological stages of the grapevine, modulating the metabolic profile of berries and activating the synthesis and accumulation of diverse compounds in the skin of berries, with consequences on the composition of the grapes.

The influence exerted by different meteorological conditions, during three consecutive years (2020-2022) on secondary metabolites such as the polyphenolic profile of Grignolino grapes was investigated. The samples were collected from three vineyards characterized by different microclimatic conditions mainly related to the vineyard aspect and to a different age of the plants.

Significant variations were observed in temperature and rainfall patterns among the different vintage years. The response of grape secondary metabolism to abiotic stress, with particular emphasis on polyphenolic profile of the berries was evaluated using spectrophotometry and HPLC.

The results highlighted significant differences among the vintages for each vineyard as to the berry weight and the contents of the several classes of polyphenols. 2022 Vintage distinguished by a series of extreme conditions in terms of high temperature and low rainfall, showed low berry weight and skin contents of almost all polyphenols, especially for the southwest exposed vineyards. The seeds, on the other hand, exhibited higher amounts of polyphenols, possibly due to their greater extractability. Berry weight being equal, fresh conditions during the green phase until veraison, followed by dry and hot pre harvest period privileged phenolics mainly in the berries of the southeast vineyard. Younger vineyard showed more result variability through the years.

The intensity and mainly the timing of meteorological fluctuations affected the final content in phenolics of Grignolino grapes. In hilly environment, conditions of limited water availability and high temperature, that lately are characterizing the second part of berry development, seem to support the grape quality of Grignolino, a cultivar of medium-late ripening, by limiting the differences on bunch ripening, allowing a greater accumulation of secondary metabolites, but maintaining at the same time an optimum balance sugar/acidity.

 

1. Bagagiolo, G., Rabino, D., Biddoccu, M., Nigrelli, G., Berro, D. C., Mercalli, L., et al. (2021). Effects of inter-annual climate variability on grape harvest timing in rainfed hilly vineyards of Piedmont (NW Italy). Italian Journal of Agrometeorology, 37–49. 
2. Rienth, M., Vigneron, N., Darriet, P., Sweetman, C., Burbidge, C., Bonghi, C., et al. (2021). Grape berry secondary metabolites and their modulation by abiotic factors in a climate change scenario–a review. Frontiers in Plant Science 12, 262.
3. van Leeuwen, C., and Darriet, P. (2016). The impact of climate change on viticulture and wine quality. Journal of Wine Eco-nomics 11, 150–167.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Maurizio Petrozziello1, Federica Bonello1, Mario Ronco2,3, Andriani Asproudi1*

1. CREA – CREA-VE: Council for Agricultural Research and Economics- Research centre for Viticulture and Enology. Via P. Micca 35, 14100 Asti, Italy.
2. Associazione Monferace, Castello di Ponzano Monferrato, Piazza Vittorio Veneto 1, Ponzano Monferrato – 15022 Alessan-dria, Italy.
3. Wine consulting Mario Ronco, Piazza Stazione 25, Moncalvo – 14036 Asti, Italy.

Contact the author*

Keywords

meteorological conditions, vineyards age, vineyard aspect, grape polyphenols

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

WINE LEES AS A SOURCE OF NITROGEN FOR OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION PERFORMANCE

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].

Read More

REDUCING NITROGEN FERTILIZATION ALTERS PHENOLIC PROFILES OF VITIS VINIFERA L. CV. CABERNET GERNISCHT WINE OF YANTAI, CHINA

Nitrogen (N) fertilizer is important for grape growth and the quality of wine. It is essential to address the mismatch between N application and wine composition. Cabernet Gernischt (Vitis vinifera L.), as one of the main wine-grape cultivars in China, was introduced to Yantai wine region in 1892. This grape cultivar is traditionally used for quality dry red wine with fruit, spices aroma, ruby red and full-bodied wines. In order to regulate vine growth and improve grape and wine quality, Cabernet Gernischt grapevines were subjected to decreased levels of N treatments, compared to normal N supply treatment, during grape growing seasons of 2019 and 2020.

Read More

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.
Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

Read More

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More

HYDROXYTYROSOL PRODUCTION BY DIFFERENT YEAST STRAINS: SACCHAROMYCES AND NON-SACCHAROMYCES AND THE RELATION WITH THE NITROGEN CONSUMPTION

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

Read More