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…

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

THE EFFECT OF DIFFERENT TERROIRS ON AROMA COMPOUNDS OF ‘KALECIK KARASI’ WINES

Kalecik Karası is a domestic grape variety of Turkey, originating from Kalecik district, 80 km from Ankara. Although there is no definite evidence, it is known that it was used in wine production by many civilizations that lived in the Anatolian region, especially the Hittites. Compared to other black wine grapes, it stands out with its low tannin content, rich fruity aroma and complex structure. In good vintages, red fruits such as strawberries, cherries and raspberries stand out in the aroma profile. Although its structure is elegant, it has the potential to age and develop similar to the ‘Pinot Noir’ wine of the Burgundy region. This offers a complex aroma structure including red flowers, earth and ripe fruits.

Read More

PHENOTYPIC DIVERSITY AND BIO-PROTECTION CAPABILITY OF METSCHNIKOWIA SP. IN OENOLOGY

Nowadays, the trend is to reduce the use of chemical inputs in the food sector, including in oenology. One of the inputs widely used in the wine making process are sulfites, for its several properties: antimicrobial and antioxidiant. This use isn’t without consequences on consumer’s health and environment, it can lead for example to allergic reactions and pollution. To limit the addition of chemical inputs, microbial alternatives are used. It consists to inoculate in grape must, a micro-organism able to inhibit the growth of the negative indigenous flora during the phase before the fermentation and to guarantee the sensory qualities of wines.

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

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