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…

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

Read More

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Read More

WHICH IMPACT FOR PROANTHOCYANIDIC TANNINS ON RED WINE FRUITY AROMA? SENSORY AND PHYSICOCHEMICAL APPROACHES

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

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

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