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…

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More

WINE RACKING IN THE WINERY AND THE USE OF INERT GASES: CONTROL AND OPTIMIZATION OF THE PROCESS

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

Read More

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More

INCREASING PINOT NOIR COLOUR DENSITY THROUGH SEQUENTIAL INOCULATION OF FLOCCULENT COMMERCIAL WINE YEAST SPECIES

Vitis vinifera L. cv. Pinot noir can be challenging to manage in the winery as its thin skins require careful handling to ensure sufficient extraction of wine colour to promote colour stability during ageing.1 Literature has shown that fermentation with flocculent yeasts can increase red wine colour density.2 As consumers prefer greater colour density in red wines,3 the development of tools to increase colour density would be useful for the wine industry. This research explored the impact of interspecies sequential inoculation and co-flocculation of commercial yeast on Pinot noir wine colour.

Read More

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

Read More