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…

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

Read More

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Read More

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

Read More