terclim by ICS banner
IVES 9 IVES Conference Series 9 EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

Abstract

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.

Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

The objective of our study is to build a scientific experiment to validate this knowledge and opinion by providing understanding of the biological behavior of the plant and the grape, and, finally, of the differences observed on the wine.

Our trial aims at evaluating the effects of a biodynamic management on the mechanisms of grape ripening. It is conducted on 8 parcels of the Lafite Rothschild vineyard, 4 of which have been receiving biodynamic preparations since 2017 and 4 not.

The parameters of technological ( sugars, TA, malic acid, tartaric acid, pH), phenolic (glories method), and textural maturity (Penetrometry, Aw) of the berries from veraison onwards were monitored in the 8 plots. The content of polysaccharides and pectin was analyzed during the ripening period on the grape skins. Once harvested, the berries were tasted by a trained panel.

Depending on the parameters, differences were observed and seemed to confirm the empirical vision of biodynamic practitioners.

Further analyses will have to be carried out to confirm these observations and evaluate the mechanisms involved.

 

1. Botelho, Renato Vasconcelos, Roberta Roberti, Paola Tessarin, José María Garcia-Mina, et Adamo Domenico Rombolà. « Physiological Responses of Grapevines to Biodynamic Management ». Renewable Agriculture and Food Systems 31, no 5 (octobre 2016): 402-13. https://doi.org/10.1017/S1742170515000320.
2. Döring, Johanna, Matthias Frisch, Susanne Tittmann, Manfred Stoll, et Randolf Kauer. « Growth, Yield and Fruit Quality of Grapevines under Organic and Biodynamic Management ». Édité par S. Kaan Kurtural. PLOS ONE 10, no 10 (8 octobre 2015): e0138445. https://doi.org/10.1371/journal.pone.0138445.
3. Guzzon, R., S. Gugole, R. Zanzotti, M. Malacarne, R. Larcher, C. von Wallbrunn, et E. Mescalchin. « Evaluation of the Oenological Suitability of Grapes Grown Using Biodynamic Agriculture: The Case of a Bad Vintage ». Journal of Applied Microbiology 120, no 2 (février 2016): 355-65. https://doi.org/10.1111/jam.13004.
4. Meissner, Georg, Miriam Edith Athmann, Jürgen Fritz, Randolf Kauer, Manfred Stoll, et Hans Reiner Schultz. « Conversion to Organic and Biodynamic Viticultural Practices: Impact on Soil, Grapevine Development and Grape Quality ». OENO One 53, no 4 (18 octobre 2019). https://doi.org/10.20870/oeno-one.2019.53.4.2470.
5. Picone, Gianfranco, Alessia Trimigno, Paola Tessarin, Silvia Donnini, Adamo Domenico Rombolà, et Francesco Capozzi. « 1 H NMR Foodomics Reveals That the Biodynamic and the Organic Cultivation Managements Produce Different Grape Berries ( Vitis Vinifera L. Cv. Sangiovese) ». Food Chemistry 213 (décembre 2016): 187-95. https://doi.org/10.1016/j.foodchem.2016.06.077

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Manuela Brando¹, Eric Kohler², Yasuhiro Ishizaki¹, Soizic Lacampagne ¹ and Laurence Geny-Denis ¹

1. Université Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, 33140 Villenave d’Ornon, France
2. Château Lafite Rothschild, 33250 Pauillac, France

Contact the author*

Keywords

Biodynamics, viticulture, grapes, maturity

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

USE OF 13C CP/MAS NMR AND EPR SPECTROSCOPIC TECHNIQUES TO CHARACTERIZE MACROMOLECULAR CHANGES IN OAK WOOD(QUERCUS PETRAEA) DURING TOASTING

For coopers, toasting process is considered a crucial step in barrel production during which oak wood (Q. petraea) develops several aromatic nuances released to the wine during its maturation. Toasting consists of applying different degrees of heat to a barrel for a specific period. As the temperature increases, thermal degradation of oak wood structure produces a huge range of chemical compounds. Many studies have identified the main key aroma volatile compounds (whisky-lactone, furfural, eugenol, guaiacol, vanillin). However, detailed information on how the chemical structure of oak wood degrades with increasing toasting level is still lacking.

Read More

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More

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

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

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