terclim by ICS banner
IVES 9 IVES Conference Series 9 FREE TERPENE RESPONSE OF ‘MOSCATO BIANCO’ VARIETY TO GRAPE COLD STORAGE

FREE TERPENE RESPONSE OF ‘MOSCATO BIANCO’ VARIETY TO GRAPE COLD STORAGE

Abstract

Temperature control is crucial in wine production, starting from grape harvest to the bottled wine storage. Climate change and global warming affect the timing of grape ripening, and harvesting is often done during hot summer days, influencing berry integrity, secondary metabolites potential, enzyme and oxidation phenomena, and even fermentation kinetics. To curb this phenomenon, pre-fermentative cold storage can help preserve the grapes and possibly increase the concentration of key secondary metabolites.

In this study, the effect of grape pre-fermentative cold storage was assessed on the ‘Moscato bianco’ white grape cultivar, known for its varietal terpenes (65% of free terpenes represented by linalool and its derivatives) and widely used in Piedmont (Italy) to produce Asti DOCG wines. The study involved two experiments: a 12 h short-term storage under fresh (15 °C) and sunny outdoor (peak of 43 °C) conditions, and a medium-term storage under five different temperatures (5, 7, 12, 17, 19 °C) and durations (12, 24, 54, 84, 96 h), according to a Central Composite Design then evaluated using response-surface methodology (RSM). Berry skin break force mechanical property and juice physiochemical parameters were analyzed, as well as juice free terpene compounds using GC-MS.

In the short-term trial, after 4 and 8 h of storage the cooled sample showed a higher concentration of linalool, but at the end of the storage (12 h, when external temperature dropped to 25-20 °C after sunset), an opposite situation was found, possibly indicating a higher terpene solubilization in their thermotolerance defense role.

The medium-storage experiment indicated that the sum of the 13 detected terpenes in grape juice significantly decreased progressively after 75 h of storage, particularly in samples stored at the highest temperature tested (19 °C). However, the RSM model indicates that storage times shorter than 50 h contributed to higher terpenes, as well as the increase in storage temperature. The berry skin break force was not affected significantly by the treatments.

In conclusion, grape cold storage may offer several advantages in winemaking, but further studies are needed on this variety for assessing the best storage temperature and length conditions, as well as for the comparison between free and glycosidically-bound terpenes in juice and in the resulting wine. Acknowledgments. We thank Marco Rossetto and DENSO Thermal Systems (Poirino, Italy) for their support to this study.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Simone Giacosa¹, Stefania Savoi¹, Annachiara Lenti¹, Susana Río Segade¹, Maria Alessandra Paissoni¹, Andrea Bellincontro², Fabio Mencarelli³, Luca Rolle¹

1. University of Torino, Department of Agricultural, Forest and Food Sciences. Corso Enotria 2/C, 12051 Alba (CN), Italy
2. University of Tuscia, Department for Innovation in Biological, Agro-food and Forest systems. Via San Camillo de Lellis snc, Viterbo, Italy
3. University of Pisa, Department of Agriculture, Food and Environment. Via del Borghetto 80, Pisa, Italy

Contact the author*

Keywords

grape cold storage, aroma, terpenes, Muscat varieties

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

OTA DEGRADATION BY BACTERIAL LACCASEST

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

Read More

ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a QTL approach [1]. Many of these genes showed allelic variations that affect the metabolism of malic acid and the pH homeostasis during the alcoholic fermentation. Such alleles have been used for driving genetic selection of new S. cerevisiae starters that may conversely acidify or deacidify the wine by producing or consuming large amount of malic acid [2]. This particular feature drastically modulates the final pH of wine with difference of 0.5 units between the two groups.

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

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More