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…

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

AGING PATTERNS OF VARIETAL VOLATILE PROFILES OF WHITE WINES: A CASE STUDY ON 18 ITALIAN VARIETAL WHITE WINES

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

THE EFFECT OF PRE-FERMENTATIVE GLYPHOSATE ADDITION ON THE METABOLITE PROFILE OF WINE

The synthetic herbicide glyphosate has been used extensively in viticulture over many decades to combat weeds. Despite this, the possible influence of residual glyphosate on both the alcoholic fermentation of grape juice and the subsequent metabolite profile of wines has not been investigated. In this study, Pinot noir juice supplemented with different concentrations of glyphosate (0 µg L-1, 10 µg L-1 and 1000 µg L-1) was fermented with commercial Saccharomyces cerevisiae yeast strains. Using a combination of analytical methods, 80 metabolites were quantified in the resulting wines.

ALCOHOLIC FERMENTATION DRIVES THE SELECTION OF OENOCOCCUS OENI STRAINS IN WINE

Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF) (Lonvaud-Funel, 1999). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D (Lorentzen et al., 2019). Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B+C, and D, respectively, although B and C strains were also detected in wine (Campbell-Sills et al., 2015; Coton et al., 2017; Lorentzen et al., 2019;

INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).
Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing.