terclim by ICS banner
IVES 9 IVES Conference Series 9 IMPACT OF NEW BIO STIMULANTS ON GRAPE SECONDARY METABOLITES UNDER CLIMATE CHANGE CONDITIONS

IMPACT OF NEW BIO STIMULANTS ON GRAPE SECONDARY METABOLITES UNDER CLIMATE CHANGE CONDITIONS

Abstract

In a context of climate change and excessive use of agrochemical products, sustainable approaches for environmental and human health such as the use of bio stimulants in viticulture represent a potential option, against abiotic and biotic threats. Bio stimulants are organic compounds, microbes, or a combination of both, that stimulate plant’s vital processes, allowing high yields and good quality products. In vines, may trigger an innate immune response leading to the synthesis of secondary metabolites, key compounds for the organoleptic properties of grapes and wines. During this research the prospect of foliar application of bio stimulants to improve the aromatic and polyphenolic potential of the grapes was investigated in two consecutive years, characterized by hot and dry summers. Two different products, prepared with specific fractions of inactivated yeasts, were compared, and applied in different points during veraison with two- or three-time application protocol. The experiment involved two cultivars cultivated in Tuscany, a white (Vermentino) and a red one (Sangiovese). Quali-quantitative determination of the aromatic composition of the grapes was carried out using GC-MS, whereas polyphenols in skins and seeds were analyzed by spectrophotometry and HPLC methods. The bio stimulants did not affect the vine yield, but higher berry weight and reduced sugar contents were noted at harvest in the grapes from treated with respect to the control vines. All treatments enhanced polyphenolic potential in berry skins of red grapes, whereas modifications on anthocyanins percentages and reduction of flavonols were also observed, suggesting a protective effect of the treatments against solar radiation stress. Moreover, grapes from treated vines differ significantly for the lower content of polyphenolic compounds in their seeds. As regards aroma precursors, three-time application triggered significantly higher contents for almost all chemical classes of aromatic precursors for Vermentino whereas all treatments enhanced the accumulation of terpenoids and benzenoids in the berries of San-giovese. Bio stimulants thus, improved the qualitative parameters of the grapes, but their effect was different based on the frequency and the timing of the application, the chemical class of the compounds and the cultivar examined. Further future investigation is necessary to optimize bio stimulant application to contrast stress conditions and improve grape quality.

 

1. Du Jardin, P. Plant biostimulants: Definition, concept, main categories and regulation. Sci. Hortic. 2015, 196, 3–14.
2. Cataldo, E.; Fucile, M.; Mattii, G.B. Biostimulants in Viticulture: A Sustainable Approach against Biotic and Abiotic Stresses. Plants 2022, 11, 162. https://doi.org/10.3390/plants11020162
3. Asproudi, A., Petrozziello, M., Cavalletto, S., & Guidoni, S. (2016). Grape aroma precursors in cv. Nebbiolo as affected by vine microclimate. Food chemistry, 211, 947-956. https://doi.org/10.1016/j.foodchem.2016.05.070
4. Asproudi, A., Ferrandino, A., Bonello, F., Vaudano, E., Pollon, M., & Petrozziello, M. (2018). Key norisoprenoid compounds in wines from early-harvested grapes in view of climate change. Food chemistry, 268, 143-152. https://doi.org/10.1016/j.foodchem.2018.06.069
5. D’Arcangelo, M.E.M.; Valentini, P.; Puccioni, S.; (2018). Evaluation of new products against grapevine Downy mildew. Atti Giornate Fitopatologiche, 2018, 2, 503-512.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Andriani Asproudi¹, Maurizio Petrozziello¹, Vasiliki Ragkousi¹, Mauro Eugenio Maria D’Arcangelo², Sergio Puccioni², Federica Bonello¹

1. CREA-VE: Council for Agricultural Research and Economics- Research centre for Viticulture and Enology
2. Via P. Micca 35, 14100 Asti, Italy
3. 2.CREA-VE: Council for Agricultural Research and Economics- Research centre for Viticulture and Enology
4. Viale Santa Margherita, 80 – 52100 Arezzo, Italy

Contact the author*

Keywords

aroma precursors, polyphenols, Vermentino, Sangiovese

Tags

IVES Conference Series | OENO Macrowine | oeno macrowine 2023

Citation

Related articles…

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More

IMPACT OF RHIZOPUS AND BOTRYTIS ON WINE FOAMING PROPERTIES

A lot of work has been done on the impact of Botrytis on the foam of sparkling wines. This work often concerns wines produced in cool regions, where Botrytis is the dominant fungal pathogen. However, in southern countries such as Spain, in particularly hot years such as 2022, the majority fungal pathogen is sometimes Rhizopus. Like Botrytis, Rhizopus is a fungus that produces an aspartic protease.

Read More

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More

PRODUCTION OF A FUNCTIONAL BEVERAGE FROM WINEMAKING BY-PRODUCTS: A NEW WAY OF VALORISATION

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.

Read More

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