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…

FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.

Read More

HOW DOES ULTRASOUND TREATMENT AFFECT THE AGEING PROFILE OF AN ITALIAN RED WINE?

Many wine styles require moderate or extended ageing to ensure optimal consumer experience. However, few consumers have the interest or ability to age wine themselves, and holding wine in optimal conditions for extended periods is expensive for producers. A study was conducted on the use of ul-trasound energy on wine, with particular reference to its impact on sensory and chemical profiles. The OIV has authorised the use of ultrasound for processing crushed grapes (must) in Resolution OENO 616-2019, but not yet for finished wine1,2.

Read More

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

Managing changes in taste: lessons from champagne in britain 1800-1914

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

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