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…

ENRICHMENT OF THE OENOLOGICAL MALDI-TOF/MS PROTEIN SPECTRA DATABASE FOR RELIABLE OENOLOGICAL YEAST AND BACTERIA IDENTIFICATION

The Matrix Assisted Laser Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) technology is commonly used in food and medical sector to identify yeast or bacteria species isolated from a nutritive culture media. Since a decade, brewery and oenology industries have been attracted to this method which combines fast analysis times, reliability and low cost of analysis. Briefly, this method is based on the comparison of the MALDI-TOF/MS protein spectra of an isolated colony of yeast or bacteria with those contain in a manufacturer’s reference protein spectra database. Initiated in 2015, the creation of the first oenological mass spectra database has proved to be essential for increase quality of species identification.

Read More

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

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

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Read More

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

Read More