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…

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Read More

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.

Read More

INOCULATION OF THE SELECTED METSCHNIKOWIA PULCHERRIMA MP1 AS A BIOPROTECTIVE ALTERNATIVE TO SULFITES TO PREVENT BROWNING OF WHITE GRAPE MUST

Enzymatic browning (BE) of must is caused by polyphenol oxidases (PPOs), tyrosinase and laccase. Both PPOs can oxidize diphenols such as hydroxycinnamic acids (HA) to quinones, which can later polymerize to form melanins [1], which are responsible of BE in white wines and of oxidasic haze in red wines. SO₂ is the main tool used to protect must from BE thanks to its capacity to inhibit PPOs [2]. However, the current trend in winemaking is to reduce and even eliminate this unfriendly additive. Among the different possible alternatives for protecting must against BE, the inoculation with a selected Metschnikowia pulcherrima MP1 is without any doubt one of the most promising ones.

Read More

Influence of agrophotovoltaic on vine and must in a cool climate

The current energy crisis means that interest in agrophotovoltaics has increased significantly. The reason behind this is that the system aims to combine agricultural production with energy production. During the three-year period from 2020 to 2022, the effects of photovoltaic panels on the vine, the yield and the quality of the must were studied in Walenstadt in northern Switzerland, an area with a cool, humid climate. 65 Pinot noir vines were planted in the 160m2 study area. Because of the large edge effects, only 3 repetitions with 4 vines each could be created. A significantly lower leaf infestation by Plasmopara viticola was observed among the panels in each of the three years.

Read More

IMPACT OF ACIDIFICATION AT BOTTLING BY FUMARIC ACID ON RED WINE AFTER 2 YEARS

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

Read More