terclim by ICS banner
IVES 9 IVES Conference Series 9 ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

Abstract

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

As part of this ongoing project, 35 vineyards (26 cv. Nebbiolo, 9 cv. Barbera) from Langhe, Roero, and Monferrato terroirs (Piemonte, Italy) were monitored during two consecutive vintages (2021-2022). The Nebbiolo vineyards were further classified, based on historical data, into ripening classes according to the harvest period estimation (early, medium, and late Nebbiolo). To study the evolution of grape ripening, four grape samples were taken from each vineyard during the ripening period (mid-August – late September), and grape quality assessment was performed by means of parameters commonly used in wine industry: juice technological maturity and phenolic ripeness parameters (total and extractable anthocyanins-EA%, share of tannins from seeds-Mp%). Preliminary results showed differences among cultivars and ripening classes, with a strong influence of the climatic conditions of the vintage, being both hot vintages with a strong water deficit (and decrease in berry weights and anthocyanin accumulation) for the 2022 vintage.

To have a more in-depth insight into the phenolic changes of the grapes during ripening, total extractions of the skins and seeds phenolics were carried out to better characterize the composition of Nebbiolo and Barbera berries. Lastly, this data was used to train a new approach based on Raman spectroscopy (RS), in an attempt to develop a method for the rapid determination of berry quality. At each sampling point, the acquisition of the grape Raman spectra was carried out in parallel with the other chemical analyses, developing a prediction model by correlating technological and phenolic ripening parameters with RS results.

Acknowledgments: The QUALSHELL project is funded by the PSR 2014-2020 Regione Piemonte (Italy), op. 16.1, European Agricultural Fund for Rural Development. We thank Martina Tarditi, Daniele Ronco, Alessandro Bottallo and the wineries supplying grape samples.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Lorenzo Ferrero¹, Alessio Sacco², Massimo Guaita³, Walter Salvano⁴, Andrea M. Rossi², Luca Rolle¹, Antonella Bosso³, Simone Giacosa¹

1. Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy
2. Istituto Nazionale di Ricerca Metrologica. Strada delle Cacce 91, 10135 Torino, Italy
3. Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca Viticoltura ed Enologia. Via P. Micca 35, 14100 Asti, Italy
4. Terre del Barolo. Via Alba-Barolo 8, 12060 Castiglione Falletto, Italy

Contact the author*

Keywords

Grape quality, Phenolic ripeness, Anthocyanins, Red wines

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

Read More

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

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

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More