GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2019 9 Climate change 9 Heat berry: the influence of abiotic factors on the composition of berries, must and wine in Vitis vinifera L. CV Riesling

Heat berry: the influence of abiotic factors on the composition of berries, must and wine in Vitis vinifera L. CV Riesling

Abstract

It has been known for a long time that altering microclimate affects fruit composition and wine quality. The research project Heat Berry focuses on future scenarios of the climate change regarding higher temperatures and the risk of increasing sun radiation to the fruit. Field experiments were conducted in 2015 and 2016 at an experimental site at Geisenheim (Germany) using Riesling (clone 198-25 grafted to rootstock SO4). The aim of this study was to investigate and separate the effect of higher temperature to the fruit and higher light exposure in the bunch zone. Therefore, an experimental setup was designed to increase temperature inside the bunch zone (up to max. 3 °C on average) as well as defoliation and shading to influence the light exposure of the bunches. In addition, some physiological parameters and maturity measurements (Brix, yeast available nitrogen, organic acids) were determined. Aroma measurements focused on monoterpenes, C13-Norisoprenoids and polyphenols in berries as well as in samples of small scale vinification. A special focus lies on the C13-norisoprenoid TDN (1, 1, 6-trimethyl-1, 2-dihydronaphthalene). It is mostly present in mellow, aging Riesling wines and associated with a petrol taint in the sensory perception. Whether the origin of TDN is connected to viticultural and abiotic factors like temperature or sun exposure will be discussed.

Download the PDF

DOI:

Publication date: June 19, 2020

Issue: GiESCO 2019

Type: Article

Authors

BRANDT, Melanie (1); SCHEIDWEILER, Mathias (1); RAUHUT, Doris (2); PATZ, Claus-Dieter (3); ZORN, Holger (4); STOLL, Manfred (1)

(1) Hochschule Geisenheim University, Department of General & Organic Viticulture, Blaubachstraße 19, 65366 Geisenheim, Germany,
(2) Hochschule Geisenheim University, Department of Microbiology & Biochemistry, Von-Lade-Str. 1, 65366 Geisenheim, Germany
(3) Hochschule Geisenheim University, Department of Wine Analysis and Beverage Technology, Von-Lade-Str. 1, 65366 Geisenheim, Germany.
(4) Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 58, 35392 Giessen, Germany

Contact the author

Keywords

 climate change, light exposure, Vitis vinifera, 1,1,6-trimethyl-1,2-dihydronaphthalene

Tags

GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Comportement du cépage Mourvèdre dans l’aire d’Appellation d’Origine Contrôlée de Bandol

The Appellation d’Origine Contrôlée of Bandol covers an area of ​​1365 ha, 83% of which are planted with vines, the annual production being around 40,000 hl. Among the wines produced, there are mainly reds which assert themselves over time, but also rosés characterized by their pale colour, generally orange; the whites represent a small part of the production. The main grape variety of this AOC is Mouvèdre, of Spanish origin, which is also found in Provence and Languedoc.

Read More

Effect of ozone treatments in wine production of young and short-term aged white wines: destructive and non-destructive evaluation of main quality attributes

The main aim of WiSSaTech project (PRIN P2022LXY3A), supported by Italian Ministero dell’Università e della Ricerca and NextGenerationEU program, is to investigate eco-friendly and safe alternatives to sulphur dioxide (SO2) in wine production.

Read More

Overview on wine and health 32 years after the French paradox 

Phenolic compounds or polyphenols are the most abundant and ubiquitous secondary metabolites present in the plant kingdom with more than 8000 phenolic structures currently known. These compounds play an important role in plant growth and reproduction, providing protection against biotic and abiotic stress such as pathogen and insect attack, UV radiation and wounding. (poly)phenols are widely distributed in the human diet mainly in plant-derived food and beverages (fruits, vegetables, nuts, seeds, herbs, spices, tea and red wine).

Read More

Characterization of intact glycoside aroma precursors of recovered minority Spanish red grape varieties by High-Resolution Mass Spectrometry

In Spain, the wide diversity of red grapevine varieties represents an advantage when choosing the most suitable one for cultivation based on different climatic conditions, without implying a loss of their enological potential.

Read More

Effect of different winemaking techniques and grape variety on chemo-sensory parameters of white wines

AIM: Study the chemical and sensory parameters of fifty commercial white wines elaborated with different techniques (fermented in oak barrel and aged on lees (FB+AL); aged on lees (AL); and without aging (WA)) and different grape varieties (Verdejo, Sauvignon blanc and Godello).

Read More