GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Do high temperature extremes impact berry tannin composition?

Do high temperature extremes impact berry tannin composition?

Abstract

Context and purpose of the study – Flavonoids, including flavonols, anthocyanins, and tannins, are important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate. While the synergistic effect of light and temperature has been intensively examined on flavonoids in relation to bunch exposure, studies targeting the sole effect of high temperature have mostly focused on anthocyanins during the ripening period. With tannin biosynthesis starting around flowering, heatwaves occurring earlier in the grape growing season could be critical. Only a few papers report the impact of temperature on tannin synthesis and accumulation; to date, none have examined the effect of high temperature extremes which, in the context of climate change, relates to increases in heatwave intensity.

Material and methods – Three potted-vine experiments were conducted inside a UV-transparent glasshouse during the 2016-17 and 2018-19 seasons. Using fans blowing hot air onto individual bunches without affecting light exposure, several temperature-related parameters were tested on well-irrigated Shiraz vines. In order, these examined high day and/or night temperatures after fruit set (E-L 31, Coombes, 1995), day temperature intensities (Low: LT, High: HT and Very High: VHT) and durations (3 to 39 h) after véraison (E-L 36, ~10 °Brix), and high day temperature at two phenological stages (E-L 31 and/or E-L 36). Berries were sampled at regular intervals, peeled, ground, and skin and seed tannin composition individually analysed by LC-MS/MS after phloroglucinolysis.

Results – During Experiment 1, heat treatments were applied for three days (+8 °C) and/or three nights (+6 °C), with day maximum temperature reaching 44.8 °C and night maximum temperature reaching 32.8 °C. Berry size was immediately affected by day temperature, while skin tannin exhibited small differences with an increase in percentage of galloylation 15 days after the end of the treatment. During Experiment 2, LT, HT and VHT respectively reached a maximum of 37, 45, and 53 °C. VHT considerably impacted on berry physiology and composition, regardless of the treatment duration (12 or 30 h), leading to berry desiccation. Tannins extracted from the dried skin were significantly reduced with some flavan-3-ol subunits proportionally more degraded than others. While the effect on skin was substantial, seed tannins were only slightly affected. Night temperature at E-L 31 (Experiment 1) and day HT at E-L 36 (Experiment 2) affected other primary metabolites but not tannin composition. Experiment 3, conducted during the 2018-19 season, combined parameters for which tannin composition was affected during season 2016-17 to confirm observed trends.

Download the PDF

DOI:

Publication date: March 11, 2024

Issue: GiESCO 2019

Type: Poster

Authors

Julia GOUOT1,2*, Jason SMITH1,3, Bruno HOLZAPFEL1,4, Celia BARRIL1,2

1 National Wine and Grape Industry Centre, Wagga Wagga, New South Wales, 2678, Australia
2 School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, New South Wales, 2678, Australia
3 New South Wales Department of Primary Industries, Orange, New South Wales, 2800, Australia
4 New South Wales Department of Primary Industries, Wagga Wagga, New South Wales, 2678, Australia

Contact the author

Keywords

Berry composition, Bunch heating, Day, Heat stress, High temperature, Phenological stage, Tannins

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Water is the most abundant active compound in wine!

Proton relaxation in model and real wines was investigated by fast field cycling NMR relaxometry. Albeit protons of wine are largely belonging to water molecules, their magnetic relaxation rates actually depend on various physico-chemical parameters related to the state of the wine and to its composition.

Read More

Landscapes of the wine: the four seasons of herault

Les paysages participent à l’identité des vins de l’Hérault, avec une grande richesse de diversité. Leur observation, au travers des quatre saisons, s’appuie sur deux dimensions primordiales : la genèse de leur construction par l’homme et l’esthétique. L’hiver est la saison la plus favorable au décryptage de ce vignoble étagé, du littoral méditerranéen aux premières pentes du Massif Central; il permet de lire l’histoire des stratégies viticoles des vignerons. Les autres saisons sensibilisent plus à la beauté de vignobles dans des écrins de végétation typiquement méditerranéenne. La multiplicité des pratiques culturales et des cépages contribue à cet attrait. L’incitation au parcours, en toute saison, est très forte grâce au réseau des routes et des chemins de vigne.

Read More

Natural glycolipids for the control of spoilage organisms in red wine

A natural glycolipid mixture obtained from the edible mushroom dacryopinax spathularia (“glycolipids”) is known to be an effective and approved antimicrobial treatment in non-alcoholic beverages at concentrations ranging from 5 – 100 mg/l. It has found a place alongside DMDC for the provision of microbial stability in soft drinks. These properties make the natural and sustainably produced glycolipids a promising candidate for the supplementation or replacement of SO2 in different winemaking processes.

Read More

TANNINS AND ANTHOCYANINS KINETICS OF EXTRACTION FROM ARINARNOA, MARSELAN AND TANNAT UNDER DIFFERENT WINEMAKING TECHNIQUES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.

Read More

OTA DEGRADATION BY BACTERIAL LACCASEST

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

Read More