Macrowine 2021
IVES 9 IVES Conference Series 9 Elicitors used as a tool to increase stilbenes in grapes and wines

Elicitors used as a tool to increase stilbenes in grapes and wines

Abstract

The economic importance of grapevine as a crop plant makes Vitis vinífera a good model system to study the improvement of the nutraceutical properties of food products (Vezulli et al. 2007). Stilbenes in general, and trans-resveratrol in particular, have been reported to be responsible for various beneficial effects. Resveratrol´s biological properties include antibacteria and antifungal effects, as well as cardioprotective, neuroprotective and anticâncer actions (Guerrero et al. 2010 ). Stilbenes can be induced by biotic and abiotic elicitors since they are phytoalexins (Bavaresco et al. 2001). Grapevine phytoalexins (plant metabolites with antimicrobial activity that are synthetized de novo and fuction as the basis of a disease resistance mechanism) are stilbene compounds synthetized and accumulated in leaves and berries in response to abiotic stresses. Numerous experimental trials have recently been conducted with diferent elicitors to promote stilbene synthesis in grapevine berries, such UV irradiation (Cantos et al. 2003; Langcake and Pryce, 1977), aluminium chloride (Adrian et al. 1996), ozone (González-Barrio et al. 2006), methyl jasmonate (Vezulli et al. 2007) and benzothiadiazole (Iriti et al. 2004) . Since a highest presence of stilbenes in grapes could be a protecion against mould infection, the application of these compounds could, not only improve the healthiness of grapes, but also limit the use of fungices. The stilbenes found in wine occur mainly in the skin of grape berries, and they pass from grape to wine during alcoholic fermentation, so, at the same time, the wines elaborated with these grapes would be considered healthier wines. In our study, five preharvest treatments considered as elilicitors, were applied in Monastrell grapes by means five elicitors: benzothiadiazole, methyljasmonate, shell chitosan, fungal chitosan and cell wall yeast. These compounds were applied as sprays on clusters at veraison and one week later. Our main objetive was to check wether these treatments could enhance stilbene accumulation in berries at the moment of harvest, and then to be extracted during winemaking. For this target, we identified, quantified and compared the stilbene content in grapes and wines elaborated with grapes from the diferent treatments against grapes and wines without no treatment consdered as a control. The results showed that only some of these compounds improved significantly the stilbene concentration in grapes but almost of them increasing their stilbene composition at the end of alcoholic fermentation, mainly trans-resveratrol which is considered as the highest biological value.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Rocío Gil*, Encarna Gómez-Plaza, Jose Ignacio Fernandez

*IMIDA

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Anthropogenic factors in modulations of fungal populations from grapes to wines and their repercussions on wine characteristics

The effects of anthropogenic activities on vineyard (different plant protections) and in winery
(pressing/clarification step, addition of sulfur dioxide) on fungal populations from grape to wine were studied. The studied anthropogenic activities modify the fungal diversity. Thus, lower biodiversity of grapes from organic modality was measured for the three vintages considered compared to biodiversity from ecophyto modality and conventional modality. The pressing / clarification steps strongly modify fungal populations and the influence of the winery flora is highlighted.

Ripening of cv. Cabernet Sauvignon grapes: polysaccharides fractions evolution and phenolic extractability

Polysaccharides and more specifically pectins, make up a significant portion of the cell wall material of the plant cells including the grapes. During the fruit ripening the associated softening is related to the breakdown of the cell wall polysaccharides. During this process, it is expected that polysaccharides that are soluble in red wine will be formed influencing its texture. Anthocyanins are responsible for the wine color and tannins for the astringency, body and bitterness of the wine. In the skins, these compounds are located in the cell vacuoles and the barrier that conditions their extractability is the skin cell wall that may determine the mechanical resistance, the texture and the ease of processing berries. The aim of this work was study the evolution of the polysaccharides and the anthocyanin and tannin extractability during the ripening period in Cabernet Sauvignon grapes, trying to correlate these variables.

Flavanol glycosides in grapes and wines : the key missing molecular intermediates in condensed tannin biosynthesis ?

Polyphenols are present in a wide variety of plants and foods such as tea, cacao and grape1. An important sub-class of these compounds is the flavanols present in grapes and wines as monomers (e.g (+)-catechin or (-)-epicatechin), or polymers also called condensed tannins or proanthocyanidins. They have important antioxidant properties2 but their biosynthesis remains partly unknown. Some recent studies have focused on the role of glycosylated intermediates that are involved in the transport of the monomers and may serve as precursors in the polymerization mechanism3, 4. The global objective of this work is to identify flavanol glycosides in grapes or wines, describe their structure and determine their abundance during grape development and in wine.

How do different oak treatment affect the sensory composition of Chenin blanc wines over time?

Wooden barrels have been the preferred method for oak maturation for wines, but the use of alternative oak products, such as staves and oak chips have increased in South Africa due to lower production costs. This study investigated the effect of different oak products used during fermentation and ageing on the sensory profile, degree of liking and perceived quality of a South African Chenin blanc wine. The different wine treatments included an unoaked tank control wine, wines matured in 5th fill barrels, wines matured in new barrels from three different cooperages, and wines matured in 5th fill barrels with stave inserts from two different cooperages.

Interest and impact of PVP/PVI (Polyvinylpyrrolidone/ Polyvinylimidazole) on winemaking and final quality of wines

Céline Sparrow a, Christophe Morge a, a SOFRALAB SAS, 79, av. A.A. Thévenet – CS 11031 – 51530 Magenta, France Consumers’ health and security force authorities to limit, in wine as in others food industry products, the concentration in « dangerous » molecules. Therefore the legal limit in heavy metals keeps on decreasing. As per proof EU regulation just decrease the stain concentration in wine from 0,2 to 0,15 mg/l. Certain changes , such as sodium arsenite treatment in vines, disappearance of brass in wineries to the benefit of stainless steel, limit even more the concentration of heavy metals in wines. But the use of copper derivates in vines treatments is difficult to replace. In the case of wine and its elaboration, the problem is even more complex. Indeed, regulation forces the wine producers to control the concentration of certain heavy metals in final wines.