Macrowine 2021
IVES 9 IVES Conference Series 9 Accumulation of polyphenols in Barbera and Nebbiolo leaves during the vegetative season

Accumulation of polyphenols in Barbera and Nebbiolo leaves during the vegetative season

Abstract

Grapevine berries produce thousands of secondary metabolites of diverse chemical nature that have been largely detailed in the past due to their importance for defining wine quality. The wide Vitis vinifera diversity, resulting in thousands of different varieties well detailed in many studies regarding berries, is still not investigated in vegetative organs, leaves in particular. Deepening knowledge related to this aspect could be of great interest for many reasons (for example the possibility of using leaf extract for pharmaceutical, cosmetic and nutrition purposes) but, above all, for understanding the susceptibility of different grapevine varieties to pathogens. Recent studies have demonstrated that leaves of different varieties display a wide range of secondary metabolite concentrations and different profiles and that constitutive polyphenols can result in diverse susceptibility to fungi infection. Moreover, also the reaction of the vine to a pathogen attack can pass through the alteration of specific secondary metabolite accumulation. We have undertaken a study regarding the quantification and identification of main polyphenols in the healthy leaves of different Vitis species and of different vinifera varieties. In this work we report preliminary data regarding the evolution of polyphenol accumulation in the leaves of Vitis vinifera cv Barbera and cv Nebbiolo during the vegetative season. The two varieties are known to have a very different polyphenolic profile at the berry level; at the leaf level significant differences were detected as well, paving the way to new insights about the constitutional natural susceptibility of different grapevine varieties to pathogens.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Alessandra Ferrandino*, Olga Kedrina, Vittorino Novello

*DISAFA UNITO

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

What about oxygen transfer during wine aging in barrels?

During wine aging, several complex phenomena of gas transfer take place in barrels due to the wine/oak contact. The efficiency of this gas transfer varies according to oak wood’s intrinsic physical properties. This research aims to better understand oxygen transfer phenomena through dry oak staves and especially through stave gaps, in order to reevaluate the importance of barrel-making on a barrel’s supply of oxygen. Experimentation was based on the development of an innovative permeameter of laboratory scale, for which the principal operating conditions concerning applied pressure, the choice of liquid phase/gas phase, and the grain type of oak are taken into account and investigated. With a specially developed tightening system, the existing pressure at stave gaps in a barrel could be reproduced on a laboratory scale in order to estimate its influence on oxygen transfer efficiency.

Monitoring of Pesticide Residues from Vine to Wine

Those previous years, pesticides are often brought to the forefront by media. Questions arose about their toxicity for growers and consumers. Even if a downward trend is underway, the use of pesticides is required to ensure steady quality and quantity of harvests. A large number of active ingredients are authorized but regarding viticulture, mainly insecticides and fungicides are applied, to control pests and diseases and to increase crop yield. Some phytosanitary products, principally fungicides, applied close to the harvest date may frequently be detected in wines.

Characterization of non-Saccharomyces yeast and its interaction with Saccharomyces cerevisiae with investigation of fermentation kinetics and aromatic composition

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

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.

Directed Evolution of Oenococcus oeni: optimising yeast-bacteria interactions for improved malolactic fermentation

Malolactic fermentation (MLF) is a secondary step in the vinification process and it follows alcoholic fermentation (AF) which is predominantly carried out by Saccharomyces cerevisiae. These two processes result in the degradation of metabolites to produce secondary metabolites which also contribute to the final wine flavour and quality. AF results in the production of ethanol and carbon dioxide from sugars and MLF stems from the degradation of L-malic acid (a dicarboxylic acid) to L-lactic acid (a monocarboxylic acid). The latter process results in a smoother texture as the acidity of the wine is reduced by the process, it also adds to the flavour complexity of the wine.