Leaf elemental composition in a replicated hybrid grape progeny grown in distinct climates

AIM: Cross-over applications are an emerging technological approach in food microbiology where a microorganism from one traditional specific fermentation process is used to improve quality and safety in another agri-food production/chain (Dank et al., 2021). A complex microbial diversity is found in association with fermentation in wine, including Saccharomyces, non-Saccharomyces and malolactic bacteria,  all microorganisms versatile in terms of enological utilisation (Tempère et al., 2018). Here, we propose a systematic literature review highlighting the existing trends and possible future applications related to cross-over exploitation of wine-related microbiota. 

The aim of this work was to analyze the variability in grape composition of the Tempranillo cultivar related to climatic conditions, in La Mancha Designation of Origin. Grape composition (sugar content, total acidity, pH, malic acid, and total and extractable anthocyanins) recorded during ripening, were analysed for the period 2000-2019. The weather conditions at daily time scale, recorded during the same period, were also evaluated. The relationships between grape parameters with climatic variables related to temperature and to water deficits, referring different periods between phenological events along the growing cycle, were evaluated using regression analysis. High variability in grape composition was observed in the period analysed. Total acidity varied between 3.7 and 7.3 gL-1 while malic acid varied between 1.2 and 4 gL-1. The extractable anthocyanins ranged between 526 and 972 mgL-1, and total anthocyanins ranged between 922 and 1388 mgL-1, being the lowest values recorded in the hottest year (2017). Total acidity decreased 0.77 gL-1 for an increase of 100 GDD, while malic acid decrease in 0.42 gL-1 for the same GDD increase, being the period between veraison and harvest the one that seemed to have higher influence on acidity. In addition, it was confirmed that increasing water deficits decreased acidity. Total and extractable anthocyanins increased in about 210 and 105 mgL-1, respectively, with an increase of 100 GDD from veraison to harvest, and the increase in water deficits favour the increase of anthocyanins, both total and extractable anthocyanins. Total and extractable anthocyanins concentration increased in 35 and 22 mgL-1 per an increase of 10 mm in the water deficit. These results can be of interest to understand the potential changes that grapes composition may suffer under future warmer climates.

Wine perception results from the interaction between the wine and its intrinsic and extrinsic characteristics and the experience [1], background and beliefs of the consumer [2,3]. Among all of the factors affecting wine perception, in this study we focused on culture and cognitive processes, working under the hypothesis that higher familiarity with wines would induce higher perceived quality. Furthermore, we hypothesised that culture would influence the verbalisation of wine properties associated with the different experiences of consumers from different cultures.

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.

A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery.