terclim by ICS banner
IVES 9 IVES Conference Series 9 Postharvest ozone treatment in grapevine white cultivars: Effects on grape volatile composition

Postharvest ozone treatment in grapevine white cultivars: Effects on grape volatile composition

Abstract

During postharvest management, the metabolism of fruits remains active and continuous physico-chemical changes occur. Ozone treatment has an elicitor effect on secondary metabolites and the treatment conditions can influence the grape response to the stress (Bellincontro et al., 2017; Botondi et al., 2015). Regarding volatile organic compounds (VOCs), previous studies showed that ozone treatment during postharvest dehydration induces the biosynthesis of terpenes in Moscato bianco grapes (Río Segade et al., 2017). It is well known that grape VOCs greatly influence the organoleptic properties of wines, particularly terpenes in aromatic varieties. Therefore, the aim of this study was to know the VOCs response to oxidative stress during postharvest ozone treatment in Galician white cultivars Albariño, Godello and Blanco Lexítimo (Vitis vinifera L.) from Ribeira Sacra wine region (Galicia, Spain). Grape samples from 2021 and 2022 vintages were exposed during 24 hours to ozone (30 mg/L) and air (control) at 10 ºC. Grape free and glycosylated volatile compounds were determined by SPE/GC–MS.

The results obtained showed that the ozone treatment effect on grapes volatiles depends of cultivar and vintage studied. In general, ozone caused an increase of total content of terpenes in all cultivars, however a decrease of C6 compounds was also observed. In free fraction an increase of terpenes was observed in all cultivars by ozone application. However, in bound fraction, terpenes, C13-norisoprenoids and esters showed an increase in Godello (2021) and Blanco lexítimo (2022). Free and bound C6 compounds decreased in all cultivars in 2022 vintage.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Mar Vilanova1,4*, Bianca S. Costa1, María Fandiño2, Marta Rodríguez-Febereiro2, Rubén Pérez3, Javier Cancela2,4

1 Instituto de Ciencias de la Vid y el Vino, 26007 Logroño (España)
2 Universidade de Santiago de Compostela – EPSE, 27002 Lugo (España)
3 Adega Ponte da Boga, Castro Caldelas, 32764 Ourense (España)
4 CropQuality: Crop stresses and their effects on quality, Associate Unit USC-CSIC(ICVV)

Contact the author*

Keywords

Galicia, terpenes, C6 compounds, volatile organic compounds, grapes

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Practical Aspects of Viticultural Zoning In South Africa

Depuis 1973, une commission statutaire administre la législation qui régit le zonage vitivinicole en Afrique du Sud. La province «Le Cap de l’ouest» cerne toutes les zones viticoles sauf quatre unités. Pour la plupart, le Cap de l’ouest a un climat méditerranéen. Les zones viticoles – qui produisent les «vins d’origine» – sont des régions, des districts, des quartiers et des domaines. Les régions sont vastes, séparées par la topographie, par ex. des chaînes de montagnes et des fleuves. Généralement, chaque région représente une zone climatique. Le climat de chaque district est plus homogène. Les quartiers sont exactement délimités par le climat, la topographie et la géologie. Les domaines sont les plus petits. Chaque domaine doit avoir un seul propriétaire.
Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

Comparison of the aroma profile in total and partial dealcoholisation of white and red wines by reverse osmosis

The increasing demand for low-alcohol and non-alcoholic wines has led to the development of advanced dealcoholisation techniques aimed at preserving wine quality while reducing ethanol content. Reverse osmosis is one of the most widely used membrane-based processes for the selective removal of ethanol [1].

Read More

Interactions of wine polyphenols with dead or living Saccharomyces cerevisiae Yeast Cells and Cell Walls: polyphenol location by microscopy

Tannin, anthocyanins and their reaction products play a major role in the quality of red wines. They contribute to their sensory characteristics, particularly colour and astringency. Grape tannins and anthocyanins are extracted during red wine fermentation. However, their concentration and composition change over time, due to their strong chemical reactivity1. It is also well known that yeasts influence the wine phenolic content, either through the release of metabolites involved in the formation of derived pigments1, or through polyphenol adsorption2,3.

Read More

Impact assessment of the reverse osmosis technique in wine alcohol management

Wine authenticity and composition can be influenced by a range of membrane separation processes as reverse osmosis. In the context of climate change, the natural trend is to obtain wines with higher alcoholic concentration when classical winemaking methods are employed, and this may induce alteration of typicity of wines by masking the olfactory and taste properties. This study aimed to evaluate the influence of reverse osmosis techniques used for decrease of ethanol content on the stable isotopic ratios as markers for wine authenticity characteristics.

Read More