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…

Influence of thermal stress on Malbec, Syrah, and Bonarda (Vitis vinifera L.) anthocyanin content and evolution in growing seasons with heatwaves in semi-arid climate (Argentina)

It is known that high temperature influences the synthesis, transformation and degradation of grape anthocyanin (ANT) threatening the quality of grapes and coloured wines.
Read More

An innovative 21st century frost alert system for an age-old viticulture challenge

Damage during the budbreak period due to spring season frosts remains one of the most significant weather-related challenges to viticulture around the world. For example, in 2021, €2bn of estimated damage was reported in france while >50% of vineyards were badly affected in the UK in 2017.

Read More

Proteomic and activity characterization of exocellular laccases from three Botrytis cinerea strains

Botrytis cinerea is a fungus that causes common infection in grapes and other fruits. In winemaking, its presence can be both considered desirable in the case of noble rot infection or undesirable when grey rot is developed. This fungus produces an extracellular enzyme known as laccase which is able to cause oxidation of phenolic compounds present in must and wine, causing most of the times a decrease in its quality and problems during the winemaking process [1]. Material and methods: Three B. cinerea strains (B0510, VA612 and RM344) were selected and grown in a liquid medium adapted from one previously described [2]. The enzyme was isolated by tangential ultrafiltration of the culture medium using a QuixStand system equipped with a 30 KDa filtration membrane.

Read More

Contribution of phenolic compounds to the total antioxidant capacity of Pinotage wine

The South African wine industry is taking an interest in the enhancement of red wine total antioxidant capacity (TAC) with retention of sensory quality to satisfy the demands of increasingly discerning consumers. The focus is especially on the unique South African red wine cultivar, Pinotage.

Read More

Effect of plant fining agents in the must flotation process. Functional characterization

Flotation is one of the most used processes for clarifying white grape must after the pressing process. To date, gelatine is the more used fining agent, its action being improved when combined with bentonite and silica sol.

Read More