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…

TANNINS AND ANTHOCYANINS KINETICS OF EXTRACTION FROM ARINARNOA, MARSELAN AND TANNAT UNDER DIFFERENT WINEMAKING TECHNIQUES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.
Read More

Evaluation of mannoprotein formation by different yeast strains by enzymatic analysis of mannose and tribological estimation of astringency

A positive role of mannoproteins on wine stability and red wine mouth sensations has been widely described. Commercial mannoproteins are available and some yeast strains are offered with a higher formation of mannoproteins.

Read More

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Read More

The environmental footprint of selected vineyard management practices: A case study from Logroño (La Rioja) Spain

Viticulture is globally important for socioeconomic and environmental reasons. The EU is globally leading grape and wine production, and Spain is among the top grape and wine producers. As climate change affects viticulture, mitigation and adaptation are crucial for protecting grape production. In this research work, data on viticultural management practices such as soil cultivation, irrigation, energy, machinery, plant protection and the use of fertilizers from vineyards located in Logroño (La Rioja) have been obtained.

Read More

Are dicysteinyl polysulfanes responsible for post-bottling release of hydrogen sulfide?

Hydrogen sulfide (H2S) has a significant impact on wine aroma attributes and wine quality when present at concentrations above its aroma threshold of 1.1 to 1.6 μg/L.

Read More