terclim by ICS banner
IVES 9 IVES Conference Series 9 Implementing VIS-NIR spectroscopy as a rapid and non-intrusive technique for assessing anthocyanin and phenolic concentrations in Vitis vinifera L. Grenache whole grape berries

Implementing VIS-NIR spectroscopy as a rapid and non-intrusive technique for assessing anthocyanin and phenolic concentrations in Vitis vinifera L. Grenache whole grape berries

Abstract

Anthocyanins and phenolic compounds play a crucial role in winemaking, contributing to the profile, flavor, color, texture, and stability of wine. Grape clusters, specifically Vitis vinifera L. cv. Grenache, were handpicked from a commercial vineyard sited in Tudelilla, La Rioja, Spain (42°18′ 52.26″, Long. -2°7′ 59.15″, Alt. 582 m) on five distinct dates from veraison to harvest during the 2015 season. Non-contact spectral measurements were conducted on intact grape berries using a VIS-NIR spectrometer operating in the 570 – 1000 nm spectral range under controlled laboratory conditions, positioned at a distance of 25 cm from the berries. The quantification of 16 anthocyanins and phenols in 120 grape clusters was performed using HPLC, established as the reference method for validating the spectral tool. Data exploration and prediction of phenolic concentration in grape berries were conducted through Principal Component Analysis (PCA) and Modified Partial Least Squares (MPLS) regression. The best calibration and cross-validation models were built for total monomeric anthocyanins, nonacylated anthocyanins and cyanidin 3-glucoside with determination coefficients (R2cv values above 0.86, while the standard errors of cross validation (SECV) were 0.058 mg/g, 0.052 mg/g and 0.001 mg/g respectively. Of the other phenolic groups, the model for total flavanol yielded R2cv = 0.66 and SECV = 0.023 mg/g. This technology shows high potential for the selection and classification of berries throughout ripening in the vineyard or upon grape reception at the winery. Its application could help tailoring the oenological fate of grape berries to various wine qualities or styles.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Juan Fernández-Novales1,2, Ignacio Barrio1,2, Leticia Martínez-Lapuente1,2, Zenaida Guadalupe1,2; María Paz Diago,1,2*

1 Department of Agriculture and Food Science. University of La Rioja. C/Madre de Dios 53. 26007. Logroño, (La Rioja) Spain
2 Institute of Sciences of Vine and Wine (CSIC, University of La Rioja, La Rioja Government) Finca La Grajera. Ctra. de Burgos Km 6. 26007. Logroño. (La Rioja). Spain

Contact the author*

Keywords

Berry ripening, Non-invasive technologies, Anthocyanin, Phenols, Chemometrics

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

WINE CONSUMER TRADE-OFF BETWEEN ORGANOLEPTIC CHARACTERISTICS AND SUSTAINABLE CLAIMS. AN EXPERIMENT ON RED WINES FROM BORDEAUX REGION

In economics, the perception of wine quality is not limited to sensorial characteristics: an indication of the region of production significantly affects the perception of quality and consumers’ WTP ([1]; [2]). However, [3] or more recently [4] show that even if a wine has an organic label, the taste of wine remains the predominant criterion in consumer preferences. The contribution of our experiment is to evaluate the impact of responsible attributes (organic label, Non Added Sulfites, HVE certification) on the appreciation of several red wines on the market. More than 280 consumers participated to the present study and they perform 25 tastings divided into 5 different sessions. 20 different red wines from Bordeaux Area are tasted.

Read More

The influence of initial phenolic content on the outcome of pinot noir wine microoxygenation

Over the years, microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported

Read More

Life cycle assessment (LCA) to move towards more environmentally friendly winegrowing

As six on the nine planetary boundaries have already been crossed, putting our safe life on Earth at risk (Rockström et al., 2024) and agriculture is significantly responsible for it (Campbell et al., 2017), viticulture, faces the challenge of reducing its environmental impacts through fundamental changes to its practices.

Read More

A combination of biotechnology tools and coopers elements for an alternative the addition of SO2 at the end of the malolactic fermentation in red wines or at the “mutage” for the “liquoreux” wines

In red wines the post-MLF SO2 addition is an essential event. It is also the case for the “mutage” during the elaboration of the “liquoreux”. At these moments SO2 plays an antimicrobial action and an antioxidant effect. But at current pH of wines, ensuring a powerful molecular SO2 has become very difficult. Recent work on Brettanomyces strains have also shown that some strains are resistant up to 1.2 mg / L of molecular SO2. It’s also the case of the some Saccharomuces or Zygosaccharomyces strains suitable to re-ferment “liquoreux” wines after the “mutage”.

Read More

Soil clay mineralogy and potassium buffer capacity as potential wine quality determining factors in Western Cape vineyards

The potassium (K) supply characteristics and clay mineralogies of a population of Western Cape soils were investigated to determine their potential effects on vine K uptake and wine quality. The total K contents of granite-, shale- and sandstone-derived soils varied, averaging 33.7, 26.1 and 4.5 cmol(+)/kg, respectively. Corresponding M NH4Cl exchangeable soil K levels were: 0.172, 0.042 and 0.035 cmol/kg.

Read More