Terroir 2016 banner
IVES 9 IVES Conference Series 9 Environmental and viticultural practice effects on the phenolic composition of grapes: impact on wine sensory properties

Environmental and viticultural practice effects on the phenolic composition of grapes: impact on wine sensory properties

Abstract

Grape phenolic compounds are located in the internal layers of grape skins and seeds. They are synthesized via the phenyl-propanoid biosynthetic pathway which is modulated by both biotic and abiotic factors. Considerable research has been conducted to clarify the evolution pattern of grape phenolic compounds and the role of environmental and viticultural factors that can manipulate their levels at harvest. The accumulation of phenolic compounds in grapes may be influenced by grape variety, environmental conditions and viticultural practices. More notably, the influence of irrigation on the accumulation of anthocyanins in grapes has been treated by several authors reporting an overall positive impact of mild water deficit, attributed to changes in berry skin-to-pulp ratio, modifications in grape microclimate or differences in the partitioning of assimilates among vine organs. Moreover, light environment of the grapes, as affected directly by leaf removal, is reported to modify skin anthocyanin content, profile and extractability. However, under hot climate conditions, increased temperatures of exposed berries may hasten phenolic ripening and decouple skin and seed sensory traits. Concerning berry tannins, reports on the effects of environmental and viticultural conditions are fewer and inconsistent. Moreover, there is limited information available concerning the effects of environmental and viticultural conditions on the structural characteristics of grape proanthocyanidins, such as polymerization, galloylation and subunit composition, which define wine sensory properties.

Download the PDF

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Stefanos KOUNDOURAS

Laboratory of Viticulture, School of Agriculture, Faculty of Agriculture, Forrestry and Natural Environment, Aristotle University of Thessaloniki, University Campus 541 24 Thessaloniki, Greece

Contact the author

Keywords

grapevine, anthocyanins, tannins, flavan-3-ols, astringency, bitterness, polymerization, irrigation, microclimate

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Hyperspectral imaging for the appraisal of varietal aroma composition along maturation in intact Vitis vinifera L. Tempranillo Blanco berries

The knowledge of the grape aromatic composition during ripening provides very important information for winegrowers, who may carry out different viticultural practices, or determine the harvest date more accurately. However, there are currently no tools that allow this measurement to be carried out in a non-invasive and rapid way. For this reason, the aim of this work was to design a non-invasive methodology, based on hyperspectral imaging to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco berries during ripening.

Read More

Aroma diversity of Amarone commercial wines

Amarone is an Italian red wine produced in the Valpolicella area, in north-eastern Italy. Due to its elaboration with withered grapes, Amarone is a rather unique example of dry red wine. However, there is very limited data so far concerning the volatile composition of commercial Amarone wines, which also undergo a cask aging of 2-4 years before release.

Read More

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Read More

Analyzing firms’ dynamic capabilities to identify the actions for a sustainable future of the Italian wine sector

The UN Agenda 2030 for Sustainable Development, a global plan for a better future, requires actions.

Read More

Influence of irrigation frequency on berry phenolic composition of red grape varieties cultivated in four spanish wine-growing regions

The global warming phenomenon involves the frequency of extreme meteorological events accompanied by a change in rainfall distribution. Irrigation frequency (IF) affects the spatial and temporal soil water distribution but its effects on the phenolic composition of the grape have been scarcely studied. The aim of this work was to evaluate the effects of four deficit irrigation frequencies of 30 % ETo: one irrigation per day (T01), two irrigations per week (T03), one irrigation per week (T07) and one irrigation every two weeks (T15) on berry phenolic composition at harvest.

Read More