Terroir 2020 banner
IVES 9 IVES Conference Series 9 Towards the definition of a terroir of grape dehydration for the production of ‘Passito’ wines in Valpolicella (Italy)

Towards the definition of a terroir of grape dehydration for the production of ‘Passito’ wines in Valpolicella (Italy)

Abstract

Aim: The aim of this study was to investigate the relationship between the molecular response of grapes during postharvest dehydration and the specific environment of two naturally ventilated rooms (called ‘fruttai’), located in two different sites in Valpolicella. 

Methods and Results: Grapes of Corvina and Corvinone were harvested in the same field in 2018 and placed in two different ‘fruttai’, equipped with stations for constant registration of internal temperature and humidity. The expression of genes encoding terpenoid synthase, stilbene synthase, pectin metylesterase and laccase, previously reported to be highly dependent on the environmental condition during dehydration, were analyzed. The results showed that the four genes increased their expression during withering in both genotypes, with clear differences in the pattern of expression associated to the two ‘fruttai’, and sometimes highlighting a genotype-per-environment interaction.

Conclusions: 

This experimental plan revealed important relationships between the natural climatic conditions of the site where the dehydration takes place, and the molecular response of dehydrating berries.

Significance and Impact of the Study:  The postharvest dehydration of grape berries is a traditional method used to produce ‘passito’ wines such as Amarone and Recioto in the Valpolicella area of Italy. This technique allows the concentration of sugars and other solutes in the berry and promotes the synthesis of metabolites and aroma compounds unique to these wines. These dynamic changes are dependent on environmental parameters such as temperature and relative humidity. In Valpolicella, the dehydration process is made in naturally ventilated rooms called ‘fruttai’, where the internal environmental conditions are strictly dependent on the external meso-climate. This study improved our understanding of the influence of the geographic location of the ‘fruttaio’ on the expression of quality biomarkers of dehydrated grapes. In this context, the molecular analytical approach represents a powerful tool to explore the ongoing metabolisms of grapes dehydrated in different conditions and may allow to highlight and preserve the typicity of the wine by linking its quality to a “postharvest dehydration terroir.”

Download the PDF

DOI:

Publication date: March 25, 2021

Issue: Terroir 2020

Type : Video

Authors

G.B. Tornielli1*, M. Bona1, E. D’Incà1, S. Zenoni1

1Department of Biotechnology, University of Verona, Verona, Italy

Contact the author

Keywords

Postharvest dehydration, appassimento, Valpolicella, Amarone, gene expression

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

Exploring magnesium defficiency in Welschriesling grapevines: A multi-omics approach to address viticultural challenges

Magnesium (Mg) deficiency poses a significant challenge to viticulture, particularly affecting Welschriesling (WR), a key grape variety in Austrian and Central European vineyards.

Read More

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF A POLYPHENOLIC EXTRACT OBTAINED BY GREEN SUPERCRITICAL CO₂ EXTRACTION FROM RED GRAPE POMACE

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Read More

An intra-block study of bunch zone air temperature and its impact on berry and wine attributes

Temperature is a key environmental factor affecting grape primary and secondary metabolites. Even if several mesoscale studies have already been conducted on temperature
especially within a Protected Designation of Origin area, few data are available at an intra-block scale. The present study aimed at i) assessing the variability in bunch zone air temperature within a single vineyard block and the temporal stability of temperature spatial patterns, ii) understanding temperature drivers and
iii) identifying the impact of temperature on grape berry attributes.

Read More

Polysaccharides and glycerol production by non-Saccharomyces wine yeasts in mixed fermentation

A great variability in the amount of polysaccharides recovered at the end of fermentations carried out by pure cultures of 89 non-Saccharomyces yeasts was observed. The utilization of the best polysaccharides producers in mixed cultures with S. cerevisiae resulted in considerable increases in the final concentration of polysaccharides and showed a strain dependent effect on glycerol production as compared to pure culture of S. cerevisiae.

Read More

Low and zero alcohol “wines”: impact of different dealcoholization processes on phenol profile and health benefits

Consumers’ demand for non-alcoholic wine has notably increased in the last years: this trend is a consequence of a growing interest in more healthy habits, and as a response to higher alcohol levels in wine due to climate change. In addition, drinking limitations due to physiological/pathological conditions (e.g., pregnancy, diabetes, hepatic disorders), driving regulations, ethical/religious considerations, and high import taxes on alcoholic beverages have positively influenced this marked (us$ 1.6 billion in 2021). International organisation of vine and wine (OIV) established that alcohol content defining wines must not be less than 8.5% vol, (OIV, 2017).

Read More