 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Foliar application of specific inactivated yeast to enhance the varietal aroma precursors accumulation on cv. Traminer

Foliar application of specific inactivated yeast to enhance the varietal aroma precursors accumulation on cv. Traminer

Abstract

AIM: The production of grapes with a balanced composition is one of the main goals that agronomists and oenologists pursue to produce premium quality wines. The gap between technological (sugar/acid ratio) and aromatic maturity is expanding due to the increasing temperature and lack of rainfall during the ripening phase. In three consecutive years 2017, 2018 and 2019 we have evaluated the elicitor effect of the foliar application of a specific inactivated yeasts (LalVigne Aroma, Lallemand Inc) on the vine’s secondary metabolism with a specific effect on the aroma precursors accumulation.

METHODS: The experiment took place in Trentino Alto Adige (Italy) in a commercial vineyard of Vitis vinifera L. cv. Traminer. The application of the specific inactivated yeasts was performed according to the producers guidelines, two foliar treatments at 3 kg/ha each, the first at the beginning of veraison and the second ten days later. At harvest specific measurements were taken to assess the effect on grape quality and on organoleptic characteristic of the subsequent wines: yield, biochemical parameter, the free and glycosylated aromatic precursors in grapes with GC/MS.

RESULTS: In the three studied vintages there was not effect of the treatment on yield and biochemical parameter (sugar, pH, titratable acidity), while there was a significant impact on the aroma precursors. In both forms (free and glycosylated) the total amount of aroma precursors was higher in the treated grapes, in particular nerol, β-citronellol, geraniol, geranic acid and benzyl alcohol showed a significant increase. Thiols precursors of 3MH were significantly higher in treated plants. Organoleptic evaluation of the wines confirmed chemicals result.

CONCLUSIONS:

The results confirmed that the foliar application of the specific inactivated yeast tested in our trials positively impacted on grape and wine aroma profile without affecting the sugar accumulation and acidity degradation. This application is an efficient agronomic tool able to modify the secondary metabolism of the vines related to aroma precursors, increasing the varietal expression, without affecting sugars, acids and pH.

DOI:

Publication date: September 1, 2021

Issue: Macrowine 2021

Type: Article

Authors

Duilio Porro , San Michele , Fabrizio, BATTISTA.

Fondazione Edmund Mach Via Mach 1 38098 San Michele all’Adige (TN) – Italy, Fabrizio, BATTISTA. Lallemand Inc, Via Rossini 14/B, 37060 Castel D’Azzano (VR) Italy

Contact the author

Keywords

elicitor, inactivated yeast, thiols, traminer, aroma precursors, terpenes, climate change

Citation

Tempranillo in semi-arid tropical climate (Pernambuco-Brazil). Adaptation of some clones and their affinity to different rootstocks

The variety Aragonez (sin. Tempranillo), recently introduced in the San Francisco Valley (9º02′ S; 40º11′ W) has revealed an excellent adaptation, with high potential of quality and yield, even without clonal material.

Obtaining new varieties derived from Monastrell for the preparation of low alcoholic wines

The main challenge faced by viticulture is to improve the quality of the wines, adapting them to the new consumer demands that demand wines with lower alcohol content and greater freshness. In the last 30 years, a clear modification has been observed in the composition of the grape due to climate change

How to resolve the lack acidity in wines by better understanding of the adequation of grape varietal-terroir: Negrette grape in the terroir of Côtes du Frontonnais

Le manque d’acidité des vins est un sujet préoccupant dans de nombreux vignobles car l’acidité est un facteur déterminant de la qualité des vins, en liaison avec la nutrition minérale de la vigne.

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.

Herbicide-free systems based on under-the-row grass cover in French vineyards

In a context of reducing herbicide use, the most part of French vineyards are developing permanent grass cover crops on inter-rows alleys, while under the row chemical weeding remains the general case. The setting up of a controlled grass cover crop under the vine row could be a complementary alternative to mechanical weeding – which one is very restrictive – interesting from a technical and economical point of view. The present study aimed at assessing agronomic impacts of grass cover crop under the row in different climatic conditions and production objectives.