 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

Development of an analytical method for the quantification of compounds responsible for the green character of wines: influence of ripeness on their levels

Red wines can sometimes exhibit undesirable green, herbaceous, and vegetative aromas, negatively impacting their sensory profile and consumer acceptance.

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Enhancing table grape production: addressing challenges and opportunities for sustainability and quality improvement

Table grapes, being consumed as fresh, raisins, and transformed products are among the most appreciated fruits worldwide. Its popularity is increasing also due to its organoleptic and nutritional qualities that meet the consumers’ interest in healthier foods. Recent data from International Organization of Vine and Wine (OIV) revealed that table grape production has doubled in the last twenty years, and varietal availability has increased thanks to the several breeding programs.
To maintain the socio-economic impact of this sector, new challenges need to be addressed.

Influenza delle componenti climatiche e pedologiche sulla variabilità dei contenuti polifenolici in alcuni ambienti vitati della DOCG Sagrantino di Montefalco

Obiettivo del progetto è la valutazione dell’influenza climatica e pedologica dell’areale di Montefalco sul vitigno Sagrantino, ponendo particolare attenzione alla componente polifenolica e antocianica. Sono stati quindi messi a confronto, a partire dal 2001 fino al 2008, sei differenti zone tutte situate all’interno dell’areale DOCG Sagrantino di Montefalco; per ciascun vigneto alla vendemmia sono state effettuate analisi sui parametri analitici e sul contenuto polifenolico e antocianico delle uve. Ognuna delle sei zone è inoltre stata caratterizzata dal punto di vista pedoclimatico, valutando l’influenza del clima e della tipologia di suolo sui parametri analitici presi in considerazione.

Using 1H-NMR combined with chemometrics to discriminate the effect of different cuts and toasting of woods used for grape pomace distillate ageing

The purpose of this research study is to consider new solutions for distillate ageing, in alternative to conventional oak chips or barrels in particular sliced wood and peeled wood were compared to oak cubes, normally employed during both wine and distillate ageing.