 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Influence on grape aroma of nitrogen compounds and elicitors foliar applications in vineyards

Influence on grape aroma of nitrogen compounds and elicitors foliar applications in vineyards

Abstract

AIM: The grape volatile compounds determine the wine quality and typicity [1]. Thus, looking for agronomic tools to improve its composition it is of great interest in the sector [2]. The aim of this work was to study the effects of several foliar applications in Garnacha, Tempranillo, and Graciano grapevines in order to enhance their grape volatile composition.

METHODS: The field trial involved the application of two nitrogen compounds, urea (Ur) and phenylalanine (Phe), and two elicitors, methyl jasmonate (MeJ) and a yeast extract (YE), as well as a control (water) in vines of these grape varieties. All treatments were carried out at veraison and one week later. The grapes were collected at their optimal technological maturity. The analysis of grape volatile compounds was carried out by HS-SPME-GC-MS [3].

RESULTS: For Garnacha, most terpenes, and C13 norisoprenoids increased their grape content by applying Ur and Phe, and especially MeJ; there is a large increase in 2-phenylethanol and 2-phenylethanal with the Phe application. For Tempranillo, treatments with Ur and MeJ improved the synthesis of most terpenoids, while the application of Phe was negative for the content of C13 norisoprenoids; and benzenoid compounds increased, in general, with all foliar treatments. For Graciano, a trend to decrease the terpenoids content in grapes with the treatments was observed, especially with Ur and YE; Phe application increased C13 norisoprenoids content, while the application of YE significantly decreased them; this treatment decreased benzyl alcohol and increased 2-phenylethanol contents in grapes.

CONCLUSIONS:

The effect of foliar applications on volatile composition was dependent on the grape variety. The most positive treatments were: Phe and MeJ for Garnacha, Ur and MeJ for Tempranillo, and Phe for Graciano.

DOI:

Publication date: September 1, 2021

Issue: Macrowine 2021

Type: Article

Authors

Sandra Marín-San Román, Carretera De Burgos, Sáenz De Urturi P. Rubio-Bretón E. Baroja E.P. Pérez-Álvarez T. Garde-Cerdán*

Instituto De Ciencias De La Vid Y Del Vino (Csic, Universidad De La Rioja, Gobierno De La Rioja). Carretera De Burgos, Km. 6. 26007 Logroño, Spain *

Contact the author

Keywords

volatile compounds; grape; must; hs-spme-gc-ms; aroma; foliar application; elicitors; nitrogen compounds

Citation

SENSORY PROFILES AND EUROPEAN CONSUMER PREFERENCE RELATED TOAROMA AND PHENOLIC COMPOSITION OF WINES MADE FROM FUNGUSRESISTANT GRAPE VARIETIES (PIWI)

Planting grape varieties with several resistance loci towards powdery and downy mildew reduces the use of fungicides significantly. These fungus resistant or PIWI varieties (acronym of German Pilzwiderstandsfähig) contribute significantly to the 50% pesticide reduction goal, set by the European Green Deal for 2030. However, wine growers hesitate to plant PIWIs as they lack experience in vinification and are uncertain, how consumer accept and buy wines from these yet mostly unknown varieties. Grapes from four white and three red PIWI varieties were vinified in three vintages to obtain four diffe-rent white and red wine styles, respectively plus one rosé.

Using GIS to assess the terroir potential of an Oregon viticultural region

Deciding to grow grapes in Oregon is complex issue due to our diverse geography, climate, and relatively short history of grape growing. For any potential grape grower, vineyard site selection is the single most important decision they will face.

Streamlining rootstock selection: new indices for efficiency and stability in viticulture

Grapevine rootstocks play a pivotal role in influencing scion vigor, yield, and fruit quality, making their selection critical for sustainable vineyard management.

Reduced berry skin epi-cuticular wax and cutin accumulation associates with a genomic deletion and increased polyphenols extractability in a clone of Tempranillo Tinto

Tempranillo Tinto (TT) is the third-most planted red wine variety in the world, and it is mostly grown in the Iberian Peninsula. Spontaneous somatic variation appearing during vegetative propagation can be exploited to improve elite varieties as Tempranillo Tinto, including the selection of new phenotypes enhancing berry quality. We described previously that a somatic variant of TT with darker fruit color, the clone VN21, exhibits increased extractability of polyphenols during the winemaking process. To unravel the molecular mechanism underlying this phenomenon, we performed whole-genome resequencing to compare VN21 to other TT clones, revealing a 10 Mb deletion in chromosome 11 that likely affected only the L1 meristem cell layer of VN21 and tissues derived from it, such as external cell layers of berry skin.

OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

The strategy for sustainability in the wine sector of the EU refers to a set of practices and principles that aim to minimize the negative impact of wine production on the environment, social and economic sustainability. Sustainable wine production involves a range of practices that are designed to reduce waste, conserve resources, and promote the well-being of workers and communities.