 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Effect of grape harvest time on the metabolomic profile of ribolla gialla monovarietal sparkling wines

Effect of grape harvest time on the metabolomic profile of ribolla gialla monovarietal sparkling wines

Abstract

AIM: The timing of grape harvest is crucial factor to be considered in the winemaking process, as delayed harvest increases the content of varietal aromas, esters, aldehydes, and alcohols, while concentration of green odor related compounds decreases [1,2]. In order to target optimal grape ripeness and maximize positive attributes of Ribolla Gialla sparkling wine, an experiment with three different harvest dates was established to determine whether an extended harvest might lead to an increase of important odor-impact compounds, and possibly improve wine sensory profile.

METHODS: The harvest timing trial was examined across three consecutive seasons in Friuli Venezia Giulia region, Italy, where the first harvest was set when a minimum compromise was reached between the accumulation of sugars and the level of titratable acidity of the grapes. The second and third harvests were separated by a maximum of seven days, depending on meteorological conditions. In addition to sensory evaluation, a multitargeted metabolomics approach was applied for chemical characterization of wine samples, focusing on volatile compounds, lipid substances, and aromatic amino acid metabolites.

RESULTS: As far as the composition in volatile compounds is concerned, the results have shown a significant advantage in the transition from first to the second harvest time, which resulted in enhanced production of esters, while in certain cases, the additional third harvest caused the increase of acetic acid and other volatile fatty acids. The lipid composition was not affected by the harvest time; however, the lipid content varied depending on the seasonal factor. Concerning tryptophan metabolites, it has been clearly shown that the extension of harvest date was not necessarily correlated with the formation of untypical aging substances that could compromise the quality of sparkling wines. Lastly, the sensory analysis revealed that the highest scores for preference were assigned to the wines from the second harvest. These samples were associated with ‘floral’ and ‘tropical’ descriptors, which appeared to be in accordance with the chemical analysis.

CONCLUSIONS

The presented results indicate significant and coherent modulations of wine aroma profile in relation to grape harvest date. Therefore, this study could represent a great practical feedback for winegrowers, in order to determine the optimal harvest time.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Domen Škrab

1 Department of Food Quality and Nutrition (DQAN), Edmund Mach Foundation, San Michele all’Adige, TN, Italy 2 Department of Agricultural, Food, Environmental and Animal Sciences (Di4A), University of Udine, Udine, UD, Italy,Paolo SIVILOTTI, Di4A, University of Udine, Italy Piergiorgio COMUZZO, Di4A, University of Udine, Italy Sabrina VOCE, Di4A, University of Udine, Italy Silvia CARLIN, DQAN, Edmund Mach Foundation, Italy Panagiotis ARAPITSAS, DQAN, Edmund Mach Foundation, Italy Domenico MASUERO, DQAN, Edmund Mach Foundation, Italy Urska VRHOVSEK, DQAN, Edmund Mach Foundation, Italy

Contact the author

Keywords

ribolla gialla; sparkling wine; harvest timing; volatile organic compounds; lipids; aromatic amino acid metabolites; sensory analysis

Citation

Chemical and sensory characterization of Xinomavro PDO red wine

Aroma is considered one of the most important factors in determining the quality and character of wine. The relationship between wine character and its volatile composition is recognized by several researchers worldwide. Since these compounds influence the sensory perceptions of consumers, both volatile composition and sensory properties are essential in determining wine aroma characteristics.

The interplay between water deficit and nitrogen and potassium nutrition in Vitis vinifera L.

Climate change is expected to provoke an increase in the frequency and intensity of drought events and water scarcity that will have detrimental effects on photosynthesis and plant yield. To sustain an appropriate plant yield under sub-optimal conditions, a common practice is the application of high amounts of fertilizers with negative environmental consequences. The present study aims at evaluating the interplay between water and nutrient availability, namely nitrogen (N) and potassium (K), in two grapevine cultivars with a different sensitivity to water shortage stress. Two-year-old Vitis Vinifera cv. Cabernet Sauvignon and Grenache grapevine plants grafted on SO4 rootstock have been transferred in pots under semi-environmental conditions.

Response of different nitrogen supplementation on Saccharomyces cerevisiae metabolic response and wine aromatic profile

The wine yeast Saccharomyces cerevisiae can highly affect wine aromatic profile by producing and/or mediating the release of a whole range of metabolites (such as thiols, esters, and terpenes), which in turn contribute to enhanced aroma and flavor. These metabolites depend on yeast metabolism activated during fermentation which can constitute the ‘’metabolic footprint’’ of the yeast strain that carried out the process.

Holistic characterization of Sangiovese clones

Sangiovese is one of Italy’s most cultivated grape varieties, and currently, over 130 different clones are registered in the national register of grape varieties. However, despite the sangiovese genome having been re-sequenced, limited molecular and genomic information is still available for this cultivar. The present study investigates the complexity of genotype-environment interactions of ten different Sangiovese clones, cultivated in the Chianti Rufina DOCG district over five consecutive vintages (2016-2020).

Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology

With climate change, it is progressively more often to obtain grapes with an acceptable content in sugars or acids but with immature tannins described as green, aggressive or hard (noted as GAH onwards). During winemaking, the oenologist has to make decisions related to the elaboration of such grapes based mainly on empirical experience, given the lack of objective criteria to this concern. An increase in the chemical and sensory knowledge of immature tannins would allow managing this GAH character of grapes with the maximum possible efficiency during winemaking processes. The present work aims at isolating and identifying the group of compounds responsible for the GAH character present in wines.