 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

Improvement of the red wine AOC Grignolino d’Asti typicality using some technological innovations

L’AOC Grignolino d’Asti (20000 hl environ de production) est un vin de la province de Asti, produit avec le raisin rouge du cépage de même nom originaire du Piémont (Nord-Ouest d’Italie).

Climat-roche-sol-fromage. Cartographie fonctionnelle du terroir. Exemple de l’A.O.C. Comté

La place prépondérante que prend le Massif Jurassien en Franche-Comté confère à la région un caractère montagneux qui a orienté l’agriculture vers l’élevage laitier. Cette vocation pastorale marquée et de rudes conditions climatiques sont à l’origine de la production, attestée depuis l’Antiquité, d’un fromage de réserve pour la longue période hivernale. Cette tradition fromagère, liée à des prairies naturelles, a perduré jusqu’à nos jours. La qualité et la spécificité du produit actuel, le fromage de Comté, ont été reconnues dès 1952 par l’attribution d’un label et dès 1958, par la reconnaissance d’un périmètre d’appellation d’origine contrôlée, l’A.O.C. Comté (fig. 1).

Studio preliminare sulla microzonazione Bioclimatica condotto in un’area viticola collinare

La caratterizzazione bioclimatica del territorio rappresenta un elemento sempre più importante per il miglioramento dell’ attività agricola. La conoscenza degli andamenti assunti dai parametri meteorologici puà consentire di individuare le peculiarità dei singoli appezzamenti aziendali, ottimizzando le scelte sia in termini tattici (esecuzione dei più opportuni interventi colturali) che strategici (scelta delle specie o varietà più idonee a valorizzare ciascun ambiente).

Genetic and hormonal regulation of grape berry cuticle formation

The plant surface typically comprises of various epidermal cell types which synthesise and deposit a protective waxy layer known as the cuticle. The cuticle is a significant contributor to important crop traits related to drought tolerance, biotic stress, postharvest fruit quality as well as providing structural support. In this work we have investigated grape berry cuticle formation in the context of the accumulation of anti-fungal specialised metabolites and the ability of the cuticle to structurally cope with the rapid expansion of ripening berries. Metabolic QTL analysis was performed in a grapevine cross population, using chemical profiling data collected via GC-MS analysis for cuticular waxes.

Genome wide association mapping of phenology related traits in Vitis vinifera L

Climate change, with rise in temperatures, is leading to an advance in the dates of phenological stages, with a loss in quality of the grape final product. Therefore, the understanding of the genetic determinants driving the phenological stages of flowering, veraison and the interval between them, represents a target for the development of grapevine’s cultivar adapted to the changing environment.
Here we conducted a GWA study to identify SNPs significantly associated to flowering time, veraison time and to the interval among them. A germplasm collection (CREA-VE in Susegana, Treviso, Italy) including 649 grapevine’s cultivar representing 365 unique genotypes was considered.