 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Chemical composition of cool-climate Sauvignon blanc grape skins clones during ripening

Chemical composition of cool-climate Sauvignon blanc grape skins clones during ripening

Abstract

AIM: Sauvignon blanc is the most important variety in cool valleys in central Chile accounting 15,522 ha which corresponds to 42.4% of the cultivated surface with white varieties in Chile (SAG, 2019). Casablanca Valley, one of the most important area for the production of white wines in Chile is located approximately to 35-40 km from the Pacific Ocean. Still, geographical area and the clone utilized could be decisive for the chemical and sensory characteristics of this type of wine (Duchene et al., 2009; Green et al., 2011), both during ripening and during ageing of wine. For this reason, the aim of this work is to study the concentration and composition of phenolic compounds and organic acids throughout ripening in grape skins of Sauvignon blanc clones grown in two zones of Casablanca Valley.

METHODS: Sauvignon blanc clones 242, 1 Davis and 107 grown in two zones of the Casablanca Valley, central zone of Chile were chosen. The grape berries were sampled every 15 days from veraison until commercial harvest, using a completely randomized design with five replicates in each selected vineyard. The following chemical analyses were assessed: titratable acidity, total soluble solids, total phenols, CIELab coordinates, low molecular weight phenolic profile and organic acids using High Performance Liquid Chromatography (HPLC-DAD).

RESULTS: As expected, titratable acidity diminished during ripening while total soluble solids and pH increased in all clones. Total phenols decreased in all clones during ripening, with significant differences in their concentration between the two geographical zones. Low molecular weight phenolic compounds showed differences in concentration between Sauvignon blanc clones and geographical origin showed that the grapes grown in the zone more closed to the Pacific Ocean had a higher concentration of flavonols, while organic acids differed in concentration but not in composition between clones and geographical origin.

CONCLUSIONS

We observed differences in concentration on some chemical parameters between Sauvignon blanc clones that depends on the geographical origin, while its composition remains similar.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Alejandro Cáceres

Faculty of Agronomic and Food Sciences, Pontificia Universidad Católica de Valparaíso, Chile.,Pierina Peirano Faculty of Agronomic and Food Sciences, Pontificia Universidad Católica de Valparaíso, Chile.

Contact the author

Keywords

Sauvignon blanc, flavonols, organic acids, cool-climate wines

Citation

First identification of a glycosylated fraction involved in mushroom-off-flavor in grapes: influence of B. cinerea, powdery mildew and C. subabruptus

An organoleptic defect, called fresh mushrooms off-flavor, appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, octan-3-ol and octen-3-ol

Wines empirical perception and growers management practices in the Anjou Villages Brissac vineyard (France)

The concept of viticultural terroir includes soil, sub-soil, and climatic factors but also many management viticultural and oenological practices which are chosen according to know-how of the winegrowers.

Mapping grape composition in the field using VIS/SWIR hyperspectral cameras mounted on a UTV

Assessing grape composition is critical in vineyard management. It is required to decide the harvest date and to optimize cultural practices toward the achievement of production goals. The grape composition is variable in time and space, as it is affected by the ripening process and depends on soil and climate conditions.

VineyardFACE: Investigation of a moderate (+20%) increase of ambient CO2 level on berry ripening dynamics and fruit composition

Climate change and rising atmospheric carbon dioxide concentration is a concern for agriculture, including viticulture. Studies on elevated carbon dioxide have already been on grapevines, mainly taking place in greenhouses using potted plants or using field grown vines under higher CO2 enrichment, i.e. >650 ppm. The VineyardFACE, located at Hochschule Geisenheim University, is an open field Free Air CO2 Enrichment (FACE) experimental set-up designed to study the effects of elevated carbon dioxide using field grown vines (Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon). As the carbon dioxide fumigation started in 2014, the long term effects of elevated carbon dioxide treatment can be investigated on berry ripening parameters and fruit metabolic composition.
The present study aims to investigate the effect on fruit composition under a moderate increase (+20%; eCO2) of carbon dioxide concentration, as predicted for 2050 on both Riesling and Cabernet Sauvignon. Berry composition was determined for primary (sugars, organic acids, amino acids) and secondary metabolites (anthocyanins). Special focus was given on monitoring of berry diameter and ripening rates throughout three growing seasons. Compared to previous results of the early adaptative phase of the vines [1], our results show little effect of eCO2 treatment on primary metabolites composition in berries. However, total anthocyanins concentration in berry skin was lower for eCO2 treatment in 2020, although the ratio between anthocyanins derivatives did not differ.
[1] Wohlfahrt Y., Tittmann S., Schmidt D., Rauhut D., Honermeier B., Stoll M. (2020) The effect of elevated CO2 on berry development and bunch structure of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon. Applied Science Basel 10: 2486

Effect of the presence of anthocyanins on the interaction between wine phenolic compounds and high molecular weight salivary proteins

As a result of climate change consequences, there is a gap between the times at which the grapes reach the phenolic and the technology maturities.