 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

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Unraveling the mystery of 3SH: Quantifying glut-3SH-al and its bisulfite adduct in a range of white grape juice and wine samples

3-Sulfanylhexan-1-ol (3SH) is a key impact odorant of white wines such as Sauvignon Blanc. In particular, the varietal characters of Sauvignon Blanc, especially from Marlborough NZ, are strongly influenced by the concentrations of 3SH

Mannoprotein extracts from wine lees: characterization and impact on wine properties

This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were then supplemented to wine and their impact on wine properties assessed.

The key role of vineyard parcel in modifying flavor compounds of Cabernet Sauvignon grapes

To produce premium wines in a specific region is the goal of local oenologists. This study aimed to investigate the influence of soil properties on the flavoromics of Cabernet Sauvignon grapes to provide a better insight into single-vineyard wines. Six commercial Cabernet Sauvignon vineyards were selected in the Manas region to collect berries at three harvest ripeness in three seasons (2019–2021). The six vineyards had little difference in mesoclimate conditions while varying greatly in soil composition.

Immunotestπ: a new test for the determination of proteic stability in white and rosé wines

Proteic haze is a problem which may occur in all fruit-based beverages and fermented juices (beer, cider, wine). When it occurs, the economic loss is important.