 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Preliminary results on the effect of different organic mulching on wine polyphenol content

Preliminary results on the effect of different organic mulching on wine polyphenol content

Abstract

AIM: Soil mulching is an interesting strategy to reduce soil evaporation, assist in weed control, improve soil structure and organic content, increase soil water infiltration, and decrease diurnal temperature fluctuations. However, little information is known about the influence of soil mulching on grape and wine phenolic composition. For this reason, the study aimed to analyze the effect of different mulchings and soil management tecnhiques on the wine phenolic profile (phenolic acids, flavanols, flavonols, stilbenes, and anthocyanins) on ‘Tempranillo’ grapevine (Vitis vinifera L.).

METHODOLOGY: The research was carried out in two different fields, one located in Logroño and the other in Aldeanueva de Ebro (La Rioja, Spain), each one characterized by different soil conditions, weather and crop management techniques (conventional in Aldeanueva de Ebro and ecological in Logroño). In both sites, five diferent mulching techniques were applied in the row: grapevine pruning debris (GPD), spent mushroom compost (SPCH), straw (S), interow (I) and herbicide (H) treatment. Each treatment was performed in triplicate (n=3) and each replicate was vinified separately. Wine phenolic composition was analyzed by UHPLC-DAD-ESI/APCI-MS/MS.

RESULTS: Overall, in this first year of the study, mulching treatments led to only few differences between wines and the phenolic composition of the treatments was not the same across the fields. In Logroño, wines from the I treatment had higher concentration of flavonols than wines from H, while no significant differences were observed between wines for the remaining parameters. In Aldeanueva de Ebro, no significant differences were observed between treatments for any parameter, although wines from SPCH treatment tended to have fewer polyphenols. Although no statistical differences were observed between treatments, it is interesting to see that in Aldeanueva, phenolic composition increased for all groups (fewer stilbenes). Indeed it is necessary to investigate more deeply this behavior. Among other factors, this differences between fields could be due to different crop management tecnhiques.

CONCLUSIONS

In conclusion, mulching treatments had no significant effect on wine phenolic composition in the first year of the study. However, mulching treatments do not have immediate effect and probably their influence could become more significant in the following years. Therefore, further research should be performed in order to assess the long-term effects of these treatments on wine phenolic composition.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Andreu Mairata

Department of Viticulture, Institute of Vine and Wine Sciences (Gobierno de la Rioja, CSIC, Universidad de La Rioja), Logroño, La Rioja, Spain),Javier, PORTU. Institute of Vine and Wine Sciences (La Rioja, Spain) Juana, MARTÍNEZ. Institute of Vine and Wine Sciences (La Rioja, Spain) Luis, RIVACOBA. Institute of Vine and Wine Sciences (La Rioja, Spain) Enrique, GARCÍA-ESCUDERO. Institute of Vine and Wine Sciences (La Rioja, Spain) Alicia, POU. Institute of Vine and Wine Sciences (La Rioja, Spain) David, LABARGA. Institute of Vine and Wine Sciences (La Rioja, Spain)

Contact the author

Keywords

List of different keywords (keyword1, keyword2, keyword3)

Citation

Chitosan from sustainable source: antimicrobial activity against undesirable yeasts for production of low-sulphite wine

The addition of sulphur dioxide (SO2) is the method traditionally used for wine stabilisation, due to its broad spectrum of action against unwanted microorganisms and its ability to prevent oxidative phenomena.

New methods and technologies to describe the environment in terroir studies

The concept of terroir in viticulture deals with the influence of environmental factors on vine behaviour and grape ripening. Recent advances in technology, in particular computer technology, allow a more in-depth study of the environment. Geomorphology can be studied with digital Elevation Models (DEM). Soils can be surveyed with geophysics.

Biotic and abiotic factors affecting physiological aspects underlying vegetative vigour in two commercial grapevine varieties

Grapevine vigour, defined as the propensity to assimilate, store and/or use non-structural sugars for allowing fast growth of shoots and producing large canopies[1], is crucial to optimize vineyard management. Recently, a model has been proposed for predicting the vigor of young grapevines through the measurement of the vegetative growth and physiological parameters, such as water status and gas exchange[2]. Our objectives were (1) to explore the influence of the association of two grapevine varieties (Tempranillo and Cabernet Sauvignon, grafted onto R110 rootstocks) with arbuscular mycorrhizal fungi (AMF) on the vegetative vigour of young plants; and (2) to assess the effect of environmental factors linked to climate change on the vegetative vigour of Cabernet Sauvignon.

Exploring diversified service offerings in the Spanish wine industry

The spanish wine industry stands at a crossroads, transitioning from a traditional emphasis on wine production to a landscape increasingly characterized by diversified service offerings. This paper delves into the nuances of servitization within spanish wineries, investigating the determinants of servitization and the impact of these diversified services on revenue streams. The paper posits hypotheses concerning the influence of various factors, such as winery size, location, market orientation, ownership structure, market competition, regulatory environment, market demand, firm capabilities, owner characteristics, and firm age, on the adoption of diversified service offerings in spanish wineries. The methodology involves comprehensive regression analysis to unravel the drivers of servitization within this context.

OTR determination of aged closures: Impact on aroma compounds composition of Sauvignon blanc wines

Oxygen transfer rate (OTR) is a technical property of closure, and it modulates the oxygen supply to the wine during its bottle aging. It’s an important parameter to take into account in the analysis of wine aroma evolution. OTR distribution is well documented for new closures, but little research has been published on its determination for aged closures. Initial oxygen release after bottling impacts the composition of wines during the first years of storage), but the link between OTR, sensory perception and aroma composition after many years of aging has not yet been clearly studied.