Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 The use of elicitors in the vineyard to mitigate the effects of climate change on wine quality

The use of elicitors in the vineyard to mitigate the effects of climate change on wine quality

Abstract

The wine sector is being directly affected by climate change. Temperatures above 30ºC can cause a lag between the ripening of the berry pulp (a rapid increase in sugar content) and the skin, due to the longer period required for the skin maturity (1,2). This leads to unbalanced wines, with high alcohol content and lacking in phenolic maturity (3). Many studies have been carried out searching for mechanisms to increase the content of polyphenols and to synchronize the two types of maturity. One option could be the use of elicitors, whose mechanism of action triggers biosynthetic pathways for defense compounds, including phenolic compounds (4). The objective of this study was to determine if the application of three different elicitors to Monastrell grapes during the maturation period could accelerate the synthesis of phenolic compounds and allow the obtention of wines with high phenolic concentration and moderate alcohol content. The elicitors used have been: LalVigneTM Mature, a compound made up of 100% specific fractions of Saccharomyces cerevisiae derivatives; Harpin αβ, a protein of bacterial origin; BION® 50 WG, a chemical inducer composed of the active material acibenzolar-S-methyl. This study has been carried out in 2019, in two different vineyards, one conducted with a trellis system and drip watered and the other one in a non-irrigated globet system. The treatment consisted in two applications at two different moments, at veraison and 14 days later. The grapes were harvested with 22ºBrix and also a control batch was harveted at 26ºBrix. Once the wines were bottled, the physicochemical and chromatic parameters by spectrophotometry were analyzed. The control wine from the trellised vineyard had an alcohol content of 13.81%, and the wines made with grapes treated with elicitors a presented 12.5%, 12.40% and 12.90% when Lavigne, Harpin and Bion were applied, respectly. The alcohol content of the wines made from the grapes from the non-irrigated vineyard was 14.37% for the control wine and 12.46, 13.18 and 12.85% for those made from grapes treated with Lavigne, Harpin and Bion, respectively. In both vineyards, the wines made from the grapes treated with the different elicitors have a lower pH and higher acidity than their respective control wine, mainly in the non-irrigated vineyard. Regarding the wine chromatic parameters and for the wines from elicitor-treated grapes from both vineyards, they presented higher tannin content and similar values of total phenols and color intensity than their control wines, not forgetting that the alcohol content of the former wines was one to two alcohol degrees lower than control wines. Therefore, the use of elicitors can be a promising treatment to speed up the accumulation of phenolics in the grapes so they can be harvested with a lower sugar content and obtain wines with less alcohol content and with an unaffected chromatic parameters.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

María-Pilar Martínez-Pérez 

Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100 Murcia, Spain,Ana-Belén Bautista-Ortín, Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100 Murcia, Spain. Encarna Gómez-Plaza, Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100 Murcia, Spain.

Contact the author

Keywords

wine, grape, elicitors, phenolic compounds

Citation

Related articles…

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

HOW DOES ULTRASOUND TREATMENT AFFECT THE AGEING PROFILE OF AN ITALIAN RED WINE?

Many wine styles require moderate or extended ageing to ensure optimal consumer experience. However, few consumers have the interest or ability to age wine themselves, and holding wine in optimal conditions for extended periods is expensive for producers. A study was conducted on the use of ul-trasound energy on wine, with particular reference to its impact on sensory and chemical profiles. The OIV has authorised the use of ultrasound for processing crushed grapes (must) in Resolution OENO 616-2019, but not yet for finished wine1,2.

Grafting, the most sustainable way to control phylloxera over 150 years

Just over 150 years ago, phylloxera, daktulosphaera vitifoliae, was introduced to europe, and particularly france, from north america via imports of american vitis plants. This aphid, with its complex biology and life cycle, has spread rapidly to most vineyards, causing rapid and lethal decline of v. Vinifera vines due to the primary and secondary damage it causes to the roots. In response to this pest, and given the economic importance of the french wine sector, professional representatives organised into ‘agricultural societies’, scientists and public authorities rallied together to identify the exact causes, seek solutions and try to stem the serious socio-economic crisis that ensued.

Effects of water and nitrogen uptake, and soil temperature, on vine development, berry ripening and wine quality of Cabernet-Sauvignon, Cabernet franc and Merlot (Saint-Emilion, 1997)

Wine quality depends largely on berry ripening conditions in relation to soil and climat. The influence of the soil has been studied in Bordeaux since the early Seventies (SEGUIN, 1970; DUTEAU et al., 1981; VAN LEEUWEN, 1991; VAN LEEUWEN et SEGUIN, 1994) and, more recently, in the Val de Loire (MORLAT, 1989), the Alsace (LEBON, 1993) and the Costières de Nîmes regions (MARTIN, 1995).

Root development and the performance of grapevines in response to natural as well as man‐made soil impediments

The majority of soils used for wine and table grape production in South Africa are notoriously shallow, i.e. they are restricting root penetration.