 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 The effect of viticultural treatment on grape juice chemical composition

The effect of viticultural treatment on grape juice chemical composition

Abstract

AIM: Viticultural management regimes influence the soil elemental profile of a vineyard, determining the microbial community distribution, insect life, and plant biochemistry and physiology [1]. The interactions among these grapevines, pests and microbes can influence the chemical composition of grapes and, therefore, the metabolites of the wines [2,3]. The wine industry is becoming more aware of the importance that the vineyard ecosystem plays in grape and wine production; in addition, there is a growing desire to use fewer synthetic chemicals to promote natural and diverse vineyard ecosystems. This study investigates the effect of two different viticultural management approaches on grape juice composition. Key metabolites in juice samples originating from grapes subjected to different viticultural treatments (Contemporary – use of synthetic herbicides and Future – no use of synthetic herbicides) were measured prior to alcoholic fermentation.

METHODS: Key metabolites, including amino acids, C6 compounds, and thiol precursors, were quantified in this study using a combination of GC-MS and LC-MS/MS [4]. SPE was used to extract volatile C6-compounds from the juices before analysis [5,6]. Basic oenological parameters of the juice samples were also determined. Data analysis was carried out using the software R and MetaboAnalyst.

RESULTS: Twenty-wight important metabolites in New Zealand Sauvignon blanc, Pinot noir and Merlot juice samples were detected and measured. From the results, PERMANOVA factors (Variety, Vintage, Region and Treatment) were found to be significant (p-value < 0.05). Although the factor Treatment was less than the role of the intrinsic factors Variety and Vintage, it is essential to highlight that approximately 4.1% of the variation found within the data set can be attributed to the implementation of the viticultural management regimes.

CONCLUSIONS

In this study, the chemical profile of New Zealand grape juice from grapes grown under different vineyard management regimes was explored. The results confirmed that the difference in metabolite profiles between vineyard management regimes was small but detectable. This information is noteworthy and valuable for grape growers because of increasing concerns regarding the use of synthetic chemicals in agriculture and the shift towards improved sustainable horticultural practices.

ACKNOWLEDGEMENTS

The authors wish to thank the Bragato Research Institute, New Zealand Winegrowers, and the Ministry of Business, Industry, and Employment (MBIE), for funding this work.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Jin Wang

University of Auckland, New Zealand,Bruno FEDRIZZI, University of Auckland Rebecca E. JELLEY, University of Auckland Farhana PINU, New Zealand Institute for Plant and Food Research Limited Emma SHERMAN, New Zealand Institute for Plant and Food Research Limited Damian MARTIN, New Zealand Institute for Plant and Food Research Limited Claire GROSE, New Zealand Institute for Plant and Food Research Limited

Contact the author

Keywords

grape juice, viticultural treatments, amino acids, c6 compounds, thiol precursors

Citation

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.
Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

Ampelograpic and genetic characterisation of grapevine genetic resources from Ozalj-Vivodina region (Croatia)

Ozalj- vivodina region is small vine growing area (only about 100 hectares of vineyards), but with significant number of old, ancient vineyards planted between 50 and 100 years ago. Trend of abandoning or replanting ancient vineyards takes place for the last 30 years. This trend results in grapevine germplasm erosion because traditional varieties are replaced with well known international varieties.Few known traditional varieties are dominantly present in ancient vineyards together with many others of unknown identity. Historical data about prevalence and characteristic of varieties on this area are very poor.

Dynamic agrivoltaics, climate protection for grapevine driven by artificial intelligence

The year-on-year rise in temperatures and the increase in extreme weather events due to climate change are already having an impact on agriculture. Among the perennial fruit species, grapevine is already negatively impacted by these events through an acceleration of its phenology, more damage from late frosts or through an increase in the sugar level of the berries (and therefore the alcoholic degree of the wine) and a decrease of acidity, impacting the wine quality. Sun’Agri, in partnership with INRAE, Chambre d’agriculture du Vaucluse, Chambre d’agriculture des Pyrénées-Orientales and IFV, developed a protection system based on dynamic agrivoltaics to protect grapevine. It consists of photovoltaic solar panels positioned above the crop, high enough not to impede the passage of agricultural machinery, and tiltable from +/- 90° to adjust the level of shading on the vineyard. These smart louvers, driven by artificial intelligence (physical models & plant growth models), are steered according to the plant’s needs and provide real climate protection.

PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.

Ochratoxin a degradation by Botrytis cinerea laccase: effect of oenological factors and redox mediators

This study evaluates the effect of different oenological factors and natural mediators on the degradation of Ochratoxin A (OTA) using Botrytis cinerea laccase.