 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

Sur la réalité du lien entre le terroir et le produit : de l’analyse sémantique à l’approche écologique

The reflections presented here are a synthesis of a set of research on the construction of a scientific logic concerning the relations between the terroir, the vine, the wine, and on the study of a product, the wine, considered as the resulting from many interactions between factors of various orders. This work has benefited greatly from discussions of an epistemological as well as a technical nature with all the researchers at URVV (Angers) and with our colleagues at the Institut National des Appellations d’Origine, over several years.

Il piano regolatore delle città’ del vino: aspetti urbanistici, economici e turistici

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...

Elementi in traccia e ultratraccia nell’uva: possibili applicazioni ai fini della tracciabilità geografica

Nel presente studio si è ricercata la possibilità di associare l’uva al territorio mediante parametri chimici indipendenti da variabili climatiche ed antropiche.

Influence of must fining on wine pinking: relationship between electrochemical and colorimetric measurements and pinking attitude of wine

“Pinking” is a term used to define an abnormal pink coloration assumed by white wines in certain cases. Despite the are many hypotheses about the causes of this phenomenon, pinking still represents an issue for the wine industry. In the absence of reliable preventive strategies, wineries often rely on treatments such as charcoal fining, which is also negatively impacting wine aroma. This study aims at evaluating the potential of different fining agents based on animal or vegetal proteins to prevent wine pinking when applied at the level of must clarification. The work was carried out on Lugana wines, which is well-recognised as sensible to pinking problems. METHODS: Two experimental Lugana musts were obtained by applying a standard winemaking protocol and were then clarified with different commercial preparations based on vegetal proteins or casein, alone or in combination with PVPP. A control only using pectolytic enzyme was also prepared. Finings were carried out at 4°C for 16h, and the clear must (200 NTU) was then fermented in controlled conditions.

Assessing and mapping vineyard water status variability using a miniaturized nir spectrophotometer from a moving vehicle

In the actual scenario of climate change, optimization of water usage is becoming critical in sustainable viticulture. Most of the current approaches to assess grapevine water status and drive irrigation scheduling are either destructive, time and labour consuming and monitor a small, limited number of plants. This work presents a novel methodology using a contactless, miniaturized, low-cost NIR spectrometer to monitor the vineyard water status variability from a moving vehicle, to provide reliable information towards precision irrigation.