Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 From vineyard to a glass of wine: the effect of abscisic acid application on mouhtaro, a rare autochthonous variety of greece

From vineyard to a glass of wine: the effect of abscisic acid application on mouhtaro, a rare autochthonous variety of greece

Abstract

In a context of a sustainable viticulture, a new uprising strategy to improve grape and wine composition (or quality) is the exogenous application of plant activators(Gil-Muñoz et al., 2017). This treatment stimulates the biosynthesis of secondary metabolites in grape berries (Ruiz-García et al., 2013) In an open field, the plant hormone (Abscisic Acid), was applied on a red grape variety Mouhtaro cultivated at the Muses Valley (Askri, Viotia, Greece). Treatments were in triplicates during veraison in a randomized complete block design, with 10 vines in each replicate. Vines were sprayed at veraison stage, 3 and 6 days after the first application, at 2 different concentrations and grapes were harvested at optimum sugar maturity. Targeted UPLC-MS analysis was performed since It was suggested that exogenous ABA influence specific polyphenolic compounds. Then, classic red winemaking procedure was applied. The effect of exogenous ABA application on gene expression level was also examined. Standard analytical methods recommended by O.I.V. were used for grapes and wines as well as analysis for the phenolic composition. The pH increased in wines originated from grape berries treated with higher doses. Accordingly, phenolic compounds were higher in ABA-treated grapes and respective wines Similarly, the expression of specific genes encoding for key enzymes of the phenylpropanoid pathway was upregulated. As a consequence, Abscisic Acid affected the composition and sensory analysis of the wines differently. The unique wine profiles of Mouhtaro and their different responses to biostimulant factors could be valuable for developing various types of Mouhtaro red wines with improved quality

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Kontoudakis Nikolaos1,; Aggeliki Kouki1; Zacharias Nikolaos4; Alatzas Anastasios2; Chatzopoulos Polydeykis2; Marianne Unlubayir3, Arnaud Lanoue3; Kotseridis Yorgos1

  1. Agricultural University of Athens, Department of Food Science and Human Nutrition, Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Enology and Alcoholic Drinks, 75 IeraOdos, 11855 Athens, Greece
  2. Agricultural University of Athens, Department of Biotechnology, Molecular Biology Laboratory, 75 IeraOdos, 11855 Athens, Greece
  3. Université François-Rabelais de Tours, EA 2106 «Biomolécules et BiotechnologieVégétales», UFR des Sciences Pharmaceutiques, 31 Av. Monge, F37200 Tours, France
  4. Muses Estate, Askri Viotias, 32002, Greece

Contact the author

Keywords

vitis vinifera, mouhtaro, wine, gene expression, absiscic acid, grape berry, polyphenolic profile

Citation

Related articles…

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.

Read More

Understanding wine as a sensory, emotional, and cognitive experience to promote and communicate conscious consumption

In the complex scenario that the wine industry and its promotion are currently facing, this research proposes a theoretical expansion of the traditional model used to understand the wine experience, namely the classic sensory, emotional and cognitive triad, moving toward a multidimensional approach that also incorporates cultural, symbolic and contextual dimensions in order to comprehend the conscious experience.

Read More

Insulative effects of vine shelters may impact growth potential and cold hardiness of young vines

Context and purpose of the study. The seasons immediately following planting are key growth stages where young vines are particularly susceptible to various forms of damage.

Read More

Extraction of pathogenesis-related proteins and phenolics in Sauvignon Blanc as affected by different

The composition of wine is largely determined by the composition of pre-fermentation juice, which is influenced by extraction of grape components. Different grape harvesting and processing conditions could affect the extraction of grape components into juice. Among these grape components, pathogenesis-related (PR) proteins are of great concern for white wine maker as they are the main cause of haze formation in finished white wine. If not removed before bottling, these PR proteins may progress into haze through the formation of complex with phenolics under certain conditions. Thaumatin-like proteins (TLPs) and chitinases are the main constituents of PR proteins found in protein haze.

Read More

Evolution of oak barrels C-glucosidic ellagitannins in model wine solution

Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color. Among the main extractible non-volatile polyphenol compounds released from oak wood, the ellagitannins are found [1].

Read More