 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Enological and nutraceutical potential of some grape varieties tolerant to downy mildew and powdery mildew

Enological and nutraceutical potential of some grape varieties tolerant to downy mildew and powdery mildew

Abstract

AIM: Since 2012 the Veneto Region regulation (north-east Italy) allowed wine production using 20 hybrid grapevine varieties selected for their high tolerance to downy mildew and powdery mildew. Characterized by vigour, high grape productivity and low pesticide use, these varieties are suitable to develop sustainable viticulture in mountain areas located at medium altitudes. Project VINIRES (October 2018-November 2021) evaluates the oenological potential of four resistant vine varieties currently diffused at medium altitudes: Cabernet Cortis, Bronner, Souvignier gris, Johanniter. Study by metabolomics provides the complete qualitative and semi-quantitative profile of secondary metabolites in grape to estimate the enological potential of these varieties.

METHODS: Grapes harvested in 2019 and 2020 from vineyards located in Belluno province. Analyses performed by UHPLC/Q-TOF 40.000-resolution mass spectrometry. Targeted identification of the metabolites by using the homemade database GrapeMetabolomics (Flamini et al., 2013).

RESULTS: Cabernet Cortis: presence of anthocyanin diglucosides (Mv-diglu, Dp-diglu, Cy-diglu, Pt-diglu, Pn-diglu). Anthocyanin content comparable to V. Vinifera varieties such as Cabernet Sauvignon and Raboso Piave (Mattivi et al., 2006). Relevant presence of B-ring trisubstituted flavonols. Linalool and nerol pentosyl-hexoside as main aroma precursors. Bronner: high content of flavonoids such as quercetin (Q), taxifolin (T), and flavanones. Significant presence of monoterpene-diols glycosylated. Johanniter: high antioxidants such as rutin and Q-pentoside, significant T-pentoside. Main aroma precursor geraniol glycoside. Souvignier gris: presence of some anthocyanins (Cy-diglu, Cy-monoglu 3-fold than Cabernet Cortis) and stilbene compounds. Main aroma precursors: alpha-terpineol pentosyl-hexoside and vomifoliol glucoside (roseoside).

CONCLUSIONS:

Cabernet Cortis is suitable for production of wood-aged wines with floral notes. Bronner has semi-aromatic character and an interesting potential for producing fresh and fruity white wines. Johanniter, characterized by high geraniol, has high aptitude to produce aromatic sparkling wines. Souvignier gris is characterized by the presence of alpha-terpineol glycoside (floral aroma precursor) and stilbene phytoalexins correlated to the nutraceutical properties of wines.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Fabiola De Marchi, Mirko DE ROSSO, Massimo GARDIMAN, Luigi SANSONE, Annarita PANIGHEL

Council for Agricultural Research and Economics – Viticulture & Enology (CREA-VE)

Contact the author

Keywords

Resistant vine, grape, metabolomics, high resolution mass spectrometry, polyphenols, aroma precursors, phytoalexins

Citation

The smoking gun of climate change in wines

In this audio recording of the IVES science meeting 2022, Antonio Graca (Sogrape, Portugal) speaks about smoke taint and climate change. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Evaluation of glutathione content in four white varieties in the d.o. Ca. Rioja (Spain)

Glutathione is a tripeptide that is mainly found in reduced form in grapes. It generates during the maturation of the grape, increasing significantly after veraison [1].

“Terroir” and grape and wine quality of native grape variety Istrian Malvasia

Viticulture and wine production have a historical tradition in Istria. First written document of vine cultivation in this area date since antiquity. The most wide spread vine variety in Istria is Istrian Malvasia (white variety), and it capture about 60% of total vineyard surface in Istria today.

Impact of grapevine rootstock genotypes on nitrogen status of the scion and phenolic composition in Pinot noir berries and wine

Context and purpose of the study. Nitrogen (N) limitation enhances the production of phenolic compounds in grapes due to the downregulation of the flavonoid biosynthesis pathway.

ALCOHOLIC FERMENTATION DRIVES THE SELECTION OF OENOCOCCUS OENI STRAINS IN WINE

Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF) (Lonvaud-Funel, 1999). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D (Lorentzen et al., 2019). Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B+C, and D, respectively, although B and C strains were also detected in wine (Campbell-Sills et al., 2015; Coton et al., 2017; Lorentzen et al., 2019;