Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Insights into the stable isotope ratio variability of hybrid grape varieties

Insights into the stable isotope ratio variability of hybrid grape varieties

Abstract

The wine industry faces the consumer’s increasing demand for a sustainable and environmentally-friendly production [1]. This demand has been shared and boosted by the European Union within the European Green Deal in the Farm to Fork strategy that aims to reduce a 50% the pesticide utilisation in farming systems. Among the agronomical approaches so far proposed, the use of mould resitant hybrid varieties -based on crossings of Vitis vinifera with other Vitis spp [2]- with a high tolerance to the attack of vine patogens is gaining the vinegrowers attention and the production area is continuously increasing. The analysis of stable isotope ratio is the reference method to fight against counterfeiting in the wine industry, also thanks to the establishment of annual official reference databases in which the isotopic ranges of variability are reported [3]. This study aims to characterise and determine whether there is a varietal variation in the stable isotopic ratio of European Vitis vinifera to modern hybrid varieties. Wine samples produced with seven white varieties (Aromera, Bronner, Helios, Johanniter, Muscaris, Solaris, Souvignier Gris) and seven red varieties (Baron, Cabernet Cortis, Cabernet Cantor, Cabernet Carbon, Monarch, Prior, Regent) grown in two experimental plots sited in the north Italian region of Trentino were analysed for the stable isotopic ratio. Results were compared to the ratio isotopic ratio of the wines obtained from Vitis vinifera varieties of the same production area. The analyses were carried out by isotopic ratio mass spectrometry (IRMS) and site-specific natural isotopic fractionation by nuclear magnetic resonance (SNIF-NMR), according to the official methods of the International Organisation of Vine and Wine (OIV). The comparison shows the tendency of some hybrid varieties to deviate from the regional averages in their stable isotope ratios. In particular, Monarch, Cabernet Carbon and Cabernet Cantor among the red varieties and Solaris, Helios and Souvignier Gris among whites, stood out with values that differed considerably from the regional stable isotope standard values of wines derived from V. vinifera. The study investigates for the first time hybrid varieties from an isotopic point of view.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Matteo Perini, Simon Lanzb, Sergio Mosera, Tomas Romana, San Michele all’Adige, Federica Camina

Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, Italy b University of Trento

Contact the author

Keywords

stable isotope; snif-nmr; irms; hybrid; grape

Citation

Related articles…

Typicality related to terroir: from conceptual to perceptual representation: study of the links with enological practices

The conceptual image of a wine related to the terroir has consequences in technical terms. Among factors affecting the typicality, producers put forward the environmental factors of the terroir system

Read More

Innovative approaches for fungicide resistance monitoring in precision management of grapevine downy mildew

Effective control with fungicides is essential to protect grapevine from downy mildew, a devastating disease caused by the oomycete Plasmopara viticola. Managing this disease faces challenges in maintaining fungicide efficacy as the number of modes of action decreases and the risk of fungicide resistance increases. Long-term measures should address strains resistant to multiple modes of action, that can be selected by the repeated use of single-site fungicides. For these reasons, a precision management of the disease, that considers the selection of the best fungicide schedule according to the sensitivity profile of the pathogen population, is needed.

Read More

Understanding sweetness of dry wines: first evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages

The gustatory balance of wines relies on sweetness, bitterness and sourness. In dry wines, sweetness does not result from the presence of residual sugar as in sweet wines, but is due to other non-volatile compounds. Such taste-active compounds are released during winemaking, by grapes, yeasts or oak wood and belong numerous chemical families [1]. Beyond this diversity, stereochemistry of molecules can also influence their sensory properties [2]. However, the molecular determinants associated with this taste have only been partially elucidated. Astilbin (2R, 3R) was recently reported to contribute to wine sweetness [3]. As its aglycon contains two stereogenic centers, three other stereoisomers may be present: neoisoastilbin (2S, 3R), isoastilbin (2R, 3S), and neoastilbin (2S, 3S). These compounds have already been observed in natural products, but never in wine. This work aimed at assaying their presence for the first time in wines as well as their taste properties.The isomers were synthesized from astilbin and purified by semi-preparative HPLC.

Read More

An innovative 21st century frost alert system for an age-old viticulture challenge

Damage during the budbreak period due to spring season frosts remains one of the most significant weather-related challenges to viticulture around the world. For example, in 2021, €2bn of estimated damage was reported in france while >50% of vineyards were badly affected in the UK in 2017.

Read More

Comportamiento de la variedade “Touriga Nacional” en la Región Demarcada del Douro, en diferentes condiciones climáticas y edáficas

A Região Demarcada do Douro, oferece uma diversidade geográfica, climática e biológica (grande número de castas em cultivo) extremamente grande e complexa, originando vinhas

Read More