 IVES 9 IVES Conference Series 9 Under-vine cover crop: effect over glycosidic aroma precursors of Vitis vinifera L. Cv Syrah

Under-vine cover crop: effect over glycosidic aroma precursors of Vitis vinifera L. Cv Syrah

Abstract

AIM: Volatile compounds joint to aromatic precursors form the aroma of grape must that will provide a characteristic aroma to the wine. A high proportion of aromatic compounds are present in the berry in their precursor form linked to sugars. The amount of the glycosidic fraction may be influenced by many factors such as soil, climatic conditions, viticultural practises, etc. [1]. The use of cover crops is a practice that is expanding in vine culture and to study indeep the effect of this practice on the aroma of grape is required. To this end, the effects of the employment of “Zulla” as cover crop on glycosidic aromatic precursors of Shyraz grapes has been studied.

METHODS: Grape samples from vines with three different amount of cover crop (one line, two lines and four lines) and without cover crop were recolected during two harvests (2019 and 2020). Glycosidic aroma precursors fraction was extracted and hydrolized following the method proposed by Loscos et al., [2] and the aglycons were analyzsed by SPME-GC-MS following the method appliyed by Talaverano et al. [3] with modifications.

RESULTS: A total of 40 aromatic precursors were determined in the Syrah must samples analyzed. Among them, 12 terpenes, 11 norisoprenoids, 7 alcohols, 5 aldehydes and 3 acids. Significant differences were found among the precursors volatile compounds found in the different under-vine cover crop strategies tested. The employment of “Zulla” showed a positive effect in the amount of aroma precursors in the must.

CONCLUSION

The employement of “Zulla” as under-vine cover crop influences the composition in aromatic precursor present in the grape and potentially the volatile profile of the resulting wines.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

M.P. Segura-Borrego

Nutrition and Food Science Area, Faculty of Pharmacy, University of Seville, Seville, Spain.,S. Tejero, Nutrition and Food Science Area, Faculty of Pharmacy, University of Seville, Seville, Spain. B. Puerta, Agricultural and Fisheries Research and Training Institute (IFAPA), Rancho de la Merced. Jerez de la Fra. Spain. E. Valero, Department of Molecular Biology and Biochemical Engineering, University of Pablo de Olavide, Seville, Spain. M.L.Morales, Nutrition and Food Science Area, Faculty of Pharmacy, University of Seville, Seville, Spain. C. Ubeda, Nutrition and Food Science Area, Faculty of Pharmacy, University of Seville, Seville, Spain.

Contact the author

Keywords

zulla cover crop, aroma precursor, ecological crop, warm climate zone

Citation

Effect of grape polysaccharides on the volatile composition and aromatic profile of Viura wines

AIM: Many research studies have analyzed the effect of polysaccharides in the aromatic composition of white wines.

Flor yeast diversity and dynamics in biologically aged wines

Wine biological aging is characterized by the development of yeast strains that form a biofilm on the wine surface after alcoholic fermentation. These yeasts, known as flor yeasts, form a velum that protects the wine from oxidation during aging. Thirty-nine velums aged from 1 to 6 years were sampled from “Vin jaune” from two different cellars. We show for the first time that these velums possess various aspects in term of color and surface aspects. Surprisingly, the heterogeneous velums are mostly composed of one species, S. cerevisiae. Scanning electron microscope observations of these velums revealed unprecedented biofilm structures and various yeast morphologies formed by the sole S. cerevisiae species.

Skin And Seed Extracts Differently Behave Towards Salivary Proteins

Background: Polyphenols extracted from skins and seeds showed different sensory attributes including astringency and bitterness. In previous studies, it has been demonstrated that extracts obtained either from skins or seeds interact differently with salivary proteins.

Relation between the environmental factors of the terroir system and flavan-3-ol composition of grape berry seeds and skin at pre-veraison stage and harvest Influence of dedicate viticultural management

Quantity and quality of flavonoïds in grape berries are important parts of their global quality. Several studies had shown that tannins are responsible for some major flavour properties of red wines such as colour, bitterness and astringency. Nevertheless, their synthesis and properties are still misunderstood. Some studies had suggested that the tannic pool was set before veraison. Thus, the comprehension of the relations between environment and setting of this tannic pool, up to the harvest, is not sufficient.

Radiative and thermal effects on fruit ripening induced by differences in soil colour

One of the intrinsic parts of a vineyard “terroir” is soil type and one of the characteristics of the soil is it’s colour. This can differ widely from bright white, as for some calcareous soils, to red, as in “terra rossa” soils, or black, as in slate soils.