 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines 9 Guyot or pergola for dehydration of Rondinella grape

Guyot or pergola for dehydration of Rondinella grape

Abstract

AIM: Pergola veronese is the most important vine training system in Valpolicella area but Guyot in the last decades is diffusing. Rondinella is one of the three most important varieties to make Amarone wine. In this study we compared the response of Rondinella grape during postharvest dehydration from vines trained with Guyot or Pergola.

METHODS: Grapes were harvested at the same ripening stage but the grape production of Guyot and Pergola was quite different, higher in Pergola vines. Grape bunches were placed in commercial fruttaio and left to dehydrate with close-open system until reaching a weight loss of 30%. Samplings were done at 10, 20, and 30% weight loss. Berry juice enochemical analyses were performed with WineScanTM (Foss Italia) whereas the analyses of specific polyphenol compounds such as trans-resveratrol, quercetin-glucoside, and the monoglucoside anthocyanins were carried out by HPLC. Electronic nose was used to measure the juice headspace gas and GC/MS to analyze the specific VOCs (volatile organic compounds).

RESULTS: Not significant difference in the grape characteristics between the two samples were observed during dehydration; sugars increased at the same extent, about 30% in proportion with the weight loss. The acidity did not change and was similar between the two samples but malic acid initially decreased and then increased. FAN was much higher in Guyot sample at harvest and the difference was kept during dehydration, probably due to higher yield of Pergola. Guyot sample had a higher content in quercetin and monoglucoside anthocyanins while Pergola grapes had higher content in total polyphenols and total anthocyanins and specifically in trans-resveratrol and complexed anthocyanins. Electronic nose revealed a significant difference in grape must volatiles between the two samples which was validated by different concentration in VOCs.

CONCLUSIONS

Guyot provide grapes with high content of free anthocyanins and quercetin while Pergola grapes have high content in trans-resveratrol and total anthocyanins that increased greater in Pergola than in Guyot. A significant difference in VOCs were measured which was validated by electronic nose

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Fabio Mencarelli

DAFE, UNIVERSITY OF PISA, ITALY,GREGORIO SANTINI, DAFE, UNIVERSITY OF PISA, ITALY BRUNELLA CECCANTONI, SERENA FERRI, RAFFAELE CERRETA, ANDREA BELLINCONTRO, DIBAF, UNIVERSITY OF TUSCIA, VITERBO, ITALY MARGHERITA MODESTI, LIFE SCIENCE INSTITUTE, SCUOLA S.ANNA, PISA DANIELE ACCORDINI, CANTINA VALOPOLICELLA DI NEGRAR, NEGRAR (VR), ITALY

Contact the author

Keywords

grape dehydration, resveratrol, quercetin, training system

Citation

Manipulating grapevine bud fruitfulness

Bud fruitfulness is a key component of reproductive performance of grapevine. It plays a significant role in annual yield variation of vineyards as it is a prerequisite of crop production in the following season. Various exogenous and endogenous factors influencing the development of inflorescence primordia (IP) have been studied. However, the research on molecular genetic control of bud fruitfulness, especially how it interacts with environmental factors is still lacking. This study aims to investigate the molecular mechanism of effects of temperature and light on grapevine bud fruitfulness during initiation and differentiation of IP.

The social construction of wine-growing areas: the “Graves de Bordeaux”

«Graves de Bordeaux» est une des rares appellations à porter le nom d’un terroir, au sens agronomique du terme. Et ce territoire vitivinicole présente une relative unité géographique, de Langon à Bordeaux sur la rive gauche de la Garonne.

Does wine expertise influence semantic categorization of wine odors?

Aromatic characterization is a key issue to enhance wines knowledge. While several studies argue the importance of wine expertise in the ability of performing odor-related sensory tasks, there is still little attention paid to the influence of expertise on the semantic representation of wine odors.

Characterizing the molecular basis of the differences in aromatic precursors found in commercial clones of Vitis vinifera cv. Tannat

Uruguay is known for the production of Tannat wines, which is a neutral variety from an aroma point of view, but capable of providing aromatic precursors that are of interest in the production of wines for ageing. The main aromatic precursors present are glycosidic compounds and carotenoids. The contribution of carotenoid degradation by-products such as norisoprenoids to wine aroma is fundamental, as they are associated with pleasant aroma descriptors and very low olfactory perception thresholds. Several factors have been shown to influence carotenoid concentrations in grapes, such as cultivar, climatic conditions, viticultural region, plant water status, exposure to sunlight and ripening stage.

Delayed irrigation nearly doubles yield loss compared to anthocyanin gain in Southern Oregon Pinot noir

Irrigation initiation timing is a critical annual management decision that has cascading effects on grapevine productivity and wine quality.