 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

Pharmacological basis of the J-shaped curve in biological effects of wine

The classical pharmacological model assumes that the effect of a drug is proportional to the fraction of receptors occupied by the drug. In the simplest circumstances, the relationship between dose of a drug and response, when plotted on a logarithmic scale for drug concentration, is described by a sigmoidal curve. It presumes the existence of a threshold dose, below which no biological effect appears, and a maximal response in the form of a plateau, when a further increase in the dose of drug has no effect.

Integrated approach to grape stalks valorization: sustainable recovery of bioactive compounds and biofuel production

Grape stalks are a byproduct of the winemaking process and represent a valuable and inexpensive source of bioactive compounds. While their direct use in whole bunch fermentation is known, the majority of grape stalks are discarded, posing environmental and economic challenges.

Economic comparison of viticultural cultivation systems: evaluating costs across integrated, organic, and biodynamic practices

The cost-effectiveness of a winery requires constant cost control in order to ensure competitiveness on the wine market.

Trends and challenges in International Wine Trade. The need for new strategies for companies and regions.

Trends already extended for more than 12 years show a decline in both consumption and international trade, particularly in volume. However, there are also positive signs in several categories of wine, segments and markets, as well as a better trend in terms of value. How are these trends affecting wine producers and distributors? Are they short or long term? do they mean radical and permanent changes to which a way of adaptation has to be found or are they just temporary changes that may only require some calm? How are companies adapting to these new trends? Which are their effects on wine regions?

Perceptive interactions and wine typical fruity aroma

In this study we developed a methodology to prepare aromatic reconstitutions from fractions of a wine organic extract and we assessed these reconstitutions both in wine model solution and in de- aromatized wine.