 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 Macromolecular characterization of disease resistant red wine varieties (PIWI)

Macromolecular characterization of disease resistant red wine varieties (PIWI)

Abstract

AIM: Pilzwiderstandsfähige (PIWI) are disease resistant Vitis vinifera interspecific hybrid varieties that are receiving increasing attention for ability to ripen in cool climates and their resistance to grapevine fungal diseases. Wines produced from these varieties have not been characterized, especially regarding their macromolecular composition. This study characterised and quantified colloid-forming molecules (proteins, polysaccharides and phenolics) of red PIWI wines produced in the UK.

METHODS: In 2019 6 wines were made from the PIWI varieties Rondo, Cabernet Jura, Cabernet Cortis, Cabernet Noir, Regent and Cabertin grown at the Plumpton Rock Lodge Vineyard in Sussex (UK) and harvested at similar level of maturity (TSS, pH and TA). All juice was chaptalized to the same potential alcohol of 12%. Small scale winemaking (1L) was performed in quadruplicate using Bodum® coffee plungers to manage maceration [1]. Residual sugar content, pH, and titratable acidity were monitored during fermentation. For finished wines, the protein and polysaccharide content was measured by HPLC-SEC [2], while the total phenolic content was assessed using the Folin-Ciocalteau method [3]. The protein profile of the wines was further investigated by SDS-PAGE [4].

RESULTS: Fermentations (n=24) were all carried out to completion within 8 days. The resulting wines showed important differences in terms of their macromolecular composition. The total polysaccharide content ranged between 903-1217 mg/L and was higher than the typical content of red wines [5]. Also, the total phenolic content was greater than typical red wines from Vitis vinifera (range 2478-4678 mg/L), while the total protein concentration ranged between 114 -152 mg/L. Typical values for red wine range from 10-200 mg/L [4,6]. The electrophoresis analysis showed the presence of pathogenesis-related (defence) proteins, namely chitinases and thaumatin-like proteins in all wines, while a lipid transfer protein (LTP) was found in all wines except for Cabernet Cortis. This is noteworthy as LTPs can cause severe allergenic reactions [7].

CONCLUSIONS:

Hybrid red grape varieties have the potential to produce wines with chemical and macromolecular composition in line with those from Vitis vinifera. This is a promising result for their future adoption in winegrowing regions subjected to difficult climatic conditions and high disease pressure. However, given that PIWI varieties are likely to over-produce pathogenesis-related proteins as a defence mechanism, future investigations should explore the role of these proteins with regard to colloidal and colour stability and allergenic potential.

DOI:

Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article

Authors

Edward Brearley

Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Italy,Matteo MARANGON, Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Italy Daniel JACKSON, Plumpton College, England Tony MILANOWSKI, Rathfinny Wine Estate, England Gregory DUNN, Plumpton College, England

Contact the author

Keywords

disease resistant, piwi, red wines, proteins, polysaccharides, phenolics, colloids

Citation

Ozone treatment: a solution to improve sanitary and physiological quality of vine plant

The vineyard world is faced to a lot of fungal diseases. Grapevine Trunk Diseases (GTD) are some of the major. After exhibiting chronical foliar symptoms, grapevines can die by apoplexy within only few days. A range species of fungi was described to be associated with the apparition of early symptoms of GTD. It is well known that ozone dissolved into water is a powerful disinfectant with no remanence. The main goal of this study was to test the efficiency of this process on different fungal species associated with GTD in vitro and in planta conditions.

Comportement du cépage Mourvèdre dans l’aire d’Appellation d’Origine Contrôlée de Bandol

The Appellation d’Origine Contrôlée of Bandol covers an area of 1365 ha, 83% of which are planted with vines, the annual production being around 40,000 hl. Among the wines produced, there are mainly reds which assert themselves over time, but also rosés characterized by their pale colour, generally orange; the whites represent a small part of the production. The main grape variety of this AOC is Mouvèdre, of Spanish origin, which is also found in Provence and Languedoc.

Soil Temperature and Climate Change: Implications for Mediterranean Vineyards

More frequent and extreme temperatures and droughts pose challenges to the wine sector in Mediterranean Europe. Soil is crucial to sustain the equilibrium of ecosystems, economic growth and people’s prosperity worldwide. In viticulture, soils are a major component of the terroir and do influence vine’s growth, yield and berry composition. Soil temperature (ST) affects soil´s physical, chemical and biological processes and also crop growth. The impact of ST becomes even stronger when dealing with row crops such as grapevine, when considering the increased exposition to radiation. However, the impact of ST on crop performance remains poorly described, especially for extreme climatic conditions.

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

High-throughput screening of physical-mechanical berry skin traits facilitates targeted selection of breeding material with resistance to Botrytis bunch rot and grape sunburn

The ongoing climate change implies an increasing mean air temperature, which is signified by weather extremes or sudden changes between drought and local heavy rainfalls. These changing conditions are especially challenging for the established grapevine varieties growing under cool climate conditions due to an increased risk for fungal diseases like downy mildew (DM) and Botrytis bunch rot (BBR) as well as for grape sunburn. To meet that demand, the scope of most grapevine breeding programs is the selection of mildew fungus-resistant and climatic adapted grapevines with balanced, healthy yield and outstanding wine quality.