Terroir 2008 banner
IVES 9 IVES Conference Series 9 Influence of organic plant treatment on the terroir of microorganisms

Influence of organic plant treatment on the terroir of microorganisms

Abstract

Several factors like vineyard site, climate, grape variety, ripeness, physical health of the grapes and pest management influence the populations of indigenous yeasts on grapes and later on in spontaneous fermentations. During spontaneous fermentations, so called “wild yeasts” could significantly influence the wine aroma. Some authors certify more complexity and an increase of wine quality to these fermentations. A widespread opinion is that spontaneous fermentation can help to emphasize the characteristics of a specific geographical area or even of one vineyard site.
This was checked in a three years experimental period testing different pest management strategies to replace or reduce copper and sulphur and comparing integrated, organic and biodynamic strategies. Alternatives to copper or sulphur treatments could however have an impact on the aroma profiles, as they alter the composition of natural yeast populations in the vineyard or lead to changes in yeast metabolism. This was tested with several alternative strategies compared to organic-standard and integrated variants. Effects on spontaneous flora, fermentation course and aroma profiles were analysed.
Yeast populations on grapes and at different stages of grape and must processing were isolated and determined using RFLP analysis of the ITS-region.
Hanseniaspora uvarum and Metschnikowia pulcherrima were the dominating species on the grapes in all variants. There was no correlation between the population dynamics of yeast during the processing and fermentation and the different pest management strategies.
In this survey the processing and the ecosystem winery seem to have a more important influence on yeast diversity than the microflora composition on grapes.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

STÖLBEN T (1,2), RÜCK C (1,2), HERRBRUCK T (1,2), KAUER R (1), VON WALLBRUNN C (2)

(1) Fachbereich Geisenheim, Fachhochschule Wiesbaden, Von-Lade-Str. 1, 65366 Geisenheim
(2) Fachgebiet Mikrobiologie u. Biochemie, Forschungsanstalt Geisenheim, Von-Lade-Str. 1, 65366 Geisenheim

Contact the author

Keywords

 yeast, spontaneous fermentation, organic pest management, RFLP, sensory analysis

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

The opportunities offered by the climate change

Based on the results of experiments since 2000 at the Institut Agro Montpellier and at INRAE – Pech Rouge, and on the international experience acquired during scientific missions, a global reflection on the opportunities offered by climate change is proposed.

Read More

Polyphenol targeted and untargeted metabolomics on rosé wines : impact of protein fining on polyphenolic composition and color

Color is one of the key elements in the marketing of rosé wines[1]. Their broad range of color is due to the presence of red pigments (i.e. anthocyanins and their derivatives) and yellow pigments, likely including polyphenol oxidation products. Clarifying agents are widely used in the winemaking industry to enhance wine stability and to modulate wine color by binding and precipitating polyphenols[2]. During this study, the impact of four different fining agents (i.e. two vegetal proteins, potatoe and pea proteins, an animal protein, casein, and a synthetic polymer, polyvinylpolypyrrolidone, PVPP) on Syrah Rose wine color and phenolic composition (especially pigments) was investigated. Color was characterized by spectrophotometry analysis using the CIELab system in addition to absorbance data. Fining using PVPP had the highest impact on redness (a*) and lightness (L*) parameters, whereas patatin strongly reduced the yellow component (b*) of the wine color. In parallel, the concentration of 125 phenolic compounds including 85 anthocyanins and derived pigments was determined by Ultra High Performance Liquid Chromatography coupled to elestrospray ionisaion triple-quadrupole Mass Spectrometry (UHPLC-QqQ-ESI-MS) in the Multiple Reaction Monitoring mode[3] .

Read More

Antociani ed acidi cinnamici per la caratterizzazione di vitigni in zone diverse della Toscana

The phenolic compounds (cathechins, cynnamic acids, anthocyanidins) in wines made from 6 vine-varieties (Sangiovese, Cabernet S., Nero d’Avola, Foglia Tonda, Pinot N., Mazzese) grown in 4 different pedoclimatic zones of Tuscany (Arezzo, Grosseto, Pisa and Lucca) have been analyzed by HPLC.

Read More

Understanding the impact of rising temperatures due to climate change on aromatic compositions in Malbec wines from Mendoza, Argentina

Mendoza is one of Argentina’s most important and outstanding wine regions producing the renowned Malbec wines due to its optimal soil and weather conditions. However, the effects of 21st-century climate change would negatively impact Malbec wines quality. This study investigated the effect of temperature increase and the impact of plant hormone abscisic acid (ABA) used to mitigate the negative effect of temperature increase on Malbec wines aromatic composition through GC-MS. Four treatments were applied on vines at field condition: Control, Control + 3 ºC, ABA and ABA + 3 ºC.

Read More

Retallack Viticulture EcoVineyards video

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...
Read More