terclim by ICS banner
IVES 9 IVES Conference Series 9 INFLUENCE OF CHITOSAN, ABSCISIC ACID AND BENZOTHIADIAZOLE TREATMENTS ON SAVVATIANO (VITIS VINIFERA L.) WINES VOLATILE COMPOSITION PROFILE

INFLUENCE OF CHITOSAN, ABSCISIC ACID AND BENZOTHIADIAZOLE TREATMENTS ON SAVVATIANO (VITIS VINIFERA L.) WINES VOLATILE COMPOSITION PROFILE

Abstract

In the last decades the use of bioestimulants in viticulture have been promoted as alternative to conven- tional pesticides. Moreover, as bioestimulants promote the biosynthesis of secondary metabolites in grape berries, several studies had investigated their influence on the accumulation of phenolic com- pounds (Monteiro et al., 2022). However, few studies, so far, are focused on the accumulation of the vo- latile compounds and their impact on the produced wines (Giménez-Bañón et al., 2022; Gomez- Plaza et al., 2012; Ruiz Garcia et al., 2014).
This study was conducted in a single vineyard of white autochthonous grapevine variety Savvatia- no (Vitis vinifera L.) in Muses Valley (Askri, Viotia, Greece). Chitosan (CHT), Abscisic Acid (ABA) and Benzothiadiazole (BTH) were applied. The applications were performed at veraison stage, in a rando- mized complete block and grapes were harvested at their optimum technological maturity level. White wines vinification procedures were carried out (Miliordos et al., 2022) physiochemical parameters of must and wine, and wine aroma compounds were examined. Volatile compounds were analyzed using a gas chromatography coupled to a mass spectrophotometric detector (Miliordos et al. 2022). Results were statistically evaluated by analysis of variance (ANOVA at the p ≤ 0.05 level) and principal component analysis (PCA). CHT treatment increased total terpenes, esters and monoterpenes concentration which may enhance the desirable aromas for Savvatiano wines. Moreover, ABA enhanced the concentration of total esters, while kept in lower levels higher alcohols than control wines related to unpleasant aromas. On the other hand, BTH kept in low levels monoterpenes and acetates, as well as concentration of acids (hexanoic acid, isobutyric, butyric, isovaleric) and alcohols were still in low levels compared to control wines and the CHT and ABA treated. Furthermore, these differences in the volatile compound levels could sensorially detected, by the sensory panel.
The application of biostimulants recorded promising results to enhance aroma profile of the produced white wines. More research on different Greek cultivars in different terroirs is needed in order to en- hance our knowledge regarding the effect of biostimulants on grape and wine quality. Funding : This research was co-funded by the European Regional Development Fund of theEuropean Union and Greek national funds through the Operational Program ompetitiveness,Entrepreneurship and Innovation, under the call RESEARCH–CREATE–INNOVATE (project code: T1EDK- 04200 (MU-SA).

 

1. Giménez-Bañón, María José, Juan Daniel Moreno-Olivares, Diego Fernando Paladines-Quezada, Juan Antonio Bleda-Sán-chez, José Ignacio Fernández-Fernández, Belén Parra-Torrejón, José Manuel Delgado-López, and Rocío Gil-Muñoz. 2022. “Effects of Methyl Jasmonate and Nano-Methyl Jasmonate Treatments on Monastrell Wine Volatile Composition.” Molecules 27 (9): 2878. https://doi.org/10.3390/molecules27092878
2. Gómez-Plaza, Encarna, Laura Mestre-Ortuño, Yolanda Ruiz-García, Jose Ignacio Fernández-Fernández, and Jose María Ló-pez-Roca. 2012. “Effect of Benzothiadiazole and Methyl Jasmonate on the Volatile Compound Composition of Vitis Vinife-ra L. Monastrell Grapes and Wines.” American Journal of Enology and Viticulture 63 (3): 394–401. https://doi.org/10.5344/ajev.2012.12011
3. Miliordos, Dimitrios Evangelos, Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Nikolaos Kontoudakis, Georgios Leventis, Myrto Tsiknia, and Yorgos Kotseridis. 2022. “Effect of Nitrogen Fertilization on Savvatiano (Vitis Vinifera L.) Grape and Wine Composition.” Beverages 8 (2): 29. https://doi.org/10.3390/beverages8020029.
4. Monteiro, Eliana, Berta Gonçalves, Isabel Cortez, and Isaura Castro. 2022. “The Role of Biostimulants as Alleviators of Biotic and Abiotic Stresses in Grapevine: A Review.” Plants 11 (3): 396. https://doi.org/10.3390/plants11030396.
5. Ruiz-Garcia, Y., J. M. Lopez-Roca, A. B. Bautista-Ortin, R. Gil-Munoz, and E. Gomez-Plaza. 2014. “Effect of Combined Use of Benzothiadiazole and Methyl Jasmonate on Volatile Compounds of Monastrell Wine.” American Journal of Enology and Viticulture 65 (2): 238–43. https://doi.org/10.5344/ajev.2014.13119 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Miliordos Dimitrios Evangelos¹, Elli Gouliti¹, Kontoudakis Nikolaos1,2, Kotseridis Yorgos¹

1. Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Oenology and Alcoholic Beverage Drinks, 75 Iera Odos, 11855 Athens, Greece
2. Department of Agricultural Biotechnology and Oenology, International Hellenic University, 1st km Drama-Mikrochori, 66100 Drama, Greece

Contact the author*

Keywords

Savvatiano, Biostimulants, Volatile compounds, Aroma

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

UNTARGETED METABOLOMICS ANALYSES TO IDENTIFY A NEW SWEET COMPOUND RELEASED DURING POST-FERMENTATION MACERATION OF WINE

The gustatory balance of dry wines is centered on three flavors, sourness, bitterness and sweetness. Even if certain compounds were already identified as contributing to sweetness, some taste modifications remain largely unexplained1,2. Some empirical observations combined with sensory analyzes have shown that an increase of wine sweetness occurs during post-fermentation maceration³. This step is a key stage of red winemaking during which the juice is left in contact with the marc, that contains the solid parts of the grape (seeds, skins and sometimes stems). This work aimed to identify a new taste-active compound that contributes to this gain of sweetness.
Read More

PREVALENCE OF OAK-RELATED AROMA COMPOUNDS IN PREMIUM WINES

Barrel fermentation and barrel-ageing of wine are commonly utilised practices in premium wine production. The wine aroma compounds related to barrel contact are varied and can enhance a range of wine aromas and flavours, such as ‘struck flint’, ‘caramel’, ‘red berry’, ‘toasty’ and ‘nutty’, as well as conventional oaky characters such as ‘vanilla’, ‘spice’, ‘smoky’ and ‘coconut’. A survey of commercially produced premium Shiraz, Cabernet Sauvignon, Pinot Noir and Chardonnay wines was conducted, assessing the prevalence of compounds that have been proposed as barrel-ageing markers¹ including oak lactones, volatile phenols, furanones, aldehydes, thiazoles2,3, phenylmethanethiol⁴ and 2-furylmethanethiol.⁵

Read More

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Read More

OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Read More

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Read More