terclim by ICS banner
IVES 9 IVES Conference Series 9 PHENOLICS DYNAMICS OF BERRIES FROM VITIS VINIFERA CV SYRAH GRAFTED ON TWO CONTRASTING ROOTSTOCKS UNDER COMBINED SALINITY AND WATER STRESSORS AND ITS EFFECT ON WINE QUALITY

PHENOLICS DYNAMICS OF BERRIES FROM VITIS VINIFERA CV SYRAH GRAFTED ON TWO CONTRASTING ROOTSTOCKS UNDER COMBINED SALINITY AND WATER STRESSORS AND ITS EFFECT ON WINE QUALITY

Abstract

Wine regions are getting warmer as average temperatures continue raising affecting grape growth, berry composition and wine production. Berry quality was evaluated in plants of Vitis vinifera cv Syrah grafted on two rootstocks, Paulsen (PL1103) and SO4, and grown under two salinity concentrations (LS:0.7dS/m and HS:2.5dSm-1) in combination with two irrigation regimes (HW:133% and CW:100%), being the seasonal water application 483mm (control, 100%). Spectrophotometer measurements from berry skin during veraison and harvest stages and from “young” wine samples, were indicative of the stressors effect and the mediation of the rootstocks. At veraison (i) total phenolics content were high under LSHW (0.7dSm-1 and high water conditions) for SO4 and PL1103. (ii) Tannins were higher in SO4 under LSHW and in PL1103 under HSCW (2.5dSm-1 and control water conditions). (iii) Higher carotenoids were found at HSCW for both rootstocks. At harvest: (i) total phenolics content decreased dramatically from veraison to harvest stage under high salinity in both rootstocks. Phenolic content decreased by 34% in SO4 and 32% in PL1103. Under LS (0.7dSm-1) total phenolics content decreased by 29% in both rootstocks. (ii) Tannins in SO4 were higher under LSCW (0.7dSm-1 and control water conditions) while in PL1103 were higher under HSHW (2.5dSm-1 and high water conditions). (iii) Carotenoids highly accumulated under HSHW in both rootstocks. In young wine samples: (i) total phenolics content was higher in wines made from berries under HSCW in SO4 while in PL1103 was higher under LSCW treatment. (ii) Tannin content was higher in the wine made from berries under HSHW from SO4 and with berries from PL1103 grafts under LSCW. (iii) For carotenoids the highest content was found in wines made with SO4 under LSCW and with PL1103under HSCW. In conclusion, our results show a clear mediating effect of the rootstock on Syrah berry metabolism and wine quality. This data should be considered when planning the use of reclaimed water in irrigation strategies or when growing plants in saline soils. Moreover, graft tolerance and mediating effects on berry metabolism might not be consistent, requiring a compromise between yield and quality.

 

1. Han X, Wang Y, Lu HC, Yang HY, Li HQ, Gao XT, Pei XX, He F, Duan CQ, Wang J. The combined influence of rootstock and vintage climate on the grape and wine flavonoids of Vitis vinifera L. cv. Cabernet Sauvignon in eastern China. Front Plant Sci. 2022 Aug 16;13:978497. doi: 10.3389/fpls.2022.978497. PMID: 36051296; PMCID: PMC9424884.
2. Nikolaou, K.-E.;Chatzistathis, T.; Theocharis, S.;Argiriou, A.; Koundouras, S.;Zioziou, E. Effects of Salinity and Rootstock on Nutrient Element Concentrations and Physiology in Own–Rooted or Grafted to 1103 P and 101-14 Mgt Rootstocks of Merlot and Cabernet Franc Grapevine Cultivars under Climate Change.Sustainability 2021, 13, 2477. https://doi.org/10.3390/su13052477
3. Pou, A., Balda, P., Cifre, J., Ochogavia, J. M., Ayestaran, B., Guadalupe, Z., Llompart, M., Bota, J., & Martínez, L. . (2023). Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera Callet) in a Mediterranean climate. OENO One, 57(1), 217–233. https://doi.org/10.20870/oeno-one.2023.57.1.7199
4. Teixeira A, Eiras-Dias J, Castellarin SD, Gerós H. Berry phenolics of grapevine under challenging environments. Int J Mol Sci. 2013 Sep 11;14(9):18711-39. doi: 10.3390/ijms140918711. PMID: 24030720; PMCID: PMC3794804.
5. Van Leeuwen, C., & Darriet, P. (2016). The Impact of Climate Change on Viticulture and Wine Quality. Journal of Wine Economics, 11(1), 150-167. doi:10.1017/jwe.2015.21

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Tania Acuña¹ Kidanemaryam Reta² Yaniv Lupo²; Noga Sikron¹; Shimon Rachmilevitch³; Naftali Lazarovitch³; Aaron Fait¹

1. Albert Katz Department of Dryland Biotechnologies, French Associates Institute for Agriculture and Biotechnology of Dry-lands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Sde-Boker Campus, 849900 Israel
2. Albert Katz International School for Desert Studies, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Sde-Boker Campus, 849900 Israel
3. Wyler Department for Dryland Agriculture, French Associates Institute for Agriculture and Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Sde-Boker Campus, 849900 Israel.

Contact the author*

Keywords

phenolics, rootstocks, combined stress, wineberry quality

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine.

Read More

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More

EVALUATING WINEMAKING APPLICATIONS OF ULTRAFILTRATION TECHNOLOGY

Ultrafiltration is a process that fractionates mixtures using semipermeable membranes, primarily on the basis of molecular weight. Depending on the nominal molecular weight cut-off (MWCO) specifications of the membrane, smaller molecules pass through the membrane into the ‘permeate’, while larger molecules are retained and concentrated in the ‘retentate’. This study investigated applications of ultrafiltration technology for enhanced wine quality and profitability. The key objective was to establish to what extent ultrafiltration could be used to manage phenolic compounds (associated with astringency or bitterness) and proteins (associated with haze formation) in white wine.

Read More