 IVES 9 IVES Conference Series 9 Influence of short-time skin maceration combined with enzyme treatment on the volatile composition of musts from fresh and withered fiano winegrapes

Influence of short-time skin maceration combined with enzyme treatment on the volatile composition of musts from fresh and withered fiano winegrapes

Abstract

AIM: The increasing market competitiveness is promoting the production of special dry wines with distinctive characteristics, obtained either from minor winegrape varieties and/or the inclusion of partially dehydrated grapes. With the aim of taking advantage of the grape quality traits in terms of aroma potential, short-time skin contact prior pressing in combination with the use of exogenous enzymes can facilitate the release of volatile organic compounds (VOCs) into the grape must. In addition, the possible presence of glycosidase activity enhances the hydrolysis of odourless glycosidically-bound precursors, which have a particular importance for non-aromatic grape varieties. [1,2] In this study, the effect of eight enzyme treatments with different single activity during short-term pre-fermentative maceration was investigated on the volatile composition of musts, obtained from both fresh and withered winegrapes cv. ‘Fiano’.

METHODS: The study was carried out on fresh or partially dehydrated (20% of weight loss) ‘Fiano’ white winegrapes from Campania region (southern Italy). For each sample, twenty-seven berry sets of 500 g each were randomly selected and crushed in presence of 10 mg/kg of potassium metabisulphite. Then, three berry sets were individually treated with pectin lyase (PL), polygalacturonase (PG), pectin methylesterase (PME), xylanase (XYL), arabinase (ARA), protease (PRO), β-glucanase (GLN), or β-glucosidase (GLU) enzymes at a dose of 10 mg/kg, homogenized and subjected to pre-fermentative maceration for 13 h at 12 °C. The other three berry sets were treated similarly but without enzyme addition (control). Subsequently, the musts obtained were separated from the skins and used for the determination of free and glycosidically-bound VOCs using solid-phase extraction followed by GC-MS analysis [3].

RESULTS: Regarding the free volatile fraction of musts, few compounds were influenced by the different enzyme treatments tested. This effect appeared to be more evident for glycosylated volatile compounds, for which the concentration of total compounds, aromatic alcohols, C6 alcohols, and certain terpenes (nerol and geraniol) significantly prevailed in musts from fresh grapes treated with PG. Moreover, samples from withered Fiano grapes treated with PG and ARA were characterized by higher contents of terpenes (cis-8-hydroxylinalool, nerol, geraniol, and α-terpineol), C6 alcohols (trans-2-hexenol and 1-hexenol), and benzenoids (eugenol).

CONCLUSIONS:

The addition of enzymes during short-term pre-fermentative maceration resulted to have effect mainly on the glycosylated volatile fraction of the musts obtained from fresh and withered grapes. In particular, exogenous enzyme activities such as PG exhibit major influence on the volatile profile of musts derived from fresh and withered ‘Fiano’ grapes, which could contribute to enhance the sensory perceived aroma of the resulting wines.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Stefano Boz

University of Torino, Italy,Susana RÍO SEGADE, University of Torino, Italy Stefano BOZ, University of Torino, Italy Mattia MALABAILA, University of Torino, Italy Domen ŠKRAB, University of Torino, Italy Maria Alessandra PAISSONI, University of Torino, Italy Simone GIACOSA, University of Torino, Italy Luca ROLLE, University of Torino, Italy

Contact the author

Keywords

volatile compounds; enzymes; pre-fermentative maceration; fiano winegrapes

Citation

Pro-active management of grapevine trunk diseases by means of sanitation in nurseries

Several trunk diseases cause decline and premature dieback of grapevines. In vineyards, these pathogens gain entry into plants through unprotected wounds. Wounds are also frequently infected during the propagation stages. The pathogens survive in infected plants in a latent form and cause disease in older grapevines or in plants that are

Irrigation as a tool for heatwave mitigation: the effect of irrigation intensity and timing in Cabernet Sauvignon

Heatwave events, defined as 2 or more days reaching ≥ 38 °C, are an increasingly frequent phenomenon threatening grape production worldwide. Heat stress has been shown to have negative consequences on grapevine physiology, leading to increased evaporative demand and intensified water stress. Due to heatwaves overlapping with important stages of grapevine reproductive development, spanning from berry set to the ripening stage, severe heat can potentially compromise yield and grape quality. The physiological response of grapevine to heat stress suggests a potential use of irrigation to mitigate heatwaves, however there is limited information regarding the irrigation amounts and timings needed for this purpose. Following up on a pivotal trial conducted between 2019 and 2022, in this study irrigation treatments with varying intensity and timing of application were refined to determine their potential mitigation of heat-associated damage to yield and fruit composition.

Effect of two water deficit regimes on the agronomic response of 12 grapevine varieties cultivated in a semi-arid climate

The Mediterranean basin is one of the most vulnerable regions to Climate Change effects. According to unanimous forecasts, the vineyards of Castilla-La Mancha will be among the most adversely affected by rising temperatures and water scarcity during the vine’s vegetative period. One potential strategy to mitigate the negative impacts of these changes involves the identification of grapevine varieties with superior water use efficiency, while ensuring satisfactory yields and grape quality.

Impact of sample size on yield estimation in commercial vineyards

The accurate estimation of yield is a fundamental for suitable viticulture, playing a pivotal role in the planning of logistics, the allocation of resources and the formulation of commercial strategies.

CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.