|
1
|
Mian G, Belfiore N, Musetti R, Tomasi D, Cantone P, Lovat L, Lupinelli S, Iacumin L, Celotti E, Golinelli F. Effect of a triacontanol-rich biostimulant on the ripening dynamic and wine must technological parameters in Vitis vinifera cv. 'Ribolla Gialla'. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 188:60-69. [PMID: 35987022 DOI: 10.1016/j.plaphy.2022.07.032] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 06/25/2022] [Accepted: 07/22/2022] [Indexed: 06/15/2023]
Abstract
Biostimulants are organic compounds which can influence the biochemical activity of the whole plant. Lately, great attention has been focused on the possibility of using these stimulants in the viticulture sector. Due to this, the aim of this work was to investigate the foliar application of a biostimulant made by Fabaceae tissue, rich in amino acids and peptides along with the high presence of natural triacontanol (C30H62O) (>6 mg kg-1), previously reported in many crops as chemicals able to stimulate different yield components, the technological composition of musts still having an effect on some of the microbial population of different fruits/crops. Hence, this research was conducted during the growing seasons 2020 and 2021 in a commercial vineyard of the 'Ribolla Gialla' grapevine (Vitis vinifera, L.), in the Friuli Venezia Giulia Region (North-Eastern Italy), in order to understand the effect on this woody perennial crop not yet investigated. After a two-year-study, a physiological response occurred, as ripening and veraision were brought forward in the treated plants as well as the harvest time, having higher enological parameters (sugars, total titrable acidity and citric acid content) than the non-treated at every stage. Thus, grapes in the treated plants reached a full technological maturity earlier than the non-treated, in both study years. There was a positive effect on must microbial ecology important for winemaking, hence, the biostimulant have promoted the growth of the microbial community on berry skin translating into what found in the must.
Collapse
Affiliation(s)
- Giovanni Mian
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, Via Delle Scienze 206, Udine (UD), 33100, Italy; Council for Agricultural Research and Economics-Research Centre for Viticulture and Oenology, Viale 26 Aprile, 31015 Conegliano, Italy.
| | - Nicola Belfiore
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Oenology, Viale 26 Aprile, 31015 Conegliano, Italy.
| | - Rita Musetti
- Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, Viale Dell' Università, 16 Legnaro, PD, Italy.
| | - Diego Tomasi
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Oenology, Viale 26 Aprile, 31015 Conegliano, Italy.
| | - Pierpaolo Cantone
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Oenology, Viale 26 Aprile, 31015 Conegliano, Italy.
| | - Lorenzo Lovat
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Oenology, Viale 26 Aprile, 31015 Conegliano, Italy.
| | | | - Lucilla Iacumin
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, Via Delle Scienze 206, Udine (UD), 33100, Italy.
| | - Emilio Celotti
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, Via Delle Scienze 206, Udine (UD), 33100, Italy.
| | - Fabrizio Golinelli
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Oenology, Viale 26 Aprile, 31015 Conegliano, Italy.
| |
Collapse
|
|
2
|
Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02374-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
|
3
|
de Macêdo Morais S, de Sousa Galvão M, Olegario LS, de Carvalho LM, Pereira GE, de Andrade Lima LL, da Silva FLH, Madruga MS. Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the São Francisco Valley Geographical Indication. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02225-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
|
4
|
Škrab D, Sivilotti P, Comuzzo P, Voce S, Degano F, Carlin S, Arapitsas P, Masuero D, Vrhovšek U. Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines. Metabolites 2021; 11:metabo11050331. [PMID: 34065397 PMCID: PMC8160841 DOI: 10.3390/metabo11050331] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 01/02/2023] Open
Abstract
Depending on the vineyard location, cluster thinning (CT) may represent an effective tool to obtain the desired grape composition and wine quality. The effect of 20% cluster thinning on Ribolla Gialla (Vitis vinifera L.) sparkling wine aroma, lipid compounds, and aromatic amino acid (AAA) metabolites composition was studied for three consecutive seasons in two vineyards located in the Friuli Venezia Giulia region, Italy. In the examined sparkling wines, the vintage meteorological conditions exhibited significant influences on the metabolic profile of the samples. Data were normalized by season, and the impact of the CT treatment was evaluated for each vineyard site separately. Crop removal showed a limited positive impact on aroma compounds in sparkling wines from vineyards located in the valley. Concerning the AAA compounds, their concentration was higher in the vineyard at the foot of the hills. Cluster thinning resulted in a drop in concentration, reducing the risk of atypical aging. Despite minor differences according to targeted metabolome profiling, the sensory analysis confirmed the effects of the CT treatment in the valley floor vineyard. Reducing crop in this site, where the yield was higher, promoted a moderate improvement of Ribolla Gialla sparkling wine. In contrast, for wine produced in the vineyard at the foot of the hills, the sensory analysis indicated a preference for wines from the unthinned control samples. Overall, the study indicates that cluster thinning is a viticultural technique that could potentially improve the quality of Ribolla Gialla sparkling wines, but only in situations of excessive grape production.
Collapse
Affiliation(s)
- Domen Škrab
- Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy; (D.Š.); (S.C.); (P.A.); (D.M.); (U.V.)
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, UD, Italy; (P.C.); (S.V.)
| | - Paolo Sivilotti
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, UD, Italy; (P.C.); (S.V.)
- Correspondence: ; Tel.: +39-0432-558628
| | - Piergiorgio Comuzzo
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, UD, Italy; (P.C.); (S.V.)
| | - Sabrina Voce
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, UD, Italy; (P.C.); (S.V.)
| | - Francesco Degano
- Consorzio “Friuli Colli Orientali e Ramandolo”, Piazza 27 Maggio 11, 33040 Corno di Rosazzo, UD, Italy;
| | - Silvia Carlin
- Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy; (D.Š.); (S.C.); (P.A.); (D.M.); (U.V.)
| | - Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy; (D.Š.); (S.C.); (P.A.); (D.M.); (U.V.)
| | - Domenico Masuero
- Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy; (D.Š.); (S.C.); (P.A.); (D.M.); (U.V.)
| | - Urška Vrhovšek
- Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy; (D.Š.); (S.C.); (P.A.); (D.M.); (U.V.)
| |
Collapse
|
|
5
|
Jagatić Korenika AM, Preiner D, Tomaz I, Jeromel A. Volatile Profile Characterization of Croatian Commercial Sparkling Wines. Molecules 2020; 25:molecules25184349. [PMID: 32971979 PMCID: PMC7570469 DOI: 10.3390/molecules25184349] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/16/2020] [Accepted: 09/17/2020] [Indexed: 11/16/2022] Open
Abstract
Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher alcohols such as phenylethyl and isoamyl alcohol as well as 2-methyl-1-butanol, and esters such as diethyl succinate, ethyl hydrogensuccinate, and ethyl lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of diethyl glutarate and diethyl malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chemical esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant analysis using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate analysis.
Collapse
Affiliation(s)
- Ana-Marija Jagatić Korenika
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (A.-M.J.K.); (I.T.); (A.J.)
| | - Darko Preiner
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (A.-M.J.K.); (I.T.); (A.J.)
- Center of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
- Correspondence:
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (A.-M.J.K.); (I.T.); (A.J.)
- Center of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (A.-M.J.K.); (I.T.); (A.J.)
| |
Collapse
|