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Rodrigues M, Forestan C, Ravazzolo L, Hugueney P, Baltenweck R, Rasori A, Cardillo V, Carraro P, Malagoli M, Brizzolara S, Quaggiotti S, Porro D, Meggio F, Bonghi C, Battista F, Ruperti B. Metabolic and Molecular Rearrangements of Sauvignon Blanc ( Vitis vinifera L.) Berries in Response to Foliar Applications of Specific Dry Yeast. PLANTS (BASEL, SWITZERLAND) 2023; 12:3423. [PMID: 37836164 PMCID: PMC10574919 DOI: 10.3390/plants12193423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023]
Abstract
Dry yeast extracts (DYE) are applied to vineyards to improve aromatic and secondary metabolic compound content and wine quality; however, systematic information on the underpinning molecular mechanisms is lacking. This work aimed to unravel, through a systematic approach, the metabolic and molecular responses of Sauvignon Blanc berries to DYE treatments. To accomplish this, DYE spraying was performed in a commercial vineyard for two consecutive years. Berries were sampled at several time points after the treatment, and grapes were analyzed for sugars, acidity, free and bound aroma precursors, amino acids, and targeted and untargeted RNA-Seq transcriptional profiles. The results obtained indicated that the DYE treatment did not interfere with the technological ripening parameters of sugars and acidity. Some aroma precursors, including cys-3MH and GSH-3MH, responsible for the typical aromatic nuances of Sauvignon Blanc, were stimulated by the treatment during both vintages. The levels of amino acids and the global RNA-seq transcriptional profiles indicated that DYE spraying upregulated ROS homeostatic and thermotolerance genes, as well as ethylene and jasmonic acid biosynthetic genes, and activated abiotic and biotic stress responses. Overall, the data suggested that the DYE reduced berry oxidative stress through the regulation of specific subsets of metabolic and hormonal pathways.
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Affiliation(s)
- Marta Rodrigues
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Cristian Forestan
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy;
| | - Laura Ravazzolo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Philippe Hugueney
- National Research Institute for Agriculture, Food and Environment (INRAE), SVQV UMR A1131, University of Strasbourg, 67081 Strasbourg, France; (P.H.); (R.B.)
| | - Raymonde Baltenweck
- National Research Institute for Agriculture, Food and Environment (INRAE), SVQV UMR A1131, University of Strasbourg, 67081 Strasbourg, France; (P.H.); (R.B.)
| | - Angela Rasori
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Valerio Cardillo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Pietro Carraro
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Mario Malagoli
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Stefano Brizzolara
- Crop Science Research Center, Scuola Superiore Sant’Anna, 56127 Pisa, Italy;
| | - Silvia Quaggiotti
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Duilio Porro
- Technology Transfer Centre, Edmund Mach Foundation, Via E. Mach 1, 38010 San Michele all ‘Adige, Italy;
| | - Franco Meggio
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
- Interdepartmental Research Centre for Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, Conegliano, 31015 Treviso, Italy
| | - Claudio Bonghi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
- Interdepartmental Research Centre for Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, Conegliano, 31015 Treviso, Italy
| | | | - Benedetto Ruperti
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
- Interdepartmental Research Centre for Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, Conegliano, 31015 Treviso, Italy
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Sifton MA, Smith SM, Thomas SC. Biochar-biofertilizer combinations enhance growth and nutrient uptake in silver maple grown in an urban soil. PLoS One 2023; 18:e0288291. [PMID: 37463169 PMCID: PMC10353828 DOI: 10.1371/journal.pone.0288291] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Accepted: 06/22/2023] [Indexed: 07/20/2023] Open
Abstract
Declining tree health status due to pollutant impacts and nutrient imbalance is widespread in urban forests; however, chemical fertilizer use is increasingly avoided to reduce eutrophication impacts. Biochar (pyrolyzed organic waste) has been advocated as an alternative soil amendment, but biochar alone generally reduces plant N availability. The combination of biochar and either organic forms of N or Plant Growth Promoting Microbes (PGPMs) as biofertilizers may address these challenges. We examined the effects of two wood biochar types with Bacillus velezensis and an inactivated yeast (IY) biofertilizer in a three-month factorial greenhouse experiment with Acer saccharinum L. (silver maple) saplings grown in a representative urban soil. All treatments combining biochars with biofertilizers significantly increased sapling growth, with up to a 91% increase in biomass relative to controls. Growth and physiological responses were closely related to nutrient uptake patterns, with nutrient vector analyses indicating that combined biochar and biofertilizer treatments effectively addressed nutrient limitations of both macronutrients (N, P, K, Mg, Ca), and micronutrients (B, Fe, Mn, Mo, Na, S, and Zn). Biochar-biofertilizer treatments also reduced foliar concentrations of Cu, suggesting potential to mitigate toxic metal impacts common in urban forestry. We conclude that selected combinations of biochar and biofertilizers have substantial promise to address common soil limitations to tree performance in urban settings.
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Affiliation(s)
- Melanie A Sifton
- Institute of Forestry and Conservation, University of Toronto, Toronto, ON, Canada
| | - Sandy M Smith
- Institute of Forestry and Conservation, University of Toronto, Toronto, ON, Canada
| | - Sean C Thomas
- Institute of Forestry and Conservation, University of Toronto, Toronto, ON, Canada
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Arbigaus Bredun M, Sartor S, Pretto Panceri C, Chaves ES, Maria Burin V. Changes in phytochemical composition of Merlot grape and wine induced by the direct application of boron. Food Res Int 2023; 163:112258. [PMID: 36596169 DOI: 10.1016/j.foodres.2022.112258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
In this study the effect of the direct application of different concentrations of boron in grape bunches on the phytochemical composition of grapes and wine was evaluated. The experiment was carried out by direct application to the grape bunch of different concentrations (0, 1.0, 2.0, 4.0 and 8.0 g/L) of boron solution, in two consecutive vintages, 2018 and 2019. The wines were elaborated by the same microvinification method. Histological analyzes by optical microscopy and phenolic profile by HPLC-DAD were performed on the grapes. The wines were analyzed by HPLC-DAD and ICP-MS for phenolic profile and elemental composition, respectively. Histological analyzes of the grape skin showed an increase in the presence of polyphenols in the cellular tissue of grapes treated with different concentrations of boron when compared to the control samples in both vintages. The addition of boron influenced the phenolic profile of the grapes, resulting in an increase in the content of anthocyanins and flavanols. Regarding to wines, the treatment of grapes by direct application of boron significantly influenced the chemical composition of wines. In 2018, the application of 2 g/L of boron showed a significant increase in the concentration of malvidin and delphinidin in wines. The application of 1 g/L showed the highest concentration of malvidin, delphinidin and peonidin in the 2019 vintage. The boron content increased in the wine samples according to the boron concentrations applied to the grape. Thus, it is possible to produce chemically distinct wines with the direct application of boron to the grapes.
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Affiliation(s)
- Maiara Arbigaus Bredun
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, Santa Catarina, Brazil
| | - Saionara Sartor
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, Santa Catarina, Brazil
| | | | - Eduardo S Chaves
- Department of Chemistry, Federal University of Santa Catarina, 88040-970 Florianópolis - SC, Brazil
| | - Vívian Maria Burin
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, Santa Catarina, Brazil.
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Anaya JA, Lizama V, Alvarez I, García MJ. Impact of rutin and buckwheat (Fagopyrum esculentum) extract applications on the volatile and phenolic composition of wine. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Abstract
Elicitors as alternatives to agrochemicals are widely used as a sustainable farming practice. The use of elicitors in viticulture to control disease and improve phenolic compounds is widely recognized in this field. Concurrently, they also affect other secondary metabolites, such as aroma compounds. Grape and wine aroma compounds are an important quality factor that reflects nutritional information and influences consumer preference. However, the effects of elicitors on aroma compounds are diverse, as different grape varieties respond differently to treatments. Among the numerous commercialized elicitors, some have proven very effective in improving the quality of grapes and the resulting wines. This review summarizes some of the elicitors commonly used in grapevines for protection against biotic and abiotic stresses and their impact on the quality of volatile compounds. The work is intended to serve as a reference for growers for the sustainable development of high-quality grapes.
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Merkytė V, Longo E, Windisch G, Boselli E. Phenolic Compounds as Markers of Wine Quality and Authenticity. Foods 2020; 9:E1785. [PMID: 33271877 PMCID: PMC7760515 DOI: 10.3390/foods9121785] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/23/2020] [Accepted: 11/28/2020] [Indexed: 12/15/2022] Open
Abstract
Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.
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Affiliation(s)
- Vakarė Merkytė
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Giulia Windisch
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
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Radonjić S, Maraš V, Raičević J, Košmerl T. Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases. Molecules 2020; 25:E4960. [PMID: 33120907 PMCID: PMC7663142 DOI: 10.3390/molecules25214960] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 12/12/2022] Open
Abstract
Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer's antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.
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Affiliation(s)
- Sanja Radonjić
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Vesna Maraš
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Jovana Raičević
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Tatjana Košmerl
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia;
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Crupi P, Palattella D, Corbo F, Clodoveo ML, Masi G, Caputo AR, Battista F, Tarricone L. Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapes. Food Chem 2020; 337:128006. [PMID: 32919277 DOI: 10.1016/j.foodchem.2020.128006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 08/26/2020] [Accepted: 09/01/2020] [Indexed: 12/14/2022]
Abstract
Due to the global warming, more and more often the red-pink grape varieties grown in the Mediterranean basin reveal an insufficient accumulation of anthocyanins and thus a scarce coloration. Nowadays, this is becoming an important technological issue, which may result in the reduction of the fresh market value of table grape. This study aimed at assessing the effect of the pre-harvest treatment by specific inactivated yeasts (YE) on the qualitative parameters and anthocyanin pattern of three red table grape varieties, which typically present poor and/or incomplete coloration during warm years. An increment of anthocyanins level up to almost seven folds corresponding to an improvement of red skin appearance was observed in all the treated table grapes, which was preserved after cold storage, too. While, no significant influence on chemical composition and berry texture and dimensions was found, meaning that YE did not cause appreciable taste changes in grapes.
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Affiliation(s)
- Pasquale Crupi
- CREA-VE, Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology, Via Casamassima, 148, 70010 Turi (BA), Italy.
| | - Daniela Palattella
- CREA-VE, Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology, Via Casamassima, 148, 70010 Turi (BA), Italy
| | - Filomena Corbo
- Department of Pharmacy-Drug Science, University of Bari Aldo Moro, Bari, Italy
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Gianvito Masi
- CREA-VE, Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology, Via Casamassima, 148, 70010 Turi (BA), Italy
| | - Angelo Raffaele Caputo
- CREA-VE, Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology, Via Casamassima, 148, 70010 Turi (BA), Italy
| | - Fabrizio Battista
- LALLEMAND ITALIA, Via Rossini, 14/B, 37060 Castel D'Azzano (VR), Italy
| | - Luigi Tarricone
- CREA-VE, Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology, Via Casamassima, 148, 70010 Turi (BA), Italy
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Rantsiou K, Giacosa S, Pugliese M, Englezos V, Ferrocino I, Río Segade S, Monchiero M, Gribaudo I, Gambino G, Gullino ML, Rolle L. Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at Harvest. FRONTIERS IN PLANT SCIENCE 2020; 11:700. [PMID: 32547588 PMCID: PMC7272676 DOI: 10.3389/fpls.2020.00700] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Accepted: 05/04/2020] [Indexed: 05/07/2023]
Abstract
Viticulture is a cropping system in which treatment against fungal diseases (in particular powdery and downy mildews) can be extremely frequent. Accordingly, a reduction in antimicrobial treatments and the application of environmentally-friendly compounds are becoming increasingly important for a more sustainable viticulture. In addition to their effect against pathogens, the impact of these products on the quality of the grapes is very important for the oenological industries, but unfortunately at present few data are available. We evaluated the effect of the application of biocontrol products and resistance inducers in the vineyard on the mechanical properties, microbial ecology, technological and phenolic maturity of Vitis vinifera "Nebbiolo" grapes at harvest. The yield and vigor of vines were not influenced by the treatments, nor were the production of primary and secondary metabolites. However, the active ingredients influenced the mechanical properties of the skin (hardness and thickness). A significant hardening of the skin was detected when laminarin and chito-oligosaccharides were used, and sulfur induced a thickening of the skin with potential consequences for wine quality. Furthermore, the yeast community present on grape berries was influenced by the treatments. The abundance of Aureobasidium pullulans, the dominant species on the grape berry, changed in response to the compounds used. In addition, Alternaria sp. was reduced in some treatments with a potentially positive effect on the quality and the safety of the grapes. This study provides an overview of the effect of biocontrol products and resistance inducers on microbial ecology and "Nebbiolo" grape quality, contributing to the establishment of more sustainable and effective defense strategies in viticulture.
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Affiliation(s)
- Kalliopi Rantsiou
- Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy
| | - Simone Giacosa
- Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy
| | - Massimo Pugliese
- Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy
- Agroinnova-Centre of Competence for the Innovation in the Agro-Environmental Sector, University of Turin, Grugliasco, Italy
| | - Vasileios Englezos
- Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy
| | - Susana Río Segade
- Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy
| | | | - Ivana Gribaudo
- Institute for Sustainable Plant Protection, National Research Council (IPSP-CNR), Turin, Italy
| | - Giorgio Gambino
- Institute for Sustainable Plant Protection, National Research Council (IPSP-CNR), Turin, Italy
- *Correspondence: Giorgio Gambino,
| | - Maria Lodovica Gullino
- Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy
- Agroinnova-Centre of Competence for the Innovation in the Agro-Environmental Sector, University of Turin, Grugliasco, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy
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