Influence of supplementary irrigation on the amino acid and volatile composition of Godello wines from the Ribeiro Designation of Origin

Different frequencies of water deficit irrigation treatments improve fruit quality of Zitian seedless grapes under on-tree storage

In this study, we assessed the impact of varied water deficit irrigation frequencies (T1: 2.5 L/4 days; T2: 5 L/8 days; CK: 5 L/4 days) on Zitian Seedless grapes from veraison to post-ripening. Notably, total soluble solids increased during on-tree storage compared to at maturity, while total anthocyanin content decreased, particularly in CK (60.16%), T1 (62.35%), and less in T2 (50.54%). Glucose and fructose levels increased significantly in T1 and T2, more so in T2, but slightly declined in CK. Tartaric acid content increased by 41.42% in T2. Moreover, compared to regular irrigation, water deficit treatments enhanced phenolic metabolites and volatile compounds, including chlorogenic acid, various flavonoids, viniferin, hexanal, 2-nonenal, 2-hexen-1-ol, (E)-, 3-hydroxy-dodecanoic acid, and 1-hexanol, etc. Overall, the T2 treatment outperformed T1 and CK in maintaining grape quality. This study reveals that combining on-tree storage with water deficit irrigation not only improves grape quality but also water efficiency.

Influence of foliar treatments with methyl jasmonate and methyl jasmonate-doped nanoparticles on nitrogen composition of Tempranillo grapes during two vintages

Nanoparticles are emerging as a cutting-edge technology to improve crop agricultural input efficiency and reduce biotic and abiotic stresses. In viticulture, nanoparticles hold promise for the sustainable application of an elicitor (methyl jasmonate, MeJ), allowing a considerable dosage reduction. Herein, the influence of the foliar application of free MeJ (10 mM) and MeJ nanoformulation (ACP-MeJ, 1 mM MeJ) on Tempranillo grape amino acids content over two vintages (2019 and 2020) was evaluated. While both MeJ treatments provided a significant increase of the amino nitrogen and yeast assimilable nitrogen in the must in 2019, there were no significant differences on these parameters in 2020. In 2019, MeJ treatment enhanced the synthesis of most of the amino acids included in this study, while ACP-MeJ promoted the formation of six amino acids. Hence, the content of total amino acids, with and without proline, was higher after applying MeJ than in the control musts. However, these values were higher for control must than for MeJ samples in 2020. The multivariable analysis confirmed that the vintage factor had a more prominent effect on the overall parameters of the musts. This strong influence of the vintage could be related to the higher rainfall in 2020.

Effects of the Irrigation of Chelva Grapevines on the Aroma Composition of Wine

Climate change scenarios are predicting an increase in temperature as well as more scarce and torrential rainfall episodes. Due to this, an imbalance between grape technological and phenolic maturity is being observed, which detrimentally affects the grapes’ composition. In semi-arid areas, irrigation management is a main field practice used to influence grape ripening. The goal of the present study was to investigate the influence of vine irrigation on the aroma composition and sensory characteristics of La Mancha Chelva wines. Volatile compounds were studied by gas chromatography–mass spectrometry (GC/MS). A total of 75 aroma compounds were identified and quantified in Chelva wines elaborated with grapes of irrigated and non-irrigated vines. The results show that the application of irrigation during vine cultivation produced small changes in the concentration of wine volatile compounds. Nevertheless, it increased, in general, the intensity of the attributes of the main aroma sensory profile of the wines. According to the results, the vine irrigation of Chelva cultivated in the La Mancha region can be used as a method to increase the aroma of wines.

Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia wines

Impact of applying monosilicic acid to grapevines during ripening on chemical composition of Mencía red wines in an area where fungal diseases during summer are common was examined. The foliar application of monosilicic acid to grapevines led to a less oxidized wine, with lower levels of acetic acid, acetaldehyde, ethyl acetate and diacethyl; this should be considered as positive from a sensory point of view. Wines made with silicon-treated grapes also contained lower levels of gluconic acid and glycerol, which are chemical markers of wines made with botrytized grapes, as well as higher contents of total phenols, anthocyanins and tannins. Furthermore, the contents of several mid-chain alcohols were higher (p < 0.05) in wines made with grapes from silicon-treated plants.

Effect of Soil Management and Training System on Negroamaro Wine Aroma

This study aimed to assess the impact of two soil managements and training systems on yield and wine aroma compounds of Negroamaro variety grown in a warm climate region (southern Italy). Cover crop (CC) and soil tillage (ST) as soil management, whilst bilateral Guyot (BG) and monolateral Guyot (MG) as training systems were compared. Free and bound volatile fractions were evaluated by GC-MS. ST and CC as well as BG and MG significantly affected yield parameters. In particular, yield was higher in ST and BG than in CC and MG, respectively; moreover, it was found to be positively influenced by interaction between BG and ST. Regarding aroma compounds, significant interactions between soil management and training system factors were observed. In case of free volatiles, the most positive interaction was found between BG and ST, whereas, for bound volatiles, the best interaction was represented by MG with both soil tillage and cover crop. Vine leaf area and development over vine growth stages along with water stress levels played an important role in determining the aroma profile as well as yield parameters. In conclusion, the training system significantly interacted with soil management and affected most of important aroma compounds in Negroamaro wine.

Regulated deficit irrigation strategies affect the terpene accumulation in Gewürztraminer (Vitis vinifera L.) grapes grown in the Okanagan Valley

Regulated deficit irrigation (RDI) is a viticultural practice known to improve grape phenolics and color in red grapes; however, the impact of this practice on grape aromas remains largely unknown. The effects of RDI treatments applied at various berry developmental stages on canopy, yield, and free and glycoside-bound terpenes of the berry were investigated for three consecutive seasons. All RDI treatments reduced leaf photosynthesis and yield, but not when applied after veraison. Berry total soluble solids at harvest were reduced by RDI applied after veraison or throughout the season. Despite reducing berry sugars, RDI applied after veraison increased the concentration at harvest of key free terpenes for Gewürztraminer grapes such as geraniol and citronellol. RDI treatments down-regulated some terpene genes, which indicates that the observed changes in terpene concentration were not transcriptionally regulated. This study suggests that RDI applied after version can potentially improve wine aroma in Gewürztraminer.

The physiology of drought stress in grapevine: towards an integrative definition of drought tolerance

Water availability is arguably the most important environmental factor limiting crop growth and productivity. Erratic precipitation patterns and increased temperatures resulting from climate change will likely make drought events more frequent in many regions, increasing the demand on freshwater resources and creating major challenges for agriculture. Addressing these challenges through increased irrigation is not always a sustainable solution so there is a growing need to identify and/or breed drought-tolerant crop varieties in order to maintain sustainability in the context of climate change. Grapevine (Vitis vinifera), a major fruit crop of economic importance, has emerged as a model perennial fruit crop for the study of drought tolerance. This review synthesizes the most recent results on grapevine drought responses, the impact of water deficit on fruit yield and composition, and the identification of drought-tolerant varieties. Given the existing gaps in our knowledge of the mechanisms underlying grapevine drought responses, we aim to answer the following question: how can we move towards a more integrative definition of grapevine drought tolerance?

Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines

The effects of climate change on wine include high-alcohol content, low acidity and aroma imbalance. The potential of several non-Saccharomyces wine yeasts to mitigate these effects was evaluated by sequential fermentation of Treixadura grape must. Fermentations with only Saccharomyces cerevisiae ScXG3 and a spontaneous process were used as control assays. All yeast strains were obtained from the yeast collection of Estación de Viticultura e Enoloxía de Galicia (EVEGA), Galicia, Spain. Fermentation kinetics as well as yeast dynamics and implantation ability varied depending on inoculated yeasts. In addition, the results showed significant differences in the chemical composition of wine. Starmerella bacillaris 474 reduced the alcohol content (1.1% vol) and increased the total acidity (1.2 g L-1) and glycerol of wines. Fermentation with Lachancea thermotolerans Lt93 and Torulaspora delbrueckii Td315 also decreased the alcohol content, although to a lesser extent (0.3% and 0.7% vol, respectively); however, their effect on wine acidity was less significant. The wines also differed in their concentration of volatile compounds and sensory characteristics. Thus, wines made with Metschnikowia fructicola Mf278 and S. cerevisiae ScXG3 had higher content of esters, acetates and some acids than other wines, and were most appreciated by tasters due to their fruity character and overall impression.

Study of aromatic profile of different crosses of Monastrell white wines

BACKGROUND

Aromatic compounds are responsible for the final quality of wines. A semi-quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodology based on gas chromatography-solid phase microextraction-mass spectrometry.

RESULTS

On the one hand, 30 aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential.

CONCLUSION

The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo. The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma. © 2019 Society of Chemical Industry.

Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines

Recently, A.O.C. Rioja have selected and enlisted the Tempranillo blanco as a new grapevine variety to be cultivated in this area. This is the first report that studies amino acid and ammonium composition of grape juice and wine from Tempranillo blanco. The aim was to study the effect of foliar application of a seaweed extract to a Tempranillo blanco vineyard on must and wine amino acids and ammonium content. The results suggested that Tempranillo blanco behaved as an arginine accumulator variety. Biostimulation after seaweed applications at a high dosage (Hd) to the grapevines increased the concentration of several amino acids in the 2017 season, while scarcely affected their content in 2018. Phenylalanine, precursor of several volatile and phenolic compounds, was increased in both seasons after Hd applications. Season was the most important factor in the variability of the must and wine amino acids concentration, followed by treatment and its interaction.

Effects of Two Different Irrigation Systems on the Amino Acid Concentrations, Volatile Composition and Sensory Profiles of Godello Musts and Wines

The concentrations of amino acids and volatile compounds of a given grapevine cultivar may be modified by climate variability between years and by management practices, such as irrigation, that may alter the typicality of its wines. The current study aimed at assessing the amino acid profile of musts and wines, volatile composition and sensory profile of wines from Vitis vinifera (L.) cultivar Godello under rain-fed and two drip irrigation systems (above, drip irrigation (DI), and under the soil surface, subsurface drip irrigation (SDI)) over three consecutive years. Irrigation tended to increase must and wine total acidity; however, it did not alter must amino acid concentrations significantly. Irrigation reduced the concentrations of acetaldehyde and methanol in Godello wines. Moreover, irrigation tended to decrease the concentrations of compounds giving fruity aromas, such as acetaldehyde (by 31% in SDI) and isoamyl acetate (by 21% in SDI), when compared to rain-fed conditions. Sensory analysis revealed slight differences between treatments. Rain-fed and SDI were the treatments showing the greatest differences. Weather conditions affected more must and wine composition than in-season effects caused by irrigation.

Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region

Adopting cover crops for vineyard soil management can provide several benefits, including soil protection, reductions in vine vigor, and enhancements in berry composition. However, the effects of this practice on wine aroma have seldom been addressed. This study aimed to determine the influence of different cover crops and soil tillage on the must and wine amino acid composition and wine volatile compounds of the red cultivar, ‘Mencía’ (Vitis vinifera L.), grown in Northwest Spain. Treatments consisted of soil tillage (ST), native vegetation (NV), English ryegrass (ER), and subterranean clover (SC). Cover crops did not alter the macro-constituents of musts; however, musts from NV and SC tended to lower concentrations of amino acids. Some color attributes of wines were influenced by cover crops in the vineyard. Methanol and trans-linalool oxide (pyran) concentrations in wines were significantly affected by soil management. Professional tasters encountered differences in visual, aroma, and palate descriptors of wines depending on the treatment imposed in the vineyard. These alterations in sensory properties seemed to obey to slight modifications of wine chemical characteristics due to vineyard soil management. According to these results, cover crops might be useful for modulating wine aroma in humid climates.