VARIETAL INFLUENCE OF AUSTRALIAN WARM-HOT
Transcription
VARIETAL INFLUENCE OF AUSTRALIAN WARM-HOT
VARIETAL INFLUENCE OF AUSTRALIAN WARM-HOT CLIMATE CABERNETSAUVIGNON AND SHIRAZ VARIETIES ON WINE ESTERS COMPOSITION Guillaume ANTALICKa, Campbell MEEKSa, Katja ŠUKLJEa, Alain DELOIREa, Leigh SCHMIDTKEa a: NWGIC-Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia Telephone: +61 2 6933 4821 Fax: +61 2 6933 4821 Email: [email protected] Key words: esters, vineyard, grape maturity, grape and wine metabolisms Recent works have highlighted the role of esters in the perception of red and black-berry notes typical of red wines aroma [1-4]. However, esters mainly derive from wine microorganism metabolism during fermentation and formed during wine ageing [5-6]. Therefore, the fermentation-derived origin of esters contrasts with the varietal character of red wines fruity aroma. This study aimed to assess how the grape variety and maturity could influence the esters composition of 4 different red wines made in micro-scale vinification with the same protocol. Wines were made in triplicate from warm-hot climate Cabernet-Sauvignon and Shiraz grapes (Griffith, Australia). Grapes were harvested at two different maturity stages according to a physiological index previously described by Deloire [7]. Thirty esters and a range of other wine volatiles were quantified by HS/SPME-GC/MS. Ammonia, amino-acids and lipids levels were also measured in the corresponding grapes. Ethyl esters of branched acids concentrations were significantly affected by grape maturity, increasing for Cabernet-Sauvignon and decreasing for Shiraz. This contrast might originate from different Yeast Assimilable Nitrogen composition between the both varieties. Ethyl esters of short-chain fatty acids (C4-C8) were the least impacted by the treatments whereas higher alcohol acetates displayed the most obvious differences with contents from 1.5 to 15 fold higher in Shiraz wines than Cabernet Sauvignon wines regardless the level of maturity. These unexpected high levels of acetates found in Shiraz wines were most likely due to faster lipids degradation during Shiraz grape maturation. This study highlights for the first time the impact of the grape lipid status on the ester composition of red wines as well as the role played by the interactions cultivar/climate/grape maturity on yeast ester metabolism. [1] Escudero et al. 2007 [2] Pineau et al. 2009 [3] Lytra et al. 2012 [4] Lytra et al. 2013 [5] Swiegers et al. 2005 [6] Antalick et al. 2012 [7] Deloire 2013 DEFOLIATION AND UV RADIATION IN THE VINEYARD INFLUENCES COMPOSITION AND SENSORY PERCEPTION OF SAUVIGNON BLANC WINE Katja ŠUKLJEa,b#, Guillaume ANTALICKc#, Leigh SCHMIDTKEd, Klemen LISJAKa, Alain DELOIREb,# a Agricultural Institute of Slovenia, Central Laboratories, Hacquetova ulica 17, 1000 Ljubljana, Slovenia Stellenbosch University, Department of Viticulture and Oenology, Private Bag X1, Matieland 7602, South Africa c Institute of Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa d,# Present address: NWGIC-Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, Australia, 2650 b Email: [email protected] Key words: UV light, esters, thiols, sensory analaysis Past research on aroma of Sauvignon blanc has shown that methoxypyrazines, thiols and esters are compounds significantly contributing to the distinct flavours of wines from this variety and are also compounds characteristic of wines analysed in this study [1-3]. The experimental design allowed us to compare wines from three different bunch exposure treatments in the vineyard: one in which bunch exposure to sunlight was increased due to the leaf and lateral shoot removal (M-LR), the other where UV light was excluded by 99% of exclusion (LR-UV) and the third situation where bunch microclimate was not modified throughout the growth and ripening phases (C). A tight correlation was observed between wines from treatments receiving leaf and lateral shoots removal and fruity aromas, whereas the C treatment (no defoliation) was associated with acidity, green pepper and overall green attributes. Leaf and lateral shoot removal in our study decreased the concentrations of 3-isobutyl-2-methoxypyrazine in final wines, whereas UV light exclusion had no significant effect. Reduction of UV light decreased the concentrations of 3-sulfanyl-hexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA) in corresponding wines and the lowest 3SH concentration was found in the C treatment. A decrease in the concentration of higher alcohol acetates and ethyl esters of fatty acids in the wines were observed with UV light exclusion whereas the concentrations of ethyl esters of branched acids were increased. Modified bunch microclimate (light intensity) and UV light reduction can have a significant impact on wine composition and sensory properties linked to varietal and fermentation-derived compounds. Therefore, bunch microclimate modifications can aid in targeting a particular wine style. [1] Allen, M.S., Lacey, M.J., Harris, R.L. and Brown V.W. (1991) Contribution of methoxypyrazines to Sauvignon blanc wine aroma. American Journal of Enology and Viticulture 42, 109-112. [2] Dubourdieu, D., Tominaga, T., Masneuf, I., Peyrot des Gachons, C. and Murat M.L. 2006. The role of yeasts in grape flavor development during fermentation: the example of Sauvignon blanc. American Journal of Enology and Viticulture 57, 81-88. [3] Benkwitz, F., Nicolau, L., Lund, C., Beresford, M., Wohlers, M. and Kilmartin P.A. 2012. Evaluation of three key odorants in Sauvignon blanc wines using three different methodologies. Journal of Agricultural and Food Chemistry 60, 6293-6302 PHENOLIC QUALITY OF GRAPES BY MEAN OF NON DESTRUCTIVE FLUORESCENCE DETECTOR Sandrine BELCHERa,, Benoît REYNAUDb, Naïma BEN GHOZLENc a Agroscope, route de Duillier 50, Case postale 1012, 1260 Nyon 1, Switzerland ; Tél. +41 22 363 43 36, Fax +41 22 362 13 25, E-mail: [email protected] bÉcole d’Ingénieurs de Changins, Nyon, Suisse E.mail: [email protected] c ForceA, Institut d'Optique, Centre Universitaire Paris Sud, Orsay, France, E-mail: [email protected] Keywords: non destructive, fluorescence detector, anthocyanin, ripening, Traditionally grape ripening was monitored by determining sugar and acidic content. Since a few years, the wish of having information concerning also the phenolic content and above all the anthocyanin levels of red grapes is another key factor for obtaining and adjusting the further wine quality. All of the classical methods are destructive and mainly time consuming, that why novel technologies using optical non destructive monitors had appeared on the market. The Multiplex® is a portable, multiparametric device based on fluorescence. It measures chlorophyll as well as constitutive or induced polyphenol (flavonoids, anthocyanins) using their "screen effect" on the chlorophyll (situated more deeply in berries). It has been successfully tested by Agroscope either in vineyard or in laboratory condition, focusing on main representative of Swiss varieties or new emerging grapes developed for their resistance or phenolic capacity. The monitoring of anthocyanin during ripening was fully correlated with classical laboratory analysis. The discriminative response of the device during the monitoring of a network of Gamaret vineyards that exhibited various sugar/acid ratios was also strudied. Although absolute indices measured by the Multiplex® could be subject to "terroir effect", it gave usefull relative information concerning both phenolic and technologic ripening, as well as interesting cartography of the fields (integrated GPS). Other phenolic compounds related to grape quality (like flavonols induced by nitrogen-waterstress or stilbens induced by the presence of botrytis) are currently being investigated. ETUDE ROUMAINE LA DYNAMIQUE DES CERTAINS MICROÉLÉMENTS (Cr, Mn, Zn, Cu) DANS LES SISTÈMES SOL - VIGNE - VIN. ÉTUDE DE CAS: VIGNOBLE AVERESTI (DÉP. VASLUI, ROUMANIE). BULGARIU DUMITRU, RUSU CONSTANTIN, RUSU EUGEN, DULUTE CONSTANTIN L' étude a été réalisée sur des échantillons de sol et de vigne prélevés à partir de vignoble Averesti (Vaslui, Roumanie) et on a suivi la distribution et la dynamique dans les systees sol – vignes et puis dans les vins obtenus, des oligoéléments suivants: Cr , Mn, Cu et Zn . Des échantillons de sol ont été prélevés dans les horizons de profils représentatifs, à savoir les horizons supérieurs (0-50 cm intervalle de profondeur) et sur la surface (environ 1 hectare), à proximité de profils de sol. Des mêmes surfaces ont été échantillonnés des vignes à différents stades de végétation. Enfin ont été analysées les variétés des vins produites. Les analyses ont été effectuées dans les laboratoires de la Faculté de géographie et de géologie à l'Université "Alexandru Ioan Cuza" de Iasi et notamment: (i) l'analyse chimique et minéralogique des sols, (ii) la détermination des contenus totales et le niveau des formes mobiles ( biodisponible ) des éléments traces dans les sols, (iii) la détermination de la teneur totale en oligo-éléments dans les différentes parties anatomiques ( racines , tiges, feuilles , pousses, raisin ) de la vigne (iv) déterminer la teneur totale en micro-éléments de variétés de vin produit. Les données ont révélé un certain nombre de nouveaux problèmes liés à la distribution et la dynamique des éléments traces dans les systèmes de sol - vigne - vin : (i) les distributions sur le profile, les associations et les corrélations géochimiques entre les oligo-éléments étudiés ont un caractere spécifique, (ii) la part elevee des fractions mobiles (biodisponible) d'oligo-éléments et des modes particuliers d’association à des composants chimiques et minéralogiques des sols, (iii) La teneur moyenne de la vigne et des vins sont proportionnels aux formes mobiles ( biodisponible) des éléments traces dans les sols, (iv) les corrélations sol - vigne vins sont généralement positifs, puissant, surtout pour les fractions mobiles d'oligoéléments étudiés. RETENTION ET DEGRADATION DE PESTICIDES VITICOLES DANS DES BIOBEDS EN SUISSE Nathalie DAKHEL ROBERTa, Noémie GUISOLANa, Jean-Philippe BURDETa, Stéphane BURGOSa a Ecole d’ingénieurs de Changins, route de Duillier 50, 1148 Nyon, Suisse tél : +41 22 363 40 49 E-mail: [email protected] Mots clés : effluents, pesticides, épuration, biobeds, rétention, dégradation Les pesticides sont indésirables dans les vins, mais aussi dans le milieu naturel. Pour limiter les pollutions ponctuelles, l’épuration des effluents viticoles est indispensable. L’objectif de ce travail était de tester l’efficacité des biobeds à épurer des eaux contaminées en pesticides dans les conditions viticoles et pédo-climatiques suisses. A cette fin, 15 mini-biobeds (70 L) ont été conçus et testés avec 5 biomix différents. Des eaux contaminées en pesticides ont été apportées sur les biobeds, fermés à leur extrémité, à des volumes proches de ce qui est attendu dans la pratique, mais à des concentrations dix fois plus élevées (33 et 50 mg L-1). Après 16h de contact, les biobeds ont été ouverts et l’eau de percolation analysée par LC-MS/MS (SECOE, Genève). Cette opération a été répétée 3 fois à 3 semaines d’intervalle. Quatre mois après le dernier traitement, les biomix ont été échantillonnés et analysés (HPLC-UV-DAD). Une partie des biomix a été stockée à température externe, humidifiée pendant 2 mois, et analysée au bout d’un an. Les biomix retiennent entre 85 et 99,5% des pesticides ; ceux contenant du compost étant les plus efficaces. Les biomix sans compost et constitués majoritairement de terre (70% vol.) ont posés des problèmes de réduction. Dans tous les cas, la concentration en pesticides à la sortie des biobeds reste assez élevée, entre 0,1 et 5,1 mg L-1. Sans surprise, les pesticides les plus hydrophobes (trifloxistrobine) sont mieux retenus que les plus hydrophiles (diuron). Les analyses des biomix 4 et 13 mois après le denier traitement ont montré que certains pesticides étaient fortement dégradés (diuron, trifloxistrobine) tandis que d’autres étaient stables (terbuthylazine, fludioxonil). Nos résultats montrent que les biobeds sont de bons outils pour limiter les pollutions ponctuelles, mais qu’il reste à bien définir comment et où évacuer les eaux épurées et les substrats usagés dans le contexte légal, environnemental et cultural suisse. Remerciements : Merci à Mathieu Coster, service d’écologie de l’eau du canton de Genève, pour les analyses LC-MS/MS. VINE WATER STATUS AND AROMA POTENTIAL. THE CASE OF GRENACHE NOIR AND SHIRAZ GRAPES. De Royer Dupré N.a,b, Razungles A.b, Payan J.C.c, Salançon E.c, Ojeda H.d,e, Schneider R.e a Fondation Jean Poupelain, F-16100 Javrezac Montpellier SupAgro - INRA, UMR 1083, 2 Place Pierre Viala, bâtiment 28, F-34060 Montpellier, phone number: +33 (0)4 99 61 23 11, fax number: +33 (0)4 99 61 28 57. c IFV, F-30230 Rodilhan d INRA, UMR999, F-11430 Gruissan e UMT QUALINNOV, F-11430 Gruissan b E-mail: [email protected] Keywords: Ammonium, yeast assimilable amino acids, dimethylsulfide potential, vine water status Contribution Ammonium and amino acids are key elements for wine fermentation but also for wine aroma quality, since the yeast nitrogen metabolism is responsible for the formation of ethyl esters, fusel alcohols and their acetate. At low level, dimethylsulfide has been identified as an enhancer of the fruity notes, partly conferred on the wines by those esters. It is generated during wine storage from the so-called dimethylsulfide potential, that have been shown to be mostly composed by S-methylmethionine (SMM). As an amino acid derivate, SMM biogenesis in grapes is certainly linked to the vine nitrogen metabolism. We performed experiments on Grenache noir and Shiraz. Those two varieties were chosen as they broadly occur in the Mediterranean vineyards and present opposite behavior regarding the stomata regulation. Three irrigation treatments were carried out, compared to a non-irrigated treatment. The vine water status was evaluated by the predawn leaf water potential and the carbon isotope composition of grape sugar (δ13C) measurements. In order to quantify the impact of vineyard water status on ammonium, yeast assimilable amino acids and dimethylsulfide potential levels in grapes, clusters sampling were performed during the last weeks of maturation. The data, including classical parameters, were treated by PCAs. We could observe that water deficit induced a noticeable accumulation of yeast assimilable amino acids in berries during ripening on Grenache noir. Dimethylsulfide potential levels followed the same trend. On the contrary, ammonium decreased slowly during maturation in water stressed modalities. These results will be compared to those obtained on Shiraz in 2013, to identify eventual differences between the two varieties. MAPPING ANTIOXIDANT PROPERTIES IN MICROTERROIR GRAPES FOR SPARKLING WINES Mariana DULLIUSa*, Jorge DUCATIb,c, Magno BOMBASSAROb, Wiliam BOSCHETTId, Maria VALEd, Vitor MANFROIe, Karla MORESCOf a Vinícola Geisse, Linha Jansen s/n, 95700-000 Pinto Bandeira RS, Brazil Centro de Pesquisas em Sensoriamento Remoto e Meteorologia, Universidade Federal do Rio Grande do Sul, Av. Bento Goncalves 9500, 91501-970 Porto Alegre RS, Brazil c Departamento de Astronomia, Universidade Federal do Rio Grande do Sul, Av. Bento Goncalves 9500, 91501-970 Porto Alegre RS, Brazil d Grupo de Pesquisa de Análise de Traços, Instituto de Química, Universidade Federal do Rio Grande do Sul, Av. Bento Goncalves 9500, 91501-970 Porto Alegre RS, Brazil e Laboratório de Enologia e Bebidas, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Goncalves 9500, 91501-970 Porto Alegre RS, Brazil f Departamento de Bioquímica, Instituto de Ciências Básicas da Saúde, Universidade Federal do Rio Grande do Sul, Av. Ramiro Barcelos 901, 91501-970 Porto Alegre, Brazil b *Corresponding author: Dullius, 55 51 99994959, [email protected] Keywords: antioxidants, microterroir, precision viticulture ABSTRACT. The concept of microterroir is linked to well-defined differences in grapes from small vine parcels, allowing producers to process the raw materials with precise knowledge of geographical and physico-chemical descriptors. This information comes from territorial and laboratory studies and is akin to precision viticulture. The antioxidant content on grapes depends on many variables, and specific microterroirs can show particular features like microclimate, microrelief and microorganisms of the soil. Frequently, vines growing in extreme conditions – intense solar radiation, windy conditions, shallow, compacted, waterlogged and/or dry soils, or exposed to intense incidence of pathogenic fungi, or endemic root pests – would present more polyphenols, a situation that can lead to a natural condition of more antioxidant potential. In this research, tools for “precision viticulture” from remote sensing techniques and field radiometry were used to generate a map of vegetation indexes in a 2.1 ha, ten-year old Chardonnay vineyard in Pinto Bandeira, Brazil, used for sparkling wines production. This map was used to define six potentially different microterroirs distributed over the area. Each subarea or cluster had 15 plants in 20 m2. Grapes from each cluster were harvested, must was extracted, and some analyses were done. Total polyphenols by Folin-Ciocalteau´s method, total antioxidant properties by TAR analysis and the non-enzymatic antioxidant capacity of the cells by TRAP analysis were performed in order to reveal the variation of the antioxidant capacity in raw-material provided from the different clusters. HPLC analyses were performed to identify and quantify the polyphenols and no-polyphenols compounds that could be responsible for the antioxidant potential for each microterroir, providing useful information for winemaking. Evaluating consumers' sustainable choice of wine: A store experiment Emilie Ginon1*, Pascale Bazoche2, Lucia Helena Esteves dos Santos Laboissière3,4, Joëlle Brouard1, Sylvie Issanchou3 1 Lab. for Experimentation in Social Sciences and Behavioral Analysis (LESSAC), Burgundy School of Business, F-21000 Dijon, France 2 INRA, UR1303, F-94200 Ivry-sur-Seine, France 3 INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France 4 Departamento de Alimentos, Faculdade de Farmacia, Universidade Federal de Minas Gerais, Belo Horizonte – MG, Brazil [email protected] Abstract: The present work is part of VINPEST Project "An experimental investigation of the willingness to produce environmentally friendly wine" composed of two research axis addressing the following questions: "Which incentives can be used to make wine producers engage in more environmentally friendly practices"; "Which incentives can be used to motivate wine consumers to value environmentally friendly practices in wine producing". This project aims to investigate producers’ willingness to produce environmentally friendly wine, as well as consumers’ willingness to buy such wine and is focused on Burgundy, a French region well-known for its high-quality wines. Burgundy is a northern wine production region where pesticide use is related to the frequency of pests due to the climate (Butault et al., 2011; ENDURE, 2010; Mezière et al., 2009). Results of our previous qualitative exploratory study, focused on the perception of a series of logos on environmental sustainability in wine production by Burgundy wine consumers show that the large number of different logos on environmental sustainability available in the French market has created confusion among consumers and probably contributed to the reduced credibility for several of them, and indicate the need for further research on this subject. Since consumers cannot directly evaluate environmental sustainability by themselves, and are only able to choose to purchase environmental sustainable wine once they are provided with accurate, understandable and trustable information, there is urgent need for those organisations owning a labelling scheme related to environmental sustainability in wine production to improve their design information and communication strategies. In order to develop successful environmentally sustainable policies that help consumers to change their consumption patterns, it is necessary to better understand consumers’ choice criteria and the potential impact of an information campaign. As hypothetical methods are often criticized and as Smith (1980) and Lewitt and List (2007) have shown that laboratory behavior is a good indicator of actual behavior, an experiment was conducted in an 1 experimental store. This option makes it possible to control the range of proposed wines and their prices and thus to study the impact of production process, price on purchase and to evaluate the impact of information on consumer purchasing behavior. About two hundred and twenty three wine consumers aged between 20 and 70 years old from Dijon area (France) participated in the study. Recruitment criteria included men and women who purchased and consumed red wine at least twice a month. Each consumer came twice, at three weeks intervals, in the experimental store to buy one bottle of wine among the proposed offer. Consumers were presented with 11 wine alternatives varying according to three price levels corresponding to the market price range (4.50; 7.40 and 11.30) and four levels of environmentally friendly process (conventional, integrated, organic, biodynamic agriculture). The chosen wine was recorded for each consumer at each session and the time spent to make the choice. After their choice consumers really paid the wine bottle. After the first session, consumers were split into two groups: Non-Informed (G1, n=73) and Informed (G2, n=150). The groups were randomly formed. Informed group received at home a brochure containing information about sustainable production processes and associated logos. During the second session, consumers chose and really paid for another bottle of wine as in their first session. After this first step consumers took part at an incentive compatible method to reveal their risk aversion behavior. This tool was used to characterize risk aversion of the participants in order to understand if this individual characteristic was correlated with their attitude and behavior towards an environmental purchase. To characterize consumers' risk attitude, we used both declarative and incentive methods. We used Holt and Laury (2002) lottery in the incentive framework and the survey developed by Dohmen et al. (2011). At the end of the second session consumers answered to different questions about their choice criteria, wine consumption and purchase behavior, perception of information, wine knowledge and socio-economic characteristics. Data will be analyzed with a statistical model to explain choices according to price and production process, to examine the impact of information as well as the impact of individual characteristics. By comparing choices between the two sessions for each consumer, it will be possible to test the persistence of choice in time and evaluate if the information on production process had an impact on purchasing behavior. Results of this on-going experiment will be presented during the conference. This study is part of VINPEST - "An experimental investigation of the willingness to produce environmentally friendly wine", an Integrated Project financed by the Ministry of Ecology, Sustainable Development and Energy (MEDDE). 2 DO AGRICULTURAL PRACTICES HAVE AN IMPACT ON YEAST GRAPE BIODIVERSITY AND ON SENSORY QUALITY OF WINE ? Cédric GRANGETEAUa, Sandrine ROUSSEAUXa, Chloé ROULLIER-GALLb,c, Jordi BALLESTERd, Daniel GERHARDSe, Christian von WALLBRUNNe, Philippe Schmitt-Kopplinc, Michèle GUILLOUX-BENATIERa and Hervé ALEXANDREa a UMR Procédés Alimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSup Dijon - Université de Bourgogne, IUVV, rue Claude Ladrey, BP 27877, 21078 Dijon Cedex, France – Phone 33(0)380396391 - Fax 33(0)380396265 b UMR Procédés Alimentaires et Microbiologiques, Equipe PAPC (Procédés Alimentaires et Physico-Chimie), AgroSup Dijon - Université de Bourgogne, IUVV, Dijon, France. c German Research Center for environmental Health, Departement of BioGeoChemistry and Analytics, Helmholtz Zentrum Munchen, Germany d UMR uB/INRA/CNRS Centre des Sciences du Goût et de l’Alimentation, Equipe CEP (Culture, Expertise et Perception), Dijon, France. e Institut für Mikrobiologie und Biochemie Zentrum Analytische Chemie und Mikrobiologie – Hochschule Geisenheim University, Geisenheim, Allemagne E-mail: [email protected] Keywords: vineyard managements, yeast biodiversity, sensory quality. Grape yeast populations are influenced by climatic conditions, geographical location, grape variety, maturation degree and pesticide treatments [1]. Recently, there has been increased interest in the impact of different vineyard managements on yeast biodiversity [2]. Variations of yeast population initially present on berries in function on vineyard managements could also affected the flavor profiles of wine. However, other parameters such as oenological practices can also cause changes in the succession of yeast species[3]. In our study, we compared the biodiversity of yeasts present on grape, in must and in wine. Chardonnay grapes were harvested from the same plot located in Burgundy (Maconnais vineyard). Three production systems were applied: organic, ecophyto and conventional. Alcoholic fermentations (AF) were performed with and without SO2 for each production system. Then, 3000 colonies were isolated and identified by infrared spectroscopy. A significant impact of cultural practices was observed on the presence and abundance of some species of yeasts on grapes and in must. In wines at the end of AF, only strains of Saccharomyces genus are present for all trials. Impact of SO2 also modified the yeast diversity during AF. Hanseniaspora uvarum is the dominant species for all modalities without sulfite (SO2). In the presence of SO2, this species is scarcely isolated while Candida and Metschnikowia genera were isolated in majority during AF. Metabolomic profile analyzed by untargeted Fourier Transform Ion Cyclotron Mass Spectrometry also showed segmentation based on production systems modulated by the presence of S02. However, a sensory profile did not show a production system effect but a clear SO2 one. The three wines with SO2 were very similar and judged significantly more qualitative while the wines without SO2 were judged less qualitative probably because of some oxidative notes. 1. Barata, A., Malfeito-Ferreira, M, Loureiro, V. 2012. The microbial ecology of wine grape berries, International Journal of Food Microbiology, 153, 243-249. 2. Cordero-Bueso, G., Arroyo, T., Serrano, A., Tello, J., Aporta, I., Vélez, M. D., Valero, E. 2011. Influence of the farming system and vine variety on yeast communities associated with grape berries, International Journal of Food Microbiology, 145(1), 132-139. 3. Cocolin, L., Mills, D. A. 2003. Wine yeast inhibition by sulfur dioxide : a comparison of culturedependent and independent methods, Materials and Methods, 54(2), 125-130. Preference: oral presentation EFFECT OF IRRIGATION ON THE POLYPHENOL CONTENT AND POLYMERIZATION OFV. VINIFERACV.SYRAH BERRIES DURING RIPENING Maria KYRALEOUa, Stefanos KOUNDOURASb, Stamatina KALLITHRAKAa, Nikolaos THEODOROUb, Aikaterini KAFENTZIa, Niki PROXENIAa, Yorgos KOTSERIDISa* a Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece b Laboratory of Viticulture, School of Agriculture, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece * Corresponding author. Tel.: +30 210 5294702; fax: +30 210 5294719 E-mail address: [email protected] Abstract The aim of this work was to investigate the influence of irrigation on the polyphenolic potential of cv. Syrah berries under semiarid conditions. The experiment was conducted in a 15-year-old vineyard of Northern Greece over two years (2011-2012). Vines were subjected to three irrigation regimes [full irrigation: 100% of crop evapotranspiration (ETc), deficit irrigation: 50% ETc and non-irrigated] in randomized design. Vine water relations were monitored by water potential measurements. Individual monomeric anthocyanins of skin extracts were determined by HPLC. Tannin mean polymerization degree (mDP) was studied as a parameter that is closely related to the overall quality of the produced wines. The percentage of galloylation (%G) was also determined in seeds and skins by HPLC and LC/MS. The results showed that mDP of skin oligomers was reduced from veraison through harvest for all irrigation treatments. In contrast, mDP of seed oligomers was increased. Irrigation reduced anthocyanin-3-O-monoglucosides in grape skins but had no effect on acetyl-anthocyanins. Keywords: anthocyanins, irrigation, mDP, phenolics PHENOLICS COMPOUNDS OF SIX BRAZILIAN TROPICAL RED WINES FROM NORTHEAST OF BRAZIL Luiz Carlos O. LIMAa; Rita C.M.Resende NASSURa and Giuliano E. PEREIRAb a Department of Food Science, Federal University of Lavras, Zip Code 37.200-000 P.O Box 3037, Lavras, MG Brazil. Tel +55 35 3829-1654 b Uva e Vinho, Semiárido, BR 428, Km 152, Zona Rural, P.O.Box 23, Zip Code 56.302-970, Petrolina-PE, Brazil. E-mail: [email protected] Phenolics are important compounds playing an important role on human health. In the Northeast of Brail, tropical wines have been produced few years ago, with different concept, as compared with winegrowing regions in Brazil and worldwide. In this way, anthocyanins and phenolics compounds were evaluated in six Brazilian tropical red wines from Northeast of Brazil. Total phenolics contents of methanolic extracts were determined spectrophotometrically according to the Folin-Ciocalteau colorimetric method and total antocyanins were quantified according to Wrolstad colorimetric method with modifications. The results show that content of total anthocyanins varied from 123,7 mg.L-1 to 689.9 mg.L-1 FW, in Grenache and Petit Verdot wines, respectively. Another results showed that Syrah, Grenache, Petit verdot and Tempranillo wines had higher levels of phenolic antioxidant, such as catequin, epicatechin and gallic acid, when compared with Grenache wine. Keywords: Vitis viifera L.; HPLC; phenolic compounds; wine. Effects of the vegetal ground covers on amino acid and higher alcohols contents in Mencía grapes and wines Y. Bouzas-Cid 1,2, E. Trigo-Córdoba 1, E. Falqué-López 2, E. Díaz-Losada 1, I. Orriols-Fernández 1, J.M. Mirás-Avalos 1 [email protected] 1 2 Estación de Viticultura e Enoloxía de Galicia, Leiro (Ourense), Spain Departamento de Química Analítica. Facultad de Ciencias, Universidade de Vigo, Ourense, Spain A field experiment was carried out over two seasons on Vitis vinifera cv. Mencía in order to assess the effects of vegetal ground covers on vine berry amino acid and higher alcohols contents in wines. This field trial was performed in 2012 and 2013 at a 0.15-ha plot in Leiro (NW Spain). Four treatments were implemented: soil tillage, native vegetation, raygrass and Trifolium subterraneum. Stem water potential was periodically measured over the two seasons. Yield components including number of clusters, yield per plant and cluster average weight were taken. Soluble solids, pH, total acidity and amino acid contents were analyzed on the grapes at harvest. Vinifications were performed in 35-L containers, and alcoholic grade, pH total acidity, amino acid and higher alcohols contents were analyzed in Mencía wines. Stem water potentials were similar for the four treatments, slightly more positive for plants under soil tillage. No significant differences were detected among treatments, although vines under Trifolium presented lower yields. Berry composition was similar for all treatments except for the amino acid contents, which were higher under raigrass and lower under native vegetation. Wines presented similar enological attributes under all treatments. However, wines from the soil tillage treatment presented a lower content in amino acids. Higher alcohols concentrations were similar under all treatments but slightly higher in wines from plants under native vegetation. Irrigation effects on amino acid content and higher alcohols in Albariño grapes and wines Y. Bouzas-Cid 1,2, E. Falqué-López 2, E. Trigo-Córdoba 1, I. Orriols-Fernández 1, J.M. Mirás-Avalos 1 [email protected] 1 2 Estación de Viticultura e Enoloxía de Galicia, Leiro (Ourense), Spain Departamento de Química Analítica. Facultad de Ciencias, Universidade de Vigo, Ourense, Spain A field experiment was carried out over two seasons on Vitis vinifera cv. Albariño in order to assess the effects of irrigation on vine berry amino acid and higher alcohols contents in wines. This field trial was performed in 2012 and 2013 at a 0.2-ha plot in Leiro (NW Spain). Rain-fed vines were compared with a treatment that was irrigated to the 50% of reference evapotranspiration from mid-June to mid-August. Stem water potential was periodically measured over the two seasons. Yield components including number of clusters, yield per plant and cluster average weight were taken. Soluble solids, pH, total acidity and amino acid contents were analysed on the grapes at harvest. Vinifications were performed in 35-L containers, and alcoholic grade, pH total acidity, amino acid and higher alcohols contents were analyzed in Albariño wines. Stem water potentials were significantly lower for rain-fed plants from the day the irrigation started. Irrigated plants yielded slightly more than those rain-fed due to both a greater number of clusters per plant and to heavier clusters. Berry composition was similar for both treatments except for the amino acid contents, which were higher under irrigation conditions. These differences were greater in the second year of experiments. In contrast, wines presented similar enological attributes under both treatments. However, wines from the irrigated treatment were slightly more acids and presented a greater content in amino acids. Higher alcohol concentrations were similar under both treatments but slightly higher under irrigation conditions. Session: Santé et molécules actives du vin. Communication orale courte. L’ACIDE SHIKIMIQUE: UN MÉTABOLITE IMPORTANT POUR LE CÉPAGE AGLIANICO DEL VULTURE F. PARADISO1, D. BOLETTIERI1, M. SAVINO1, M. LATORRACA 2, P. TAMBORRA1 1 Consiglio per la ricerca e la sperimentazione in agricoltura, Cantina Sperimentale, Via Vittorio Veneto, 26 – 76121 Barletta (Italy) Tel. +39.0883.521346 e-mails: [email protected], [email protected]. 2 Università degli Studi della Basilicata, Macchia Romana Potenza (Italy). Mots clés: acide shikimique, cépage Aglianico del Vulture. L'acide shikimique, un précurseur d'acides aminés à cycle aromatique et de flavonoïdes (anthocyanes, tanins, flavonols), ayant une activité anti-inflammatoire puissante, est considéré comme un marqueur variétale, même s’il diminue de manière significative au cours du mûrissement [1]. La teneur en acide shikimique a été utilisée pour caractériser les vins [2] et dans le cas des raisins du sud de l'Italie, la quantité d'acide shikimique a été utilisée comme un marqueur de cépage. Il était possible de distinguer le cépage Aglianico, qui détient les contenus moyen-élevés, du Negroamaro, Primitivo et Uva di Troia qui ont des niveaux plutôt inférieurs [3]. Dans ce travail, nous rapportons la teneur en acide shikimique des raisins noirs Aglianico del Vulture produit des différents vignobles du territoire à appellation DOP (Denominazione di Origine Protetta) dans la région Basilicata. Nous avons surveillé sa teneur pendant la maturation des différents biotypes d' Aglianico del Vulture, depuis la véraison jusqu’à la vendange, ainsi nous avons suivi par analyses HPLC, la quantité de cet acide présent dans certains échantillons pendant le déroulement des fermentations alcooliques et malolactiques. Les échantillons des raisins et vins étudiés ont demontré au cours des années précédentes des quantités élevées d'acide shikimique supérieure à 100 mg / L. Références : 1. Tamborra P., Suriano S., Caputo A.R., Toci A.T., Giurato C., Pichierri A., Mazzone F., Antonacci D. (2012). Proceedings of the 35th World Congress of Vine and Wine ( June 2012, Izmir Turkey). 2. Chabreyrie D., Chauvet S., Guyon F., Salagoity MH., Antinelli J.F., Medina B.(2008). J.Agric. Food Chem., 2008 Aug 27;56(16):6785-90. 3. Tamborra P., Esti M. (2010). Analytica Chimica Acta, vol. 660,221-226. EVALUATION DES RISQUES ASSOCIES AU DEVELOPPEMENT DE PLASMOPARA VITICOLA SUR BAIES. REPONSES ANALYTIQUES ET SENSORIELLES Alexandre PONS a,b, Nadia MOUAKKA b, Laurent DELIERE c,d, Jean Christophe CRACHEREAU e, Pierre SAURIS c,d, Pascal GUILBAULT e , Philippe DARRIET b a Seguin Moreau France, Z.I. Merpins, B.P. 94, 16103 Cognac, France Université Bordeaux, ISVV, EA 4577, Unité de recherche OENOLOGIE, F-33882 Villenave d’Ornon, France ; c INRA, UMR1065 SAVE, F-33883 Villenave d’Ornon; d Universite de Bordeaux, ISVV, UMR1065 SAVE, F-33883 Villenave d’Ornon; e Chambre d’Agriculture de la Gironde, 33295 Blanquefort b Mots clés : Arômes, Plasmopara Viticola, Défaut, Identification Depuis l'introduction en France des maladies d'origine américaine, il n'est pas envisageable de produire du raisin sans prendre en compte l'état sanitaire de la vendange. Les dégâts causés par les agents pathogènes tel que le mildiou (Plasmopara viticola) peuvent être très préjudiciables tant au niveau quantitatif que qualitatif. A ce sujet, sur feuilles, on connaît l'effet d'ordre qualitatif sur la maturité de la récolte lorsque les défoliations qu'il génère sont précoces et importantes. Par contre, l'impact qualitatif de la présence de mildiou en faciès Rot Brun sur l’arôme des raisins rouges et des vins issus de leurs vinifications n'a jamais été étudié. Dans un contexte où la présence du faciès Rot Brun est de plus en plus récurrente au vignoble (millésimes 2007, 2008 et 2009), le manque de références scientifiques nous a amené à développer une étude sur ce sujet. La mise en place d’un protocole expérimental en champ dans le lequel une souche de mildiou a été inoculée, nous a permis de réaliser les mini-vinifications de plusieurs lots constitués de grappes de raisins présentant des intensités d’attaque croissantes. Cette approche nous a permis par exemple de caractériser sensoriellement ces vins et d’établir un seuil minimal d’attaque en dessous duquel l’effet n’est pas préjudiciable à la qualité du vin rouge. Aussi, nous montrons que les arômes retrouvés dans les vins rouges jeunes issus de la vinification de raisins infectés par le rot brun présente des nuances caractéristiques rappellent à la fois le fruit cuit (pêche cuite, figue) et le fruit vert (lierre, poivron). La caractérisation analytique de ces vins par GC-O puis GC-MS-MS nous a permis d’identifier des composés d’impact responsables des nuances caractéristiques de ces vins. Sur la base de ces résultats nous avons précisé le rôle du champignon sur leurs genèses dans la baie ainsi que le rôle des fermentations (alcoolique et malolactique) sur leurs évolutions au cours de la vinification. IMPACT OF DIFFERENT NITROGEN FOLIAR APPLICATIONS ON GRAPE AROMA COMPOSITION R. LÓPEZ, J. PORTU, P. SANTAMARÍA*, P. RUBIO-BRETÓN, I. LÓPEZALFARO, L. GONZÁLEZ-ARENZANA and T. GARDE-CERDÁN Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja). Ctra. Mendavia-Logroño NA 134, Km. 90. 26071 Logroño, La Rioja, Spain. Phone: +34 941291833, Fax: +34 941291392. *E-mail: [email protected] Vine requires the input of fertilizers especially nitrogen compounds to growth and to guarantee an appropriate grape composition that ensures the correct development of the alcoholic fermentation. Foliar application has been considered as a new fertilization technique that reduces costs and contributes to sustainable eco-friendly agriculture since the plant absorbs fast and efficiently the applied products. Moreover, wine aroma is one of the most important factors that determine consumers’ preferences. In this work the influence of the foliar application of proline, phenyalanine, urea and two commercial nitrogen fertilizers, with and without amino acids, on grape aromatic composition was studied. The treatments were applied in a Tempranillo vineyard, at a dose of 900 g total N/ha, at veraison and a week later. Oenological parameters and volatile compound content were determined in grapes. Volatile compounds were analysed by SPME-GC-MS. The results showed no significant differences in the oenological parameters between the control sample and those of the treated samples. Terpenoids synthesis decreased with all nitrogen applications carried out in the vineyard, and there were not significant differences either in the amount of C13 norisoprenoids or in esters between treated and control samples. The treatment with phenyalanine increased the presence of benzenoid compounds and decreased C6 compounds. Especially, it was observed an important increase in the quantity of 2phenylethanol and 2-phenylethanal due to phenylalanine application. Therefore, this treatment could be considered the best from the point of view of grape aromatic composition as benzenoids are positive compounds for wine aroma. The treatments with the two commercial nitrogen fertilizers did not affect the total volatile compound content in the samples. Finally, more research is needed to draw conclusions about the effect on grape volatile composition of foliar nitrogen application to the vineyard. Key words: nitrogen fertilization, varietal compounds, Tempranillo, Vitis vinifera Topic of the conference: SESSION III – Active compounds and vineyard management Preference: oral presentation IMPACT OF LEAF REMOVAL AND CLUSTER THINNING ON SELECTED POLYPHENOLS IN VITIS VINIFERA L. GRAPES Martin POUR NIKFARDJAM, Martin STRAUSS, Rudolf FOX State Institute for Viticulture, Oenology and Fruit Technology, Weinsberg (Germany), Traubenplatz 5, 74189 Weinsberg (Germany), Tel. +49-7134-504-170, Fax +49-7134-504-6170 E-mail: [email protected] Key words: leaf removal, minimal pruning, polyphenols, resveratrol Leaf removal and cluster thinning are generally regarded as a mean to achieve better light exposure of the grapes, better phytosanitary circumstances, more color, and aroma in grapes. Yet, increasing production costs force the producers to search for alternative techniques to reduce manual work load. But not all machines seem to be a cost-efficient acquirement at first sight. While tractors can be used throughout the whole year, harvesters are only used during the short harvest period and, thus, represent a relatively expensive acquisition. The use of harvesters for cluster thinning, hence, can be regarded as an expedient measure to increase the operating efficiency of this machine. While both machines are more and more being used for leaf removal and cluster thinning, respectively, their impact on the final polyphenolic composition of the grapes is yet still to be analyzed. Polyphenols play an important role with regard to color, taste, and health-promoting effects (catchword: resveratrol) of the final product wine. For our trials leaf removal was performed by hand and by means of an one side Ero defoliator in Riesling, Pinot gris, and Lemberger. Cluster thinning trials were conducted using an Ero Grapeliner SF 200 harvester running at 5.8 Hz. The control remained untreated. At ripeness grapes were hand-picked and stored at -18 °C until analysis. The impact of both treatments on polyphenols was investigated by means of RP-HPLC/UV-Vis. Leaf removal increased anthocyanin content by 47% compared to the control in Lemberger. In Riesling total polyphenol content increased by 41% and by 12% in Pinot gris. Cluster thinning with harvester led to up to 600% more anthocyanins and more than 300% more trans-resveratrol in Pinot noir and Lemberger. Interestingly, the portion of malvidin-3glucoside declined, while the portion of delphinidin- and petunidin-3-glucoside increased compared to the control. In Chardonnay trans- and cis-resveratrol increased by 0.9 and 4.9 mg/L, respectively, through cluster thinning. Overall, polyphenols increased by 104%. ETUDE ROUMAINE L'INFLUENCE DES PROPRIÉTÉS D'HUMUS SUR L'ACIDITÉ DES VINS DES PRINCIPALES VIGNOBLES DE LA RÉGION NORD-EST DE LA ROUMANIE RUSU EUGEN, BULGARIU DUMITRU, RUSU CONSTANTIN Les principales vignobles de la Région Nord-Est de la Roumanie (Cotnari, Iasi et Husi) sont localisés dans des conditions naturelles comparables, mais avec certaines différenciations morpho-lithologiques, climatigues et bio-géographiques. Dans ces circonstances il y a de caractéristiques d’humus différentes: rapport C/N, pH, capacité d’échanges cationiques et degré de saturation en bases. Ces caractéristiques sont spécifiques pour certaines types d’humus, dont les rapports entre les acides humiques, fulviques et humines influencent l’acidité des vins. Les sols zonales de chaque vignoble ont été défoncés par des travaux profondes et l’humus a été melangé sur 60-70 cm du profile de sol. Pour l’étude des cas on a prélevé des échantillons de sols des trois vignobles et les analyses ont été éfectués à L’Institut de Recherches Pedologiques et Agrochimique de Bucarest. L’étude se propose de mettre en évidence l’influence de composants de différents types d’humus sur l’acidité du vins. Ainsi on a constaté que l’acidité la plus élevée est enregistré sur les sols avec des humus moder (dysmoder, eumoder et hémimoder) et plus réduite sur les sols avec humus mull degradé (dysmull et oligomull). INFLUENCE DE L’ALIMENTATION AZOTEE SUR LA QUALITE DES VINS DU CEPAGE PETITE ARVINE Jean-Laurent SPRINGa, Cécile THIBONb, Alexandre PONSb,c, Ágnes DIENES-NAGYa, Philippe DARRIETb et Fabrice LORENZINIa a Agroscope Changins-Wädenswil ACW, Route de Duillier 50, 1260 Nyon, Suisse Unité de recherche Oenologie, EA 4577, USC 1366 INRA, IPB, Institut des Sciences de la Vigne et du Vin, Université Bordeaux Segalen , 210, chemin de Leysotte, 33882 Villenave d'Ornon cedex c Seguin Moreau, Merpins, 16100 Cognac b E-mail : [email protected] Mot clés: alimentation azotée, arômes, thiols volatils La Petite Arvine est un cépage blanc autochtone suisse, cultivé en Valais (Suisse) et dans le Val d’Aoste (Italie). Vinifiée en sec, elle est caractérisée par des arômes de pamplemousse et de rhubarbe. Ce cépage de troisième époque est très exigeant au point du vue climatique et demande une attention particulière quant au choix de l’exposition et la qualité du sol. L’influence de l’alimentation azotée sur la qualité des vins de Petite Arvine a été étudiée pendant 6 ans (2007-2011) à l’Agroscope. Un dispositif à 4 niveaux d’alimentation azotée très différenciés a été mis en place au domaine de Leytron en Valais (Enherbement total, alterné, sol nu avec apport de 50 kg/ha/an d’azote ou enfin sol nu avec apport de 50 kg/ha/an d’azote et 4 applications de 5kg d’urée foliaire). Les analyses chimiques des moûts confirment l’effet des différentes pratiques viticoles sur la quantité d’azote assimilable et la quantité de précurseur cystéinylé du 3-sulfanylhexanol (3SH) - marqueur de typicité. L’appréciation des vins issus de ces essais par un collège de dégustateurs montre des différences significatives. L’absence d’enherbement et/ou la supplémentation d’azote à la vigne a amélioré la qualité des arômes et l’impression générale du vin. Les variantes fortement concurrencées (enherbées) ont par contre un effet négatif, en augmentant l’amertume des vins et en provoquant une perte de la typicité aromatique. En 2013, l’ensemble des vins ont été soumis à une nouvelle analyse sensorielle couplée à l’analyse chimique des composés responsables de la typicité aromatique (thiols volatiles). Nous avons pu noter, par exemple, qu’il existe une corrélation positive entre l’apport d’azote et la teneur en 3SH des vins correspondants. Bien qu’une grande variabilité entre les millésimes est observée, cette étude confirme l’effet de l’alimentation azotée sur la qualité du vin. THE IMPACT OF PERSISTENT MERLOT CLUSTER HETEROGENEITY ON WINE QUALITY AND ITS CHEMICAL COMPOSITION Elizabeth TOMASINOa,*, Amanda VONDRASb, Michael NAFFZINGERa and Laurent DELUCb a Oregon State University, Department of Food Science & Technology, Corvallis, Oregon, USA Oregon State University, Department of Horticulture, Corvallis, Oregon, USA *Oregon State University, 100 Wiegand Hall, Corvallis, Oregon, USA, 97331 Phone: +15417874866, E-mail: [email protected] b The potential effects of persistent berry heterogeneity on wine quality and composition were explored. At mid-veraison, there is significant intra-cluster variability. While this variability is visibly reduced near harvest, whether or not it is technically absent has yet to be determined. The objective of this study was to determine if heterogeneity persists at harvest in Merlot and if so, what the consequences are from a chemical and sensory perspective. The pedicels of green and red berries of a cluster were non-invasively tagged at mid-veraison stage. After harvesting in a sequential manner, to ensure that berries achieved the same duration of development, tagged berries were segregated into a Green or Red group. Untagged berries of the same clusters, which represent intermediate ripening stages between green and red berries at mid-veraison, were used as a Control group. All groups were fermented using standard microvinification techniques. Chemical analysis of esters, using multidimensional gas chromatography, resulted in significant differences within the treatments compared to the control. The Green wine contained lower concentrations of ethyl butyrate, ethyl hexanoate, ethyl octanoate and ethyl decanoate and the Red wine contained higher concentrations of ethyl isobutyrate and ethyl butanoate. Sensory analysis of these wines also displayed significant differences, with the Control described with more intense floral and jam aromas and fruit density and spice flavors, Green with more intense herbal and green aromas and Red with more intense dark fruit, red fruit and spice aromas. Additionally, treatments were ranked based on quality, with the Control and Green wines as being ranked as higher quality and the Red wine as lower quality. It can be concluded that intracluster heterogeneity does persist at harvest and that the proportion of ripe to relatively underripe berries is likely to affect the sensory characteristics and chemical composition of a wine. Key words: berry variability, MDGC, esters