Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines

Škrab, Domen; Sivilotti, Paolo; Comuzzo, Piergiorgio; Voce, Sabrina; Degano, Francesco; Carlin, Silvia; Arapitsas, Panagiotis; Masuero, Domenico; Vrhovšek, Urška

doi:10.3390/metabo11050331

Cited by 13 publications

(9 citation statements)

References 85 publications

(73 reference statements)

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“…Cluster thinning had a certain positive impact on few VOCs, increasing 1‐butanol (fruity flavor), 1‐hexanol (green note), benzyl alcohol and 2‐phenylethanol (fruity and rose nuance), and benzaldehyde (fruity odor and flavor). Also Škrab et al 34 . recently showed that the thinning treatment in Ribolla Gialla grapes significantly influenced only a very scarce number of individual aroma compounds in wines, especially alcohols, leaving esters, aldehydes, and ketones unaffected.…”

Section: Resultsmentioning

confidence: 99%

“…Indeed, although this agronomic practice is widely used to regulate the source/sink ratio and thus increase the accumulation of the secondary metabolites, there are contrasting results in the literature about the effect of cluster removal on the aroma composition of wines. 29 Some studies reported the enhancement of monoterpenes and esters after cluster thinning on red grapevines, such as Syrah, Pinot noir, and Tempranillo, [30][31][32] whereas other studies noted that the crop level had little impact on the volatile profile of wines, [33][34][35] depending on the grape variety and vineyard location.…”

Section: Resultsmentioning

confidence: 99%

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Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of ‘Sangiovese’ trained to Tendone

et al. 2022

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BACKGROUND ‘Sangiovese’ (Vitis vinifera L.) is a well‐known Italian wine grape utilized for producing the prestigious Chianti Classico brand. Here, ‘Sangiovese’ is generally trained to a vertical training system, with an imposed crop level of around 3–5 kg per vine to preserve grape quality. Tendone comprises a horizontal trellis system, largely diffused in Mediterranean Countries for table grape production, and is adopted to achieve a high yield and to preserve grapes, by means of its canopy architecture, from excessive solar radiation, which in turn affects the organoleptic aspects of grapes and wines. The present study aimed to evaluate, in terms of phenolic and volatile compounds of grape and wines, ‘Sangiovese’ trained to Tendone, as affected by two crop levels, namely very high and reduced yields. RESULTS Reduced yield (18.39 kg per vine) by cluster thinning still appeared to provide a considerable yield and quality of grapes and wines. Thinning increased pH, tartaric acid content, flavonoids, anthocyanins, total polyphenols and proanthocyanins, and total free and bound aroma compounds, without affecting soluble solids and titratable acidity of grapes. As regards wines, reduced yield increased pH, tartaric and malic acids and dry reduced extract, flavonoids, anthocyanins, total polyphenols and proanthocyanins, and, finally, the color intensity of wines. CONCLUSION The present study highlights that Tendone training systems, combined with 40% of cluster thinning, allows a high yield to be reached, allowing, at the same time, a very interesting quality of grapes, making it possible to produce qualitative wines. © 2022 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of ‘Sangiovese’ trained to Tendone

et al. 2022

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“…Analysis of volatile compounds in wort at the end of fermentation were conducted as previously described (Škrab et al, 2021) with the following modifications. Briefly, 0.5 ml of the samples in 20 ml vials were supplemented with sodium chloride to a final concentration of 1 g mL −1 and 25 μl of the 2‐octanol as the internal standard (final concentration 200 μg L −1 ).…”

Section: Methodsmentioning

confidence: 99%

Enhanced flavour profiles through radicicol induced genomic variation in the lager yeasts, Saccharomyces pastorianus

Garcia‐Caro

Thompson

Zhang

et al. 2022

Yeast

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The yeasts, Saccharomyces pastorianus, are hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus and have acquired traits from the combined parental genomes such as ability to ferment a range of sugars at low temperatures and to produce aromatic flavour compounds, allowing for the production of lager beers with crisp, clean flavours. The polyploid strains are sterile and have reached an evolutionary bottleneck for genetic variation. Here we describe an accelerated evolution approach to obtain lager yeasts with enhanced flavour profiles. As the relative expression of orthologous alleles is a significant contributor to the transcriptome during fermentation, we aimed to induce genetic variation by altering the S. cerevisiae to S. eubayanus chromosome ratio. Aneuploidy was induced through the temporary inhibition of the cell's stress response and strains with increased production of aromatic amino acids via the Shikimate pathway were selected by resistance to amino acid analogues. Genomic changes such as gross chromosomal rearrangements, chromosome loss and chromosome gain were detected in the characterised mutants, as were single‐nucleotide polymorphisms in ARO4, encoding for DAHP synthase, the catalytic enzyme in the first step of the Shikimate pathway. Transcriptome analysis confirmed the upregulation of genes encoding enzymes in the Ehrlich pathway and the concomitant increase in the production of higher alcohols and esters such as 2‐phenylethanol, 2‐phenylethyl acetate, tryptophol, and tyrosol. We propose that the polyploid nature of S. pastorianus genomes is an advantageous trait supporting opportunities for genetic alteration in otherwise sterile strains.

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“…A similar result was obtained for the C13-norisoprenoid group of substances. In addition, the effect of cluster thinning produced the increase in metabolites associated with aromatic amino acids [153].…”

Section: Cluster Thinningmentioning

confidence: 99%

Effect of Agronomic Techniques on Aroma Composition of White Grapevines: A Review

et al. 2021

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Climate change with rising temperatures and the unpredictability of rainy events during ripening leads to tough challenges for the winemakers in preserving the quality of white grape varieties. Grape quality is a complex concept that mainly refers to berry chemical composition, including secondary metabolites such as aroma compounds that in white berries play a key role in the identity of the wine. Terpenes, thiols, C13-norisoprenoids, methoxypyrazines, and nonterpenic alcohols are the most important aroma compounds in white grapes and several of them can be found as free volatiles or bound as glycoconjugate molecules. Agronomic practices in vineyards, such as biostimulant application, irrigation, defoliation, training systems, foliar fertilization, and bunch thinning, can have a positive effect on their concentration. This review aims to highlight the aromatic characteristics of the most utilized white grape cultivars and focus on agronomic techniques in the vineyard to enhance, implement, and intensify their aromatic characteristics. The purpose of this review paper is therefore to investigate the state of the art regarding the exaltation of aroma in white grapes in the scientific literature through sustainable agronomic techniques, but further future investigations are considered necessary given the uncertainty concerning some mechanisms of biosynthesis and their correlation with such agronomic practices.

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Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines

Cited by 13 publications

References 85 publications

Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of ‘Sangiovese’ trained to Tendone

Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of ‘Sangiovese’ trained to Tendone

Enhanced flavour profiles through radicicol induced genomic variation in the lager yeasts, Saccharomyces pastorianus

Effect of Agronomic Techniques on Aroma Composition of White Grapevines: A Review

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