Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation

Picariello, Luigi; Rinaldi, Alessandra; Martino, Fabiana De; Petracca, Francesca; Moio, Luigi; Gambuti, Angelita

doi:10.5073/vitis.2019.58.special-issue.127-133

Cited by 6 publications

(2 citation statements)

References 24 publications

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“…The results indicated a decrease in titratable acidity with increasing maximum temperatures, which would agree with results found for other red varieties cultivated in the same area (Ramos and Martínez de Toda 2020b ) and with the idea that under warmer temperatures grapes will have lower acidity. However, no effect was confirmed on malic acid, which is considered the acid that could suffer more under warmer temperatures (Picariello et al 2019 ; Arrizabalaga-Arriazu et al 2020 ). In addition, the ratio AcM/AcT did not show any trend during the period analysed, with values similar to the average at harvest in the hottest years (2011, 2012 or 2017), although these ratios were always greater in plot P1 than in plot P2.…”

Section: Discussionmentioning

confidence: 99%

Influence of weather conditions and projected climate change scenarios on the suitability of Vitis vinifera cv. Carignan in Rioja DOCa, Spain

Ramos

Toda

2022

Int J Biometeorol

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Grape development and its quality are highly dependent on soil and weather conditions. Under the progressive warming, which can affect the suitability of typical varieties grown in a given area, the knowledge of the vine response to changes in climate is essential to stablish strategies to maintain the viticulture sector. This research presents an analysis of phenology and grape composition of the Carignan cultivar, during a 13-year period, at two locations in Rioja DOCa. Based on the results obtained and the projected changes in climate under climate change scenarios (RC4.5 and RCP8.5), the response of this cultivar was evaluated. Differences in the phenological dates of up to 18, 29 and 40 days, for flowering, veraison and harvest, respectively, were observed between the warmest and the coolest years. An advance of up to 5, 8 and 11 days, respectively, for the mentioned stages, is projected under the RCP4.5 scenario by 2050, which could be near 1.5*times higher under the RCP8.5 scenario. These advances will be mainly driven by the temperatures recorded in the previous period. Grape acidity was mainly driven by water availability, in particular during ripening, which imply a slight projected reduction due to precipitation changes but not significant effect due to increasing temperatures. The phenolic composition could be positively affected by increasing temperatures and increasing water deficits, since this variety does not always reach a complete maturity at present. Thus, under the projected warming scenarios, the suitability of Carignan in Rioja DOCa was confirmed.

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Section: Discussionmentioning

confidence: 99%

Influence of weather conditions and projected climate change scenarios on the suitability of Vitis vinifera cv. Carignan in Rioja DOCa, Spain

Ramos

Toda

2022

Int J Biometeorol

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“…A higher concentration of TA in grapes is associated with better resistance to the effects of climate change. However, it is important to note that climate change can also have a significant impact on the concentration of various organic acids in grapes [13,14].…”

Section: Structure and Propertiesmentioning

confidence: 99%

Grape Tartaric Acid: Chemistry, Function, Metabolism, and Regulation

Li,

Su,

Yang

et al. 2023

Horticulturae

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Tartaric acid (TA) is the primary organic acid present in grapes and a fundamental constituent of wine, responsible for shaping its taste, aroma, and overall quality. This review presents a comprehensive overview of the advances made in previous investigations on grape tartaric acid. It elucidates the structural properties, distribution characteristics, biosynthesis, catabolism, and transcriptional regulation of grape tartaric acid, and also speculates on the regulatory mechanism of tartaric acid based on the modulation of ascorbic acid-related transcription factors. Furthermore, this review provides insights into the future research directions and objectives, with the goal of providing a reference for the analysis of the complete biosynthetic pathway of grape tartaric acid, thereby enabling precise regulation of tartaric acid.

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Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine

Gruppi

Romanini

Bassani

et al. 2023

Food Bioprocess Technol

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In oenology, fungoid chitosan (CH) can be used as an adjuvant for microbial control, haziness prevention, metal chelation, and ochratoxin removal. In acidic media (such as wine), CH can ionise and interact with charged compounds, giving rise to a series of adsorption and/or removal phenomena, some of which potentially impairing the overall quality of wines. In this context, it is worth noting that the interaction between CH and acidic components of wines has been poorly studied so far, and detailed information on this subject is still lacking. To study those interactions, different doses of chitosan (0.5; 1.0; 2.0 g/L) were dispersed in hydro-alcoholic solution (HS), synthetic wine solution (SW), and white wine (W). Results demonstrated that the remotion of tartaric acid and the change of pH were strongly affected by the matrix and dosage. In W and SW, chitosan was found to adsorb tartaric acid up to about 200 mg/g and 350 mg/g CH, respectively. Accordingly, pH values increased; however, the magnitude depended on the matrix as a consequence of different buffer capacities. Interestingly, even in the absence of tartaric acid (e.g. in HS samples) CH addition caused a pH increase (up to 1.2 units for 2 g/L CH addition) which demonstrated that pH variations may not only depend on the amount of organic acids adsorbed. The chitosan dispersed in W showed the highest average diameter D [3,2] (127.96 μm) compared to the ones dispersed in SW (120.81 μm) and in HS (116.26 μm), probably due to the presence of organic acids on the polymer surface. The minor removal of tartaric acid in W compared to SW could probably depend on the competitive adsorption onto chitosan of other families of compounds present in wine such as polyphenols. The data suggested that chitosan addition could affect the pH and organic acid concentration of all matrices, depending on the doses and composition of the solutions.

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Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation

Cited by 6 publications

References 24 publications

Influence of weather conditions and projected climate change scenarios on the suitability of Vitis vinifera cv. Carignan in Rioja DOCa, Spain

Influence of weather conditions and projected climate change scenarios on the suitability of Vitis vinifera cv. Carignan in Rioja DOCa, Spain

Grape Tartaric Acid: Chemistry, Function, Metabolism, and Regulation

Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine

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