Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine

Due to the greenhouse gas increase, grapes are often exposed to high temperatures in several growing areas especially during the final developmental stages, and this is particularly true when early ripening cultivars are harvested. This may cause undesirable effects on berry metabolism and compositi...

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Autores principales:	Margherita Modesti, Ron Shmuleviz, Monica Macaluso, Alessandro Bianchi, Francesca Venturi, Stefano Brizzolara, Angela Zinnai, Pietro Tonutti
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	volatile organic compounds (VOCs) polyphenols Vitis vinifera Vermentino postharvest pre-cooling Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/b2a243921fec4c11ba8f3c61386f5e51
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spelling	oai:doaj.org-article:b2a243921fec4c11ba8f3c61386f5e512021-11-30T18:53:01ZPre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine2296-861X10.3389/fnut.2021.728510https://doaj.org/article/b2a243921fec4c11ba8f3c61386f5e512021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fnut.2021.728510/fullhttps://doaj.org/toc/2296-861XDue to the greenhouse gas increase, grapes are often exposed to high temperatures in several growing areas especially during the final developmental stages, and this is particularly true when early ripening cultivars are harvested. This may cause undesirable effects on berry metabolism and composition and wine quality, particularly concerning the aroma profile. Harvesting at night or keeping the harvested grapes in cold rooms before vinification are empirical protocols applied in specific viticultural areas. To study the effects of decreasing berry temperature after harvest, white-skinned berries (cv Vermentino) were maintained at 4 or 10°C for 24 or 48 h before processing (pre-cooling). Control grapes were kept at 22°C. Grapes cooled at 10°C for 24 and 48 h resulted richer in polyphenols and showed a significant up-regulation of genes involved in polyphenols biosynthesis (i.e., VvPAL, VvSTS2, and VvFLS1). Similar behavior was observed in samples kept at 4°C for 48 h. Pre-cooling induced specific changes in the volatile organic compound (VOC) profiles. In particular, higher amounts of a specific subcategory of terpenes, namely sesquiterpenes, were detected in cooled samples. The induction of the expression of key genes involved in terpenoids biosynthesis (VvHDR, VvDX3, VvTER, VvGT14) was detected in cooled grapes, with variable effects depending on temperature and treatment duration. In both cooled samples, the evolution of alcoholic fermentation followed a regular trend but ended earlier. Higher phenolic content was detected in wines obtained from the 10°C-treated grapes. Higher residual concentration of malic acid at the end of fermentation was detected in wine samples from grapes pre-cooled at 4°C. Sesquiterpenes also showed a general increase in wines from cooled grapes, especially after pre-cooling at 10°C for 48 h. Different sensory profiles characterized the wine samples, with the best scores in terms of general pleasantness obtained by the wine produced from grapes pre-cooled at 4°C for 24 h. These results demonstrate that pre-cooling harvested grapes induces specific effect on the VOC profile and other quality parameters of Vermentino wine, and this appears to be the result of specific metabolic and compositional changes occurring in the berries.Margherita ModestiRon ShmulevizMonica MacalusoAlessandro BianchiFrancesca VenturiFrancesca VenturiStefano BrizzolaraAngela ZinnaiAngela ZinnaiPietro TonuttiFrontiers Media S.A.articlevolatile organic compounds (VOCs)polyphenolsVitis viniferaVermentinopostharvestpre-coolingNutrition. Foods and food supplyTX341-641ENFrontiers in Nutrition, Vol 8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	volatile organic compounds (VOCs) polyphenols Vitis vinifera Vermentino postharvest pre-cooling Nutrition. Foods and food supply TX341-641
spellingShingle	volatile organic compounds (VOCs) polyphenols Vitis vinifera Vermentino postharvest pre-cooling Nutrition. Foods and food supply TX341-641 Margherita Modesti Ron Shmuleviz Monica Macaluso Alessandro Bianchi Francesca Venturi Francesca Venturi Stefano Brizzolara Angela Zinnai Angela Zinnai Pietro Tonutti Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine
description	Due to the greenhouse gas increase, grapes are often exposed to high temperatures in several growing areas especially during the final developmental stages, and this is particularly true when early ripening cultivars are harvested. This may cause undesirable effects on berry metabolism and composition and wine quality, particularly concerning the aroma profile. Harvesting at night or keeping the harvested grapes in cold rooms before vinification are empirical protocols applied in specific viticultural areas. To study the effects of decreasing berry temperature after harvest, white-skinned berries (cv Vermentino) were maintained at 4 or 10°C for 24 or 48 h before processing (pre-cooling). Control grapes were kept at 22°C. Grapes cooled at 10°C for 24 and 48 h resulted richer in polyphenols and showed a significant up-regulation of genes involved in polyphenols biosynthesis (i.e., VvPAL, VvSTS2, and VvFLS1). Similar behavior was observed in samples kept at 4°C for 48 h. Pre-cooling induced specific changes in the volatile organic compound (VOC) profiles. In particular, higher amounts of a specific subcategory of terpenes, namely sesquiterpenes, were detected in cooled samples. The induction of the expression of key genes involved in terpenoids biosynthesis (VvHDR, VvDX3, VvTER, VvGT14) was detected in cooled grapes, with variable effects depending on temperature and treatment duration. In both cooled samples, the evolution of alcoholic fermentation followed a regular trend but ended earlier. Higher phenolic content was detected in wines obtained from the 10°C-treated grapes. Higher residual concentration of malic acid at the end of fermentation was detected in wine samples from grapes pre-cooled at 4°C. Sesquiterpenes also showed a general increase in wines from cooled grapes, especially after pre-cooling at 10°C for 48 h. Different sensory profiles characterized the wine samples, with the best scores in terms of general pleasantness obtained by the wine produced from grapes pre-cooled at 4°C for 24 h. These results demonstrate that pre-cooling harvested grapes induces specific effect on the VOC profile and other quality parameters of Vermentino wine, and this appears to be the result of specific metabolic and compositional changes occurring in the berries.
format	article
author	Margherita Modesti Ron Shmuleviz Monica Macaluso Alessandro Bianchi Francesca Venturi Francesca Venturi Stefano Brizzolara Angela Zinnai Angela Zinnai Pietro Tonutti
author_facet	Margherita Modesti Ron Shmuleviz Monica Macaluso Alessandro Bianchi Francesca Venturi Francesca Venturi Stefano Brizzolara Angela Zinnai Angela Zinnai Pietro Tonutti
author_sort	Margherita Modesti
title	Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine
title_short	Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine
title_full	Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine
title_fullStr	Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine
title_full_unstemmed	Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine
title_sort	pre-processing cooling of harvested grapes induces changes in berry composition and metabolism, and affects quality and aroma traits of the resulting wine
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/b2a243921fec4c11ba8f3c61386f5e51
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Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine

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