Impact of drought stress on concentration and composition of wine proteins in Riesling

Meier, Miriam; Jaeckels, Nadine; Stoll, Manfred; Decker, Heinz; Fronk, Petra; Dietrich, Helmut; Will, Frank

doi:10.1007/s00217-016-2688-y

Cited by 13 publications

(13 citation statements)

References 37 publications

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“…Their increment in concentration mainly influenced the rise in wine total protein contents. Similar results were also reported in other varieties: Pinot noir [ 31 ] in a French cool climate region, Riesling [ 32 ] in Germany, Macabeo [ 11 ] in Spain, Nebbiolo [ 33 ] and Glera [ 34 ] in Italy, Moscatel [ 35 ] in Portugal, Syrah and Cabernet Sauvignon [ 36 ] in Brazil. These proteins might be pathogenesis-related (PR) proteins, comprising chitinases and thaumatin-like proteins (TLPs) as previously identified by a proteomic approach with a Pinot meunier wine from the 2013 vintage, in the Champagne region too [ 37 ].…”

Section: Resultssupporting

confidence: 86%

Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region

et al. 2018

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In sparkling wine cool-climate regions like Champagne, it is sometimes necessary to pick the healthy grape clusters that have a relatively low maturity level to avoid the deleterious effects of Botrytis cinerea. In such conditions, we know that classical oenological parameters (sugars, pH, total acidity) may change but there is little information concerning the impact of grape berry maturity on wine proteins and foaming properties. Therefore, healthy grapes (Chardonnay and Pinot meunier) in 2015 and 2016 were picked at different maturity levels within the range of common industrial maturity for potential alcohol content 8–11% v/v in the Champagne region. Base wine protein content and foamability, and oenological parameters in grape juice and their corresponding base wines, were investigated. The results showed that base wine protein contents (analyzed by the Bradford method and by electrophoresis) and foamability were higher when the grapes were riper. The Pearson’s correlation test found significant positive correlations (r = 0.890–0.997, p < 0.05) between Chardonnay grape berry maturity degree (MD) and base wine foamability in both vintages. Strong correlations between MD and most of the oenological parameters in grape juice and base wine were also found for the two cultivars. Under the premise of guaranteed grape health, delaying harvest date is an oenological decision capable of improving base wine protein content and foamability.

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Section: Resultssupporting

confidence: 86%

Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region

et al. 2018

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“…The conditions recommended for heating and cooling vary widely and include heating at 80°C for 2 h then cooling at 4°C for 16 h (Pocock and Waters ), or cooling at 0°C for 2 h (Marangon et al , Chagas et al , Salazar et al ), or cooling to 4°C for 2 h (de Bruijn et al ). Other methods include heating to 80°C for 3 h followed by cooling at 20°C for 0.5 h (Jaeckels et al , Meier et al ); heating at 80°C for 6 h then cooling at 4°C for 16 h (Pocock and Rankine , Batista et al , Vincenzi et al , Benucci et al ); 80°C for 30 min with no cooling time specified (Gabrielli et al ); 90°C for 1 h then cooling at 4°C for 18 h (Giese et al ), or heating samples to 30–80°C for 6 h and cooling at 4°C for 16 h with the change in turbidity monitored at different temperature values (Lambri et al ). Laboratory methods used widely by the Australian wine industry are specific for the heating conditions (80°C for 6 h), but not for the cooling conditions (Iland ).…”

Section: Introductionmentioning

confidence: 99%

Predicting protein haze formation in white wines

McRae

Barricklow

Pocock

et al. 2018

Australian Journal of Grape and Wine Research

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Background and Aims Wine protein haze formation is commonly predicted by a heat test; however, the conditions used in the test can vary widely between laboratories. Here, we investigate the influence of heating and cooling conditions on heat test results. Methods and Results White wines were heated at 80°C for a time that varied from 0.5 to 6.0 h and then cooled for 0.5–18 h at either 0, 4 or 20°C. The turbidity was measured before heating and after cooling. Longer heating times, longer cooling times and a lower cooling temperature all increased the amount of haze produced in the heat test. Bentonite fining trials with eight white wines indicated that after 2 h heating, cooling either at 4°C for 18 h, 0°C for 3 h or 20°C for 3 h had no impact on the predicted dose. Heating for 6 h with 18 h cooling at 4°C (24 h test) generally increased the predicted bentonite dose by up to 0.3 g/L compared with heating for 2 h. Wines fined at the bentonite dose recommended by a 5 h test or a 24 h test were generally clear after storage at 17 or 28°C for 12 months while the unfined Control wines generally became hazy. Conclusions Wines heated for 2 h at 80°C and subsequently cooled for 3 h at 20°C (5 h heat test) enabled the repeatable production of haze and bentonite fining dose. Significance of the Study Heat tests used in the wine industry need to include consistent heating and cooling conditions for reliable results and can be achieved in less time than previously recommended.

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“…Bagged fruit and fruit shaded in boxes retained a higher amount of aromatic compounds like monoterpenes and C 6 alcohols in hot climates (Bureau et al, 1998;Scafidi et al, 2013), indicating a degradation of aromatic quality under light and heat stress (Scafidi et al, 2013). Such conditions also impact on wine proteins and increase the tendency to form haze (Meier et al, 2016).…”

Section: Consequences For Fruit Quality and Winemakingmentioning

confidence: 99%

Sunburn in Grapes: A Review

Gambetta

Holzapfel²,

Stoll

et al. 2021

Front. Plant Sci.

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Sunburn is a physiological disorder that affects the visual and organoleptic properties of grapes. The appearance of brown and necrotic spots severely affects the commercial value of the fruit, and in extreme cases, significantly decreases yield. Depending on the severity of the damage and the driving factors, sunburn on grapes can be classified as sunburn browning (SB) or as sunburn necrosis (SN). Sunburn results from a combination of excessive photosynthetically active radiation (PAR) and UV radiation and temperature that can be exacerbated by other stress factors such as water deficit. Fruit respond to these by activating antioxidant defense mechanisms, de novo synthesis of optical screening compounds and heat-shock proteins as well as through morphological adaptation. This review summarizes the current knowledge on sunburn in grapes and compares it with relevant literature on other fruits. It also discusses the different factors affecting the appearance and degree of sunburn, as well as the biochemical response of grapes to this phenomenon and different potential mitigation strategies. This review proposes further directions for research into sunburn in grapes.

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Impact of drought stress on concentration and composition of wine proteins in Riesling

Cited by 13 publications

References 37 publications

Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region

Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region

Predicting protein haze formation in white wines

Sunburn in Grapes: A Review

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