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Foliar application of specific inactivated yeast to enhance the varietal aroma precursors accumulation on cv. Traminer

Duilio PORRO, Fondazione Edmund Mach - Fabrizio, BATTISTA. Lallemand Inc, Italy
Email contact:
duilio.porro[@]fmach.it

 

AIM: The production of grapes with a balanced composition is one of the main goals that agronomists and oenologists pursue to produce premium quality wines. The gap between technological (sugar/acid ratio) and aromatic maturity is expanding due to the increasing temperature and lack of rainfall during the ripening phase.

In three consecutive years 2017, 2018 and 2019 we have evaluated the elicitor effect of the foliar application of a specific inactivated yeasts (LalVigne Aroma, Lallemand Inc) on the vine’s secondary metabolism with a specific effect on the aroma precursors accumulation.

METHODS: The experiment took place in Trentino Alto Adige (Italy) in a commercial vineyard of Vitis

vinifera L. cv. Traminer. The application of the specific inactivated yeasts was performed according to the producers guidelines, two foliar treatments at 3 kg/ha each, the first at the beginning of veraison and the second ten days later. At harvest specific measurements were taken to assess the effect on grape quality and on organoleptic characteristic of the subsequent wines: yield, biochemical parameter, the free and glycosylated aromatic precursors in grapes with GC/MS.

RESULTS: In the three studied vintages there was not effect of the treatment on yield and biochemical parameter (sugar, pH, titratable acidity), while there was a significant impact on the aroma precursors. In both forms (free and glycosylated) the total amount of aroma precursors was higher in the treated grapes, in particular nerol, β-citronellol, geraniol, geranic acid and benzyl alcohol showed a significant increase. Thiols precursors of 3MH were significantly higher in treated plants. Organoleptic evaluation of the wines confirmed chemicals result. 

CONCLUSIONS:  The results confirmed that the foliar application of the specific inactivated yeast tested in our trials positively impacted on grape and wine aroma profile without affecting the sugar accumulation and acidity degradation. This application is an efficient agronomic tool able to modify the secondary metabolism of the vines related to aroma precursors, increasing the varietal expression, without affecting sugars, acids and pH.

 

References:
Šuklje et al., 2016. https://doi.org/10.1016/j.foodchem.2015.11.105
Tomasi et al, 2017. OIV congress proceeding
Pastore et al., 2020. https://doi.org/10.1038/s41598-020-68479-0

Published on 05/18/2018
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