Effect of grape yield and maceration time on phenolic composition of ‘Fetească neagră’ organic wine

Authors

  • Victoria ARTEM Research Station for Viticulture and Oenology Murfatlar, 02 Calea Bucuresti Street, 905100, Murfatlar, Constanta (RO)
  • Arina O. ANTOCE University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Horticulture, Department of Bioengineering of Horti-Viticultural Systems, 59 Marasti Ave., Sector 1, 011464, Bucharest (RO)
  • Elisabeta I. GEANA National R&D Institute for Cryogenics and Isotopic Technologies-ICIT Rm. Valcea, 4th Uzinei STREET, po Raureni, Box 7, 240050 RM. Valcea (RO)
  • Aurora RANCA Research Station for Viticulture and Oenology Murfatlar, 02 Calea Bucuresti Street, 905100, Murfatlar, Constanta (RO)

DOI:

https://doi.org/10.15835/nbha49212345

Keywords:

cultivar, green pruning, maceration-fermentation, organic grapes

Abstract

The phenolic composition of wine is mostly determined by the accumulation of the phenolic compounds in the grapes, as well as their extraction into wine. To increase their concentration in grapes, yield reduction is usually performed by pruning, while to increase the extraction in wines, the maceration on skins is extended for longer periods of time. The present study focuses on the possibilities to apply both strategies to improve the polyphenol composition of organic red wines of Romanian variety ‘Fetească neagră’, which stands to benefit more from technological interventions than other varieties, which naturally accumulate higher phenol concentrations in the grapes. In the vineyard three experimental pruning variants were made, with 20, 28 and 36 buds/vine, while for wine, maceration was performed for either 8 or 16 days for each grape variant. The phenolic profiles of wines were determined by HPLC methods. The main anthocyanidins, such as malvidin, petunidin, delphinidin, peonidin and cyanidin, as well as the acylated and coumaroylated derivatives of malvidin and peonidin were quantitatively determined. Some other phenolic compounds, of various classes, such as gallic, p-benzoic, p-coumaric and ferulic acid, catechin, epicatechin, myricetin, quercetin and trans-resveratrol were also determined. The quality of the organic ‘Fetească neagră’ wines depended highly on the vintage, but yield reduction and the extension of skin maceration duration were especially beneficial in the less favourable year, when classical technologies lead to less accumulation of sugars, colour and other polyphenols. Concomitant application of both strategies led to the best results, irrespective of the year.

References

Antoce AO (2007). Oenology, chemistry and sensory analysis. Universitaria Printing House, Craiova, Romania.

Antoce AO, Cojocaru G (2018). Characterization of quality potential of Feteasca neagra grapes cultivated in different Romanian wine region. Proceeding of the Conference Agriculture for Life, Life for Agriculture, pp 238-243.

Antoce AO (2019). A SWOT evaluation of organic winemaking regulatory implications in the support for organic products in Romania. Scientific Papers. Series B, Horticulture 63:235-246. http://horticulturejournal.usamv.ro/index.php/scientific-papers/issues?id=668

Antoce AO, Stockley C (2019). An overview of the implications of wine on human health, with special consideration of the wine-derived phenolic compounds. AgroLife Scientific Journal 8:21-34. http://agrolifejournal.usamv.ro

ASRO (2012). Romanian Association for Standardization, http://www.asro.ro/.

Busuricu F, Negreanu-Parjol T, Popescu A, Margaritti D, Lupu C, Schroder V, Tomas S (2013). Evaluation of the antioxidant activity of certain Romanian wines. Journal of Environmental Protection and Ecology 14:1828-1835. https://www.cabdirect.org/cabdirect/abstract/20153052146

Colibaba LC, Scuturasu C, Codreanu M, Calin I, Luchian CE, Cotea VV (2019). Data on changes in wine phenolic compounds, biogenic amines and amino acids composition after treatment with Carbon-based Materials. Proceeding of the 7th International Conference E-Health and Bioengineering, pp 1-4.

Dobrinas S, Soceanu A, Artem V (2012). Determination of polyphenolic compounds in Murfatlar wines by validated spectrophotometric method. Environmental Engineering and Management Journal 14:863-870. http://dx.doi.org/10.30638/eemj.2015.097

Genc M, Genc S, Goksungur Y (2017). Exergy analysis of wine production: Red wine production process as a case study. Applied Thermal Engineering 117:511-521. https://doi.org/10.1016/j.applthermaleng.2017.02.009

Geana IE, Popescu R, Costinel D, Dinca OR, Stefanescu I, Ionete RE, Bala C (2016). Verifying the red wines adulteration through isotopic and chromatografic investigation coupled with multivariate statistic interpretation of the data. Food Control 62:1-9. https://doi.org/10.1016/j.foodcont.2015.10.003

Geana IE, Ionete RE, Tudorache A, Pasa R, Postolache E, Ranca A (2011). Phenolic contents of Romanian wines with different geographical origins. Asian Journal of Chemistry 23:10718. http://dx.doi.org/10.15835/buasvmcn-hort:4951

Ignat G, Colibaba C, Costuleanu C L, Timofte AA, Sandu I, Moraru I, Ungureanu G, Bejenaru C (2017). Management of maceration-fermentation technologies regarding the antioxidant profiles of some wines from Iasi vineyard. Revista de Chimie 68:2922-2924. https://doi.org/10.37358/RC.17.12.6007

Hussain T, Tan B, Yin Y, Blachier F, Tossou MCB, Rahu N (2016). Oxidative stress and inflammation: what polyphenols can do for us? Oxidative Medicine Cellular Longevity 2016:7432797. https://doi.org/10.1155/2016/7432797

Herjavec S, Jeromel A, Maslov L, Jagatic Korenika AM, Mihaljevic M, Prusina T (2012). Influence of different maceration times on the anthocyanin composition and sensory properties of Blatina wines. Agriculturae Conspectus Scientificus 77:41-44. https://hrcak.srce.hr/file/115720

Jeandet P, Bessis R, Maume BF, Meunier P, Peyron D, Trollat P (1995). Effect of enological practices on the resveratrol isomer content of wine. Journal of Agricultural and Food Chemistry 43:316-319. https://doi.org/10.1021/jf00050a010

Kovac V, Alonso E, Bourzeix M, Revilla E (1992). Effect of several enological practices on the content of catechins and proanthocyanidins in red wines. Journal of Agricultural and Food Chemistry 40:1953-1957. https://doi.org/10.1021/jf00022a045

Luchian CE, Colibaba CL, Codreanu M, Tudose-Sandu-Ville Ş, Niculaua M, Cotea VV (2018). Assay of antioxidant capacity and phenolic compounds in some Romanian and Cypriot wine. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 46(1):240-246. https://doi.org/10.15835/nbha46110885

OIV (2008). Determination of nine major anthocyanins in red and rosé wines using HPLC. Compendium of international methods of analysis of wine and musts. Vol. 2, International Organisation of Vine and Wine, pp 48-60. Retrieved 2021 February 15 from https://www.oiv.int/public/medias/7787/oiv-compendium-of-international-methods-of-analysis-vol1-en.pdf

Ozabagaoglu MO, Akyol A, Ozay A (2007). The demand for organic wines and organic wine marketing. Journal of Environmental Protection and Ecology 8:171-178. https://www.researchgate.net

Petrescu DC, Petrescu-Mag RM, Burny P (2015). Management of environmental security through organic agriculture. Contribution of consumer behaviour. Engineering and Management Journal 14:2625-2636. http://hdl.handle.net/2268/192148

Porgali E, Buyuktuncel E (2012). Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods. Food Research International 45:145-154. http://dx.doi.org/10.1016/j.foodres.2011.10.025

Rahmani M, Bakhshi D, Qolov M (2012). Impact of pruning severity and training systems on red and white seedless table grape (Vitis vinifera) qualitative indices. Australian Journal of Crop Science 9:55-61. https://www.researchgate.net

Willer H, Lernoud J (2017). Organic Viticulture Worldwide 2015. Retrieved 2021 February 16 from https://orgprints.org/id/eprint/31416/1/willer-lernoud-2017-viticulture-2015.pdf

Reg. (EU) (2012). Commission Implementing Regulation (EU) No 203 of 8 March 2012 amending Reg. (EC) No 889/2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007, as regards detailed rules on organic wine. Retrieved 2021 February 18 from https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32012R0203&from=EN

Reg. (EU) (2018). Regulation (EU) 848 of the European Parliament and of the Council of 30 May 2018 on organic production and labelling of organic products and repealing Council Regulation (EC) No 834/2007. Retrieved 2021 February 18 from https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32018R0848&from=EN

Downloads

Published

2021-06-18

How to Cite

ARTEM, V., ANTOCE, A. O., GEANA, E. I. ., & RANCA, A. (2021). Effect of grape yield and maceration time on phenolic composition of ‘Fetească neagră’ organic wine. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 49(2), 12345. https://doi.org/10.15835/nbha49212345

Issue

Section

Research Articles
CITATION
DOI: 10.15835/nbha49212345