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Glasnik Zaštite Bilja, Vol. 44. No. 5., 2021.

Original scientific paper

https://doi.org/10.31727/gzb.44.5.9

Influence of inactive yeasts on polyphenolic composition of Plavina grapes

Valentina Tuščić ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Darko Preiner ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Željko Andabaka ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Domagoj Stupić ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Zvjezdana Marković ; Znanstveni centar izvrsnosti za bioraznolikost i molekularno oplemenjivanje bilja, Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Ana Marija Jagatić Korenika ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Iva Šikuten ; Znanstveni centar izvrsnosti za bioraznolikost i molekularno oplemenjivanje bilja, Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Petra Štambuk ; Znanstveni centar izvrsnosti za bioraznolikost i molekularno oplemenjivanje bilja, Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Ivana Tomaz ; Znanstveni centar izvrsnosti za bioraznolikost i molekularno oplemenjivanje bilja, Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

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Abstract

Numerous studies have been dealing with the polyphenolic composition of grapes and wine, mostly due to the influence of individual polyphenols on the sensory properties of wine and their beneficial effect on human health. Due to climate change, which is becoming more frequent, we are increasingly facing the problem of phenolic ripeness of grapes. Therefore, the aim of the study was to determine the influence of inactive yeasts on the ripening of Plavina grapes and phenolic maturity. At the beginning of the veraison, a part of the grapes was treated with inactive yeasts (Lalvigne mature), and as a control variant, Plavina grapes were used, which were not treated. Basic physicochemical analysis and analysis of aromatic and polyphenolic composition were performed in grape samples. A significant difference was observed in the concentrations of petunidin-3-O-glucoside and peonidin-3-O-glucoside as well as kemferol-3-O-rutinoside and procyanidin B1 in the treated grapes while the total acidity was more pronounced in the control treatment. In the aromatic profile, treated grapes had higher content of monoterpenes, while sesquiterpenes were more present in the control treatment. Given the production characteristics of the Plavina variety such as thin skin, susceptibility to disease, compact grapes and large berries with less possibility of dry matter accumulation, which most often produce lighter, weaker colored wines, less rich in polyphenols, the applied technology indicates the possibility of improvement qualitative properties of the Plavina variety and thus of the wine.

Keywords

Plavina grapes; polyphenols; inactive yeasts

Hrčak ID:

266165

URI

https://hrcak.srce.hr/266165

Publication date:

15.10.2021.

Article data in other languages: croatian

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License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 15 September 2021

Date accepted: 11 October 2021

Publication date: 14 October 2021

Volume: 44

Issue: 5

Pages: 68-74

DOI: 10.31727/gzb.44.5.9

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: Plavina

Keyword: grožđe

Keyword: polifenoli

Keyword: inaktivni kvasci

Keywords:

Keyword: Plavina grapes

Keyword: polyphenols

Keyword: inactive yeasts

Utjecaj inaktivnih kvasaca na polifenolni sastav grožđa sorte Plavina

Translated Title (en): Influence of inactive yeasts on polyphenolic composition of Plavina grapes

Valentina Tuščić[1]

Email:

Darko Preiner[1]

Email: dpreiner@agr.hr

Željko Andabaka[1]

Email:

Domagoj Stupić[1]

Email:

Zvjezdana Marković[2]

Email:

Ana Marija Jagatić Korenika[1]

Email:

Iva Šikuten[2]

Email:

Petra Štambuk[2]

Email:

Ivana Tomaz[2]

Email:

Ana Jeromel[1]

Email:

 

[1] Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

[2] Znanstveni centar izvrsnosti za bioraznolikost i molekularno oplemenjivanje bilja, Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska

Abstract

Polifenolni sastav grožđa i vina predmet je brojnih istraživanja, ponajviše zbog utjecaja pojedinačnih polifenola na senzorna svojstva vina te njihovog blagotvornog učinka na ljudsko zdravlje. Zbog klimatskih promjena koje postaju učestalije sve više se susrećemo s problemom fenolne zrelosti grožđa. Stoga je cilj istraživanje bio utvrditi utjecaj inaktivnih kvasaca na dozrijevanje grožđa Plavine te postizanje optimalne fenolne zrelosti. Na početku fenofaze šare dio grožđa tretiran je inaktivnim kvascima (Lalvigne mature), a kao kontrolna varijanta poslužilo je grožđe sorte Plavina na kojoj nije proveden tretman. U uzorcima grožđa provedena je osnovna fizikalno-kemijska analiza te analiza aromatskog i polifenolonog sastava. Značajna razlika uočena je u koncentracijama petunidin-3-O-glukozida i peonidin-3-O-glukozida kao i kemferol-3-O-rutinozida te procijanidina B1 kod tretiranog grožđa dok je ukupna kiselost bila izraženija u kontrolnom tretmanu. U aromatskom profilu tretirano grožđe izdvojilo se većim sadržajem monoterpena dok su seskviterpeni bili zastupljeniji u kontrolnom tretmanu. S obzirom na proizvodna svojstva sorte Plavina kao što su tanka kožica, osjetljivost na bolesti, zbijen grozd i velike bobice s manjom mogućnosti nakupljanja suhe tvari, od kojih se najčešće proizvedu laganija, slabija obojena vina, manje bogata polifenolima, primijenjena tehnologija ukazuje na mogućnost unaprjeđenja kvalitativnih svojstava sorte Plavina a time i vina. Plavina, grožđe, polifenoli, inaktivni kvasci

Translated Abstract

Numerous studies have been dealing with the polyphenolic composition of grapes and wine, mostly due to the influence of individual polyphenols on the sensory properties of wine and their beneficial effect on human health. Due to climate change, which is becoming more frequent, we are increasingly facing the problem of phenolic ripeness of grapes. Therefore, the aim of the study was to determine the influence of inactive yeasts on the ripening of Plavina grapes and phenolic maturity. At the beginning of the veraison, a part of the grapes was treated with inactive yeasts (Lalvigne mature), and as a control variant, Plavina grapes were used, which were not treated. Basic physicochemical analysis and analysis of aromatic and polyphenolic composition were performed in grape samples. A significant difference was observed in the concentrations of petunidin-3-O-glucoside and peonidin-3-O-glucoside as well as kemferol-3-O-rutinoside and procyanidin B1 in the treated grapes while the total acidity was more pronounced in the control treatment. In the aromatic profile, treated grapes had higher content of monoterpenes, while sesquiterpenes were more present in the control treatment. Given the production characteristics of the Plavina variety such as thin skin, susceptibility to disease, compact grapes and large berries with less possibility of dry matter accumulation, which most often produce lighter, weaker colored wines, less rich in polyphenols, the applied technology indicates the possibility of improvement qualitative properties of the Plavina variety and thus of the wine.

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