An innovative use of vine-shoots residues and their 'feedback' effect on wine quality

摘要

The possibility of using vine-shoots extracts as viticultural biostimulants has been preliminary studied. For this purpose, two vine-shoot aqueous extracts, Airen extracts from non-toasted (AVS) and toasted vine-shoots (AVS(Toasted)), were prepared and applied on Airen grapevine leaves at veraison time. The resulting wines improved the quality, not only classical oenological parameters (alcoholic degree, pH, total acidity, volatile acidity, colour intensity), but also the varietal aroma potential index and their volatile and phenolic compounds. Both treatments increased the grape yield and decreased the alcohol degree. About volatiles, extracts application increased the varietal aroma typical of Airen variety (norisoprenoids and terpenes) and affected positively the phenolic composition, especially in case of hydroxycinnamic acids, showing a "feedback" effect from vine shoots to wines. Also AVS wines showed higher spicy sensorial notes than its control. These preliminary results could contribute to a Sustainable Viticulture since vine-shoots could act as soil sinks and surplus metabolites of the vines.