Canopy microclimate manipulation can have a significant effect on grapevine gene expression and can thus affect the yield of many important berry compounds. Focusing on only a few targeted phenolics in the past, advanced multimethod analytical approaches are opening up much wider possibilities to fill in the gaps of missing knowledge about plant secondary metabolism. Different leaf removal timings, leading to different microclimate scenarios, were thus introduced in a 'Pinot noir' vineyard to reveal related alterations of multiple classes of skin phenolics, including some rarely studied to date. Different accumulation trends during cluster development were detected not only between groups but also between individual compounds within groups. Although many significant changes were observed early in the season, these were later often less significant. However, at harvest, 31 of 72 detected compounds showed significant differences in comparison to control for at least one of three leaf removal approaches.
Consumer wine preferences are changing rapidly towards exotic flavours and tastes. In this work, we tested five non-conventional yeast strains for their potential to improve Ribolla Gialla wine quality. These strains were previously selected from numerous yeasts interesting as food production candidates. Sequential fermentation of Ribolla Gialla grape juice with the addition of the Saccharomyces cerevisiae T73 Lalvin industrial strain was performed. Zygosaccharomyces kombuchaensis CBS8849 and Kazachstania gamospora CBS10400 demonstrated positive organoleptic properties and suitable fermentation dynamics, rapid sugar consumption and industrial strain compatibility. At the same time, Torulaspora microellipsoides CBS6641, Dekkera bruxellensis CBS2796 and Dekkera anomala CBS77 were unsuitable for wine production because of poor fermentation dynamics, inefficient sugar consumption and ethanol production levels and major organoleptic defects. Thus, we selected strains of K. gamospora and Z. kombuchaensis that significantly improved the usually plain taste of Ribolla wine by providing additional aromatic complexity in a controlled and reproducible manner.
The phenolic profiles of grapes/wines were affected by leaf removal timing, although differently in two (extremely different) seasons. Earlier leaf removal strategies showed some promising results, with good proportions mainly of flavonols and anthocyanins, retained also in young wines. Vitisins A in wines were positively affected by all leaf removals.
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