Combined Effects of Early Season Leaf Removal and Climatic Conditions on Aroma Precursors in Sauvignon Blanc Grapes

Sivilotti, Paolo; Falchi, Rachele; Herrera, José Carlos; Škvarč, Branka; Butinar, Lorena; Lemut, Melita Sternad; Bubola, Marijan; Sabbatini, Paolo; Lisjak, Klemen; Vanzo, Andreja

doi:10.1021/acs.jafc.7b03508

Cited by 32 publications

(27 citation statements)

References 55 publications

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“…Supporting Information Figure S4 shows a possibly evolution and formation mechanism for C6 compounds in RC fruit. Similar evolution and formation mechanisms have also been proposed for the C6 compounds in bayberry (Cheng et al, ) and grape (Sivilotti et al, ).…”

Section: Resultssupporting

confidence: 70%

Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages

Yang

et al. 2019

J Food Biochem

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The aim of the present study was to investigate the free and bound volatiles in the Rubus coreanus (RC) fruits of different ripening stages. Thirty‐seven free volatiles and 28 bound volatiles were identified in RC fruit for the first time. The contents of free (E)‐2‐hexen‐1‐ol, 1‐hexanol, 2‐heptanol, β‐myrcene, (E), (Z)‐β‐ocimene, allo‐ocimene, linalool, cosmene, α‐terpineol, methyl salicylate, eugenol, and β‐damascenone remain high, and increased with the ripening of RC fruit. The contents of 11 bound volatiles decreased during the ripening, and became lower than the contents of their free volatiles in the ripe fruit. The ripe black fruit is closely correlated to the free nonanal, sulcatone, (E)‐2‐hexen‐1‐ol, 1‐hexanol, 2‐heptanol, 1‐heptanol, 1‐nonanol, (E)‐linalool oxide (furanoid), and β‐damascenone, and bound (E)‐2‐hexen‐1‐ol and (E)‐ β‐ocimene. The ripe RC fruit is more fruity and floral than unripe fruit. The gradually hydrolyzed bound volatiles can enhance the fruity, floral, and herbaceous odors. Practical applications Rubus coreanus (RC) fruit is a functional natural fruit. Both fresh and processed Rubus coreanus fruits including jams, confitures, wine, yogurt, vinegar, and beverages, as well as ingredients in functional foods or cosmetics have been extensively consumed. However, the free and bound aroma compounds in RC fruit have not been well understood. This work illustrates the contributions of free and bound volatiles to the flavor of RC fruit.

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Section: Resultssupporting

confidence: 70%

Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages

Yang

et al. 2019

J Food Biochem

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“…The concentrations were reduced by about -70% in SB and -50% in CS at maturity. For SB, this strong response to moderate heating differs from what was observed after leaf removal (Sivilotti et al, 2017). Leaf removal might have a more transient effect during daytime than the more continuous heating investigated here.…”

Section: Anthocyanin and Tannin Content In Cs Berriescontrasting

confidence: 66%

“…Lower 2-methoxy-3-isobutylpyrazine (IBMP, a green pepper aroma) content in grape berry has been associated with a warmer vintage (Allen and Lacey, 1993;Falcão et al, 2007). Defoliation associated with a higher berry temperature only slightly, but not significantly, modified the precursors of thiols in Sauvignon blanc berries (Sivilotti et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

The effects of a moderate grape temperature increase on berry secondary metabolites

Drappier

Hilbert

et al. 2019

OENO One

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Context and purpose of the study: Like in other wine producing regions around the world, Bordeaux vineyards already experience the effects of climate change. Recent trends as well as model outputs for the future strongly support an increase of average and extreme temperatures. For the maturation period, this increase will by far exceed mean atmospheric temperature increase, as the ripening period will occur earlier in hotter climatic conditions. Therefore, a detrimental secondary metabolism response is expected in grape berries, and of particular concern are the impacts on phenolics and aromas and aroma precursors. The effects of high temperatures on secondary metabolism control have been partly characterized for phenolics, however mostly in artificial growing conditions, while little is known with respect to aromas. A better understanding of how high temperatures influence grape berry secondary metabolites could help vineyard growers to adapt to climate change and maintain wine quality.Material and methods: A two-year field study was carried out in 2015 and 2016 in a vineyard in Bordeaux, France. Two treatments, heated (H) and control (C), were applied to two varieties, Cabernet-Sauvignon and Sauvignon blanc, from fruit-set to maturity. Field heating was achieved by a very local greenhouse effect applied to the bottom of the rows, by enclosing most of the underlying soil surface by polycarbonate shields. As the training system was vertically trellised, the heated volume surrounded most of the bunches but did not disturb most of the leaves in the canopy. This simple and robust setup allowed an increase of berry temperature by about +1.5°C in mean value, up to +5°C at times during clear sky days. This moderate increase of temperature was indicative of the predicted future climatic conditions for the mid-21st century. Berry samples were collected at 4 time points from bunch closure to maturity for each cultivar and treatment. Primary and secondary metabolites were measured in whole berries or skins.Results and conclusions: With this moderate temperature increase, primary metabolite content in berries did not change significantly. In H samples, anthocyanins were reduced and tannins increased before veraison, and both decreased thereafter. H samples also exhibited lower concentrations of some amino acids, especially alanine, serine and phenylalanine. IBMP (2-methoxy-3-isobutylpyrazine) concentrations were also reduced in H samples of Cabernet-Sauvignon, in both seasons, especially at bunch closure stage, but the differences diminished at full maturity. For thiol 3-sulfanyl hexanol precursors, H samples again exhibited much lower concentrations for both varieties, with weak differences at early stages that increased at later stages (up to -70% decline at maturity in 2015 for Sauvignon blanc). These results demonstrate the potential negative impact of elevated temperature on polyphenols and aroma quality of grape berries.Significance and impact of the study: For viticulture to adapt to new climatic conditions, the negative impacts of high temperature on secondary metabolites and aromas, and therefore on wine quality, need to be contemplated. Thus, already established or new vineyard plantings must prepare and consider practices able to mitigate these impacts, for instance practices that increase bunch shading.

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“…Another research group found that, in Sauvignon grapes, there were differences in IBPM concentration but there was no effect on the genic expression . However, some authors did not find differences in IBPM concentrations after leaf removal (before anthesis) in Cabernet Sauvignon and Sauvignon (after anthesis).…”

Section: Agronomic Practicesmentioning

confidence: 99%

“…Most of them have focused their research on the main aroma molecules: glycosylated aroma precursors, free aroma volatiles, C 13 ‐norisoprenoids, terpenes, and methoxypyrazines. Although the removal of basal leaves around a bunch is usually chosen to increase the exposure to light, some authors have used artificial shading (e.g., boxes) …”

Section: Agronomic Practicesmentioning

confidence: 99%

Impact of agronomic practices on grape aroma composition: a review

et al. 2018

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Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C -norisoprenoids, phenols, and non-terpenic alcohols are the most important aroma compounds in grapes and they can be found as free volatiles or glycoconjugated (bound) molecules. The non-volatile glycosylated group is the largest, and it is present in all varieties of Vitis vinifera (L.), the most widely used species for wine production. These aroma precursors represent the reserve of aroma molecules that can be released during winemaking. Their relative and absolute concentrations at fruit ripening determine the organoleptic value of the final product. A large range of biotic and abiotic factors can influence their biosynthesis in several ways. Agronomic practices such as irrigation, training systems, leaf removal, and bunch thinning can have an effect at plant level. The spraying of stimulatory compounds on fruit at different developmental stages has also been shown to modify metabolic pathways at fruit level with some impact on the aroma composition of the grapevine fruit. Viticulturists could act to promote aroma precursors to improve the aromatic profile of grapes and the wine ultimately produced. However, agronomic practices do not always have uniform results. The metabolic and physiological changes resulting from agronomic practices are unknown because there has not been sufficient research to date. This review presents the state of the art regarding the influences of vineyard agronomic management on the biosynthesis of grape aroma compounds. Although literature regarding the topic is abundant there are still many unknown biological mechanisms involved and/or that have been insufficiently studied. The aim of this work is therefore to find the gaps in scientific literature so that future investigations can focus on them. © 2018 Society of Chemical Industry.

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Combined Effects of Early Season Leaf Removal and Climatic Conditions on Aroma Precursors in Sauvignon Blanc Grapes

Cited by 32 publications

References 55 publications

Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages

Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages

The effects of a moderate grape temperature increase on berry secondary metabolites

Impact of agronomic practices on grape aroma composition: a review

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