Determining the Methoxypyrazine Biosynthesis Variables Affected by Light Exposure and Crop Level in Cabernet Sauvignon

Dunlevy, Jake D.; Soole, Kathleen L.; Perkins, Michael V.; Nicholson, Emily L.; Maffei, S.M.; Boss, Paul K.

doi:10.5344/ajev.2013.13070

Cited by 37 publications

(78 citation statements)

References 40 publications

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“…In Merlot trials, all basal leaf removal treatments reduced IBPM concentration at harvest . In contrast, shaded Cabernet Sauvignon berries showed an increased concentration of IBPM compared with the control plants berries; the expression of VvOMT3 (a methyltransferase gene recently found to be responsible for methoxypyrazine production) also increased . Another research group found that, in Sauvignon grapes, there were differences in IBPM concentration but there was no effect on the genic expression .…”

Section: Agronomic Practicesmentioning

confidence: 93%

“…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%

“…It can contribute positively to wine aroma but excessive levels, above the perception threshold (approximately 16 ppt, depending on cultivar) are considered undesirable. Most researchers have found that exposure to sunlight decreases the IBMP content; treatment consisted mostly of leaf removal, or artificially shading the berries with a box . In bunches of Cabernet franc exposed to sunlight in pre‐onset of ripening, the IBPM concentrations were lower than results in the shaded bunches.…”

Section: Agronomic Practicesmentioning

confidence: 99%

“…The concentrations of free volatile terpenes and glycosylated terpenes in Sauvignon berries were significantly increased in bunch‐thinned plants, and concentrations were the highest when thinning was performed one week before the onset of ripening . In another study performed on Cabernet Sauvignon, IBPM concentrations were increased 40% in bunch‐thinned plants (on a concentration basis), or up to 80% (on a per berry basis) . In 2017, a study showed that the modification of the source/sink ratio (50% of bunch thinning) influenced both the primary and secondary metabolism and that the true impact of bunch thinning was genotype and timing dependent .…”

Section: Agronomic Practicesmentioning

confidence: 99%

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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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Section: Agronomic Practicesmentioning

confidence: 93%

Section: Agronomic Practicesmentioning

confidence: 99%

Section: Agronomic Practicesmentioning

confidence: 99%

Section: Agronomic Practicesmentioning

confidence: 99%

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Impact of agronomic practices on grape aroma composition: a review

et al. 2018

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“…9,41 Remarkably, leaf-removal treatments have been proven effective for reducing the concentration, particularly in cool climates. 10,39,42 Roujou de Boubee 43 and Marais et al 44 reported that leaf removal applied before veraison resulted in a 68% and a 50% reduction of the concentration of IBMP at harvest, respectively. Scheiner et al 2 highlighted that both the timing and the intensity of leaf removal affect the final concentration of IBMP in grapes.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in ‘Merlot’ (Vitis vinifera L.) Grapes and Wines

Sivilotti

Herrera

Lisjak

et al. 2016

J. Agric. Food Chem.

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ABSTRACT:The development and accumulation of secondary metabolites in grapes determine wine color, taste, and aroma. This study aimed to investigate the effect of leaf removal before flowering, a practice recently introduced to reduce cluster compactness and Botrytis rot, on anthocyanin, tannin, and methoxypyrazine concentrations in 'Merlot' grapes and wines. Leaf removal before flowering was compared with leaf removal after flowering and an untreated control. No effects on tannin and anthocyanin concentrations in grapes were observed. Both treatments reduced levels of 3-isobutyl-2-methoxypyrazine (IBMP) in the grapes and the derived wines, although the after-flowering treatment did so to a greater degree in the fruit specifically. Leaf removal before flowering can be used to reduce cluster compactness, Botrytis rot, and grape and wine IBMP concentration and to improve wine color intensity but at the expense of cluster weight and vine yield. Leaf removal after flowering accomplishes essentially the same results without loss of yield.

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QuEChERS Method for the Determination of 3‑Alkyl‑2‑Methoxypyrazines in Wines by Gas Chromatography-Mass Spectrometry

Fontana

2016

Food Anal. Methods

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Determining the Methoxypyrazine Biosynthesis Variables Affected by Light Exposure and Crop Level in Cabernet Sauvignon

Cited by 37 publications

References 40 publications

Impact of agronomic practices on grape aroma composition: a review

Impact of agronomic practices on grape aroma composition: a review

Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in ‘Merlot’ (Vitis vinifera L.) Grapes and Wines

QuEChERS Method for the Determination of 3‑Alkyl‑2‑Methoxypyrazines in Wines by Gas Chromatography-Mass Spectrometry

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