Effects of cluster thinning on wine quality of Syrah cultivar (Vitis vinifera L.)

Condurso, Concetta; Cincotta, Fabrizio; Tripodi, Gianluca; Sparacio, Antonio; Giglio, Dina Maria Letizia; Sparla, S; Verzera, Antonella

doi:10.1007/s00217-016-2671-7

Cited by 47 publications

(51 citation statements)

References 31 publications

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“…For Romania d is 1.04. account: the biochemical characteristics of the must and wine, the sugar content and its acidity (Bunea, 2010;Joshi et al, 2014;Yuyuen et al, 2015;Brunel et al, 2016;Catania et al, 2016). The grape quality is directly influenced by the variety, the ecoclimatic conditions, soil (physic-chemical characteristics of the soil), the wine-making process, the wine transportation and storage, the level of the agro-technical works applied and zoning (Coombe, 1987;Fernandez 1988;Núñez et al, 2000;Marini et al, 2006;Voica et al, 2009;Rotaru et al, 2010;Bora et al, 2015a;Condurso et al, 2015).…”

Section: Climatic Datamentioning

confidence: 99%

Qualitative Assessment of the White Wine Varieties Grown in Dealu Bujorului Vineyard, Romania

Bora¹,

Donici²,

Oṣlobanu

et al. 2016

Not Bot Horti Agrobo

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Section: Climatic Datamentioning

confidence: 99%

Qualitative Assessment of the White Wine Varieties Grown in Dealu Bujorului Vineyard, Romania

Bora¹,

Donici²,

Oṣlobanu

et al. 2016

Not Bot Horti Agrobo

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“…Shiraz, also known as Syrah (Vitis vinifera L.), is a red cultivar used internationally to produce dark-coloured and full-bodied wines that are suitable for ageing. Shiraz is cultivated in all wine producing regions of the world, including Australia, South Africa and South American countries [1]. Shiraz is renowned for "spicy", "dark fruit"-and "berry"-like flavors and different wine styles can be produced, depending on the region of origin, viticultural and winemaking practices [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

et al. 2017

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The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention. This study investigated the interactions of seven non-Saccharomyces yeast strains of the genera Candida, Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in combination with S. cerevisiae and three malolactic fermentation (MLF) strategies in a Shiraz winemaking trial. Standard oenological parameters, volatile composition and sensory profiles of wines were investigated. Wines produced with non-Saccharomyces yeasts had lower alcohol and glycerol levels than wines produced with S. cerevisiae only. Malolactic fermentation also completed faster in these wines. Wines produced with non-Saccharomyces yeasts differed chemically and sensorially from wines produced with S. cerevisiae only. The Candida zemplinina and the one L. thermotolerans isolate slightly inhibited LAB growth in wines that underwent simultaneous MLF. Malolactic fermentation strategy had a greater impact on sensory profiles than yeast treatment. Both yeast selection and MLF strategy had a significant effect on berry aroma, but MLF strategy also had a significant effect on acid balance and astringency of wines. Winemakers should apply the optimal yeast combination and MLF strategy to ensure fast completion of MLF and improve wine complexity.

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“…Despite a number of studies about the impact of cluster thinning on phenolic compounds in grapes, there is little research concerning effects on aroma composition, especially in table grapes. Cluster thinning was shown to be favourable for improvement of varietal aromas, including terpenes, ethyl esters, C 13 -norisoprenoids, and alcohols 20,[35][36][37] . In this research on 'Jumeigui' grapes, cluster thinning significantly enhanced the concentrations of three primary components (C 6 compounds, esters and terpenes) at harvest, consistent with prior results 20,35-37 .…”

Section: Discussionmentioning

confidence: 99%

Influence of cluster thinning and girdling on aroma composition in ‘Jumeigui’ table grape

Zha

et al. 2020

Sci Rep

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Cluster thinning and girdling are common and simple practices applied to improve berry quality in table grape cultivation. However, there is limited information about the accumulation and biosynthesis of the entire aromatic profile under cluster thinning and girdling, notably in table grapes. This research investigated the influences of cluster thinning and girdling (alone or in combination) on aroma profiles, particularly the changes in biosynthesis and accumulation of Muscat-flavored related compounds from véraison to harvest in 'Jumeigui' grape. Cluster thinning and girdling (alone or in combination) significantly increased the concentrations of total soluble solids (TSS) and key aromatic compounds at harvest, with higher concentrations of both under cluster thinning than girdling. Berry weight and titratable acidity (TA) were unaffected by cluster thinning, girdling, or in combination at harvest. Linalool, the most abundant and active odorant related to Muscat flavor, accumulated in 28.6% and 20.2% higher concentrations from cluster thinning than control and girdling at maturity, respectively. Furthermore, higher DXS3 transcript abundance in cluster thinning groups might contribute to the increased accumulation of terpenes and linalool in 'Jumeigui' grape. The results will contribute to further understand the mechanism of source/sink ratio modulation on aroma accumulation and better apply cluster thinning and girdling for grape production.Aroma is one of the important indicators contributing to table grape and wine quality 1,2 . Although several hundred aroma compounds have been identified, the most important families of compounds responsible for the aroma of grapes are terpenes, C 13 norisoprenoids, methoxypyrazines, C 6 alcohols and aldehydes, esters, and thiols 1,3 . Aroma compounds in grapes exist as free and bound glycosides. In table grapes, free forms might be the only vital ingredients to determine the flavor despite odourless bound glycosylated forms could be hydrolyzed to odour-active free forms during fermentation 4,5 .Monoterpene alcohols, notably linalool, with low perception thresholds, contribute to floral characters and are particularly prevalent in Muscat flavored varieties. Monoterpenes in grapevine berries have been demonstrated to biosynthesize via the plastidial 2-C-methyl-D-erythritol-4-phosphate (MEP) pathway 6 . Due to the correlation between gene expression and monoterpenes accumulation, 1-deoxy-D-xylulose 5-phosphate (DXP) synthase (DXS), DXP reductoisomerase (DXR), 4-hydroxy-3-methylbut-2-enyl diphosphate reductase (HDR) and geranyl pyrophosphate synthase (GPPS) are putative upstream rate-limiting enzymes 7-9 . Moreover, many of terpene synthases (TPSs) involved in late steps of monoterpenols biosynthesis have been functionally characterized 10,11 . Among them, the linalool/nerolidol synthase gene VvCSLinNer was reported to play an important role in linalool accumulation 8,12 .The effects of agronomic practices such as leaf removal, irrigation, and exogenous hormones on primary and ...

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Effects of cluster thinning on wine quality of Syrah cultivar (Vitis vinifera L.)

Cited by 47 publications

References 31 publications

Qualitative Assessment of the White Wine Varieties Grown in Dealu Bujorului Vineyard, Romania

Qualitative Assessment of the White Wine Varieties Grown in Dealu Bujorului Vineyard, Romania

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Influence of cluster thinning and girdling on aroma composition in ‘Jumeigui’ table grape

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