Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines

Bouzas-Cid, Yolanda; Falqué, Elena; Orriols, Ignacio; Mirás-Avalos, José Manuel

doi:10.1016/j.foodchem.2017.08.013

Cited by 50 publications

(56 citation statements)

References 40 publications

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“…Therefore, this cultivar can be considered an arginine accumulator, similarly to other red grapevine varieties, such as Syrah, Merlot [48], Garnacha, and Pinot noir [44]. Moreover, previous studies carried out by our research group proved that other three Galician grapevine varieties-namely Albariño, Godello, and Treixadura-are also arginine accumulators [30,31,49].…”

Section: Amino Acid Composition Of Musts and Winesmentioning

confidence: 64%

“…An Agilent 1100 series equipment (Agilent Technologies, Palo Alto, CA, USA) was used for performing the HPLC determinations. Chromatographic separation of amino acids was made in a Zorbax Eclipse AAA column (C18), with 5 µm particle size (150 mm × 4.6 mm, Agilent Technologies, Palo Alto, CA, USA) thermostated at 22 • C. Extraction method, reagents, and elution conditions are described elsewhere [30]. Determinations were performed in triplicate.…”

Section: Quantification Of Amino Acids In Musts and Winesmentioning

confidence: 99%

“…Concentrations of wine volatiles were determined by gas chromatography (GC) as described elsewhere [30,31], thus methods are outlined briefly.…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

“…Major volatile compounds were quantified by direct injection using a 7890A gas chromatograph (Agilent Technologies, Palo Alto, CA, USA) after adding 50 µL of internal standard (5 g L −1 of 4-methyl-2-pentanol in 50% ethanol) to 50 mL of wine [30,31].…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

“…Terpenes, C6 alcohols, volatile fatty acids, ethyl esters of fatty acids, and acetates of higher alcohols were extracted by modifying an established protocol [32] consisting of the addition of internal standards to the wine sample, passing this mixture through a cartridge (Isolute ENV + SPE, Biotage, Uppsala, Sweden), cleaning the sample, adding n-pentane, and injecting the extract into a chromatograph following previously published conditions [30,31].…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

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Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region

Bouzas-Cid

Trigo-Córdoba²,

Orriols³

et al. 2018

Beverages

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Adopting cover crops for vineyard soil management can provide several benefits, including soil protection, reductions in vine vigor, and enhancements in berry composition. However, the effects of this practice on wine aroma have seldom been addressed. This study aimed to determine the influence of different cover crops and soil tillage on the must and wine amino acid composition and wine volatile compounds of the red cultivar, 'Mencía' (Vitis vinifera L.), grown in Northwest Spain. Treatments consisted of soil tillage (ST), native vegetation (NV), English ryegrass (ER), and subterranean clover (SC). Cover crops did not alter the macro-constituents of musts; however, musts from NV and SC tended to lower concentrations of amino acids. Some color attributes of wines were influenced by cover crops in the vineyard. Methanol and trans-linalool oxide (pyran) concentrations in wines were significantly affected by soil management. Professional tasters encountered differences in visual, aroma, and palate descriptors of wines depending on the treatment imposed in the vineyard. These alterations in sensory properties seemed to obey to slight modifications of wine chemical characteristics due to vineyard soil management. According to these results, cover crops might be useful for modulating wine aroma in humid climates.

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Section: Amino Acid Composition Of Musts and Winesmentioning

confidence: 64%

Section: Quantification Of Amino Acids In Musts and Winesmentioning

confidence: 99%

“…Concentrations of wine volatiles were determined by gas chromatography (GC) as described elsewhere [30,31], thus methods are outlined briefly.…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

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Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region

Bouzas-Cid

Trigo-Córdoba²,

Orriols³

et al. 2018

Beverages

Self Cite

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Using foliar nitrogen application during veraison to improve the flavor components of grape and wine

et al. 2020

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Nitrogen is involved in the winemaking process from grapevine growth to wine fermentation, and its precise utilization in vineyards can regulate grape and wine quality. Foliar nitrogen application during veraison (FNAV) could prevent nitrogen deficiency in grape and must in nitrogen‐deficient vineyards. Moreover, FNAV also could improve certain flavor components of grape and wine, but little attention has been paid to FNAV. Therefore, this paper mainly reviews the difficulties encountered in current applications of nitrogen in vineyards and wineries, and the advantages of FNAV over the addition of nitrogen in soil and wineries. And it discusses that FNAV can increase yeast‐assimilable nitrogen and phenolics, and scarcely affect volatile components of grape (must and wine), and points out the existing problems including the core issue and then puts forward future research directions. This information may indicate future directions for research, and provide a reference for viticulturists and winemakers on the precise application of nitrogen on grapevine and must to further improve grape and wine quality in nitrogen‐deficient vineyards. © 2020 Society of Chemical Industry

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Nanoparticles doped with methyl jasmonate: foliar application to Monastrell vines under two watering regimes. An alternative to improve grape volatile composition?

Pérez‐Álvarez,

Rubio‐Bretón,

Intrigliolo

et al. 2023

J Sci Food Agric

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BACKGROUNDElicitors induce defense mechanisms triggering the synthesis of secondary metabolites. Irrigation has implications for a more sustainable viticulture and for grape composition. The aim was to investigate the influence of foliar applications of amorphous calcium phosphate (ACP) nanoparticles and ACP doped with methyl jasmonate (ACP‐MeJ), as elicitor, under rainfed and regulated deficit irrigation (RDI) grapevines, on grape aroma composition during 2019 and 2020.RESULTSIn both seasons, nearly all terpenoids, C13 norisoprenoids, benzenoid compounds and alcohols increased with ACP‐MeJ under the RDI regimen. In 2019, under the rainfed regime, ACP treatments increased limonene, p‐cymene, α‐terpineol, TDN, 2‐ethyl‐1‐hexanol, (E,E)‐2,4‐heptadienal and methyl jasmonate concentration respect to control. In 2020, rainfed regime treated with ACP‐MeJ, only increased nonanoic acid content. Grape volatile compounds were most influenced by season and watering status, while the foliar application mainly affected the terpenoids.CONCLUSIONA RDI regime combined with the elicitor ACP‐MeJ application could improve the synthesis of certain important volatile compounds, such as p‐cymene, linalool, α‐terpineol, geranyl acetone, β‐ionone, 2‐phenylethanol, benzyl alcohol and nonanoic acid in Monastrell grapes.This article is protected by copyright. All rights reserved.

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Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines

Cited by 50 publications

References 40 publications

Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region

Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region

Using foliar nitrogen application during veraison to improve the flavor components of grape and wine

Nanoparticles doped with methyl jasmonate: foliar application to Monastrell vines under two watering regimes. An alternative to improve grape volatile composition?

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