Effects of Late Mechanized Leaf Removal Above the Clusters Zone to Delay Grape Ripening in 'Sangiovese' Vines

Palliotti, Alberto; Cini, R.; Silvestroni, O.; Leoni, Federico; Poni, Stefano

doi:10.17660/actahortic.2013.978.35

Cited by 10 publications

(9 citation statements)

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“…Viticultural practices such as reducing photosynthetic activity, using growth regulators, reducing leaf area, and preharvest irrigation have been used to regulate grape fermentable sugars so that low-alcohol or nonalcoholic wines can be produced from grape juice [22,23]. As indicated by some studies, the degree of sugar accumulation in berries can be influenced by reducing the leaf area [31][32][33], resulting in a reduction of ethanol content in the resulting wine [23,34,35]. For example, a lower alcohol content in the finished wine was observed after leaf area reduction of Shiraz vines [22].…”

Section: Reduction Of Fermentable Sugars Through Viticultural Practicesmentioning

confidence: 99%

Low-Alcohol and Nonalcoholic Wines: Production Methods, Compositional Changes, and Aroma Improvement

Tengzhen¹,

Sam²,

Zhang³

2023

Recent Advances in Grapes and Wine Production - New Perspectives for Quality Improvement

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Nonalcoholic wine (NW) has attracted the interest of winemakers and researchers in recent years, mainly due to the increasing market share of NW (≤ 1% alcohol by volume), the health risks associated with the consumption of wine, the global trend toward healthier lifestyles, and the uncompromising cardioprotective effects of NW. NW can be produced using several methods, particularly, dealcoholization of wines, which is mainly achieved by physical dealcoholization methods. However, the dealcoholization of wine has two major drawbacks. The first drawback is legal since the laws vary according to each country. The second disadvantage is technical since it is difficult to dealcoholize a wine while maintaining its original organoleptic characteristics. Both the aromatic qualities (volatile composition) and taste (sensory characteristics) of the dealcoholized wine (DW) tend to worsen the greater the decrease in its alcoholic strength. This makes the resulting wine have a different flavor and aroma. Improvement of the aroma of DW after dealcoholization could help wine producers limit undesirable effects and increase consumer acceptance. This chapter is focused on the popular techniques used in wine dealcoholization, their impact on the phenolic composition, volatile composition, sensory characteristics, and the state-of-the-art methods of improving the aroma profile of DW.

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Section: Reduction Of Fermentable Sugars Through Viticultural Practicesmentioning

confidence: 99%

Low-Alcohol and Nonalcoholic Wines: Production Methods, Compositional Changes, and Aroma Improvement

Tengzhen¹,

Sam²,

Zhang³

2023

Recent Advances in Grapes and Wine Production - New Perspectives for Quality Improvement

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“…According to several authors, it is expected that the combination of plant material (genotype), fungi and bacteria population (microbiome), soil and climate conditions, and all factors related with vineyard management and winemaking affect the quality of grapes and consequently the wines produced. Thus, interactions between all of these factors are usually mentioned as the "terroir" and are finally expressed in the grape composition and consequently in wine characteristics [31][32][33]. According to Magalhães [34], on the basis of these interactions, the concept of "terroir" has been extensively adopted for the majority of the authors.…”

Section: Impact Of Different Terroirs On Grape Compositionmentioning

confidence: 99%

“…Those isolates differed from F. punctata, and therefore, a new species F. mediterranea (M. Ficher) was established and believed to exist widely in grapevines across the Mediterranean basin [29,32]. Different Fomitiporia species have been associated with Esca in north America (F. polymorpha), Australia and New Zealand (F. australiensis), while other basiodiomycetes (Inocutis jamaicensis and Fomitiporella vitis) have been found to cause white rot in South America [33]. In South Africa, a diverse group of basidiomycetes was found in grapevine trunks, including fungi of the genera Inocutis, Inonotus, Phellinus and Fomitiporia [34,35].…”

Section: Pathogens -Syndromesmentioning

confidence: 99%

“…Amino acids are particularly important for the formation and development of wine aromas (they are metabolic precursors of higher alcohols, volatile acids, and esters), and prove to be major factors in determining the authenticity and typicality of beverages. Insufficient amounts of such compounds can lead to incomplete fermentation and undesirable changes in the wine, such as hydrogen sulfide production and increased acetic acid proportions [33]. Amino acid concentration is also an important criterion for classifying wines according to their composition characteristics [34].…”

Section: Effect Of Enzymatic Treatments On Wines' Amino Acids Levelmentioning

confidence: 99%

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Recent Advances in Grapes and Wine Production - New Perspectives for Quality Improvement

2023

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“…level in the finished wine [44]. A mechanical leaf removal method was used on 'Sangiovese' vines four weeks after veraison above the cluster zone to delay sugar accumulation, which was effective in slowing down berry sugaring and achieving less alcoholic wines (reduction of 0.6% v/v) [53]. Poni et al [41] obtained comparable results when they evaluated a late leaf removal above a Sangiovese bunch area (at post veraison, average 12 • Brix).…”

Section: Techniques For Wine Alcohol Reductionmentioning

confidence: 99%

Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics

Sam

Tengzhen

Salifu

et al. 2021

Foods

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The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been used at the various stages of winemaking, among which the physical dealcoholization techniques, particularly membrane separation (nanofiltration, reverse osmosis, evaporative perstraction, and pervaporation) and thermal distillation (vacuum distillation and spinning cone column), have shown promising results and hence are being used for commercial production. However, the removal of alcohol by these techniques can cause changes in color and losses of desirable volatile aroma compounds, which can subsequently affect the sensory quality and acceptability of the wine by consumers. Aside from the removal of ethanol, other factors such as the ethanol concentration, the kind of alcohol removal technique, the retention properties of the wine non-volatile matrix, and the chemical-physical properties of the aroma compounds can influence changes in the wine sensory quality during dealcoholization. This review highlights and summarizes some of the techniques for wine dealcoholization and their impact on wine quality to help winemakers in choosing the best technique to limit adverse effects in dealcoholized wines and to help meet the needs and acceptance among different targeted consumers such as younger people, pregnant women, drivers, and teetotalers.

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Effects of Late Mechanized Leaf Removal Above the Clusters Zone to Delay Grape Ripening in 'Sangiovese' Vines

Cited by 10 publications

References 0 publications

Low-Alcohol and Nonalcoholic Wines: Production Methods, Compositional Changes, and Aroma Improvement

Low-Alcohol and Nonalcoholic Wines: Production Methods, Compositional Changes, and Aroma Improvement

Recent Advances in Grapes and Wine Production - New Perspectives for Quality Improvement

Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics

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