Herbicide reduction through the use of weedmat undervine treatment and the lack of impact on the aromatic profile and volatile composition of Malbec wines

Olejar, Kenneth J.; Vasconcelos, Maria Viviane Lisboa de; King, P. D.; Smart, Richard; Ball, Karen L.; Field, Stewart K.

doi:10.1016/j.foodchem.2020.128474

Cited by 4 publications

(2 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mulching involves maintaining a permanent or semipermanent protective and permeable cover on the soil surface. Mulches can be composed of different materials, such as gravel, wood chips, straw (e.g., barley straw), crop residues, hay, crushed glass, distillers grains, or plastic mulching films made from polypropylene or polyester (Nachtergaele et al, 1998;Bond and Grundy, 2001;Hostetler et al, 2007;Prosdocimi et al, 2016;Lopez-Urrea et al, 2020;Olejar et al, 2021). This cover keeps the ground surface clear, blocks light from reaching germinating weeds, limits weed growth, and reduces soil erosion and nutrient leaching (Prosdocimi et al, 2016 and references therein).…”

Section: Introductionmentioning

confidence: 99%

Soil management affects carbon and nitrogen concentrations and stable isotope ratios in vine products

Spangenberg

Zufferey

2023

Science of The Total Environment

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Soil management affects carbon and nitrogen concentrations and stable isotope ratios in vine products

Spangenberg

Zufferey

2023

Science of The Total Environment

View full text Add to dashboard Cite

“…In general, wine aroma is greatly influenced by the grape variety, relative proportions of grape skins, vintage, viticultural practices, maceration and winemaking practices, regional variation, etc. [15][16][17][18][19]. During fermentation, yeast converts grape sugars into alcohol and fermentation drives complex chemical reactions that affect the aroma and flavour of the wine.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace

2022

View full text Add to dashboard Cite

The contribution of grape pomace on tannin concentration, tannin composition and aroma profile of Pinot noir wine was studied using different fermentation media to make up four treatments: GJ-P, grape juice plus pomace; MJ-P, model juice plus pomace; GJ, grape juice; MJ, model juice. The MJ-P treatment showed significantly lower amounts of tannins, mean degree of polymerisation (mDP), similar amounts of anthocyanin, and a similar secondary aroma profile compared to the GJ-P treatment. Grape pomace addition significantly increased the tannin concentration in wines. This study was also revealed the importance of phenolics present in grape juice in tannin polymerisation and final tannin concentration in wines. Grape pomace addition significantly reduced some important aroma compounds such as acetate esters (except ethyl acetate), most of the volatile fatty acids, a few ethyl esters and β-damascenone but increased some primary aromas in wines due to the presence of their aroma precursors in skins. Hence, these results indicate that grape pomace may bind or delay the release of some aroma compounds and/or lose these compounds during cap management in GJ-P and MJ-P treatments compared to the respective juice treatments.

show abstract

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

2021

View full text Add to dashboard Cite

Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.

show abstract

Herbicide reduction through the use of weedmat undervine treatment and the lack of impact on the aromatic profile and volatile composition of Malbec wines

Cited by 4 publications

References 32 publications

Soil management affects carbon and nitrogen concentrations and stable isotope ratios in vine products

Soil management affects carbon and nitrogen concentrations and stable isotope ratios in vine products

Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Contact Info

Product

Resources

About