Influence of continental climates on the volatile profile of Cabernet Sauvignon grapes from five Chinese viticulture regions

Xie, Sha; Lei, Yujuan; Wang, Yanjun; Wang, Xueqiu; Ren, Ruihua; Zhang, Zhenwen

doi:10.1007/s10725-018-0455-8

Cited by 11 publications

(5 citation statements)

References 27 publications

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“…1). [28][29][30][31] The altitude may produce a decline in temperature due to adiabatic cooling of the air, resulting in a decrease of 0.60-0.65°C every 100 m of altitude. 32 However, future climatic scenarios report a decrease of 0.41-0.49°C per 100 m at the end of this century.…”

Section: Vineyard Locationmentioning

confidence: 99%

Strategies in vineyard establishment to face global warming in viticulture: a mini review

Gutiérrez‐Gamboa

Toda

2020

J Sci Food Agric

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Different technological solutions are developing in the wine industry to mitigate the negative effects of the current global warming to mainly achieve wines with a lower alcohol content. These proposed solutions mostly act at the oenological level and are focused on intervening in the raw material to be transformed; that is, on reducing the concentration of sugar in the must using filtration techniques or also on wine dealcoholizing by physical processes. These techniques are intended to offer solutions and respond to new consumer expectations, but they may be considered too artificial to be widely accepted. In this way, viticultural strategies may offer a natural solution to obtain grapes with low sugar content, maximizing their quality by delaying ripening. This mini review surveys the viticultural strategies that can be applied in the establishment of a vineyard – that is, when it comes to planting of a new vineyard – such as vineyard altitude, latitude, orientation, and slope, as well as rootstock, variety, clone, training system, and row orientation and slope, with the aim to mitigate the negative effects of climate change on grape and wine quality and to delay grape maturation. Finally, we propose a ponderation of the strategies discussed to contextualize its importance to face global warming in viticulture. © 2020 Society of Chemical Industry

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Section: Vineyard Locationmentioning

confidence: 99%

Strategies in vineyard establishment to face global warming in viticulture: a mini review

Gutiérrez‐Gamboa

Toda

2020

J Sci Food Agric

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“…It was consistent with the study of Marselan red wines that a higher concentration of β -damascenone was found in wines from the JP region than in wines from the NFTM region ( Lan et al, 2022 ). Another study of Cabernet Sauvignon from different Chinese viticulture regions also found that grape berries from the JP region (Yantai City) had higher contents of C13-norisoprenoids than those from the NFTM region (Wujiaqu County) and the EFHM region (Yongning County) ( Xie, Lei, Wang, Wang, Ren, & Zhang, 2018 ). Many viticultural trials have revealed that the factors of temperature, sun exposure, water stress, and soil type could have influence on the accumulation of C13-norisoprenoids ( González-Barreiro et al, 2015 , Mele et al, 2021 ).…”

Section: Resultsmentioning

confidence: 94%

Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches

et al. 2023

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“…The C6 compounds and terpenoids (terpenes and norisoprenoids) were the volatile compounds present in grapes (Table 5). Recent studies have shown that such compounds are the most relevant volatiles to discriminate Cabernet Sauvignon grapes from different viticultural regions, which are highly influenced by the environmental conditions (Xie et al 2019). The main free volatile fraction consisted of C6 compounds, as occurs with all neutral grape cultivars.…”

Section: Resultsmentioning

confidence: 99%

Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water

García-Martínez

Campayo

Sierra

et al. 2020

Australian Journal of Grape and Wine Research

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Background and Aims Ozonated water has been used in vineyards to reduce the use of pesticides because of its presumed efficacy in the control of fungal diseases and the absence of residues. The aim of this study was to evaluate the effect of ozonated water treatments on the composition of grapes. Methods and Results Ozonated water was applied to grapevines of Vitis vinifera cv. Cabernet Sauvignon throughout the season. Several application strategies were used, namely, spraying, irrigation, irrigation combined with spraying, endotherapy and endotherapy combined with spraying. The effect of the treatments varied with the season and also with the application strategy. Conclusions The combination of irrigation and spraying of ozonated water produced a significant increase in the colour of grapes and an improved phenolic concentration and aromatic potential. Endotherapy and irrigation had a negative effect on grape composition; however, grape composition improved significantly when these strategies were combined with spraying. Significance of the Study Ozonated water treatments in vineyards can improve the colour, phenolic concentration and aromatic potential of grapes while at the same time reducing the use of phytochemicals.

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Influence of continental climates on the volatile profile of Cabernet Sauvignon grapes from five Chinese viticulture regions

Cited by 11 publications

References 27 publications

Strategies in vineyard establishment to face global warming in viticulture: a mini review

Strategies in vineyard establishment to face global warming in viticulture: a mini review

Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches

Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water

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