Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d’Avola Wine

Scacco, Antonio; Verzera, Antonella; Lanza, Carmela Maria; Sparacio, Antonio; Genna, Giuseppe; Raimondi, Salvatore; Tripodi, Gianluca; Dima, Giovanna

doi:10.5344/ajev.2010.10003

Cited by 23 publications

(11 citation statements)

References 21 publications

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“…Sufficient non‐saline water was not available to provide a Control. In other studies (Scacco et al ), an increase in soil salinity was shown to enhance colour density and a sensory attribute described as purple reflexes in Nero d'Avola wine. That study also demonstrated that wines from medium soil salinity (mean ECe 1.2 dS/m for 0–55 cm soil depth and 2.1 dS/m for 55–105 cm) and high soil salinity (ECe 1.0 dS/m for 0–55 cm and 7.6 dS/m for 55–105 cm) were preferred by wine assessors relative to wine produced from soils with negligible soil salinity (ECe mean 0.7 dS/m, average value up to a depth of 105 cm) which were described as flat and dull.…”

Section: Discussionmentioning

confidence: 67%

Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment

Walker

Blackmore

Clingeleffer

et al. 2019

Australian Journal of Grape and Wine Research

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Background and Aims The study compared the viticultural performance and wine sensory attributes of Shiraz grafted on eight rootstocks with a range in vine vigour and grown under drip‐irrigation with moderately saline water. Methods and Results The rootstocks were 140 Ruggeri, 1103 Paulsen, 110 Richter, Ramsey, 101‐14, M5489, M5512 and M6262. Ramsey and 140 Ruggeri had the highest leaf area index and M6262 the lowest. Ramsey had highest yield, followed by 140 Ruggeri > M5489 = 110 Richter > M5512 > 1103 Paulsen = 101‐14 > M6262. Rootstock M6262 had highest wine chloride concentration of 482 and 384 mg/L in 2012 and 2013, respectively, but salty taste and a thickness mouthfeel (viscosity) were significant only in 2012. Wines from the other seven rootstocks had a chloride and sodium concentration under 175 and 40 mg/L, respectively. Colour density was highest in wine from 101‐14 in 2012 and from 101‐14, 1103 Paulsen and M5489 in 2013. A salt tolerance index (STI) for the eight rootstocks was calculated based on yield, leaf area index, grape juice chloride and sodium concentration and wine colour density. Conclusions Rootstock M6262 had lowest STI in both years. M5489 had highest STI in 2013 followed by 110 Richter = M5512 = 101‐14 = 140 Ruggeri. The recognition threshold for salty taste may lie between a chloride concentration in wine of between 384 and 482 mg/L. Significance of the Study The STI, based on five wine grape performance parameters, provides a promising measure of rootstock salt tolerance compared with the traditional parameters of yield and/or capacity for salt exclusion.

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Section: Discussionmentioning

confidence: 67%

Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment

Walker

Blackmore

Clingeleffer

et al. 2019

Australian Journal of Grape and Wine Research

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show abstract

“…For the isolation and concentration of volatiles, the headspace solid phase microextraction technique (HS‐SPME) was used; volatile compounds were thus identified and quantified by gas chromatography coupled on line with mass spectrometry (GC‐MS). All the analyses were carried out following the method previously reported . Each peak quantified was required to have a minimum signal‐to‐noise ratio of 5.…”

Section: Methodsmentioning

confidence: 99%

“…All the analyses were carried out following the method previously reported. 20,23,24 Each peak quantified was required to have a minimum signal-to-noise ratio of 5. Quantitative results were obtained using the method of standard additions.…”

Section: Extraction and Analysis Of Volatile Compoundsmentioning

confidence: 99%

Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents

et al. 2015

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'Early' leaf removal can lead to a positive effect on the quality of Nero d'Avola under the environmental conditions in which the present study was undertaken but particular attention has to be given to the time of grape harvest. The results also demonstrate that 'early' defoliation can be applied to improve wine quality in the Mediterranean region, where there is a concentration of rainfall during winter, and nearly arid conditions and high temperatures during the summer.

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“…All extractions were carried out using a DVB/ CAR/PDMS fiber, of 50-/30-μm film thickness (Supelco, Bellefonte, PA, USA). Volatile compounds were identified and quantified by gas chromatography coupled on line with [11,[21][22][23]. Each peak quantified was required to have a minimum signal-to-noise ratio (S/N) of 5.…”

Section: Volatile Extraction and Analysismentioning

confidence: 99%

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

Condurso

Cincotta

Tripodi

et al. 2016

Eur Food Res Technol

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Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d’Avola Wine

Cited by 23 publications

References 21 publications

Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment

Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment

Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents

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

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