Influence of water status on sensory profiles of Ontario Pinot noir wines

Ledderhof, David; Reynolds, Andrew G.; Manin, Lucie; Brown, Ralph B.

doi:10.1016/j.lwt.2013.12.010

Cited by 18 publications

(17 citation statements)

References 33 publications

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“…C 6 -Alcohols are responsible, to some extent, for the green herbaceous and vegetable aromas in wines, which is a negative quality attribute (González-Barreiro et al, 2015). The correlations between LWP and C 6 -alcohols are in agreement with sensory evaluation of Baconoir (Balint and Reynolds, 2017), Pinot noir (Ledderhof et al, 2014) and Cabernet sauvignon (Chapman et al, 2005) wines, suggesting that vines with higher water status were associated to more herbaceous and vegetal wines. Several studies have documented that irrigation regimes based on different reference evapotranspiration (ET o ) levels modified the vegetal and herbaceous character of wines.…”

Section: Free and Bound Aroma Compoundssupporting

confidence: 64%

Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status

Sánchez

García

Vilanova

et al. 2021

Sci. agric. (Piracicaba, Braz.)

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Water deficit and iron nutritional deficiency (iron chlorosis) are frequent environmental stresses affecting grapevine production in the Mediterranean region. The objectives of this work were (i) to study the combined effects of both stresses on aromatic profile of Tempranillo grapes, occurring simultaneously in the vineyard, and (ii) to evaluate the viability of foliar chlorophyll content at veraison (Chl) to early assess aromatic quality potential of grapes in those conditions. Twenty non-irrigated vineyard subzones (10 m × 10 m each), affected and non-affected by iron chlorosis, were monitored in Ribera del Duero Appellation of Origin (North-Central Spain) during two consecutive seasons. Factorial ANOVA was performed to study the effects of predawn leaf water potential and Chl measured at veraison on the must composition parameters and, specifically, on the concentrations of free and bound aromatic compounds. Water deficit tended to increase color intensity and extractable anthocyanin content of the grapes, whereas the incidence of iron deficiency enhanced total phenolic compound content within subzones with better water status. More water or iron stressed subzones restricted C 6alcohols contents than less stressed subzones. Without significant effects on vine vigor, yield or berry size, the incidence of iron chlorosis increased the concentrations of some specific terpenes, C 13-norisoprenoids, volatile acids and volatile phenols. These results showed that low to moderate iron stress can have positive effects on grape aromatic quality, and demonstrated that Chl can be a useful tool in precision viticulture to map the aromatic potential within rainfed vineyards affected by iron chlorosis.

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Section: Free and Bound Aroma Compoundssupporting

confidence: 64%

Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status

Sánchez

García

Vilanova

et al. 2021

Sci. agric. (Piracicaba, Braz.)

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“…Similar to our results, several workers did not find clear differences in the basic composition of wines elaborated with grapes from vineyards with different water status zones in non-irrigation 14,17 and irrigation assays. 15 Although it is well established that vine water deficit has significant effects on the chemical composition of grapes, 16 these compositional variations very often do not consistently translate into the corresponding wines, 36,37 since winemaking involves a set of complex oenological processes that might impair it.…”

Section: Effects Of Iron and Water Stresssupporting

confidence: 92%

Relationships between chlorophyll content of vine leaves, predawn leaf water potential at veraison, and chemical and sensory attributes of wine

et al. 2020

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Background: Water deficit and iron deficiency (iron chlorosis) are common environmental stresses that affect grapevine production in the Mediterranean area. Studies on the impact of both stresses, when they act simultaneously, are rare. The main objective of this investigation was to evaluate the combined effects of the incidence of iron chlorosis and the vine water status on quality of Tempranillo wine. For this, 20 non-irrigated vineyard subzones (10 m × 10 m each), from non-affected to moderately affected by iron chlorosis, were monitored in the Ribera del Duero area (north-central Spain) during two consecutive seasons. Results: Factorial analyses of variance were performed to study the effects of predawn leaf water potential and foliar chlorophyll content, both measured at veraison, on chemical and sensory characteristics of wine. With an impact much greater than water status, the incidence of iron stress decreased pH of the wine and enhanced sensory attributes as tonality, layer intensity, flavour intensity, and persistence in the mouth. There were increases in red colour, astringency, and persistence of the wine associated with chlorosis, although they might be restricted in water-deficit conditions. Conclusion: The results have demonstrated that mild to moderate iron stress can have positive effects on chemical and sensory attributes of Tempranillo wine. Measurements of foliar chlorophyll content at veraison could be very useful to map quality potential in rainfed vineyards affected by iron deficiency.

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“…" -& + ; : !" 9 7 4 !+ 0 1 8 4 $ 0 7 6 5 4 3 2 This is consistent with studies involving red wine cultivars (Chapman et al, 2005;Hakimi and Reynolds, 2010;Ledderhof et al, 2014) and Noble et al (1995) who found more fruit-driven wines from soils with less water holding capacity and lower water status. Treatments resulting in higher vine water status and soils with more available water produced more vegetative wines.…”

supporting

confidence: 85%

“…In those studies irrigation treatments were performed on the vines. Other studies in Ontario with nonirrigated Riesling (Marciniak et al, 2013), Pinot noir (Ledderhof et al, 2014), and Cabernet franc (Hakimi and Reynolds, 2010) likewise confirmed a substantial dependence of wine sensory attributes upon vine water status. Since no treatment manipulations were imposed onto the vines in this study, this strongly suggests that naturally-occurring vine water status is a major determinant of the terroir effect.…”

Section: Discussionmentioning

confidence: 67%

“…In many of these cases, mild water deficits have been shown to be beneficial to red grape and wine quality mainly due to reduced berry size and increased anthocyanin and tannin content (Kennedy et al, 2002;Roby et al, 2004). Vine water status has substantial impact on vegetative performance (Reynolds and Hakimi Rezaei, 2014a,b;Smart, 1974), fruit composition (Hakimi and Reynolds, 2010;Ledderhof et al, 2014;Reynolds and Hakimi Rezaei, 2014c;Reynolds et al, 2007), and aroma compounds in white wine cultivars (Marciniak et al, 2013;Peyrot des Gachons et al, 2005;Reynolds et al, 2005). In terms of white grape composition, studies are limited but as in the case of red grapes mild deficits also seem to improve grape composition (Peyrot des Gachons et al, 2005;van Leeuwen et al, 2004van Leeuwen et al, , 2009.…”

Section: Introductionmentioning

confidence: 99%

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Sensory analysis of Ontario Riesling wines from various water status zones

2018

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Aims: Determinants of the terroir effect in Riesling were sought by choosing vine water status as a major factor. It was hypothesized that consistent water status zones could be identified within vineyards, and, differences in wine sensory attributes could be related to vine water status.Methods and results: To test our hypothesis, 10 Riesling vineyards representative of each Ontario Vintners Quality Alliance sub-appellation were selected. Vineyards were delineated using global positioning systems and 75 to 80 sentinel vines were geo-referenced within a sampling grid for data collection. During 2005 to 2007, vine water status measurements [leaf water potential (ψ)] were collected bi-weekly from a subset of these sentinel vines. Vines were categorized into “low” and “high” leaf ψ zones within each vineyard through use of geospatial maps and replicate wines were made from each zone. Wines from similar leaf ψ zones had comparable sensory properties ascertained through sorting tasks and multidimensional scaling (2005, 2006). Descriptive analysis further indicated that water status affected wine sensory profiles, and attributes differed for wines from discrete leaf ψ zones. Multivariate analyses associated specific sensory attributes with wines of different leaf ψ zones. Several attributes differed between leaf ψ zones within multiple vineyard sites despite different growing seasons. Wines produced from vines with leaf ψ >-1.0 MPa had highest vegetal aromas whereas those with leaf ψ <-1.3 MPa were highest in honey, petrol and tropical fruit flavors. Vines under mild water deficit had highest honey, mineral, and petrol and lowest vegetal aromas.Conclusion: Results indicate that water status has a profound impact on sensory characteristics of Riesling wines and that there may be a quality threshold for optimum water status.Significance and impact of the study: These data suggest that vine water status has a substantial impact on the sensory properties of Riesling wines. Variability of leaf ψ within vineyards can lead to wines that differ in their sensory profiles. These findings were consistent among vineyards across the Niagara Peninsula. These strong relationships between leaf ψ and sensory attributes of Riesling suggest that vine water status is a major basis for the terroir effect.

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Influence of water status on sensory profiles of Ontario Pinot noir wines

Cited by 18 publications

References 33 publications

Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status

Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status

Relationships between chlorophyll content of vine leaves, predawn leaf water potential at veraison, and chemical and sensory attributes of wine

Sensory analysis of Ontario Riesling wines from various water status zones

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