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

Verzera, Antonella; Tripodi, Gianluca; Dima, Giovanna; Condurso, Concetta; Scacco, Antonio; Cincotta, Fabrizio; Giglio, Dina Maria Letizia; Santangelo, Tanino; Sparacio, Antonio

doi:10.1002/jsfa.7075

Cited by 34 publications

(44 citation statements)

References 33 publications

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“…Further harvest time can also alter the result of defoliation. Significantly higher concentrations of wine esters were observed in the defoliation treatment group at first harvest, but no significant differences when a second harvest was conducted 12 days later (Verzera et al, 2016). Finally, the location of the defoliation as given in the current study is another cause of variation in wine volatiles.…”

Section: Resultsmentioning

confidence: 99%

The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine

Zhang

Needs

et al. 2017

Front. Chem.

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Defoliation is a commonly used viticultural technique to balance the ratio between grapevine vegetation and fruit. Defoliation is conducted around the fruit zone to reduce the leaf photosynthetic area, and to increase sunlight exposure of grape bunches. Apical leaf removal is not commonly practiced, and therefore its influence on canopy structure and resultant wine aroma is not well-studied. This study quantified the influences of apical and basal defoliation on canopy structure parameters using canopy cover photography and computer vision algorithms. The influence of canopy structure changes on the chemical compositions of grapes and wines was investigated over two vintages (2010–2011 and 2015–2016) in Yarra Valley, Australia. The Shiraz grapevines were subjected to five different treatments: no leaf removal (Ctrl); basal (TB) and apical (TD) leaf removal at veraison and intermediate ripeness, respectively. Basal leaf removal significantly reduced the leaf area index and foliage cover and increased canopy porosity, while apical leaf removal had limited influences on canopy parameters. However, the latter tended to result in lower alcohol level in the finished wine. Statistically significant increases in pH and decreases in TA was observed in shaded grapes, while no significant changes in the color profile and volatile compounds of the resultant wine were found. These results suggest that apical leaf removal is an effective method to reduce wine alcohol concentration with minimal influences on wine composition.

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Section: Resultsmentioning

confidence: 99%

The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine

Zhang

Needs

et al. 2017

Front. Chem.

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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%

“…Several factors, such as environment, cultural practices, ripeness and grape variety, winemaking and aging, influence the type and amount of volatile compounds. The volatile aroma compounds of a wine are, moreover, closely related to its sensory quality which is determining on the consumer's acceptability [11].…”

mentioning

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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“…In Nero d'Avola wines sabinene (light, peppery, herbaceous), β-pinene (light, pine), limonene (green, citrus), terpinolene (fresh, pine), (E)-rose oxide (flower, geranium), (E)-linalool oxide (sweet, floral), (Z)-linalool oxide (sweet, floral), citronellal (strong, citrus green), linalyl acetate (fruity, citrus), linalool (light, lavander) and neryl acetate (floral, fruity, rose) were identified [7]. However, few studies are concerning the presence of sesquiterpenoids in wine with a limited number of identified compounds.…”

Section: Introductionmentioning

confidence: 99%

Determination of Sesquiterpenes in Wines by HS-SPME Coupled with GC-MS

et al. 2015

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Abstract:The sesquiterpene compounds present in red wines were characterized and quantified by Headspace Solid-Phase Microextraction in combination with Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Sixteen sesquiterpenes were identified, mainly hydrocarbons but also derived oxygenated compounds. Sesquiterpenes were acyclic, monocyclic, byciclic and tryciclic. Sesquiterpenes were detected in SIM (selected ion monitoring) mode using their characteristics ions. All the sesquiterpenes were identified by mass spectral data, linear retention indices (LRI), literature data and injection of standards where available. Quantitative results were obtained using the method of standard additions. The method showed an average LOD = 0.05 µg L . The monocyclic sesquiterpene with the germacrene skeleton, Germacrene D and the bicyclic sesquiterpene with the muurolane skeleton, α-muurolene were present in all the wine samples analysed. Syrah wines were the samples richest in sesquiterpenes in agreement with their typical spicy and woody notes. The results evidenced the possibility to use sesquiterpenes for wine authenticity and traceability.

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

Cited by 34 publications

References 33 publications

The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine

The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine

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

Determination of Sesquiterpenes in Wines by HS-SPME Coupled with GC-MS

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