Leaf removal at veraison stage differentially affects qualitative attributes and bioactive composition of fresh and dehydrated grapes of two indigenous Cypriot cultivars

Constantinou, Savvas; Gómez-Caravaca, Ana María; Goulas, Vlasios; Fernández‐Gutiérrez, Alberto; Koundouras, Stéfanos; Manganaris, George A.

doi:10.1002/jsfa.9309

Cited by 7 publications

(13 citation statements)

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“…In summary this was the first detailed sensory, chemical and consumer study of wines made from the indigenous Cypriot grape varieties Xynisteri, Maratheftiko and Giannoudhi. This work has built on previous work from other authors (Constantinou et al, 2017;Constantinou et al, 2018a;Constantinou et al, 2018b;Galanakis et al, 2015;Kokkinofta et al, 2017).…”

Section: Discussionmentioning

confidence: 85%

“…To date there is limited research on sensory and chemical profiling of wines made from Cypriot grape varieties. Research has mainly focused on investigating the chemical composition and metabolic fingerprints of sun dried Xynisteri grape musts (Constantinou et al, 2017;Constantinou et al, 2018a), the phenolic content and antioxidant capacity of Cypriot wines (Galanakis et al, 2015) and the authenticity of Cypriot wines using isotopic markers (Kokkinofta et al, 2006 and2017).…”

Section: Introductionmentioning

confidence: 99%

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Sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers

et al. 2019

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Aim: The aims of this study were to (1) generate sensory and chemical profiles of commercial Cypriot wines made from the white grape Xynisteri and the red grapes Maratheftiko and Giannoudhi and (2) assess the Australian consumers’ response to these wines.Methods and Results: A Rate-All-That-Apply (RATA) method was used for sensory profiling of the wines (n=56 panellists on Xynisteri and n=60 on Maratheftiko and Giannoudhi) and to guide chemical analysis of flavour compounds. Chemical analysis involved quantitative analysis of aroma compounds by gas chromatography mass spectrometry (GC-MS) and non-targeted profiling of phenolic compounds (non-volatile secondary metabolites) using liquid chromatography mass spectrometry (LC-MS). Australian wine consumer’s hedonic responses towards wines made from Cypriot grape varieties were also investigated. Consumers completed a questionnaire exploring their demographics, wine consumption habits, environmental/sustainability opinions and neophobic tendencies prior to the tasting. The first tasting (n consisted of six commercial Xynisteri, one Australian Pinot Gris and one Australian unwooded Chardonnay wines. The second (n=114) consisted of three Maratheftiko, one Giannoudhi and one Australian Shiraz wines.Conclusions: Principal Component Analysis (PCA) of the RATA study identified the following sensory characteristics for Xynisteri wine: stone fruit, dried fruit, citrus, herbaceous, grassy, apple/pear, confectionary, vanilla, creamy, buttery, wood, and toasty. Maratheftiko wines were described as woody, dried fruit, chocolate, herbaceous, confectionary, jammy, sweet and full bodied. Giannoudhi wine was described as woody, dried fruit, chocolate and full bodied. Chemical analysis identified 15 phenolic compounds in the white wine samples and 17 in the red wine samples, as well as 21 volatile/aroma compounds in the white wine samples and 26 in the red wine samples. These chemical compounds were then correlated with sensory data from the RATA and consumer hedonic responses using Agglomerative Hierarchical Clustering (AHC) and PCA to determine consumer liking drivers for the wines. Three clusters of consumers were identified for the white and red wines. The overall consumer means for liking indicated that Cypriot wines were liked similarly to Australian wines.Significance and impact of the study: Australia’s changing climate is placing great pressure on the resources for sustainable viticulture. Many vineyards and wineries base their businesses on European grape varieties traditionally grown in regions with abundant water resources. It is therefore necessary for the Australian wine industry to investigate grape varieties that are indigenous to hot climates similar to Australia. The eastern Mediterranean island of Cyprus is one such place with indigenous grape varieties that grow well in a hot climate without irrigation. These popular Cypriot wines have the potential to be popular with Australian consumers, thus offering new grape varieties to the Australian market that are better suited to the changing climate.

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Section: Discussionmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers

et al. 2019

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“…During grape dehydration, researchers observed the modification of the cell wall composition and, consequently, the alteration of the permeability of the membranes, improving the extractability of some components [79,86]. Wines obtained starting from post-harvest dehydrated grapes showed higher content of phenols than the analogous wines obtained from fresh grape [61,[87][88][89]. Therefore, the contribution to the rise of these molecules is not only directly dependent on their level in the processed berries, but it is probably also linked to the degradation of internal skin cell layers occurring under dehydration, which can enhance phenol and anthocyanin extractability [60,71].…”

Section: Quality Of Wine From Postharvest Dehydrated Grapementioning

confidence: 99%

Postharvest Water Loss of Wine Grape: When, What and Why

et al. 2021

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In postharvest science, water loss is always considered a negative factor threatening fruit and vegetable quality, but in the wine field, this physical process is employed to provide high-quality wine, such as Amarone and Passito wines. The main reason for this is the significant metabolic changes occurring during wine grape water loss, changes that are highly dependent on the specific water loss rate and level, as well as the ambient conditions under which grapes are kept to achieve dehydration. In this review, hints on the main techniques used to induce postharvest wine grape water loss and information on the most important metabolic changes occurring in grape berries during water loss are reported. The quality of wines produced from dried/dehydrated/withered grapes is also discussed, together with an update on the application of innovative non-destructive techniques in the wine sector. A wide survey of the scientific papers published all over the world on the topic has been carried out.

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“…Less time was needed for ND samples; at 10 C, the dehydration time was between 27 (ND) and 32 (DFS) days, and samples lost mass similarly to those dehydrated at 20 C. After 10% ML, different trends were observed depending on the dehydration temperature: the ND, DFS and DPV samples dehydrated over different times at 10 C, but not at 20 C. To date, few published papers have reported the grape dehydration response following defoliation of grapevines. Constantinou et al (2019) reported the effect of leaf removal at veraison on grape composition, but for sun-dried grapes, which is a different process, compared to dehydration of grapes under controlled ambient conditions. In the current study, the controlled conditions enabled accurate measurement of the time of dehydration.…”

Section: Resultsmentioning

confidence: 99%

Free and glycosylated green leaf volatiles, lipoxygenase and alcohol dehydrogenase in defoliated Nebbiolo grapes during postharvest dehydration

Piombino

Rustioni

Moio

et al. 2021

Aust J Grape and Wine Res

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Background and Aims Nebbiolo grapes are used to produce Sfursat wine, following partial dehydration. This research aimed to clarify the influence of fruit exposure to light and postharvest water loss on the concentration of green leaf volatiles (GLVs) and lipoxygenase (LOX) and alcohol dehydrogenase (ADH) activity of grapes. Methods and Results Nebbiolo grapes from Control vines (no defoliation) (ND) and from vines defoliated at fruitset (DFS) or defoliated post‐veraison (DPV) were harvested at about 23°Brix and dehydrated at 10 and 20°C, 60% RH and air flow of 1.5 m/s. Berries were sampled at 10 and 20% mass loss (ML). Significant differences in crop yield, bunch mass and berry mass were observed. As expected, the higher the dehydration temperature, the faster the dehydration process: 20% ML at 20°C occurred between 18 and 25 days, the shortest time corresponding to ND and the longest to DFS; at 10°C, the dehydration lasted between 27 and 32 days. At 10°C, the ADH activity was almost double that at 20°C, and in DFS was much higher than in other samples. At harvest, LOX did not show any difference among the samples, while at 10°C and 10% ML, the enzyme activity increased significantly and then declined at 20% ML, especially in defoliated samples. At harvest, the total free GLVs associated with the metabolism of lipid oxidation were 9434, 7212 and 11 656 μg/kg dry weight (DW) in ND, DFS and DPV samples, respectively; the total bound GLVs lipid‐derived were 7599, 18 486 and 15 409 μg/kg DW in ND, DFS and DPV samples, respectively. During dehydration at 10°C, the ML induced ADH + LOX activity, especially in defoliated samples, but the bound GLVs, produced by defoliation, greatly decreased. Conclusions Defoliation affected the response of Nebbiolo grapes to dehydration temperature: postharvest cold stress (10°C) and ML induced glycosylation of GLVs, alcohol formation (via ADH) and membrane oxidation (via LOX); a further stress effect was observed with leaf removal, regardless of the time of application. Significance of the Study The timing of defoliation and postharvest dehydration temperature are significant factors to mitigate the postharvest stress response of Nebbiolo grapes.

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Leaf removal at veraison stage differentially affects qualitative attributes and bioactive composition of fresh and dehydrated grapes of two indigenous Cypriot cultivars

Cited by 7 publications

References 52 publications

Sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers

Sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers

Postharvest Water Loss of Wine Grape: When, What and Why

Free and glycosylated green leaf volatiles, lipoxygenase and alcohol dehydrogenase in defoliated Nebbiolo grapes during postharvest dehydration

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