Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal

Feng, Hui; Skinkis, Patricia A.; Qian, Michael C.

doi:10.1016/j.foodchem.2016.07.110

Cited by 55 publications

(64 citation statements)

References 47 publications

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“…Ultimately, pre-flowering defoliation had a long-term positive impact on wine composition, mainly due to a higher pH and a higher polyphenolic index, as demonstrated by other studies (Sternad Lemut et al, 2013;Talaverano et al, 2016). The wine tasting also confirmed the enhancement of wine colour and aromas through significant changes in the concentration of volatile compounds, as demonstrated by Vilanova et al (2012) and Feng et al (2017).…”

Section: Impact Of Defoliation On Wine Composition and Overall Apprecsupporting

confidence: 64%

Pre-flowering defoliation affects berry structure and enhances wine sensory parameters

et al. 2017

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Aim: The objective of this work is to investigate the effects of defoliation on cv. Pinot noir under the mild-climate conditions of Switzerland, with particular attention to berry anatomical traits and wine sensory parameters.Methods and results: Defoliation (removal of 6 basal leaves + 6 lateral shoots per shoot) was completed at three developmental stages of grapevine, i.e., pre-flowering, late flowering and bunch closure. These experimentations were performed repeatedly over six years. In addition to the vintage effect, pre-flowering defoliation had a consistent impact on vine agronomic behaviour. The yield was highly affected by the technique (-30 %). The berry skin thickness doubled, and the polyphenol concentration increased significantly. The free glutathione concentration in the must decreased.Conclusion: Leaf removal at early pre-flowering stage had tremendous consequences on the vine agronomic performance, mainly to the detriment of berry set, thus having a great impact on yield, berry skin thickness, must composition, and wine composition.Significance and impact of the study: Hypothesis about the competition for assimilates between the growing canopy and the inflorescences during the early season was developed. Furthermore, the role of glutathione and anthocyanins – as antioxidants against UV stress – was interpreted, demonstrating that grapevine is able to adapt to abiotic stresses and ensure a sustainable development.

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Section: Impact Of Defoliation On Wine Composition and Overall Apprecsupporting

confidence: 64%

Pre-flowering defoliation affects berry structure and enhances wine sensory parameters

et al. 2017

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“…Environmental factors such as light and field management practices have a combined effect on grapevine physiology and wine quality (Spayd et al, 2002;Feng et al, 2017). The French term "terroir" is used to define the geographical and environmental origin of grapes grown and harvested during a certain vintage (Deloire et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Jin

Liu

2017

SAJEV

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Altitude, as an important factor in the expression of terroir, may affect wine quality. We evaluated the effect of altitude and its related climatic conditions on the phenolic characteristics and antioxidant activity of red wines made from grapes originating from high-altitude areas. The content of total phenolic compounds, total flavonoids and total anthocyanins increased with altitude in Merlot (ME) and Cabernet Sauvignon (CS) wines. Cabernet Sauvignon wines showed richer tannins with increasing altitude. Merlot and CS wines from higher altitude vineyards, showed a greater antioxidant capacity. Salicylic acid, syringic acid, caffeic acid, (+)-catechin, (−)-epicatechin, and the sum of individual phenolic compounds in the wines increased with altitude based on the results of HPLC. The scores of the sensory evaluation of ME wines increased with higher altitude. The highest score was determined for CS wine originating from 2 608 m. A clear grouping of wines according to grape cultivar and vineyard altitude was observed by principal component analysis. Regression analysis showed that altitude, followed by sunshine hours, made the greatest contribution to differences in the phenolic characteristics and antioxidant activity of red wines at different sites in a high-altitude region. INTRODUCTIONEnvironmental factors such as light and field management practices have a combined effect on grapevine physiology and wine quality (Spayd et al., 2002;Feng et al., 2017). The French term "terroir" is used to define the geographical and environmental origin of grapes grown and harvested during a certain vintage (Deloire et al., 2008). This term includes all regional parameters, such as soil type, climate and orography (Douglas et al., 2001). Terroir is an important factor affecting grape and wine composition (Roullier-Gall et al., 2014).Altitude is usually considered an indirect control on the environmental conditions affecting plant metabolism (Kumar et al., 2006). Therefore, altitude may have a strong effect on climatic conditions that affect grape development and wine quality (Mateus et al., 2002). In particular, altitude gradient may reflect the integrated variation in temperature, humidity and solar radiation in a mountainous region with high vertical zonality (Zhang et al., 2005).Phenolic compounds contribute to a wine's organoleptic characteristics, such as mouthfeel and colour, and are associated with anti-cancer and cardiovascular protection and antioxidant activity (Burns et al., 2000;Skerget et al., 2004). The phenolic compound concentrations of grapes are affected by time of harvest and grape ripeness levels, thereby affecting the flavour and quality of the resulting wine. Phenolic compound concentrations are also affected by genotypes, viticultural practices and environmental conditions (Downey et al., 2006). Variation in phenolic characteristics of wine grapes has often been observed at different altitudes and also has been characterised by regional differences (Mateus et al., 2001(Mateus et al., , 2002Liang et al....

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“…The concentrations of phenolics of wines may vary according to the conditions of the vineyard, such as soil types, environmental climate conditions, vineyard management techniques, etc. 5,[31][32][33][34][35] Table 5 shows the Spearman correlation (r) between appearance and taste attributes and phenolic compounds. The high correlations (r > 0.80) ( Table 5) and the samples with statistically different concentrations (Table 4) that may explain these correlations are commented as follows.…”

Section: Correlation Between Aroma Attributes and Volatile Compoundsmentioning

confidence: 99%

“…Feng et al 1 presented the influence of leaf removal in Pinot Noir vineyards of the Valley of Oregon on some volatiles and phenolic compounds of the corresponding wines. Two years after, they published a similar approach, 5 but regarding five anthocyanins and 52 volatile components of USA Pinot Noir. It was also found that early leaf removal in Spanish Tempranillo vineyards influenced the composition of 34 wine volatiles compounds of the wine headspace.…”

Section: Introductionmentioning

confidence: 99%

Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha

Nicolli

Biasoto

Guerra

et al. 2020

J. Braz. Chem. Soc.

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The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC × GC-MS was required to elucidate their identities. Higher concentrations of ethyl propanoate and diacetyl (related with red fruits/aromatic intensity) and of acetoin (aroma of dry fruits, but coeluted with octanal in first dimension (1 D), which presents green odor) were found in C1 wine. It was also correlated with positive appearance attributes, gustatory persistence, body, smell and taste harmony, as well as with higher concentrations of phenolic acids, anthocyanins, flavonols, stilbenes, and flavanols.

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Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal

Cited by 55 publications

References 47 publications

Pre-flowering defoliation affects berry structure and enhances wine sensory parameters

Pre-flowering defoliation affects berry structure and enhances wine sensory parameters

Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha

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