Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry

Bindon, Keren; Varela, Cristián; Kennedy, James A.; Holt, Helen E.; Herderich, Markus

doi:10.1016/j.foodchem.2012.09.146

Cited by 170 publications

(216 citation statements)

References 41 publications

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“…The FZ1 wines were notable for an increase in phenylethyl alcohol and a decrease in 1-hexanol, and this might be a benefit as other studies have demonstrated that phenylethyl alcohol contributes a desirable aroma to wines, whereas 1-hexanol can confer undesirable herbaceous flavours (Bindon et al, 2013;Garde-Cerdán et al, 2015). In the various-FZ Chardonnay wines, there were no marked differences in higher alcohol contents, and no differences were found in any of the individual volatiles in the higher alcohol class.…”

Section: Higher Alcoholsmentioning

confidence: 68%

“…Dtherwise, uniform management might result in the mix of different quality wine. These differences in the volatiles of various-FZ red wines may be related to the significant differences in the degree of maturity mentioned above; as berry ripeness can influence the chemical composition of grapes destined for winemaking (Bindon et al, 2013). In addition, the loading plots ( Figure 2b) combined with the loading matrix (Supplementary Material) revealed that the responsible compounds in FZ1 Merlot wines were V4, V8, V9, V26, V32, and V35 (see Table 2 for the individual compounds).…”

Section: Principal Component Analysis (Pca)mentioning

confidence: 99%

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Aromatic profiles of young wines from berries at different heights on grapevines

Xie

Song

et al. 2016

Food Sci. Technol

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The differences among young wines from berries at 3 heights (fruit-zone 1 (FZ1): 140-200 cm above the ground; FZ2: 80-140 cm; FZ3: 20-80 cm) on Vitis vinifera L.cv Merlot and Chardonnay were assessed to evaluate the influence of berry-heights on the final wine quality. Stir bar sorptive extraction coupled with gas chromatography-mass spectrometry (SBSE-GC/MS) was used to analyse the characteristics of wine aromas. The results revealed that berry-heights exert significant influence on ethyl octanoate, isoamyl acetate, ethyl hexanoate, and ethyl butanoate in various-FZ Merlot wines and beta-damascenone in the Chardonnay -FZ wines. As a result, FZ1 wines of Merlot are more aromatic than the other FZ wines and had the highest floral and fruity series intensity. For the Chardonnay wines, fruity and sweet series were highly intense in the FZ1 wines. The PCA results demonstrated a high degree of differences in the aroma of various-FZ wines of the 2 grape cultivars, especially the Merlot variety, which indicates a need to separate the berries from the different-FZs. These results suggest that wineries should consider the possibility of separating berries from different-heights to produce wines of distinctive quality. Furthermore, this knowledge about the volatile composition of young wines offers a means of evaluating the aroma potential of wines from berries taking into account their position along the vines.Keywords: berries of different-heights; wine aromatic compounds; Principal Component Analysis (PCA); odour activity values (DAVs).Practical Application: There are significant differences in the aromas of wines produced from berries at various heights on vines, indicating that wineries should consider separating berries from different-heights to produce wines of different quality.

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Section: Higher Alcoholsmentioning

confidence: 68%

Section: Principal Component Analysis (Pca)mentioning

confidence: 99%

Aromatic profiles of young wines from berries at different heights on grapevines

Xie

Song

et al. 2016

Food Sci. Technol

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“…Kontoudakis et al [13] presented the influence of the heterogeneity of grape phenolic maturity on wine composition and quality. Bindon et al [14] demonstrated the relationships between harvest time and wine composition, where the volatiles were significantly influenced by harvest date where isobutyl methoxypyrazine, C6 alcohols and hexyl acetate, all of which decreased as ripening progressed.…”

Section: /16mentioning

confidence: 99%

Influence of Harvest Season and Maturation of Different Sugarcane (Saccharum Spp.) Cultivars on the Chemical Composition of Alembic Brazilian Sugarcane Spirit

Fernandes¹,

Silva²,

Sanson³

et al. 2017

OALib

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Contrary to the ethanol industrial production, the quality and composition of sugar cane as raw material for the production of alembic cachaça have until now not been completely addressed. This work evaluated the influence of five different sugarcane cultivars and degree of maturation over the physicochemical composition of cachaça produced under strict controlled conditions. Three harvest seasons were used in order to obtain different stages of maturation. The sugarcane quality was assessed by the juice brix, sugarcane POL, reducing sugars, and purity. The cultivars quality did not differ within each harvest stage. However, significant quality differences were observed among sugarcane harvested in June and the other harvest months, particularly on reducing sugar content. This indicates different stages of sugarcane maturation. The 45 samples of cachaça produced from those sugarcanes were submitted to physicochemical and gas chromatography/mass spectrometry (GC/MS) qualitative analysis. The GC/MS composition pattern showed that the type of cultivar did not alter the composition of the cachaça at the same harvest stage. Otherwise, the production of acetic acid, ethyl lactate and nbutyl alcohol was higher in the first harvest (June) when compared to the others. The results from sugar cane quality and GC/MS when submitted to principal component analysis (PCA) showed consistently the separation between the groups of cachaça produced in the three seasons, indicating the influence of sugarcane ripening over the cachaça composition.

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“…The problem of high alcohol levels in wine is related in part to global warming, which results in faster grape ripening, as well as an imbalance between sugar accumulation and the phenolic maturity of berries [1]. Numerous viticultural and engineering strategies have been proposed to achieve this purpose [2][3][4][5]. The use of selected non-Saccharomyces wine yeasts can be considered one of the most effective and simple tools.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of different co-inoculation time of non-Saccharomyces/Saccharomycesyeasts in order to obtain reduced ethanol wines

Mestre

Maturano

Mercado³

et al. 2016

BIO Web Conf.

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Abstract. Decreasing ethanol content in wines has become one of the main objectives of winemakers in different areas of the world. The use of selected wine yeasts can be considered one of the most effective and simple tools. The aim of this study was to evaluate the effect of co-inoculation times of selected non-Saccharomyces/Saccharomyces yeasts on the reduction of ethanol levels in wines. Hanseniaspora uvarum BHu9, Starmerella bacillaris BSb55 and Candida membranaefasciens BCm71 were co-inoculate with Saccharomyces cerevisiae under fermentative conditions. Treatments assayed were: pure fermentations of S. cerevisiae BSc203 and non-Saccharomyces yeasts BHu9, BSb55 and BCm71; -co-fermentations: A-BHu9/BSc203; B-BSb55/BSc203 and C-BCm71/BSc203. These co-inoculations were carried out under mixed (simultaneous inoculation), and sequential conditions (non-Saccharomyces yeasts inoculated at initial time and S. cerevisiae at 48, 96 and 144 h). Lower fermentative efficiencies were registered when BHu9 and BSb55 remained pure more time. Conversely, the conversion efficiency was reduced in co-inocula of BCm71/BSc203, when both yeasts interact more time. Metabolites produced during all vinification processes were within acceptable concentration ranges according to the current legislations. Conclusion Time interaction during fermentation processes of non-Saccharomyces and Saccharomyces yeasts showed influence on ethanol production, and this effect would be dependent on the co-inoculated species.

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Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry

Cited by 170 publications

References 41 publications

Aromatic profiles of young wines from berries at different heights on grapevines

Aromatic profiles of young wines from berries at different heights on grapevines

Influence of Harvest Season and Maturation of Different Sugarcane (Saccharum Spp.) Cultivars on the Chemical Composition of Alembic Brazilian Sugarcane Spirit

Evaluation of different co-inoculation time of non-Saccharomyces/Saccharomycesyeasts in order to obtain reduced ethanol wines

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