"Effect of Bunch Thinning and Leaf Removal on 'Pinot Noir' Grape and Wine Composition" PDF Download
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Author: Tobias John Bekkers
Publisher:
ISBN:
Category :
Languages : en
Pages : 164
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Author: Tobias John Bekkers
Publisher:
ISBN:
Category :
Languages : en
Pages : 164
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Author: Hui Feng
Publisher:
ISBN:
Category : Anthocyanins
Languages : en
Pages : 207
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High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly correlated with grape volatile composition. However, no study has been done to fulfill the knowledge gap of how specific viticultural practice affect Oregon Pinot Noir grape and wine volatile composition. Accordingly, three studies were conducted to evaluate impacts of viticultural practices (i.e., cover crop, leaf removal, and crop thinning) on the volatile composition of Pinot Noir grape and wine in the Willamette Valley of Oregon. Pinot Noir grape chemical and volatile composition was investigated over three growing seasons (2008, 2009, and 2010) in a commercial vineyard where vines were managed using three vineyard floor management practices. The vineyard floor practices included different inter-row management: permanent grass (Festuca rubra spp. rubra) cover (Grass), alternating grass cover and tillage (Alternate), and tillage of every alleyway (Tilled). Fruit chemical and volatile compositions were analyzed by High Performance Liquid Chromatography (HPLC) and Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS). Results showed that different vineyard floor practices did not affect the grape general ripeness in most of years (2008 and 2009), but in 2010, Grass treatment caused decreases levels of sugar and organic acids in grapes. In addition, Grass treatment reduced levels of berry free amino acids but increased levels of quercetin glycosides and anthocyanins. Compositions of grape volatile and their precursors were also affected by treatments. Grass treatment increased free-form terpenoids and decreased free-form C6 compounds (hexanal, trans-2-hexenal and 1-hexanol) and [beta]-damascenone in most of the years. There was a negative correlation between vine pruning weight and levels of free-form terpenoids, while, a positive correlation between vine pruning weight and free-form C6 compounds and [beta]-damascenone. Furthermore, Alternate treatment had the highest concentrations of bound-form terpenoids. Wines were made when grapes reached commercial maturity and wine compositions were analyzed using HPLC, GC-FID and GC-MS. Results showed that the wine made from grapes with vineyard floor management treatments Alternate and Grass had higher levels of anthocyanins compared to Tilled treatment. Wine volatile composition was affected by treatments as well but in different ways. Cover crop treatments increased levels of branched-chain esters, acetates, terpenoids, and phenethyl alcohol in wine; meanwhile, they decreased levels of straight-chain ethyl esters, higher alcohols (1-propanol, isobutyl alcohol, and isoamyl alcohols), [beta]-damascenone, ethyl vanillate, dimethyl sulfite and methanethiol. A second study was conducted to further investigate the impact of fruit-zone leaf removal practice on Pinot Noir grape and wine volatile composition over three growing seasons (2010, 2011, and 2012). Grapevines were managed to have four different leaf removal treatments, including removing 0% (None), 50% and 100% of leaves from the cluster zone at berry pea-size stage, and a current local industry standard treatment (IS). Results revealed that leaf removal practice did not alter vine growth or berry ripening, but increased levels of quercetin glycosides and anthocyanins in grapes. Moreover, leaf removal increased both free- and bound-form volatile compounds in grapes. The 100% leaf removal increased levels of terpenoids (bound-form) and [beta]-damascenone (free- and bound-form) compared to control. In addition, levels of terpenoids and [beta]-damascenone were positively correlated with sunlight exposure. Meanwhile, Pinot Noir wine quality was enhanced by leaf removal. The 100% Leaf removal treatment had higher levels of anthocyanins and volatile compounds, such as linalool, a-terpineol, [beta]-damascenone and several esters (e.g., ethyl butanoate, ethyl octanoate, methyl vanillate, and ethyl vanillate) in final wine. Analyses of potential volatile compounds following acid hydrolysis of wine showed that 100% leaf removal increased levels of bound-form C13-norisoprenoids (e.g., [beta]-damascenone, vitispirane and TDN). The third study was conducted to investigate the impact of crop thinning on volatile composition of Pinot Noir grape and wine with focus on the severity and timing of crop thinning. Crop levels were moderately (35% crop removed) or severely (65% crop removed) thinned at pre-bloom, fruit set, lag phase, or véraison, with no crop thinning as the control treatment. Our data indicate that crop thinning had limited impact on grape and wine volatile compositions with high variation over three seasons (2010, 2011 and 2012).
Author: Andrew Martin Bledsoe
Publisher:
ISBN:
Category :
Languages : en
Pages : 124
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Author: Zachary D. Brierley
Publisher:
ISBN:
Category : Pinot noir (Wine)
Languages : en
Pages : 4
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Author: Thomas Herbert Smith
Publisher:
ISBN:
Category :
Languages : en
Pages : 408
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Author: Steve P. Smit
Publisher:
ISBN:
Category :
Languages : en
Pages : 142
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Author: Andrew G. Reynolds
Publisher: Woodhead Publishing
ISBN: 9781782421443
Category : Technology & Engineering
Languages : en
Pages : 0
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Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies. Volume 1 opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed. Volume 2 opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines. Reviews current understanding of wine aroma, colour, taste and mouthfeel Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation Reviews the impact of different technologies on wine quality
Author: Amanda J. Vance
Publisher:
ISBN:
Category : Companion planting
Languages : en
Pages : 141
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Vineyard management strategies, including vineyard floor management and crop level management, can be used to influence vine vigor and fruit composition. Two studies were conducted to evaluate the impact of these practices on Pinot Noir in Oregon's Willamette Valley. Managing crop levels is common in cool climate vineyard production though it is a costly practice. With economic pressures, the premium winegrape industry is questioning whether they can reduce production costs and increase yields without compromising quality. A crop thinning trial was conducted in 2010 and 2011 to address these concerns and to better understand the role of vine balance on fruit composition. Crop levels were moderately (35% crop removed) or severely (65% crop removed) thinned at pre-bloom, fruit set, lag phase, or véraison and compared to full crop treatments. In both years, crop thinning reduced yields but had no effect on berry weight or cluster size. In 2010, poor fruit set reduced overall yields, and thinning treatments resulted in very few differences in vine growth, cluster architecture or fruit composition, including total soluble solids (TSS), pH, titratable acidity (TA), yeast assimilable nitrogen (YAN), anthocyanins, phenolics and tannins. In 2011, yields were much higher due to high fruit set and larger cluster size. No differences were found in vine growth (leaf areas or pruning weights) or fruit YAN, but thinned vines had higher TSS and pH and lower TA than full crop vines at harvest. Fruit thinned at lag phase and véraison had higher TSS and lower TA than fruit thinned pre-bloom. Intensity of thinning had a stronger influence on anthocyanin and tannin concentration than timing, while phenolics were not impacted by either factor. Ravaz index values (fruit yield/pruning weight) below 2.25 and leaf area to yield ratios of 2.25 to 3.25 m2/kg improved fruit composition in 2011 as did later season thinning, though data from the remaining years of this study will provide more insight into appropriate crop load metrics for cool climate Pinot Noir. A second study was implemented in 2011 to determine the impact of crop thinning in vines with different levels of vegetative vigor caused by three vineyard floor management techniques: permanent grass (Festuca rubra spp. rubra) cover (grass), alternating grass cover and tillage (grass & tilled), and tillage of every alleyway (tilled). Crop was thinned at the BB stage of berry development (EL stage 73) to one cluster per shoot (half crop) or not thinned (full crop); all cluster wings were removed at the time of thinning. Tillage treatments had been in place four years prior to the start of the study and competition for nitrogen in grass caused reduced early season vine growth, leaf chlorophyll and canopy size at both bloom and véraison while crop thinning increased canopy size at véraison. Yields were altered by tillage and crop thinning treatments, as grass had fewer clusters per shoot and berries per cluster, and crop thinning reduced yields to 64.7% of full crop across all tillage treatments. At harvest, grass had the lowest TA while TSS and pH were not affected by tillage. Crop thinning increased TSS but did not impact pH or TA. Anthocyanins were affected by both tillage and thinning and were found to be related to vine yield, YAN, leaf N, and leaf area index. Tannins were highest in grass but were not affected by crop thinning, and phenolics were not changed by either factor. Few interactions between tillage and crop thinning were found, but as variables such as yield per vine were impacted by both treatment factors, monitoring long term effects of crop.
Author: Anton Prajitna
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 244
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Abstract: This study investigated the effect of cluster thinning on the quality and nutraceutical content of 'Chambourcin', 'Pinot noir' and 'Cabernet franc' wine grape berries and wines. In addition, this study investigated SO2 interference on wine nutraceutical content determination. In experiment 1, three vintages of Chambourcin and one vintage of Pinot noir crop level treated wines were evaluated for their composition, anthocyanin, total phenolic, antioxidant and total resveratrol content. Cluster thinning did not affect basic wine composition except pH. Cluster thinning, however, increased the total anthocyanins, total phenolics, and antioxidant capacity. Cluster thinning also increased the total resveratrol level in Chambourcin but not in Pinot noir wines. In experiment 2, we evaluated the effect of cluster thinning on yield parameters, vine growth, fruitfulness, canopy parameters, composition, anthocyanins, total phenolics and antioxidant capacity of 'Chambourcin', 'Pinot noir' and 'Cabernet franc' berries. We found that reponses cluster thinning treatments appear to be confounded with cold injury. Cluster thinning reduced yield in one out of two years of 'Chambourcin' and 'Pinot noir' vines. Cluster thinning increased cluster weight of Chambourcin but not Pinot noir and Cabernet franc. Cluster thinning decreased cropload of Chambourcin and one year of 'Pinot noir' vines. 'Pinot noir' vines under low crop level treatments had the most clusters/vine count prior to cluster thinning in 2004. Cluster thinning increased the anthocyanins, total phenolics and antioxidant capacity of Chambourcin berries linearly independent of harvest date. In experiment 3, we evaluated the extent of sulfite content interference on antioxidant determination (FRAP and ABTS assay) in red and white wines. Addition of SO2 up to 200 mg/L increased antioxidant capacity significantly. Addition of 100 mg/L SO2 generated on average 6.6 % and 64 % increase in antioxidant capacity for red and white wines, respectively indicating the extent of interference was much more pronounced in white compared to red wines.
Author: José Tomás Matus
Publisher: Frontiers Media SA
ISBN: 2889632113
Category :
Languages : en
Pages : 423
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Fruits play a substantial role in the human diet as a source of vitamins, minerals, dietary fiber and a wide range of molecules relevant to health promotion and disease prevention. The characterization of genes involved in the accumulation of these molecules during fruit development and ripening, and in the overall plant’s response to the environment, constitutes a fundamental step for improving yield- and quality-related traits, and for predicting this crop’s behavior in the field. This is certainly the case for grapevine (Vitis vinifera L.), one of the most largely cultivated fruit crops in the world. The cultivation of this species is facing challenging scenarios driven by climate change – including increases in atmospheric carbon dioxide (CO2), solar radiation, and earth surface temperature, and decreases of water and nutrient availability. All these events will potentially affect the grapevine phenology, physiology, and metabolism in many growing regions and ultimately affect the quality of their fruits and of the most important derived product, the wine. The sequencing of the grapevine genome has given rise to a new era, characterized by the generation of large-scale data that requires complex computational analyses. Numerous transcriptomic and metabolomic studies have been performed in the past fifteen years, providing insights into the gene circuits that control the accumulation of all sorts of metabolites in grapevines. From now on, the integration of two or more ‘omics’ will allow depicting gene-transcript-metabolite networks from a more holistic (i.e. systems) perspective. This eBook attempts to support this new direction, by gathering innovative studies that assess the impact of genotypes, the environment, and agronomical practices on fruits at the ‘ome’-scale. The works hereby collected are part of a Research Topic covering the use of ‘omics’-driven strategies to understand how environmental factors and agronomical practices – including microclimate modification (e.g. sunlight incidence or temperature), water availability and irrigation, and postharvest management – affect fruit development and composition. These studies report well-settled transcriptomic and metabolomic methods, in addition to newly-developed techniques addressing proteome profiles, genome methylation landscapes and ionomic signatures, some of which attempt to tackle the influence of terroir, i.e. the synergic effect of (micro)climate, soil composition, grape genotype, and vineyard practices. A few reviews and opinions are included that focus on the advantages of applying network theory in grapevine research. Studies on vegetative organs in their relation to fruit development and on fruit-derived cell cultures are also considered.
