Effect of Cluster Sunlight Exposure on Rotundone Concentration in Noiret Grapes and Wine PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Effect of Cluster Sunlight Exposure on Rotundone Concentration in Noiret Grapes and Wine PDF full book. Access full book title Effect of Cluster Sunlight Exposure on Rotundone Concentration in Noiret Grapes and Wine by Laura Homich. Download full books in PDF and EPUB format.
Author: Laura Homich
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
It is generally recognized that wine quality begins in the vineyard; therefore, it is important to understand how the vineyard environment and management techniques impact the development of specific compounds which contribute to or detract from wine quality. The aroma impact compound rotundone was recently identified as the main contributor to the spicy, black pepper aroma in many grapes, wines, herbs, and spices. While the mechanism of rotundone formation remains unknown, it has been determined that mesoclimate plays an important role. Knowing this, studies have suggested that viticultural practices which alter canopy microclimate, such as fruit zone leaf removal, may be useful tools for manipulating rotundone concentrations in the fruit and therefore black pepper character in wines. This two-year study sought to identify the presence of rotundone in the Noiret (interspecific hybrid of Vitis) variety and to determine if and how the timing and duration of cluster sunlight exposure affect rotundone concentration in the fruit, and black pepper aroma intensity in the vinified wines. The timing of sunlight exposure was evaluated through comparison of pre-veraison (LR) and post-veraison (PVLR) single event leaf removal treatments, while the duration was assessed through comparison of a maintained 100% sunlight exposure (MSE) treatment with an undefoliated control (CON). Enhanced point quadrat analysis (EPQA) was used to evaluate the impact of each treatment on vine canopy density and light availability in the fruiting zone. Stable isotope dilution analysis, solid phase extraction and microextraction, and gas chromatography-mass spectrometry techniques were used in combination to assess rotundone concentration and the dynamics of its development in the fruit. Descriptive analysis was used to evaluate the black pepper aroma intensities in wines vinified from the vineyard treatments, and these ratings were plotted against wine rotundone concentrations to determine if a correlation exists. This study successfully identified the presence of rotundone in the Noiret variety for the first time. During both seasons, the MSE treatment reduced canopy density and increased fruit light availability as compared to the CON. The leaf removal treatments did not result in differences in canopy characteristics at any time during 2014. In 2015, however, fruit sunlight exposure was increased in the leaf removal treatments, albeit only temporarily. Rotundone was not detectable in fruit sampled before or at veraison. No significant differences in rotundone concentration for either treatment comparison were observed in the 2014 fruit at harvest; however, rotundone concentrations after veraison were significantly (p
Author: Laura Homich
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
It is generally recognized that wine quality begins in the vineyard; therefore, it is important to understand how the vineyard environment and management techniques impact the development of specific compounds which contribute to or detract from wine quality. The aroma impact compound rotundone was recently identified as the main contributor to the spicy, black pepper aroma in many grapes, wines, herbs, and spices. While the mechanism of rotundone formation remains unknown, it has been determined that mesoclimate plays an important role. Knowing this, studies have suggested that viticultural practices which alter canopy microclimate, such as fruit zone leaf removal, may be useful tools for manipulating rotundone concentrations in the fruit and therefore black pepper character in wines. This two-year study sought to identify the presence of rotundone in the Noiret (interspecific hybrid of Vitis) variety and to determine if and how the timing and duration of cluster sunlight exposure affect rotundone concentration in the fruit, and black pepper aroma intensity in the vinified wines. The timing of sunlight exposure was evaluated through comparison of pre-veraison (LR) and post-veraison (PVLR) single event leaf removal treatments, while the duration was assessed through comparison of a maintained 100% sunlight exposure (MSE) treatment with an undefoliated control (CON). Enhanced point quadrat analysis (EPQA) was used to evaluate the impact of each treatment on vine canopy density and light availability in the fruiting zone. Stable isotope dilution analysis, solid phase extraction and microextraction, and gas chromatography-mass spectrometry techniques were used in combination to assess rotundone concentration and the dynamics of its development in the fruit. Descriptive analysis was used to evaluate the black pepper aroma intensities in wines vinified from the vineyard treatments, and these ratings were plotted against wine rotundone concentrations to determine if a correlation exists. This study successfully identified the presence of rotundone in the Noiret variety for the first time. During both seasons, the MSE treatment reduced canopy density and increased fruit light availability as compared to the CON. The leaf removal treatments did not result in differences in canopy characteristics at any time during 2014. In 2015, however, fruit sunlight exposure was increased in the leaf removal treatments, albeit only temporarily. Rotundone was not detectable in fruit sampled before or at veraison. No significant differences in rotundone concentration for either treatment comparison were observed in the 2014 fruit at harvest; however, rotundone concentrations after veraison were significantly (p
Author: Andrew David Harner
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
The grape-derived sesquiterpenoid rotundone is responsible for the black pepper aroma of several wine grape varieties, including the interspecific hybrid Noiret. Numerous studies have evaluated the effects of major climatic variables, including both temperature and solar radiation, on the accumulation of rotundone in wine grapes. However, only a few studies have assessed the effects of common viticultural management practices, and no studies have assessed both climatic and viticultural influence together in a single study to fully investigate which variables have the strongest influence on rotundone concentrations. Over the 2016 and 2017 seasons, we evaluated the influence of 21 different viticultural, meso- and microclimatic variables on the concentrations of rotundone in Noiret wine grapes at 7 Pennsylvania and New York vineyards with distinct environmental conditions. Vineyard-scale post-veraison temperatures and solar radiation had robust and positive correlations with rotundone concentrations measured at harvest. At the level of the fruiting zone, rotundone concentrations correlated negatively with post-veraison temperatures below 15 degrees Celsius, above 30 degrees Celsius, and pre-veraison fruit sun exposure. Rotundone concentrations were also strongly correlated to several grapevine tissue nutrients, including calcium, potassium, and magnesium. A four-variable model was constructed using multiple linear regression analysis of the vineyard-scale data. This model can be used by growers to identify vineyards with potential for producing peppery wines, as well as assist growers with manipulating rotundone concentrations via implementation of canopy management practices to achieve wines with the desired levels of rotundone and related pepperiness.
Author: Thomas Herbert Smith
Publisher:
ISBN:
Category :
Languages : en
Pages : 408
Get Book Here
Book Description
Author: Jimena Balic
Publisher:
ISBN:
Category :
Languages : en
Pages : 580
Get Book Here
Book Description
Author: Anton Prajitna
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 244
Get Book Here
Book Description
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: Catherine Hope Dadmun
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Interspecific hybrid winegrapes are economically important in areas where environmental pressures inhibit traditional Vitis vinifera production. To clarify the effect of vine microclimate on red hybrid wine color, skin extract anthocyanins were characterized via HPLC for shaded and unshaded fruit from three economically significant cool-climate hybrid cultivars (Vitis spp): Corot noir, Maréchal Foch, and Marquette. Light exposure and berry and air temperature were monitored in Corot noir to represent generalized vine microclimate. Across all cultivars, the samples that underwent the leaf-pulling treatment (exposed samples) did not have significantly different concentrations of total anthocyanins compared to the control (shaded samples). However, certain individual anthocyanins within each cultivar demonstrated different concentrations with the exposure treatment. This work is the first step in defining the evolution of anthocyanin profiles during interspecific hybrid grape ripening to allow cool-climate wine grape growers to optimize viticultural production methods for high-quality red hybrid wines.
Author: Gerard Anthony Logan
Publisher:
ISBN:
Category : Syrah (Wine)
Languages : en
Pages : 372
Get Book Here
Book Description
Rotundone was identified recently as the sesquiterpene responsible for the potent black pepper aroma in Vitis vinifera L. Syrah grapes and wine. Although the New Zealand wine industry is dominated at present by Sauvignon blanc and Pinot noir, many wineries have chosen to use Syrah as their flagship wine indicating the importance of the cultivar to the country. New Zealand Syrah has become known for producing desirable wines with elevated levels of black pepper aromas, more prominent than in wines from other regions or countries, and was anecdotally variable between vintages and blocks. Thus a need was identified to examine the black pepper aroma in Syrah and determine what vineyard and winery factors may contribute to the levels of rotundone in the final wines and if commercially viable management options were available. To that end, a three-season vineyard investigation took place researching selected viticultural management inputs; fruit exposure, timing of fruit exposure, crop load adjustment in addition to berry ripening stage, vine vegetative vigour level and clonal material. Fruit from the remaining blocks were monitored throughout fermentation in commercial size stainless steel and oak fermenters. In addition single cluster fermentations were conducted from the same fruit. A survey of commercially bottled Syrah wines was conducted from wines produced in New Zealand, France, Australia and The United States of America. Finally, the juice and wine matrix of Syrah was analysed for its functional food qualities and to investigate factors that may prove beneficial for inclusion in the diet. Rotundone was indeed present in New Zealand Syrah at some of the highest values recorded to date. Wines from France also had rotundone levels above the perception threshold, while lower values were seen in wines from The United States of America and Australia. Clonal material was the strongest determining factor of rotundone concentration in Syrah. Strong trends were found with timing of leaf removal, where changes made after veraison were more important than beforehand. Fermentation was shown to extract rotundone more rapidly in the early stages and varied with fruit source. Micro-fermentations were found to produce high levels of rotundone, but also showed a high degree of variability. The juice and wine of Syrah grapes were found to show positive antioxidant activities. Both juice and wine had mild to moderate inhibitory activities against COX-1 and -2 in addition to lipid peroxidation. Furthermore, human tumour cell lines showed moderate levels of inhibition from both Syrah juice and wine. There was no difference between the juice and wine on the basis of tumour type indicating that the biotransformation occurring during fermentation did not alter the functional food quality of Syrah. It has been demonstrated that selected vineyard environmental and management factors, along with fermentation factors, influence the concentration of rotundone in New Zealand Syrah. Syrah has also been identified as containing beneficial functional food components relevant to the human diet. These findings support enhancing the growth and production of Syrah in New Zealand, and the beneficial properties of its chemical profiles.
Author: Fang Yuan
Publisher:
ISBN:
Category : Carotenoids
Languages : en
Pages : 98
Get Book Here
Book Description
This study first investigated the developmental changes in the volatile composition and carotenoids of Pinot noir grapes. Grape berries were sampled every week from pea size to harvest during the 2011 and 2012 season. Carotenoids and organic acids were analyzed by HPLC. Volatile compounds were extracted from crushed berries using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS), and C13-norisoprenoids potentials were analyzed by HS-SPME-GC-MS after acid hydrolysis. Malic acid accumulated before véraison and decreased dramatically during ripening. Carotenoids and chlorophylls decreased during entire developmental period although some of carotenoids showed a short accumulation stage before véraison. Pinot noir grapes had a more complex volatile compound composition pre-véraison than post-véraison, which may due to the decreasing of monoterpenes during ripening. C6-aldehydes significantly increased in concentration after véraison. C6-alcohols accumulated around véraison and decreased during ripening. Benzyl and phenylethyl alcohols increased before véraison, reached the highest amount two weeks after véraison and slightly decreased towards harvest. The concentration of volatile phenols reached the highest amount at véraison, decreased in about one week, then stayed relatively stable through maturity. Free-form C13-norisoprenoids was low, but higher after acid hydrolysis, indicating the dominance of C13-norisoprenoids precursors. Total C13-norisoprenoids increased after véraison, corresponding to carotenoid breaking down. The analysis of grape composition in this study demonstrated a quantitative means of assessing the relationships between vineyard management practices and grape-derived secondary metabolites, some of which are important wine aroma and flavor components. Effect of cluster zone leaf removal management on grape composition were further investigated. Three cluster zone leaf removal management, including 0% leaf removal (Control), 50% leaf removal and 100% leaf removal of the cluster zone were studied in commercial vineyards from 2010 to 2012. Grape samples were harvested every year and analyzed for total soluble solids (TSS), organic acids, phenolics and carotenoids. Leaf removal had no impact on grape TSS, citric and tartaric acids but lowered malic acid in year 2012. Leaf removal increased quercetin glycoside content in grape berry in three years, and increased anthocyanin content in year 2010 and 2012. For carotenoids, leaf removal decreased flavoxanthin content in the grape berry and decreased [beta]-carotene in 2012. It is evident that more sun exposure as a result of leaf removal increases degradation of carotenoids, and could potentially increase concentration of norisoprenoids in grapes.
Author: James Osborne
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 5
Get Book Here
Book Description
Recent wildfires have exposed grapes in some areas to high levels of smoke that can affect wine quality. While there's still a lot we don't know, certain practices can help. Grape growers can identify affected grape lots early and reduce skin contact during processing. These practices may reduce the impact of smoke on sensory characteristics of wine.
Author: Qun Sun
Publisher:
ISBN:
Category :
Languages : en
Pages : 206
Get Book Here
Book Description
Native American grape species and hybrid varieties have several desirable properties compare to Vitis vinifera, but the effect of canopy treatment on them and the aromas inherent to most Vitis species are not well characterized. Two canopy treatments were applied to two hybrid varities growing at commercial vineyards in the Finger Lakes region of New York State, including Marechal Foch and Coort noir. The experiments were conducted for two growing seasons. For Marechal Foch, yields and clusters were reduced while berry weight was increased by shoot thinning. Shoot thinning reduced crop load and increased soluble solids in 2008. Shoot thinning increased berry anthocyanins, but no corresponding increase was observed in wine anthocyanins. Delaying harvest resulted in increases of soluble solids, berry and wine anthocyanins. Both treatments resulted in decreased sixcarbon alcohols in finished wines. The total concentration of tannin in Foch fruit was comparable to that of some vinifera. However, the extractability of tannins during winemaking was very low compared to most vinifera. Sensory panelists reported that later harvest 2008 wines were more "fruity" than their early harvest counterparts for both treatments and that shoot thinning did not affect fruitiness. For Corot noir, yield was reduced by cluster thinning (CL) but not shoot thinning (ST) in 2008. CL increased Brix in both of years. The treatments had variable impacts on wine anthocyanin, berry skin tannin, berry seed tannin, and wine tannin depending on year. Wine tannin and tannin extractability were both very low in comparison to vinifera. Panelists reported ST+CL wines were more "fruity" than the control in both years. The key odorants in wine produced from the American grape species, V. riparia and V. cinerea were determined. Non-vinifera wines had higher concentrations of odorants with vegetative and earthy aromas: eugenol, cis-3-hexenol, 1, 8- cineole, isobutylmethoxypyrazine (IBMP) and isopropylmethoxypyrazine (IPMP). Concentrations of IBMP and IPMP were well above sensory threshold in both nonvinifera wines and some grape accessions. We expect that this knowledge will facilitate the selection of interspecific hybrids by grape breeders, or could be used to identify targets for viticultural or enological studies on interspecific hybrids.
