OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 Can varietal ‘apricot’ aroma of Viognier wine be controlled with clonal selection and harvest timing?

Can varietal ‘apricot’ aroma of Viognier wine be controlled with clonal selection and harvest timing?

Abstract

Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine. Other aroma compounds, including a set of aldehydes and several γ-lactones, were also indicated to be related to ‘apricot’ aroma in that study, but the addition of these compounds to the reconstitution gave ambiguous results. 

To investigate these interactions, further reconstitution sensory studies were conducted. Firstly, in a wine-like model matrix, the aldehydes were found to suppress ‘apricot’ aroma intensity, while γ-lactones significantly enhanced the intensity of ‘apricot’, but only in the presence of a higher concentration of monoterpenes. Secondly, a neutral Chardonnay wine base spiked with the monoterpenes and γ-lactones together, or with only the monoterpenes added, was considered to have a similar ‘apricot’ aroma to a typical Viognier wine, whereas if spiked with only γ-lactones, then its aroma was not similar. Finally, a sensory difference study was conducted by comparing single or double strength γ-lactones in Chardonnay wine with added monoterpenes. No significant difference was found between the monoterpene-spiked Chardonnay wine and when γ-lactones were also added. Thus, γ-lactones are unlikely to impart or enhance ‘apricot’ aromas in white wine. 

Monoterpenes are grape-derived aroma compounds, but little is known regarding their accumulation in Viognier grapes. Having established the importance of monoterpenes to the perception of varietal ‘apricot’ aroma in Viognier wines, it is likely that controlling their concentration in the grapes can influence the ‘apricot’ aroma intensity in the resultant wine. 

To establish if clonal selection and harvest timing could be used as tools to modulate ‘apricot’ aromas in Viognier wines, vineyard studies were conducted. Eleven Viognier clones were assessed over three vintages. Large differences were found in the concentration of the monoterpenes between the clones. In a further study of four Viognier clones, two clones showed similar monoterpene concentration profiles throughout ripening, but the other clones were substantially lower in monoterpene concentration. Subsequently, a winemaking study was carried out to assess the effect of clone and grape ripeness on ‘apricot’ character in Viognier. Grapes from two Viognier clones were both picked at two ripening timepoints and from two wine regions with different climates.

Section for all references

DOI:

Publication date: June 19, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Tracey Siebert

The Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA, 5064, Australia

Contact the author

Keywords

List of different keywords (keyword1, keyword2, keyword3)

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.