 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Effect of early defoliation on volatile composition and sensory properties of aglianico red wines

Effect of early defoliation on volatile composition and sensory properties of aglianico red wines

Abstract

AIM: The aim of this work was to study the influence of early defoliation in the vineyard on Aglianico wines quality from Apulia region (Italy). Early defoliation was conducted in commercial Aglianico (Vitis vinifera L.) vineyards situated in Apulia region in Italy during the 2018 season.

METHODS: Three defoliation treatments were carried out in the vineyard: DN, where 100% of fruit-zone leaves removed from the North canopy side; DS, 100% where of fruit-zone leaves were removed, from the South canopy side DNS, where 100% removal of fruit-zone leaves on both the North and the South side of the canopy. A control (CT), where all basal leaves were retained in each shoot, also was performed. Instrumental (GC-MS) and sensory analysis (QDA) were used to evaluate the treatment effect on volatile composition and sensory descriptors of wines.

RESULTS: Results showed the effect of early defoliation treatment on 37.8 % (14 out 37 compounds) of the volatiles identified and quantified. Defoliation treatments led to wines with the significant highest concentrations of 13 volatile compounds. Aglianico wines from early defoliation in north side (DN) increase the concentration of nine volatile compounds respect to south side (DS) and both sides (DNS). In sensory analysis Aglianico wines were defined by sixteen sensory attributes with GM > 30 %, where the highest values were reached for defoliation treatments vs control. Moreover, ten sensory descriptors (> 30 % GM) reached the highest value for DNS treatment. The highest value for total quality was also reached by DNS treatment. In conclusion defoliation treatments increased the volatile concentration of Aglianico wines.

CONCLUSIONS

In conclusion defoliation treatments increased the volatile concentration of Aglianico wines from Apulia region (Italy).

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Mar Vilanova

Instituto de Ciencias de la Vid y del Vino (CSIC, Spain),D. Iorio, University of Bari Aldo Moro (Italy) G. Gambacorta, University of Bari Aldo Moro (Italy) L. Tarricone, Research Centre for Viticulture and Enology (Italy) V.M. Paradiso, University of Bari Aldo Moro (Italy) M. Vilanova, Instituto de Ciencias de la Vid y del Vino (CSIC, Spain)

Contact the author

Keywords

leaf removal, volatile composition, wine quality

Citation

Accurate Quantification of Quality Compounds and Varietal Classification from Grape Extracts using the Absorbance-Transmittance Fluorescence Excitation Emission Matrix (A-TEEM) Method and Machine Learning

Rapid and accurate quantification of grape berry phenolics, anthocyanins and tannins, and identification of grape varieties are both important for effective quality control of harvesting and initial processing for wine making. Current reference technologies including High Performance Liquid Chromatography (HPLC) can be rate limiting and too complex and expensive for effective field operations

Characterization of a strain of Lachancea thermotolerans, microorganism of choice when facing the climatic challenges of the wine sector

Current climatic challenges in the wine sector require innovative solutions to maintain the quality of wines while adapting oenological practices to changing conditions. This article presents the detailed study of a lachancea thermotolerans strain on matrices typical of the French mediterranean area.

Consumer acceptance of sweet wines produced by stopping fermentation with octanoic and decanoic acids

The use of medium chain fatty acids for arresting the fermentation and producing sweet wines was investigated at industrial level. Doses of 10 mg/l of octanoic or decanoic acid and a combination of 5+5 mg/l octanoic and decanoic acid were used to produce sweet wines of tamaioasa romanească variety in volumes of 3000 l.

Teinturier grapes: Valorization as a source of high-value compounds for the Chilean food industry

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

Redwine project: increasing microalgae biomass feedstock by valorising wine gaseous and liquid residues

Global warming due to greenhouse gases (GHG) has become a serious worldwide concern.