Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc

The evaluation of 6 clonal selections of Sauvignon blanc grapes grown at McLaren Vale in South Australia identified 2 significantly (P<0.05) higher yielding clones, F4V6 and F14V9. F4V6 and F14V9 had significantly lower total soluble solids TTS) in the years where all clones were harvested together. In 1 year, F4V6 and F14V9 were harvested 9 days later than the remaining clones. Their TSS values were not significantly different, The titratable acidities of F4V6 and F14V9 were lower due to lower tartrate and malate levels. The pH of F4V6 was higher than that of any other clone at a similar maturity level. (Clones F4V6 and F14V9 had greater yields per vine in all 3 years.

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The influence of water stress on plant hydraulics, gas exchange, berry composition and quality of Pinot Noir wines in Switzerland

OENO One ◽

10.20870/oeno-one.2017.51.1.1314 ◽

2017 ◽

Vol 51 (1) ◽

Cited By ~ 10

Author(s):

Vivian Zufferey ◽

Jean-Laurent Spring ◽

Thibaut Verdenal ◽

Agnès Dienes ◽

Sandrine Belcher ◽

...

Keyword(s):

Water Stress ◽

Gas Exchange ◽

Leaf Gas Exchange ◽

Water Status ◽

Growing Season ◽

Pinot Noir ◽

Wine Quality ◽

Plant Hydraulics ◽

Berry Composition

Aims : The aims of this study were to investigate the physiological behavior (plant hydraulics, gas exchange) of the cultivar Pinot Noir in the field under progressively increasing conditions of water stress and analyze the effects of drought on grape and wine quality.Methods and results : Grapevines of the variety Vitis vinifera L. cv. Pinot Noir (clone 9-18, grafted onto 5BB) were subjected to different water regimes (irrigation treatments) over the growing season. Physiological indicators were used to monitor plant water status (leaf and stem water potentials and relative carbon isotope composition (d13C) in must sugars). Leaf gas exchange (net photosynthesis A and transpiration E), leaf stomatal conductance (gs), specific hydraulic conductivity in petioles (Kpetiole), yield components, berry composition at harvest, and organoleptic quality of wines were analyzed over a 7-year period, between 2009 and 2015, under relatively dry conditions in the canton of Wallis, Switzerland. A progressively increasing water deficit, observed throughout the season, reduced the leaf gas exchange (A and E) and gs in non-irrigated vines. The intrinsic water use efficiency (WUEi, A/gs) increased during the growing season and was greater in water-stressed vines than in well-watered vines (irrigated vines). This rise in WUEi was correlated with an increase in d13C in must sugars at harvest. Drought led to decreases in Kpetiole, E and sap flow in stems. A decrease in vine plant vigor was observed in vines that had been subjected to water deficits year after year. Moderate water stress during ripening favored sugar accumulation in berries and caused a reduction in total acidic and malic contents in must and available nitrogen content (YAN). Wines produced from water-stressed vines had a deeper color and were richer in anthocyanins and phenol compounds compared with wines from well-watered vines with no water stress. The vine water status greatly influenced the organoleptic quality of the resulting wines. Wines made from non-irrigated vines with a water deficit presented more structure and higher-quality tannins. They were also judged to be more full-bodied and with blended tannins than those made from irrigated vines.Conclusions : Grape ripening and resulting Pinot Noir wines were found to be largely dependent on the water supply conditions of the vines during the growing season, which influenced gas exchange and plant hydraulics.Significance and impact of the study : Plant water status constitutes a key factor in leaf gas exchange, canopy water use efficiency, berry composition and wine quality.

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Closed tank pneumatic press application to improve Sauvignon Blanc wine quality and nutraceutical properties

Journal of Agricultural Engineering ◽

10.4081/jae.2019.896 ◽

2019 ◽

Vol 50 (4) ◽

pp. 159-165

Author(s):

Pietro Catania ◽

Filippa Bono ◽

Claudio De Pasquale ◽

Mariangela Vallone

Keyword(s):

Chemical Composition ◽

Principal Component ◽

Inert Atmosphere ◽

Wine Quality ◽

Sauvignon Blanc ◽

Operating Modes ◽

Favourable Environment ◽

New Research ◽

Nutraceutical Properties

The machines used in the winemaking process directly affect the quality of wine and its nutraceutical properties. Grapes’ pressing is a very important step in winemaking as it may promote the presence and/or absence of enzymatic processes on the must, leading to the creation of different products in terms of chemical composition, starting from the same grapes. The aim of the study was to compare two different pressing systems of Sauvignon Blanc grapes using an innovative pneumatic discontinuous closed tank press in two operating modes: the traditional pressing mode in presence of oxygen and the inert pressing mode, performed through grapes pressing under inert gas with nitrogen recovery. Chemical composition of musts and wines was analysed. Pressing under inert atmosphere caused an increase in total polyphenols; total acidity values in musts raised up denoting a very favourable environment for the development of the aromatic component of the future wine. The absorbance measured at 420 nm, an index of total browning reaction of foods, was significantly lower in the wine coming from inert pressing. Principal component analysis application allowed extracting composite quality indicators of must for evaluating the effectiveness of the inert pressing procedure. Results are encouraging and open up new research prospective with the aim of applying innovative techniques to improve the quality of the final product.

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Influence of curettage on Esca-diseased Vitis vinifera L. cv. Sauvignon blanc plants on the quality of musts and wines

OENO One ◽

10.20870/oeno-one.2021.55.1.4479 ◽

2021 ◽

Vol 55 (1) ◽

pp. 171-182

Author(s):

Émilie Bruez ◽

Céline Cholet ◽

Cécile Thibon ◽

Pascaline Redon ◽

Soizic Lacampagne ◽

...

Keyword(s):

Alcoholic Fermentation ◽

White Wine ◽

Chemical Analyses ◽

Wine Quality ◽

Sauvignon Blanc ◽

Foliar Symptoms ◽

Sensory Analyses ◽

One Year ◽

The One

Aim: A study on Sauvignon blanc (SB) cultivar in France showed that curettage had an effect on the resilience of GTD grapevines. No experiments, however, have been conducted on its effects on wine quality, particularly on white Sauvignon blanc cultivar wines.Methods and results: Grapevines from Sauvignon blanc cultivar that had expressed Esca-foliar symptoms were used for the study, with some of them having been curetted in 2014. Subsequently, bunches from Control (asymptomatic), Curetted and Esca-symptomatic vines were harvested in 2017 and 2018 in order to produce white wine. Technical and chemical results on both must and wine showed that wines from curetted plants were similar to those from asymptomatic vines. There were differences, however, for Esca-diseased vines, where the alcoholic fermentation of musts was faster than for the other modalities. Olfactometry results showed that, for the one-year-old 2017 vintage wines, no differences were detected, although they were for the 2018 vintage.Conclusion: The results of the chemical analyses and wine tasting showed that the wines from curetted and asymptomatic grapevines were similar, and that their quality was the same.Significance of the study: The quality of wines from curetted vines compared to asymptomatic ones was confirmed and validated through chemical and sensory analyses of the must and the one-year-old wines.

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The impact of plant water status on the gas exchange, berry composition and wine quality of Chasselas grapes in Switzerland

OENO One ◽

10.20870/oeno-one.2018.52.4.2181 ◽

2018 ◽

Vol 52 (4) ◽

Author(s):

Vivian Zufferey ◽

Thibaut Verdenal ◽

Agnès Dienes ◽

Sandrine Belcher ◽

Fabrice Lorenzini ◽

...

Keyword(s):

Gas Exchange ◽

Leaf Gas Exchange ◽

Water Status ◽

Growing Season ◽

Wine Quality ◽

Plant Vigor ◽

Water Regimes ◽

Use Efficiency ◽

Berry Composition

Aims: The aim of this research was to study the physiological and agronomical behaviors (leaf gas exchange, plant vigor, mineral supply, and yield components) of the Chasselas grapevine subjected to different water regimes during the growing season. The resulting grape and wine qualities were also determined.Methods and results: Adult vines of Vitis vinifera L. cv. Chasselas (clone 14/33-4, grafted onto 5BB) were subjected to different water regimes (various levels of irrigation) during the growing season. Physiological indicators were used to monitor the plant water status [the predawn leaf (. Leaf photosynthesis (A) and transpiration (E), stomatal conductance (gs), vulnerability to cavitation, yield parameters, berry composition at harvest, and organoleptic quality of wines were analyzed over a period of eight consecutive years between 2009 and 2016, under the relatively dry conditions of the Canton of Wallis, Switzerland.In non-irrigated vines, the progressively increasing water deficit observed over the season reduced the leaf gas exchange (A and E) and gs. The intrinsic water use efficiency (WUEi, A/gs) increased over the season and was greater in vines that had suffered water restriction than in irrigated vines. The rise in WUEi was correlated with an increase in d13C in the must sugars at harvest. Vulnerability to cavitation (embolism phenomenon) increased with increasing water deficit in the non-irrigated vines with covered soils. A decrease in plant vigor was observed in the vines that had been subjected to water restrictions over multiple years. Moderate water stress during fruit ripening was favorable for sugar accumulation in berries and lowered the contents of total and malic acidity in the musts and the content of available nitrogen (YAN). Overall, the organoleptic characteristics and quality of Chasselas wines were little influenced by the vine water regimes, with the exception of the hot, dry season in 2009 (and, to a lesser degree, in 2011). In those years, the quality of the wines from the irrigated vines, which had not suffered any water stress, received a better appreciation. Bitterness was generally greater in samples from the non-irrigated vineyards that had suffered from drought than in samples from the irrigated vines. No significant differences in the aroma and wine structure were measured during the study period, regardless of the vine irrigation status.Conclusions: The physiological behavior (gas exchange, plant vigor, and mineral supplies) and grape ripening in Chasselas vines were largely dependent on the water supply conditions in the vineyard during the growing season.Significance and impact of the study: Vine water status is a key factor in leaf gas exchange, canopy water use efficiency, berry composition and, lastly, wine quality.

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Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine

Processes ◽

10.3390/pr9060970 ◽

2021 ◽

Vol 9 (6) ◽

pp. 970

Author(s):

Yan Zhao ◽

Xiaobin Yu ◽

Fengtao Zhu ◽

Guangpeng Liu ◽

Le Chu ◽

...

Keyword(s):

Large Scale ◽

Starter Cultures ◽

Flavor Quality ◽

Wine Quality ◽

Active Compounds ◽

Ethyl Hexanoate ◽

Optimal Starter ◽

Phenethyl Acetate ◽

Ethyl Decanoate

For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.

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