Aim: A study was performed on the influence three vertical training systems had on wine composition in warm climates, analysing the wine’s polyphenol and volatile compound contents and sensory properties.Methods and results: The polyphenols and volatile compound content of wines was analysed together with their sensory properties. The effect of different training systems (double Guyot (CT), Smart-Dyson variation (SM), and Triple cordon (TC)) was studied in Tempranillo (TEMP), Syrah (SYR) and Tintilla de Rota (TR) cultivars to determine their influence on red winemaking over a two-year period. Statistical analysis was conducted with Cultivar and Year as factors. TC delayed grape ripening and reduced the alcohol in the wine when grapes from the three training systems were picked on the same date. Overall, no differences were found in polyphenol content. Higher alcohol acetates, ethyl esters of branched acids and various esters were found to be influenced, and some of these compounds are related to ripening. A limited impact was found on the sensory properties of the wines.Conclusions: Under the test conditions, irrespective of the cultivar, the alcohol content of the wines was modified by the training systems through delayed ripening.The training system affected certain polyphenol compounds and the ester profile of the wines. Some of these compounds are related to ripening. Therefore, differences were due to delayed ripening caused by training management.Significance and impact of the study: Training systems have an impact on the oenological parameters of wines and the quantity of the polyphenols and volatile compounds they contain. In this regard, cultural practices such as training system may be used to optimise berry and wine quality (Teixeira et al., 2013). However, the relationship between management practices and secondary metabolites such as the phenolics and volatile compounds produced by plants in warm climates is not well known.
Erratum to: Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi
