Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines

Adopting cover crops for vineyard soil management can provide several benefits, including soil protection, reductions in vine vigor, and enhancements in berry composition. However, the effects of this practice on wine aroma have seldom been addressed. This study aimed to determine the influence of different cover crops and soil tillage on the must and wine amino acid composition and wine volatile compounds of the red cultivar, ‘Mencía’ (Vitis vinifera L.), grown in Northwest Spain. Treatments consisted of soil tillage (ST), native vegetation (NV), English ryegrass (ER), and subterranean clover (SC). Cover crops did not alter the macro-constituents of musts; however, musts from NV and SC tended to lower concentrations of amino acids. Some color attributes of wines were influenced by cover crops in the vineyard. Methanol and trans-linalool oxide (pyran) concentrations in wines were significantly affected by soil management. Professional tasters encountered differences in visual, aroma, and palate descriptors of wines depending on the treatment imposed in the vineyard. These alterations in sensory properties seemed to obey to slight modifications of wine chemical characteristics due to vineyard soil management. According to these results, cover crops might be useful for modulating wine aroma in humid climates.

Download Full-text

Amino Acid Composition of Grape (Vitis vinifera L.) Juice in Response to Applications of Urea to the Soil or Foliage

American Journal of Enology and Viticulture ◽

10.5344/ajev.2015.15015 ◽

2015 ◽

Vol 67 (1) ◽

pp. 47-55 ◽

Cited By ~ 19

Author(s):

K. D. Hannam ◽

G. H. Neilsen ◽

D. Neilsen ◽

A. J. Midwood ◽

P. Millard ◽

...

Keyword(s):

Amino Acid ◽

Vitis Vinifera ◽

Amino Acid Composition ◽

Acid Composition ◽

Vitis Vinifera L

Download Full-text

Effects of irrigation over three years on the amino acid composition of Albariño ( Vitis vinifera L) musts and wines in two different terroirs

Scientia Horticulturae ◽

10.1016/j.scienta.2017.05.005 ◽

2018 ◽

Vol 227 ◽

pp. 313-325 ◽

Cited By ~ 12

Author(s):

Yolanda Bouzas-Cid ◽

Emilia Díaz-Losada ◽

Emiliano Trigo-Córdoba ◽

Elena Falqué ◽

Ignacio Orriols ◽

...

Keyword(s):

Amino Acid ◽

Vitis Vinifera ◽

Amino Acid Composition ◽

Acid Composition ◽

Vitis Vinifera L

Download Full-text

Determination of Biological and Sensory Profiles of Biscuits Enriched with Tea (Camellia sinensis L.) Powder

Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences ◽

10.2478/prolas-2018-0018 ◽

2018 ◽

Vol 72 (2) ◽

pp. 113-117

Author(s):

Eva Ivanišová ◽

Barbara Mickowska ◽

Peter Socha ◽

Ivana Režová ◽

Attila Kántor ◽

...

Keyword(s):

Antioxidant Activity ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Black Tea ◽

Sensory Profile ◽

Control Group ◽

Crude Fibre ◽

Sensory Profiles ◽

Phenolic Concentration

Abstract The aim of this work was to characterise the biological and sensory profile of biscuits enriched with green (1 and 3%) and black tea (1 and 3%) powders. Biscuits without the addition of tea were used as a control. Phenolic concentration, flavonoid concentration, and antioxidant activity were determined spectrophotometrically. Amino acid composition was determined using automatic amino acid analyser AAA 400 and crude fibre content using an Ancom analyser. Sensory profiles were evaluated by comparison of enriched and control biscuit samples. The enriched biscuits showed higher phenolic and flavonoid concentration and antioxidant activity estimated by DPPH and phospholybdenum method in comparison with levels in the control group. The best results for antioxidant activity estimated by DPPH and phosphomolybdenum methods were achieved in biscuits enriched with black tea powder (3%): 2.25 and of 32.64 mg TEAC·g−1, respectively. Total phenolic concentration was 1.16 mg GAE·g−1, and total flavonoid concentration was 0.13 mg QE·g−1. These biscuits had higher concentration of crude fibre in comparison with the control group and the highest concentration (0.64%) was found in biscuits with addition of 3% green tea powder. The amino acid composition in samples, including in the control sample was balanced, with slightly higher concentration of threonine, serine, and methionine in enriched samples, but this parameter was not statistically significant. Biscuits enriched with green and black tea had higher sensory scores for taste, smell and aftertaste.

Download Full-text