Rootstock-scion interaction:3. Effect on the composition of Cabernet Sauvignon wine

Abstract The interaction among rootstock, scion and environment may induce different responses to the grapevine physiology and consequently to the grape and wine composition. The vineyards of Serra Gaúcha, Brazil, are established in soils that may have different physicochemical attributes. Furthermore, the grapevines are grafted on a wide diversity of rootstocks. Therefore, this study aimed to determine their effect on the wine composition of the Cabernet Sauvignon (CS) grafted on Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, featuring some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates and 10 vines per plot. The grapes were harvested at maturity for three years, and then wines were made in glass recipients of 20 L. When alcoholic and malolactic fermentations were over, the wine analyses were performed on twenty-five variables related to alcohol, acidity, dry extract, polyphenols and volatile compounds. The main results show that all variables were affected year by year, some of them by the rootstock and a few by the interaction between rootstock and year. The rootstock effect was observed mainly on variables related to alcohol, acidity and ashes. Results show that the CS/101-14 Mgt wine had higher alcohol content than CS/Dogridge and CS/Isabel wines, which was probably due to the 101-14 Mgt rootstock favoring an early grape ripening. However, higher pH values were observed in the CS/Rupestris du Lot, CS/5BB K and CS/Gravesac than CS/420A Mgt, CS/110 R and CS/Isabel wines. These results show that there is a diversity of rootstocks that can be used by the growers due to the Cabernet Sauvignon wine composition similarities.

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Rootstock-scion interaction: 4. Effect on the sensory characteristics of Cabernet Sauvignon wine

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019043 ◽

2019 ◽

Vol 41 (1) ◽

Cited By ~ 1

Author(s):

Alberto Miele ◽

Luiz Antenor Rizzon

Keyword(s):

Genetic Diversity ◽

Experimental Design ◽

Sensory Analysis ◽

Yield Components ◽

Sensory Characteristics ◽

Cabernet Sauvignon ◽

Physicochemical Composition ◽

Tasting Panel ◽

Made In

Abstract It is known that rootstock can induce changes on grapevine yield components and on the physicochemical composition of musts and wines. However, its effect on the sensory characteristics of wines has been scarcely studied. For this reason, an experiment was conducted to determine the effect of 15 rootstocks on the sensory characteristics of Cabernet Sauvignon wine, whose grapevines were grafted on Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, which feature some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates, 10 vines per plot. Mature grapes were harvested, and wines were made in 20-L glass recipients. When alcoholic and malolactic fermentations were finished, the wines were bottled and stored at 18°C. Sensory analysis was performed in the next year, following international procedures. The tasting panel was formed by 12 experienced enologists, who evaluated the wines in individual cells separated by opaque glass. They were served monadically and the perception of each taster was recorded in 9-cm unstructured scale sheets. Twenty-two variables were evaluated, which were related to the visual, olfactory and taste aspects. The results show that the tasting panel was not able to detect significant differences (p> 0.05) of rootstocks in any variable related to the sensory characteristics of Cabernet Sauvignon wine.

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Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine

Molecules ◽

10.3390/molecules24152777 ◽

2019 ◽

Vol 24 (15) ◽

pp. 2777 ◽

Cited By ~ 2

Author(s):

Zhao ◽

Wu ◽

Meng ◽

Shi ◽

Fang ◽

...

Keyword(s):

Volatile Compounds ◽

Principal Component ◽

Titratable Acidity ◽

Soluble Solids ◽

Cabernet Sauvignon ◽

Dry Extract ◽

Harvest Dates ◽

Aroma Characteristics ◽

The Right ◽

Alcohol Ethyl

The aim of this paper was to investigate how maturity affects the aroma characteristics of Cabernet Sauvignon wine. A series of four Vitis vinifera cv. Cabernet Sauvignon wines were produced from grapes of different harvest dates. The berries of sequential harvest treatments showed an increase in total soluble solids and anthocyanin and a decrease in titratable acidity. Berry shriveling was observed as berry weight decreased. In the wines, anthocyanin, dry extract, alcoholic strength, and pH were enhanced with the sequential harvest, whereas polyphenol and tannin were decreased. The concentrations of volatile compounds in sequential harvests were found to be at higher levels. Isopentanol, phenylethyl alcohol, ethyl acetate, ethyl lactate, benzaldehyde, citronellol, and linalool significantly increased when harvest was delayed by one or two weeks. Through a principal component analysis, the volatile compounds and phenols characterizing each harvest date were clearly differentiated. These results suggest that sequential harvest may be an optional strategy for winemakers to produce high-quality wine.

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Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition

Beverages ◽

10.3390/beverages7040076 ◽

2021 ◽

Vol 7 (4) ◽

pp. 76

Author(s):

Arran Rumbaugh ◽

Raul Cauduro Girardello ◽

Annegret Cantu ◽

Charles Brenneman ◽

Hildegarde Heymann ◽

...

Keyword(s):

Sensory Analysis ◽

Mitigation Strategies ◽

Cabernet Sauvignon ◽

Anthocyanin Accumulation ◽

High Alcohol ◽

Alcohol Content ◽

Wine Composition ◽

Diseased Fruit ◽

Aroma Characteristics ◽

The Impact

Grapevine red blotch virus (GRBV), the causative agent of red blotch disease, causes significant decreases in sugar and anthocyanin accumulation in grapes, suggesting a delay in ripening events. Two mitigation strategies were investigated to alleviate the impact of GRBV on wine composition. Wines were made from Cabernet Sauvignon (CS) (Vitis vinifera) grapevines, grafted onto 110R and 420A rootstocks, in 2016 and 2017. A delayed harvest and chaptalization of diseased grapes were employed to decrease chemical and sensory impacts on wines caused by GRBV. Extending the ripening of the diseased fruit produced wines that were overall higher in aroma compounds such as esters and terpenes and alcohol-related (hot and alcohol) sensory attributes compared to wines made from diseased fruit harvested at the same time as healthy fruit. In 2016 only, a longer hangtime of GRBV infected fruit resulted in wines with increased anthocyanin concentrations compared to wines made from GRBV diseased fruit that was harvested at the same time as healthy fruit. Chaptalization of the diseased grapes in 2017 produced wines chemically more similar to wines made from healthy fruit. However, this was not supported by sensory analysis, potentially due to high alcohol content masking aroma characteristics.

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Effect of partial grape drying on the Cabernet Sauvignon grapevine on the wine characteristics: first results in Brazil

OENO One ◽

10.20870/oeno-one.2002.36.2.972 ◽

2002 ◽

Vol 36 (2) ◽

pp. 70

Author(s):

Irineo Dall'Agnol ◽

Alberto Miele ◽

Luiz Antenor Rizzon

Keyword(s):

Linear Increase ◽

Climatic Conditions ◽

Cabernet Sauvignon ◽

Dry Extract ◽

Volatile Acidity ◽

Dried Grapes ◽

Scientific Organizations ◽

Grape Quality ◽

Wine Composition ◽

First Results

Cabernet Sauvignon grapes in general do not reach their physiological maturation in the southern regions of the country, which is due to the adverse climatic conditions. This situation induces scientific organizations to develop research, as partial grape drying on the grapevine to improve grape quality. The results of this first experiment conducted during the 1999 vintage have showed that partial grape drying caused a linear increase in the variables related to sugar and acidity of the must. Indeed, the ºBrix increased from 18,8 in the control grapevines to 25,6 in the 10 days dried grapes, which means an average increase of 0,36ºBrix/day. The wine composition elaborated with partial 10 days dried grapes compared to the control ones had higher levels of alcohol (+24.0 p. cent), volatile acidity (+55.6 p. cent), pH (+5.0 p. cent), dry extract (+50.4 p. cent), reducing sugars (+160.6 p. cent), ashes (+34.5 p. cent), ashes alkalinity (23.2 p. cent), tannins (+100.0 p. cent), anthocyanins (+22.2 p. cent), tannins/anthocyanins ratio (+63.2 p. cent), OD 420 (+48.0 p. cent), OD 520 (+38.0 p. cent), and proline (+123.8 p. cent) ; minerals also increased their concentrations, like P (+90.0 p. cent), K (+23.7 p. cent), Ca (+34.7 p. cent), and Mg (+44.2 p. cent) ; the same occurred with the volatile compounds ethyl acetate (+105.4 p. cent), methanol (+85.4 p. cent), 2-methyl-1-propanol (+39.1 p. cent), and the sum of the higher alcohols (+16.41 p. cent). Sensory analysis showed that better wines were obtained with partial dried grapes, where wines from the 4 days dried grapes had a score of 89.4/100 and from the 10 days dried grapes of 79.4/100 while those from control grapevines reached only 69.4/100. Mots-clés : passe

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Physicochemical composition of Cabernet-Sauvignon wine made from grapes affected by grape ripe rot

OENO One ◽

10.20870/oeno-one.2013.47.3.1551 ◽

2013 ◽

Vol 47 (3) ◽

pp. 195

Author(s):

Alberto Miele ◽

Luiz Antenor Rizzon

Keyword(s):

Polynomial Regression ◽

Cabernet Sauvignon ◽

Total Acidity ◽

Color Intensity ◽

Wine Quality ◽

Physicochemical Composition ◽

Wine Composition ◽

Negative Effect ◽

Grape Musts ◽

Made In

Aim: In the last years, grape ripe rot has been one of the most important diseases of the Serra Gaúcha vineyards, RS, Brazil. In order to determine its influence on wine quality, we studied the physicochemical composition of must and wine made from affected Cabernet-Sauvignon grapes.Methods and results: The experimental design was a randomized complete block, with six treatments - musts containing 0, 2.5, 5, 7.5, 10, and 20 % of affected grapes - and three replications. Grape musts were extracted from ripe fruits and wines were made in 20-L glass recipients. Polynomial regression analysis showed that ripe rot significantly increased the ºBrix, density, pH, and ºBrix/total acidity ratio of grape must. In wine, increases were observed for most variables evaluated except for density, absorbance at 520 nm, color intensity, and anthocyanins, which decreased.Conclusions: These results show that grape ripe rot affects must and wine composition. The effect is more striking in wine, where it significantly reduces color. In this way, grape ripe rot should be prevented or controlled in the vineyards.Significance and impact of the study: These results are important because they show the negative effect of grape ripe rot on wine composition and quality.

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Prospects of using Lachancea thermotolerans yeast in winemaking

E3S Web of Conferences ◽

10.1051/e3sconf/202124701012 ◽

2021 ◽

Vol 247 ◽

pp. 01012

Author(s):

Irina Peskova ◽

Tatiana Tanashchuk ◽

Elena Ostroukhova ◽

Evgenij Slastya ◽

Svetlana Levchenko ◽

...

Keyword(s):

Acetic Acid ◽

Global Warming ◽

Cabernet Sauvignon ◽

Glycerol Concentration ◽

Alcohol Content ◽

Wine Production ◽

Grape Cultivar ◽

Ph Values ◽

Lachancea Thermotolerans

In connection with global warming, study to find new technological solutions that allow to obtain wines characterized by a lower ethanol content and balanced in the acids and sugars content is relevant.One of the solutions is to use Lachancea thermotolerans yeast, which can metabolize some of the hexoses into the lactic acid. In the present work the comparative studies of the chemical composition of wines from grape cultivar Cabernet Sauvignon and Crimean autochthonous cultivars Kefesia and Ekim kara, obtained using Saccharomyces and Lachancea thermotolerans yeasts, were investigated. Analytical studies were performed using HPLC. Experimental wines obtained using L. thermotolerans showed a decrease in ethyl alcohol content by 5-11% and pH values by 0.10-0.32 unit sand an increase in the concentration of titratable acids an average 1.3-fold and glycerol concentration by 30% compared to the control obtained at S. cerevisiae. In wines obtained using L. thermotolerans, the acetic acid content did not exceed 0.01 gL-1. The investigated wines were distinguished by their balanced and velvety taste. The results achieved indicate that the use of L. thermotolerans yeast is promising for improving the quality of the wine production, including those with organic status.

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Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

Applied Sciences ◽

10.3390/app11115065 ◽

2021 ◽

Vol 11 (11) ◽

pp. 5065

Author(s):

Ofélia Anjos ◽

Soraia Inês Pedro ◽

Débora Caramelo ◽

Andreia Semedo ◽

Carlos A. L. Antunes ◽

...

Keyword(s):

Volatile Compounds ◽

Spectroscopic Techniques ◽

Dry Extract ◽

Oak Wood ◽

Arbutus Unedo ◽

Fusel Alcohols ◽

Mediterranean Countries ◽

Trained Panel ◽

Valuable Product

Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.

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Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

European Food Research and Technology ◽

10.1007/s00217-019-03395-w ◽

2019 ◽

Vol 246 (1) ◽

pp. 81-92 ◽

Cited By ~ 1

Author(s):

Nesrin Merve Çelebi Uzkuç ◽

Burcu Şişli ◽

Mustafa Ay ◽

Sine Özmen Togay ◽

Yonca Karagül Yüceer ◽

...

Keyword(s):

Volatile Compounds ◽

Cabernet Sauvignon ◽

Red Wines ◽

Spontaneous Fermentation ◽

Sensory Profiles

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Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Beverages ◽

10.3390/beverages7030044 ◽

2021 ◽

Vol 7 (3) ◽

pp. 44

Author(s):

Margherita Modesti ◽

Colleen Szeto ◽

Renata Ristic ◽

WenWen Jiang ◽

Julie Culbert ◽

...

Keyword(s):

Sensory Attributes ◽

Sensory Properties ◽

Ozone Treatment ◽

Cabernet Sauvignon ◽

Negative Effects ◽

Volatile Phenols ◽

Post Harvest ◽

Perceived Intensity ◽

Wine Composition ◽

Marker Compounds

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.

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Electrical conductivity and pH of the substrate solution in gerbera cultivars under fertigation

Horticultura Brasileira ◽

10.1590/s0102-05362013000300003 ◽

2013 ◽

Vol 31 (3) ◽

pp. 356-360 ◽

Cited By ~ 7

Author(s):

Fernanda Ludwig ◽

Dirceu M Fernandes ◽

Poliana RD Mota ◽

Roberto L Villas Bôas

Keyword(s):

Electrical Conductivity ◽

Experimental Design ◽

Nutrient Uptake ◽

Plant Nutrition ◽

Substrate Solution ◽

Plant Toxicity ◽

Paulo State ◽

Ph Values ◽

Nutritive Solution ◽

Golden Yellow

The quality and the profitability on floriculture are intimately linked to the adequate plant nutrition. In the present research we aimed to evaluate the electrical conductivity (EC) and pH of the substrate solution on four different gerbera cultivars subjected to fertigation, with two nutritive solutions. The experiment was carried out in a greenhouse, from May to July 2006, on the Universidade Estadual Paulista, Botucatu, São Paulo state, Brazil. The experiment was carried out under an experimental design of random blocks, in 4×2 factorial arrangement, with four Gerbera cultivars (Cherry, Golden Yellow, Salmon Rose and Orange) and two nutritive solution concentrations: 0.92 and 1.76 dS m-1 EC) during the vegetative stage, and 1.07 and 2.04 dS m-1 during the reproductive stage (S1 and S2, respectively). The nutrients were applied through fertigation, manually performed every day. The EC and pH values of the substrate solution were evaluated weekly, using the 'pourthru' method. Orange and Cherry cultivars had, respectively, the highest and the lowest electrical conductivity of the substrate solution, and Cherry was the most efficient on the nutrient uptake. The solution S2 showed a trend to accumulate salts in the substrate, but without visual symptoms of plant toxicity, leading to the lowest pH values. The 'pourthru' method was efficient when compared to the 1:2 method and can be adopted for substrate solution analysis in gerbera culture.

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