Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines

Depending on the vineyard location, cluster thinning (CT) may represent an effective tool to obtain the desired grape composition and wine quality. The effect of 20% cluster thinning on Ribolla Gialla (Vitis vinifera L.) sparkling wine aroma, lipid compounds, and aromatic amino acid (AAA) metabolites composition was studied for three consecutive seasons in two vineyards located in the Friuli Venezia Giulia region, Italy. In the examined sparkling wines, the vintage meteorological conditions exhibited significant influences on the metabolic profile of the samples. Data were normalized by season, and the impact of the CT treatment was evaluated for each vineyard site separately. Crop removal showed a limited positive impact on aroma compounds in sparkling wines from vineyards located in the valley. Concerning the AAA compounds, their concentration was higher in the vineyard at the foot of the hills. Cluster thinning resulted in a drop in concentration, reducing the risk of atypical aging. Despite minor differences according to targeted metabolome profiling, the sensory analysis confirmed the effects of the CT treatment in the valley floor vineyard. Reducing crop in this site, where the yield was higher, promoted a moderate improvement of Ribolla Gialla sparkling wine. In contrast, for wine produced in the vineyard at the foot of the hills, the sensory analysis indicated a preference for wines from the unthinned control samples. Overall, the study indicates that cluster thinning is a viticultural technique that could potentially improve the quality of Ribolla Gialla sparkling wines, but only in situations of excessive grape production.

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Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Foods ◽

10.3390/foods10010101 ◽

2021 ◽

Vol 10 (1) ◽

pp. 101

Author(s):

Giacomo L. Petretto ◽

Luca Mercenaro ◽

Pietro Paolo Urgeghe ◽

Costantino Fadda ◽

Antonio Valentoni ◽

...

Keyword(s):

Benzyl Alcohol ◽

Sensory Analysis ◽

Complex Mixture ◽

Grape Juice ◽

Alcohol Concentration ◽

Sensory Profile ◽

Vitis Vinifera L ◽

Wine Aroma ◽

Wine Quality ◽

Grape Skin

GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, and the sensory relevance of individual VOCs is far from elucidated. Herein, the VOC content (free and glycosylated) of Cannonau grape skin and juice and of Cannonau wine collected in different areas of Sardinia is explored. Wine sensory analysis was also carried out and the relationship between sensory attributes and VOCs was investigated. Although Cannonau grapes showed the same VOC fingerprint, great variability was identified between samples, although only the differences in 2-phenylethanol and benzyl alcohol concentration in the grape skins and benzyl alcohol and a terpenoid in grape juice were significantly different according to ANOVA. The correlation between VOC content and the sensory profile highlights the role played by 2-methyl-1-butanol and 2-phenylethanol in increasing wine sensory complexity.

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High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

International Journal of Molecular Sciences ◽

10.3390/ijms22031196 ◽

2021 ◽

Vol 22 (3) ◽

pp. 1196

Author(s):

Javier Vicente ◽

Fernando Calderón ◽

Antonio Santos ◽

Domingo Marquina ◽

Santiago Benito

Keyword(s):

Ethanol Yield ◽

Color Stability ◽

Quality Parameters ◽

Wine Industry ◽

Wine Aroma ◽

Wine Quality ◽

Promising Tool ◽

Pichia Kluyveri ◽

The Impact ◽

Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

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The impact of “omics” technologies for grapevine (Vitis vinifera) research

Journal of Berry Research ◽

10.3233/jbr-200633 ◽

2020 ◽

pp. 1-15

Author(s):

Nicolas Fischer ◽

Thomas Efferth

Keyword(s):

Vitis Vinifera ◽

Large Scale ◽

Abiotic Factors ◽

Rapid Evolution ◽

Vitis Vinifera L ◽

Wine Quality ◽

Omics Technologies ◽

Biological Studies ◽

Holistic Understanding ◽

The Impact

BACKGROUND: Grapevine (Vitis vinifera L.) as basis for winemaking is one of the most economically important plants in modern agriculture. As requirements in viticulture are increasing due to changing environments, terroir and pests, classical agriculture techniques reach their limits. OBJECTIVE: We summarize the impact of modern “omics” technologies on modern grapevine breeding and cultivation, as well as for dealing with challenges in viniculture caused by environmental or terroir changes and pests and diseases. In this review, we give an overview on current research on the influence of “omics” technologies on modern viticulture. RESULTS: Considerable advances in bioinformatics and analytical techniques such as next generation sequencing or mass spectrometry fueled new molecular biological studies. Modern “omics” technologies such as “genomics”, “transcriptomics”, “proteomics” and “metabolomics” allow the investigation on a large-scale data basis and the identification of key markers. Holistic understanding of genes, proteins and metabolites in combination with external biotic and abiotic factors improves vine and wine quality. CONCLUSION: The rapid evolution in wine quality was only enabled by the progress of modern biotechnological methods developing enology from a handcraft to science.

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Seasonal differences in Vitis vinifera L. cv. Pinot noir fruit and wine quality in relation to climate

OENO One ◽

10.20870/oeno-one.2019.53.2.2427 ◽

2019 ◽

Vol 53 (2) ◽

Cited By ~ 1

Author(s):

Magali Blank ◽

Marco Hofmann ◽

Manfred Stoll

Keyword(s):

Climate Change ◽

Vitis Vinifera ◽

Weather Conditions ◽

Pinot Noir ◽

Sugar Accumulation ◽

Vitis Vinifera L ◽

Maturity Stage ◽

Wine Quality ◽

Micro Scale ◽

The Impact

Aims: A better understanding of the relationship between weather conditions and wine quality would provide tools for assessing the impact of climate change and the potential for adaptation. Most studies rely on assessing wine quality by the price per bottle or by an overall ranking and then establishing general relations to weather conditions. However, such an approach may imply the addition of bias by variable winemaking techniques overcoming vintage effects. The aim of our study was therefore to implement a controlled conditions approach using grape samples from a single vineyard and a standardized micro-scale winemaking technique to produce wines in similar conditions for each vintage over more than a decade. We hope that this data will allow new insights into responses to climatic differences.Methods and results: From 2005 to 2015, data was collected from a vineyard of Hochschule Geisenheim University planted with Vitis vinifera L. cv. Pinot Noir grafted on rootstock SO4 in four field replicates. Weather conditions were recorded together with the major phenological stages, yield, infection of the bunches by Botrytis cinerea bunch rot, and pruning weight. Key primary juice compounds were analyzed and berry phenolics in skins and seeds were determined before harvest. Micro-scale winemaking was developed to produce wines in standardized conditions. The repeatability of the method to assess the extraction of anthocyanins and tannins was shown to be 2–10% and 8–12%, respectively, depending on grape maturity stage. Sugar accumulation was coupled to warmer conditions during the maturation period, and high temperatures after véraison decreased the concentration of malic acid in the juice. The accumulation of primary amino acids (N-OPA) in the juices seemed positively related to warmer conditions between bud break and flowering. Increased temperature, especially before véraison, accompanied by a lack of precipitation was related to an accumulation of tannins in fruit and wine, with a higher accumulation in skins than seeds. The temperature-sensitive anthocyanin accumulation in grapes was coupled to warmer conditions after véraison. These differences in anthocyanin concentration could also be observed in the wine.Conclusions: High-quality vintages were linked to warmer than normal growing seasons and below normal precipitation.Significance and impact of the study: The use of a micro-scale winemaking technique represents an innovative tool to provide detailed information in a controlled and reproducible way. A better understanding of the interaction between weather conditions and berry/wine compounds will help with developing improved winemaking techniques and better adapting to future impacts of climate change.

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Impact of Annual Weather Fluctuations on Wine Production in Germany

Journal of Wine Economics ◽

10.1017/jwe.2017.47 ◽

2017 ◽

Vol 12 (4) ◽

pp. 436-445 ◽

Cited By ~ 4

Author(s):

Britta Niklas

Keyword(s):

Positive Impact ◽

Weather Data ◽

Total Output ◽

Wine Quality ◽

Wine Production ◽

Daily Weather Data ◽

Weather Stations ◽

The Impact ◽

The Empirical Analysis ◽

Quality Categories

AbstractThis paper analyzes the impact of annual weather fluctuations on the total output of wine and on the share of output of different wine-quality categories in Germany, using a set of wine data from all thirteen German wine regions and daily weather data taken from regional weather stations. The empirical analysis suggests that rising average temperatures have a significantly positive impact on the total output of wine as well as on the output shares of wine in higher-quality categories. The number of freezing days appears to be detrimental to overall production; precipitation during the growing season impairs higher-quality wines in particular. (JEL Classifications: Q21, Q13)

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Effects of cluster thinning on wine quality of Syrah cultivar (Vitis vinifera L.)

European Food Research and Technology ◽

10.1007/s00217-016-2671-7 ◽

2016 ◽

Vol 242 (10) ◽

pp. 1719-1726 ◽

Cited By ~ 19

Author(s):

Concetta Condurso ◽

Fabrizio Cincotta ◽

Gianluca Tripodi ◽

Antonio Sparacio ◽

Dina Maria Letizia Giglio ◽

...

Keyword(s):

Vitis Vinifera ◽

Vitis Vinifera L ◽

Wine Quality ◽

Cluster Thinning

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Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology

Molecules ◽

10.3390/molecules25235596 ◽

2020 ◽

Vol 25 (23) ◽

pp. 5596

Author(s):

Ouli Xiao ◽

Minmin Li ◽

Jieyin Chen ◽

Ruixing Li ◽

Rui Quan ◽

...

Keyword(s):

Pesticide Residues ◽

Solid Phase ◽

Negative Influence ◽

Multidimensional Analysis ◽

Yeast Fermentation ◽

Wine Aroma ◽

Wine Quality ◽

Wine Flavor ◽

Fruit Flavor ◽

The Impact

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides—triadimefon, tebuconazole, and paclobutrazol—on the concentrations of wine aroma compounds. All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest negative influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qualitative and quantitative analysis by solid-phase micro-extraction gas chromatography coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides negatively impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

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The impact of cluster thinning on fertility and berry and wine composition of 'Blauer Portugieser' (Vitis vinifera L.) grapevine variety

OENO One ◽

10.20870/oeno-one.2015.49.4.16 ◽

2015 ◽

Vol 49 (4) ◽

pp. 275

Author(s):

Jan Reščič ◽

Maja Mikulič-Petkovšek ◽

Franci Štampar ◽

Anka Zupan ◽

Denis Rusjan

Keyword(s):

Phenolic Compounds ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Vitis Vinifera L ◽

Grapevine Variety ◽

Vine Growth ◽

Wine Composition ◽

Cluster Thinning ◽

The Impact

Aim: Two different yield reductions based on cluster thinning (CT) were performed to determine their impact on vine growth, yield, and grape and wine composition of 'Blauer Portugieser' grapevine variety.Methods and results: Two levels of cluster thinning (limited CT1 – 20-30 % and severe CT2 – 40-50 % cluster reduction) were applied at the pea-size berry (BBCH 75) phenological stage in 2007, 2008 and 2011. The potential impact of CT was determined by measurements of vine growth and fertility potential, berry weight, berry colour, soluble solids content, titratable acidity, pH and total phenolics. Additionally, for the first time, individual phenolic compounds were identified and quantified in berry skin and wine by HPLC-MS. In general, CT of 'Blauer Portugieser' significantly decreased titratable acidity in grape and wine, and increased pH and chromatic parameters in grape and alcohol content and volatile acidity in wine. A significant decrease in yield per vine (of 0.92 kg of grape/vine), together with an increase in soluble solids (of 2.8 °Brix) in grape and pH and total extract content in wine was only observed in severe CT (CT2). Furthermore, CT2 significantly increased the content of total anthocyanins, flavonols and hydroxycinnamic acids, but not total flavanols, in grape and wine. CT2 significantly increased the content and proportion of p-coumaroyl pentose in grape and wine, catechin in grape, epicatechin in wine, quercetin-3-glucuronide (the main flavonol in 'Blauer Portugieser') in grape and wine, the content of myricetin-3-glucoside in grape, and the content of 3-glucosides of laricitrin, myricetin and quercetin in wine. Finally, CT2 increased the content and the proportion of 3-glucosides of delphinidin, petunidin and peonidin but decreased the proportion of malvidin-3-glucoside in grape and wine.Conclusion: A significant impact on yield and grape and wine composition was observed, particularly in the CT2 treatment, in which the yield loss was compensated by higher contents of soluble solids in grape, alcohol in wine, and phenolic compounds in grape and wine.Significance and impact of the study: The present study is the first report on the impact of different levels of cluster thinning on yield and grape and wine composition of 'Blauer Portugieser' variety. Grape and wine composition has been evaluated with an emphasis on a detailed profile of individual and total phenolic contents. The results are undoubtedly useful for winegrowers, who, until now, lacked technological guidelines to optimize 'Blauer Portugieser' yield and wine quality.

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‘Pinore’: The New Red Wine Variety Cross-Bred between ‘Pinot Noir’ and ‘Regent’ Vines

Plants ◽

10.3390/plants10122666 ◽

2021 ◽

Vol 10 (12) ◽

pp. 2666

Author(s):

Stanko Vršič ◽

Klemen Vršič

Keyword(s):

Agronomic Traits ◽

Pinot Noir ◽

Vitis Vinifera L ◽

Wine Quality ◽

Good Tolerance ◽

Early Ripening ◽

New Varieties ◽

Sensory Analyses ◽

Yield Quality ◽

The Impact

Renewed interest in varieties that are more tolerant to diseases has emerged, which is mainly due to increased awareness by producers and consumers regarding the impact of phytochemicals in the environment. This paper describes the first Slovenian grapevine variety ‘Pinore’ crossed between the Vitis vinifera L. ‘Pinot Noir’ clone Mf and ‘Regent’ vines. The aim was to create an early ripening grape cultivar that has a good tolerance to biotic stress (e.g., downy and powdery mildew, botrytis) combined with the benefits of established cultivars and their intense wine colors. Some ampelographic characteristics of young shoots, mature leaves, bunches, and berries are presented, and its major agronomic traits, ripening time, grape yield, quality performances, and disease resistance were evaluated over a three-year period (2014–2017). Wine sensory analyses were performed and compared with the international variety ‘Pinot Noir’. The examined genotype showed good agronomic performance and a high wine quality as far as the content of polyphenols is concerned, especially in terms of anthocyanins and tolerance to diseases (Ren3/9 and Rpv3.1); it is significantly different compared to the reference variety ‘Pinot Noir’. In terms of ampelographic characteristics, the main differences are in the number of leaf lobes, the depth of the lateral sinuses, and the content of anthocyanins in its flesh. The investigated genotype has been proposed to the Committee of new varieties in Slovenia for the variety recognition procedure, and completion of the procedure planned for the end of 2023.

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Comparison of different scaling techniques for sensory analysis of wines

OENO One ◽

10.20870/oeno-one.2005.39.1.906 ◽

2005 ◽

Vol 39 (1) ◽

pp. 23 ◽

Cited By ~ 1

Author(s):

Frédérique Jourjon ◽

Ronan Symoneaux ◽

Catherine Thibault ◽

Myriam Reveillere

Keyword(s):

Sensory Analysis ◽

Objective Evaluation ◽

Order Effect ◽

Wine Industry ◽

Wine Quality ◽

Analysis Methodology ◽

Line Scale ◽

Trained Panel ◽

First Results ◽

The Impact

The use of sensory analysis for the winemaking industry is an interesting tool for objective evaluation of wine quality. Its development forces us to properly define and to adapt the methodology of tasting to this particular product – wine. The development of methodology of sensory analysis adapted to the wine industry constitutes one of the objectives of research carried out by the team of research from the laboratory GRAPPE of ESA (Ecole Supérieure d’Agriculture of Angers) in collaboration with Interprofession of the Wines of the Loire. The influence of scaling techniques on sensory evaluation results was studied during the setting up of a wine sensory trained panel and in order to obtain objective and pertinent characterisations of wine. Three different scales were used : a 10-point category scale ; a line scale consisting of a line where each taster’s appreciation is converted to a mark between 0 and 10 ; a scale mixing the first two.For each scale, five red wines from different appellations of Val de Loire – France were tested by the wine trained panel of the Laboratoire GRAPPE. Each set was repeated once. The products discrimination was better with the line scale and the category one. Nevertheless, interactions between judges and products were higher with the first. Results were less satisfactory with the category line scale. This method seemed to be less discriminating and interactions were more important. This fact can be explained by the different use of the scale by tasters. This study enabled us to verify the impact of the number of wine tested in the same session. Indeed, some attributes were significantly higher for the repeated wines. These results might justify establishing a different order of passage of wine for each assessor, thus minimising the order effect.This experimentation opens interesting perspectives for the optimisation of sensory analysis methodology in the winemaking industry. Complementary studies are taking place in the Laboratoire GRAPPE.

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