Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes

Vilanova, Mar; Fernández‐Fernández, Encarnación; Yuste, J.

doi:10.1002/jsfa.10159

Cited by 4 publications

(2 citation statements)

References 42 publications

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“…At the end of this procedure, the organic phase consisting of the aroma compounds was taken and concentrated at 45°C in the Vigreux concentrator until 0.5 ml left. The concentrated extract was injected into the GC‐MS‐FID (Jerković et al., 2010; Şen, 2021, 2021; Topi, 2020; Uçkun & Selli, 2017; Vilanova et al., 2020).…”

Section: Methodsmentioning

confidence: 99%

Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey

Türk

Şen

2021

J. Food Process. Preserv.

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In this study, the effects of different altitudes on the physicochemical properties and aroma compounds of astragalus honey were investigated. As the altitude increased, the moisture content of honey samples decreased. Similarly, as the altitude increased, the acidity and the diastase activity of samples increased. Aroma compounds were identified and quantified using the GC‐MS‐FID. It was determined that with the increasing altitude, the total amount of the alcohol compounds decreased, and the total amount of the lactone compounds and the norisoprenoid compounds increased with the decreasing altitude. Moreover, 11 different aroma compounds with an odor activity value above one were detected. From these compounds, Limonene, (E)‐Linalool oxide, (Z)‐Linalool oxide, and acetic acid were determined as the powerful odor active compounds in all of the honey samples. The first data on the change of aroma compounds in honey with the effect of altitude were obtained through this study. Novelty Impact Statement Honey, in which many different plant sources are used in the production by honey bees, is an important food item worldwide with its economic and nutritive value. Aroma compounds play an important role in the quality of honey, which is named according to the plant origin from which it is obtained. Through this study, it has been tried to reveal the relationship between the sensorial quality of honey and climate change depending on changing altitude. Hence, in a climate change scenario, the results obtained from this study can help us know what climatic conditions are best for producing high‐quality astragalus honey.

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Section: Methodsmentioning

confidence: 99%

Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey

Türk

Şen

2021

J. Food Process. Preserv.

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“…In the season with the cooler ripening period, CT improved fruit composition at harvest, while in the warmer season, no diferences were found between treatments. In another study, CT was found to be most efective at improving Verdejo wine aroma in the coolest and wettest season [78]. Cool temperatures and reduced sunlight lower photosynthesis rates and decrease the source-to-sink balance without changing leaf area or crop load, which slows the ripening process.…”

Section: Geographical and Climactic Infuence On Ct Studiesmentioning

confidence: 99%

Impact of Cluster Thinning on Wine Grape Yield and Fruit Composition: A Review and Meta-Analysis

VanderWeide,

Nasrollahiazar,

Schultze

et al. 2024

Australian Journal of Grape and Wine Research

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For wine grape producers, achieving an optimal balance between vegetative and reproductive growth is a key factor in producing high quality fruit and meeting production quotas. This balance is often measured as the leaf-area-to-yield ratio. To increase this ratio, producers often use “cluster thinning” (CT), a management practice involving a selective removal of grape clusters from vines. Despite this, no consensus has been established regarding the optimal CT timing and severity for consistently improving fruit composition. The objective of this work was to identify whether CT “timing” (bloom, pea-size, lag phase, and veraison) or “severity” (15–35%, 36–55%, and 56–75%) influences yield and fruit composition. To achieve this objective, a meta-analysis of 160 publications on CT in grape was reduced to 78 studies via 10 data curation steps. We reported the influence of CT timing and severity on yield and fruit composition, as well as their impact on the yield-fruit composition tradeoff. First, CT timing showed little influence on fruit composition, which provides producers with greater flexibility when using this practice. Second, CT severity was impactful on improving fruit composition (TSS and pH); only the moderate range (36–55%) was effective. In conclusion, wine grape composition is more influenced by CT severity than timing. This work has important implications for grape producers and their approach to improving grape composition.

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Wine Volatilomics

Câmara,

Perestrelo,

Berenguer

et al. 2024

Methods and Protocols in Food Science

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Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes

Cited by 4 publications

References 42 publications

Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey

Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey

Impact of Cluster Thinning on Wine Grape Yield and Fruit Composition: A Review and Meta-Analysis

Wine Volatilomics

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