Crop Level and Harvest Date Impact Composition of Four Ontario Winegrape Cultivars. I. Yield, Fruit, and Wine Composition

Luna, Luis Hugo Moreno; Reynolds, Andrew G.; Profio, Frederick Di

doi:10.5344/ajev.2017.17019

Cited by 9 publications

(13 citation statements)

References 31 publications

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“…Crop reduction led to minor changes in vine size, berry weight, and basic berry, must and wine composition (e.g. Brix, titratable acidity (TA), pH, ethanol, anthocyanins and phenols ;Moreno Luna et al, 2017). However, a delayed harvest date reduced yield, cluster weight and berry weight (due to dehydration), and increased berry and must Brix, anthocyanins and phenols (Moreno Luna et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

“…Brix, titratable acidity (TA), pH, ethanol, anthocyanins and phenols ;Moreno Luna et al, 2017). However, a delayed harvest date reduced yield, cluster weight and berry weight (due to dehydration), and increased berry and must Brix, anthocyanins and phenols (Moreno Luna et al, 2017). There was also evidence of sour rot that necessitated the sorting of fruit prior to winemaking, particularly in Pinot gris and Riesling (Moreno Luna et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

“…However, a delayed harvest date reduced yield, cluster weight and berry weight (due to dehydration), and increased berry and must Brix, anthocyanins and phenols (Moreno Luna et al, 2017). There was also evidence of sour rot that necessitated the sorting of fruit prior to winemaking, particularly in Pinot gris and Riesling (Moreno Luna et al, 2017). An enhanced soluble solids concentration plus the effects of climatic conditions were associated with increased concentrations of wine volatile compounds.…”

Section: Discussionmentioning

confidence: 99%

“…All details of the experimental design are described in Moreno Luna et al (2017). All trials were carried out at Pondview Estate Winery in the Four Mile Creek subappellation in Virgil, Ontario, Canada.…”

Section: Experimental Designmentioning

confidence: 99%

“…Data were collected on: yield components, vine size, berry, must and wine composition (Moreno Luna et al, 2017); winter hardiness and cane carbohydrates (Lefebvre et al, 2015); and individual anthocyanins and phenolics (Black et al, 2016). Wines were produced from each field treatment replicate using standard methods (Reynolds et al, 2007;Di Profio et al, 2011;Moreno Luna et al, 2017). Fruit were carefully sorted prior to processing to eliminate the incorporation of any unsound fruit in the fermentations.…”

Section: Experimental Designmentioning

confidence: 99%

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Crop Level and Harvest Date Impact on Four Ontario Wine Grape Cultivars. II. Wine Aroma Compounds and Sensory Analysis

Luna

Reynolds

Profio

et al. 2018

sajev

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Pinot gris, Riesling, Cabernet franc and Cabernet Sauvignon from a vineyard in Virgil, Ontario, Canada were subjected by cluster thinning to two crop-level treatments (full crop, half crop), combined with three harvest dates (commercial harvest (T0), three weeks after T0 (T1), six weeks after T0 (T2)) in a randomised experiment in 2011 and 2012, with wines produced from all treatment replicates. We hypothesised that a full crop with substantially delayed harvest date might have a greater impact on wine aroma than reducing crop level. Wine aroma volatile analysis was carried out by GC-MS, with quantification by calibration with analytical standards prepared in model wine. Delayed harvest overcame the effects of crop reduction for almost all volatiles. Pinot gris and Riesling displayed increases in varietal aromas in the T1 and T2 wines, e.g. monoterpenes and norisoprenoids, and in esters, aldehydes and alcohols. Reduced concentrations of volatile acids and green odour compounds (e.g. 1-hexanol) with delayed harvest were also evident. Increases in ethanol were related to increased berry sugars, but higher alcohols did not necessarily increase with harvest date. Crop level had little impact on the sensory properties of these cultivars in both seasons. However, delayed harvest resulted in substantial sensorial changes. Due to these chemical and sensorial effects, delayed harvest is recommended, rather than crop-level reduction, to enhance wine quality in these cultivars. Extended harvest, e.g. T2 treatments, was associated with the production of benzaldehyde, diethyl acetal, and higher concentrations of higher alcohols, e.g. isoamyl alcohol and nonanol, which could be linked to pre-harvest desiccation. GC-MS sample preparation Aroma analysis by GC-MS was carried out in the 2011 and 2012 wines for the four grape cultivars based on Bowen and Reynolds (2012), with adjustments. A 30 mL sample was taken from each wine treatment replicate immediately prior to bottling, and was kept at 4°C in the presence of N 2 inert gas until analysis. In duplicate, 100 μL of an internal standard, prepared with 10 μL of 98% 1-dodecanol (Aldrich; Oakville, ON) in 10 mL of 100% ethyl alcohol (Commercial Alcohols, Brampton, ON), was poured into a 10 mL volumetric flask, followed by the addition of wine to the mark and mixed. The prepared sample was transferred into a 10 mL Gerstel extraction vial. A 10 mm stir bar ("Twister"; Gerstel, Baltimore, MD), coated with polydimethylsiloxane (0.5 mm film thickness), was added to the sample and it was stirred for 1 hr at 1 000 g for extraction at room temperature. After extraction. the stir bar was removed, rinsed with Milli-Q water (Millipore, Bedford, MA), and dried out with lint-free tissue, then placed in a 4 mL amber vial at 4°C until analysis on the same day. The stir bar was then inserted into the extraction glass tube inside the thermal desorption unit (TDU) attached to GC-MS. GC-MS conditions, and conditioning of material An Agilent 6890N/5975B GC-MS equipped with a Gerstel TDU, cooled inject...

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Section: Discussionmentioning

confidence: 99%