Enhancement of Istrian Malvasia wine aroma and hydroxycinnamate composition by hand and mechanical leaf removal

Bubola, Marijan; Radeka, Sanja; Sivilotti, Paolo; Grozić, Kristina; Vanzo, Andreja; Bavčar, Dejan; Lisjak, Klemen

doi:10.1002/jsfa.9262

Cited by 36 publications

(28 citation statements)

References 48 publications

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“…This fertilization practice can enhance yield along with grapevine overgrowth, 11,12 but lead to mutually shaded leaves [13][14][15][16] and changes of the canopy microclimate. , 7,[17][18][19][20][21][22] This outcome can result in severely negative impacts on grape quality, [23][24][25] especially reduced phenolic [26][27][28] and volatile compounds, with the exception of methoxypyrazines, 29 mainly due to competition for carbohydrates between organs 30 and ultimately decreasing flavor compounds in grape. [4][5][6] However, winemakers have focused on the demand for quality wine production, 31 necessitating the pursuit of high-quality grape and wine.…”

Section: Introductionmentioning

confidence: 99%

Using foliar nitrogen application during veraison to improve the flavor components of grape and wine

et al. 2020

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Nitrogen is involved in the winemaking process from grapevine growth to wine fermentation, and its precise utilization in vineyards can regulate grape and wine quality. Foliar nitrogen application during veraison (FNAV) could prevent nitrogen deficiency in grape and must in nitrogen‐deficient vineyards. Moreover, FNAV also could improve certain flavor components of grape and wine, but little attention has been paid to FNAV. Therefore, this paper mainly reviews the difficulties encountered in current applications of nitrogen in vineyards and wineries, and the advantages of FNAV over the addition of nitrogen in soil and wineries. And it discusses that FNAV can increase yeast‐assimilable nitrogen and phenolics, and scarcely affect volatile components of grape (must and wine), and points out the existing problems including the core issue and then puts forward future research directions. This information may indicate future directions for research, and provide a reference for viticulturists and winemakers on the precise application of nitrogen on grapevine and must to further improve grape and wine quality in nitrogen‐deficient vineyards. © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Using foliar nitrogen application during veraison to improve the flavor components of grape and wine

et al. 2020

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“…Enhancement of Istrian Malvasia wine aroma and higher hydroxycinnamate composition were obtained by hand (HLR) and mechanical leaf removal (MLR), compared with untreated control (UC) [168]; precursors of varietal thiols 3-S-glutathionylhexan-1-ol (G3SH) (HLR 9.5 ng kg −1 ; MLR 10.6 ng kg −1 ; UC 7.0 ng kg −1 ), 3-S-cysteinylhexan-1ol (Cys3SH) (HLR 0.5 ng kg −1 ; MLR 0.6 ng kg −1 ; UC 0.3 ng kg −1 ), 4-S-glutathionyl-4methylpentan-2-one (G4MSP) (HLR 16.4 ng kg −1 ; MLR 17.6 ng kg −1 ; UC 11.8 ng kg −1 ), 4-S-cysteinyl-4-methylpentan-2-one (Cys4MSP) (HLR 28.5 ng kg −1 ; MLR 27 ng kg −1 ; UC 22.4 ng kg −1 ) in berries and hydroxycinnamic acids and their esters in wine were higher in defoliated-treated vines [169].…”

Section: Leaf Removalmentioning

confidence: 99%

Effect of Agronomic Techniques on Aroma Composition of White Grapevines: A Review

et al. 2021

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Climate change with rising temperatures and the unpredictability of rainy events during ripening leads to tough challenges for the winemakers in preserving the quality of white grape varieties. Grape quality is a complex concept that mainly refers to berry chemical composition, including secondary metabolites such as aroma compounds that in white berries play a key role in the identity of the wine. Terpenes, thiols, C13-norisoprenoids, methoxypyrazines, and nonterpenic alcohols are the most important aroma compounds in white grapes and several of them can be found as free volatiles or bound as glycoconjugate molecules. Agronomic practices in vineyards, such as biostimulant application, irrigation, defoliation, training systems, foliar fertilization, and bunch thinning, can have a positive effect on their concentration. This review aims to highlight the aromatic characteristics of the most utilized white grape cultivars and focus on agronomic techniques in the vineyard to enhance, implement, and intensify their aromatic characteristics. The purpose of this review paper is therefore to investigate the state of the art regarding the exaltation of aroma in white grapes in the scientific literature through sustainable agronomic techniques, but further future investigations are considered necessary given the uncertainty concerning some mechanisms of biosynthesis and their correlation with such agronomic practices.

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“…Relative standard deviation of repeatability (RSD) was determined after repeated analysis (n = 5) of a Malvazija istarska wine sample and was satisfactory, with RSD lower than 13.05% for monoterpenes, 7.38 for β-damasenone, lower than 9.23% for alcohols, 7.34 for ethyl esters, 12.34% for acetate esters, and 11.78% for fatty acids. Method validation parameters were previously published in the study of Bubola et al [30]. In the cases when pure chemical standards were not available, semi-quantitative analysis was carried out.…”

Section: Wine Samplesmentioning

confidence: 99%

Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation

Lukić

Carlin

Vrhovšek

2020

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To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) and conventional one-dimensional GC-MS. The data obtained were subjected to uni- and multivariate statistical analysis. The extra separation ability of the GC×GC second dimension provided additional in-depth volatile profile information, with more than 1000 compounds detected, while 350 were identified or tentatively identified in total by both techniques, which allowed highly efficient differentiation. A hundred and sixty one compounds in total were significantly different across monovarietal wines. Monoterpenic compounds, especially α-terpineol, followed by limonene and linalool, emerged as the most powerful differentiators, although particular compounds from other chemical classes were also shown to have notable discriminating ability. In general, Škrlet wine was the most abundant in monoterpenes, Malvazija istarska was dominant in terms of fermentation esters concentration, Pošip contained the highest levels of particular C13-norisoprenoids, benzenoids, acetates, and sulfur containing compounds, Kraljevina was characterized by the highest concentration of a tentatively identified terpene γ-dehydro-ar-himachalene, while Maraština wine did not have specific unambiguous markers. The presented approach could be practically applied to improve defining, understanding, managing, and marketing varietal typicity of monovarietal wines.

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Enhancement of Istrian Malvasia wine aroma and hydroxycinnamate composition by hand and mechanical leaf removal

Cited by 36 publications

References 48 publications

Using foliar nitrogen application during veraison to improve the flavor components of grape and wine

Using foliar nitrogen application during veraison to improve the flavor components of grape and wine

Effect of Agronomic Techniques on Aroma Composition of White Grapevines: A Review

Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation

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