Fortification and Elevated Alcohol Concentration Affect the Concentration of Rotundone and Volatiles in Vitis vinifera cv. Shiraz Wine

Zhang, Pangzhen; Luo, Fangping

doi:10.3390/fermentation3030029

Cited by 5 publications

(3 citation statements)

References 32 publications

(64 reference statements)

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“…The absence of contribution to the models from sugar concentration at harvest is somewhat unexpected. Although recent studies have shown that an increased alcohol content of wine improves rotundone extraction rate from grapes into wine (Zhang et al, 2017), our data suggest that ethanol concentration in the resulting wines had no effect on rotundone concentration. This may be explained by the relatively small amplitude of difference between the lowest and highest sugar concentrations (20.1°Brix and 22.8°Brix, respectively) recorded between blocks for the 2 years of the study.…”

Section: Figure 2 Predicted Versus Observed Rotundone Concentrationcontrasting

confidence: 87%

A 2-year multisite study of viticultural and environmental factors affecting rotundone concentration in Duras red wine

et al. 2019

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Aim: A study was carried out in 2013 and 2014 to determine the key environmental and viticultural variables affecting the concentration of rotundone, the black pepper aroma compound, in Vitis vinifera L. cv. Duras red wines at 10 different vineyard blocks.Methods and Results: For each block, data for fruit quality attributes, as well as climatic and agronomical variables, were collected. Rotundone was quantified in wines prepared by microvinification techniques (in a 1-L Erlenmeyer flask). Rotundone concentration varied across blocks from 63 ng/L to 239 ng/L in 2013 and from 25 ng/L to 115 ng/L in 2014. Three separate partial least squares regression models were constructed to predict rotundone concentration in wines in 2013, in 2014, and in both vintages. Gluconic acid, a secondary metabolite of Botrytis cinerea, had a substantial contribution to the 2013 and multivintage models, with a negative regression coefficient with rotundone concentration. Other predictors were associated with abiotic factors such as cumulative rainfall, thermal index, hours of sunshine and mean daily irradiation.Conclusions: Our results indicate that mesoscale climatic variables are the key factors determining rotundone concentration, and also suggest that Botrytis cinerea may be involved in rotundone degradation.Significance and impact of the study: Our findings may assist grape growers producing Duras red wines to select specific vineyard blocks with the aim of producing wines with a desired rotundone concentration. They also open up new fields of investigation into mechanisms involved in possible rotundone degradation by Botrytis cinerea.

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Section: Figure 2 Predicted Versus Observed Rotundone Concentrationcontrasting

confidence: 87%

A 2-year multisite study of viticultural and environmental factors affecting rotundone concentration in Duras red wine

et al. 2019

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“…Actually, as other secondary metabolites, rotundone synthesis must be an energy demanding process that requires carbohydrates. As rotundone is hydrophobic and was measured indirectly in wine, we can also suppose that the difference in ethanol content between the two vintages might have impacted its extraction from the berry pericarp, which is enhanced by fortification and elevated alcohol concentration (Zhang et al, 2017). IBMP concentrations were below detection level in wines from 2015 which could be a result of the heat wave experienced between berry set and bunch closure in July.…”

Section: Controlmentioning

confidence: 99%

Using common viticultural practices to modulate the rotundone and 3-isobutyl-2-methoxypyrazine composition of Vitis vinifera L. cv. Fer N red wines from a temperate climate wine region with very cool nights

Geffroy

Calzi²,

Ibpfelt³

et al. 2019

OENO One

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Aim: Rotundone and 3-isobutyl-2-methoxypyrazine (IBMP) are two potent aroma compounds responsible for pepper and bell pepper notes in red wines, respectively. The aim of the study was to modulate, through common viticultural practices, the volatile composition in these two molecules of Fer red wines from a temperate climate wine region with very cool nights, located in the southwest of France.Methods and results: Three viticultural practices (leaf removal 10 days after berry set, removal of lateral shoots, and delayed harvest 7 days after the control) were investigated in 2015 and in 2016. Rotundone concentrations up to 69 ng/L were found in experimental wines. IBMP concentrations were below perception level in wines from 2016 and below detection level in wines from 2015, a vintage with particularly hot climatic conditions between berry set and bunch closure. Delayed harvest induced an increase in rotundone concentration while leaf removal and the removal of lateral shoots had no significant impact on rotundone concentration. Delayed harvest and the removal of lateral shoots were the most efficient practices to decrease IBMP in wines. The three techniques made it possible to increase the odour activity values (OAV) ratio of OAV rotundone to OAV IBMP, with the greatest impact observed for delayed harvest.Conclusion: According to our results, delayed harvest appears to be the best practice to modulate the volatile composition of Fer wines toward an increase in the OAV rotundone to OAV IBMP ratio.Significance and impact of the study: Our results may assist local grape growers to modulate the volatile composition of their wines.

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“…This information should be used for follow-up studies as a starting point for proper experimental design. This relatively low number of publications on cold-hardy wine varieties is significant compared with active research in Vinifera [52,53,54,55,56,57,58,59,60,61,62].…”

Section: Discussionmentioning

confidence: 99%

Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry

Rice

Tursumbayeva

Clark

et al. 2019

Foods

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The Midwest wine industry has shown a marked increase in growers, hectares planted, wineries, and wine production. This growth coincides with the release of cold-hardy cultivars such as Brianna and Frontenac gris, in 2001 and 2003, respectively. These white grape varieties account for one-third of the total area grown in the state of Iowa. It is generally accepted that the wine aroma profile plays a crucial role in developing a local, sustainable brand. However, the identity of Brianna/Frontenac Gris-based wine aromas and their link to the grape berry chemistry at harvest is unknown. This study aims to preliminarily characterize key odor-active compounds that can influence the aroma profile in wines made from Brianna and Frontenac gris grapes harvested at different stages of ripening. Brianna and Frontenac gris grapes were harvested approximately 7 days apart, starting at 15.4 °Brix (3.09 pH) and 19.5 °Brix (3.00 pH), respectively. Small batch fermentations were made for each time point with all juices adjusted to the same °Brix prior to fermentation. Odor-active compounds were extracted from wine headspace using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) and simultaneous olfactometry (O). Over 30 odor-active compounds were detected. Aromas in Brianna wines developed from “cotton candy” and “floral”, to “banana” and “butterscotch”, then finally to “honey”, “caramel” and an unknown neutral aroma. Frontenac gris wines changed from an unknown neutral aroma to “fruity” and “rose”. Results from the lay audiences’ flavor and aroma descriptors also indicate a shift with harvest date and associated °Brix. To date, this is the first report of wine aromas from Brianna and Frontenac gris by GC-MS-O. Findings from this research support the hypothesis that aroma profiles of Brianna and Frontenac gris wines can be influenced by harvesting the grapes at different stages of ripening.

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Fortification and Elevated Alcohol Concentration Affect the Concentration of Rotundone and Volatiles in Vitis vinifera cv. Shiraz Wine

Cited by 5 publications

References 32 publications

A 2-year multisite study of viticultural and environmental factors affecting rotundone concentration in Duras red wine

A 2-year multisite study of viticultural and environmental factors affecting rotundone concentration in Duras red wine

Using common viticultural practices to modulate the rotundone and 3-isobutyl-2-methoxypyrazine composition of Vitis vinifera L. cv. Fer N red wines from a temperate climate wine region with very cool nights

Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry

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