Harvest date effects on aroma compounds in aged Riesling icewines

Khairallah, Ramsey; Reynolds, Andrew G.; Bowen, Amy

doi:10.1002/jsfa.7650

Cited by 20 publications

(12 citation statements)

References 62 publications

(269 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These observations add to previous reports which also demonstrate pulp continues to undergo metabolism and transcriptomic changes during dehydration on and off the vine (Bellincontro et al, 2004; Costantini et al, 2006; Moreno et al, 2008; Rolle et al, 2009; Toffali et al, 2011; Bowen and Reynolds, 2015; Khairallah et al, 2016; Lukić et al, 2016; Zenoni et al, 2016). For seed, the OPLS-DA and ICV patterns present seemingly contrasting results.…”

Section: Discussionsupporting

confidence: 86%

“…Late ripening, which we define here as the period of extended ripening immediately following ripeness (Coombe, 1995), is a period during which fruits dehydrate. Distinctive wines are produced using both on- (Rolle et al, 2009; Bowen and Reynolds, 2015; Khairallah et al, 2016; Lukić et al, 2016) and off-vine (Bellincontro et al, 2004; Costantini et al, 2006; Moreno et al, 2008; Toffali et al, 2011; Zenoni et al, 2016) dehydration strategies (Figueiredo-González et al, 2013). Both practices have similar effects on sugars, secondary metabolism, and cell integrity (Zamboni et al, 2008) and desiccation can produce responses analogous to those of water stress (Bellincontro et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Metabolite Profiling Reveals Developmental Inequalities in Pinot Noir Berry Tissues Late in Ripening

et al. 2017

View full text Add to dashboard Cite

Uneven ripening in Vitis vinifera is increasingly recognized as a phenomenon of interest, with substantial implications for fruit and wine composition and quality. This study sought to determine whether variation late in ripening (∼Modified Eichhorn-Lorenz stage 39) was associated with developmental differences that were observable as fruits within a cluster initiated ripening (véraison). Four developmentally distinct ripening classes of berries were tagged at cluster véraison, sampled at three times late in ripening, and subjected to untargeted HPLC-MS to measure variation in amino acids, sugars, organic acids, and phenolic metabolites in skin, pulp, and seed tissues separately. Variability was described using predominantly two strategies. In the first, multivariate analysis (Orthogonal Projections to Latent Structures-Discriminant Analysis, OPLS-DA) was used to determine whether fruits were still distinguishable per their developmental position at véraison and to identify which metabolites accounted for these distinctions. The same technique was used to assess changes in each tissue over time. In a second strategy and for each annotated metabolite, the variance across the ripening classes at each time point was measured to show whether intra-cluster variance (ICV) was growing, shrinking, or constant over the period observed. Indeed, berries could be segregated by OPLS-DA late in ripening based on their developmental position at véraison, though the four ripening classes were aggregated into two larger ripening groups. Further, not all tissues were dynamic over the period examined. Although pulp tissues could be segregated by time sampled, this was not true for seed and only moderately so for skin. Ripening group differences in seed and skin, rather than the time fruit was sampled, were better able to define berries. Metabolites also experienced significant reductions in ICV between single pairs of time points, but never across the entire experiment. Metabolites often exhibited a combination of ICV expansion, contraction and persistence. Finally, we observed significant differences in the abundance of some metabolites between ripening classes that suggest the berries that initiated ripening first remained developmentally ahead of the lagging fruit even late in the ripening phase. This presents a challenge to producers who would seek to harvest at uniformity or at a predefined level of variation.

show abstract

Section: Discussionsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Metabolite Profiling Reveals Developmental Inequalities in Pinot Noir Berry Tissues Late in Ripening

et al. 2017

View full text Add to dashboard Cite

show abstract

“…To produce an authentic icewine, the entire harvesting and pressing process must be carried out below −8°C, and the juice sugar content must be >35 Brix at the time of pressing (VQA Ontario, 2014 1 ). Vidal Blanc and Riesling are two main cultivars to produce icewine due to their relatively higher resistance to harsh conditions experienced by grapes prior to picking (Khairallah et al, 2016 ). Icewine contains higher and distinct volatile compounds relative to table wines, which largely determine the quality of icewine products (Bowen and Reynolds, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

et al. 2018

View full text Add to dashboard Cite

Using novel non-Saccharomyces strains is regarded as an effective way to improve the aroma diversity of wines to meet the expectations of consumers. The non-Saccharomyces Hanseniaspora vineae and Metschnikowia pulcherrima have good aromatic properties useful for the production of table wine. However, no detailed information is available on their performances in icewine fermentation. In this study, simultaneous and sequential fermentation trials of indigenous M. pulcherrima CVE-MP20 or H. vineae CVE-HV11 with S. cerevisiae (SC45) were performed in 50-L fermenters of Vidal icewine, respectively. The results showed that SC45 cofermented with different non-Saccharomyces strains could generate a distinct aroma quality of icewine compared with four S. cerevisiae strain monocultures as evidenced by principal component analysis (PCA). Mixed fermentation of MP20/SC45 produced higher contents of acetate esters and β-damascenone with lower C6 alcohols relative to SC45 monoculture. Interestingly, HV11/SC45 generated the highest amounts of C6 alcohols [(Z)-3-hexen-1-ol and (E)-3-hexen-1-ol], higher alcohols (isobutanol, isopentanol, and 2-phenylethanol), acetate esters (2-phenethyl acetate and isoamyl acetate), cis-rose oxide, β-damascenone, and phenylacetaldehyde. Compared with simultaneous inoculation, sequential inoculation could achieve higher aroma diversity and produce higher intensity of fruity, flowery, and sweet attributes of icewine as assessed by calculating the odor activity values (OAVs). Our results verified the desired enological characteristics of H. vineae strain in icewine fermentation and also demonstrated that using indigenous non-Saccharomyces and Saccharomyces strains is a feasible way to improve aroma diversity of icewine products, which could provide an alternative way to meet the requirement of wine consumers for diversified aromatic quality.

show abstract

“…In addition, no concentrations of cis-rose oxide, nerol oxide, and β-damascenone were identified in the current work that had been suggested as the important odorants in icewines from Riesling and Vidal [22,63]. It is worth pointing out that contents of β-damascenone were also investigated in beer [64] and aged Riesling wines [65,66]. On this basis, the aromatic compounds of experimental icewines produced under the climate conditions in the south of Ukraine have their own quantitative and qualitative compositions that depend on the grape varieties used.…”

Section: Aldehydes Acids Lactones and Phenolsmentioning

confidence: 56%

Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine

Lutskova

Martirosyan

2021

Fermentation

View full text Add to dashboard Cite

Icewine is a sweet dessert wine whose sensory and chemical attributes are caused by technology peculiarities including the special climatic conditions and acceptable grape varieties. This study aimed to evaluate the sensory characteristics and aromatic compounds in experimental icewines produced from the grape varieties Rkatsiteli, Telti kuruk, Marselan, and Moldova that had been picked in the Odessa region at temperatures of at least minus 7 °C during the 2015 (H1) and 2016 (H2) harvests. Sensory attributes were determined by trained experts, and descriptors for icewines were chosen by consensus. A total of 33 aromatic compounds including 12 that exceeded the threshold were identified using chromatographic analysis. Rkatsiteli icewine obtained from H1 was characterized by the highest concentration of geraniol, 1-octanol, and 2-phenyl acetate, influencing the pronounced citrus and sweet fruit aromas in sensory profiles. The highest concentrations of ethyl hexanoate and ethyl octanoate associated with aromas of dried fruits were detected in Moldova and Marselan icewines made from H2. No 1-hexanol and benzyl alcohol were found in Rkatsiteli and Telti kuruk icewines. Only Moldova and Marselan icewines had γ-nonalactone and benzaldehyde, respectively. Sensory parameters and the quantity of aromatic compounds of Ukrainian experimental icewines depended on harvest date and grape varieties.

show abstract

Harvest date effects on aroma compounds in aged Riesling icewines

Abstract: Early harvest increased many esters and aliphatic compounds, but delayed harvest appeared to substantially increase concentrations of several highly odor-active compounds. © 2016 Society of Chemical Industry.

Cited by 20 publications

References 62 publications

Metabolite Profiling Reveals Developmental Inequalities in Pinot Noir Berry Tissues Late in Ripening

Metabolite Profiling Reveals Developmental Inequalities in Pinot Noir Berry Tissues Late in Ripening

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine

Contact Info

Product

Resources

About