Influence of Training System on Volatile and Sensory Profiles of Primitivo Grapes and Wines

Fragasso, Mariagiovanna; Antonacci, Donato; Pati, Sandra; Tufariello, Maria; Baiano, Antonietta; Forleo, Lucia Rosaria; Caputo, Anna; Notte, E. La

doi:10.5344/ajev.2012.11074

Cited by 23 publications

(27 citation statements)

References 25 publications

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“…Another study into the effect of training systems on volatiles in Traminette grapes in Ohio, USA showed that Smart-Dyson grapes had the lowest levels of C6 aldehydes and monoterpenes, and that grapes grown using a vertical training system produced the highest amount of geraniol and C6 aldehydes (Ji and Dami, 2008). In the study of Primitivo grapes from Four Rays and Bilateral Guyot training in southern Italy, differences in C6 composition were also observed and were later reflected in their corresponding wines (Fragasso et al, 2012). Fatty acid-derived volatile compounds have been described as affected by training systems that provide different growing conditions, but the influence varies in different wine regions (Fragasso, et al, 2012;Ji and Dami, 2008;Zoecklein, et al, 2008).…”

Section: Volatile Compoundsmentioning

confidence: 99%

“…In the study of Primitivo grapes from Four Rays and Bilateral Guyot training in southern Italy, differences in C6 composition were also observed and were later reflected in their corresponding wines (Fragasso et al, 2012). Fatty acid-derived volatile compounds have been described as affected by training systems that provide different growing conditions, but the influence varies in different wine regions (Fragasso, et al, 2012;Ji and Dami, 2008;Zoecklein, et al, 2008).…”

Section: Volatile Compoundsmentioning

confidence: 99%

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Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition and sensory analysis

Guerrero¹,

Cantos‐Villar

Ruiz‐Moreno

et al. 2019

OENO One

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Aim:A study was performed on the influence three vertical training systems had on wine composition in warm climates, analysing the wine's polyphenol and volatile compound contents and sensory properties. Methods and results: The polyphenols and volatile compound content of wines was analysed together with their sensory properties. The effect of different training systems (double Guyot (CT), Smart-Dyson variation (SM), and Triple cordon (TC)) was studied in Tempranillo (TEMP), Syrah (SYR) and Tintilla de Rota (TR) cultivars to determine their influence on red winemaking over a two-year period. Statistical analysis was conducted with Cultivar and Year as factors. TC delayed grape ripening and reduced the alcohol in the wine when grapes from the three training systems were picked on the same date. Overall, no differences were found in polyphenol content. Higher alcohol acetates, ethyl esters of branched acids and various esters were found to be influenced, and some of these compounds are related to ripening. A limited impact was found on the sensory properties of the wines. Conclusions:Under the test conditions, irrespective of the cultivar, the alcohol content of the wines was modified by the training systems through delayed ripening. The training system affected certain polyphenol compounds and the ester profile of the wines. Some of these compounds are related to ripening. Therefore, differences were due to delayed ripening caused by training management. Significance and impact of the study: Training systems have an impact on the oenological parameters of wines and the quantity of the polyphenols and volatile compounds they contain. In this regard, cultural practices such as training system may be used to optimise berry and wine quality (Teixeira et al., 2013). However, the relationship between management practices and secondary metabolites such as the phenolics and volatile compounds produced by plants in warm climates is not well known.vertical training systems, wine composition, polyphenol, warm climate, volatile compound

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Section: Volatile Compoundsmentioning

confidence: 99%

Section: Volatile Compoundsmentioning

confidence: 99%

Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition and sensory analysis

Guerrero¹,

Cantos‐Villar

Ruiz‐Moreno

et al. 2019

OENO One

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“…A videira apresenta uma grande diversidade de arquitetura de seu dossel vegetativo e das partes perenes, constituindo os diferentes sistemas de condução encontrados. Os sistemas de condução, além de influenciar na ecofisiologia da planta (FAVERO et al 2010, NISHIOKA & MIZUNAGA 2011, pode afetar a produtividade do vinhedo (HERNANDES et al 2013, PEDRO JUNIOR et al 2013), a qualidade da uva (MOTA et al 2011, PALLIOTTI 2012, as características sensoriais e fenólicas dos vinhos (SEGADE et al 2009, FRAGASSO et al 2012) e a epidemiologia de doenças (BEM et al 2016, BEM et al 2017.…”

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Desempenho agronômico da videira Cabernet Sauvignon em diferentes sistemas de condução em regiões de elevada altitude de Santa Catarina, Brasil

Würz¹,

Filho²,

Allebrandt³

et al. 2019

Rev. Ciênc. Agrovet.

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O objetivo deste trabalho foi comparar o efeito de diferentes sistemas de condução na eficiência vegetoprodutiva e composição química da variedade Cabernet Sauvignon cultivada no Sul do Brasil. O experimento foi conduzido nas safras 2011, 2012 e 2013 em um vinhedo experimental localizado no munícipio de Lages, Santa Catarina. O vinhedo foi implantado em 2007 com a variedade copa enxertada sobre o porta-enxerto Paulsen 1103 e espaçamento de 3,0 m entre linhas e 1,2 m entre plantas. Os tratamentos consistiram em quatro sistemas de condução: cortina dupla ("Geneva Double Cortine"-GDC), latada descontínua, cortina simples e espaldeira. As variáveis foram submetidas à análise de variância (ANOVA) e comparados pelo Teste Tukey a 5% de probabilidade de erro. Observou-se que os sistemas de condução alteram a produtividade e a composição químicas das bagas da videira Cabernet Sauvignon. Os sistemas GDC e latada descontínua aumentam a produtividade, além de propiciar melhor equilíbrio vegeto-produtivo e resultam em uvas com menor acidez.

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“…Stir bar sorptive extraction was used by Bononi et al (2005) to study the effects of the production technology and wine ageing time on the volatile compounds of Primitivo wines from Manduria. Fragasso et al (2012) evaluated the influence of training system on the volatile and sensory profiles of Primitivo grapes and wines from the area of Fragagnano. The aroma precursors, volatile compounds and sensory characteristics of the wine were improved when the grapes derived from little tree and bilateral Guyot training systems.…”

Section: Introductionmentioning

confidence: 99%

Phenols, Volatiles and Sensory Properties of Primitivo Wines from the “Gioia Del Colle” PDO Area

Trani

Verrastro

Punzi

et al. 2016

SAJEV

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The aim of this study was to characterise the phenol, anthocyanin, volatile and sensory profiles of Primitivo wines. The wines were produced in three wineries located in the Gioia del Colle PDO (Protected Designation of Origin) area (Southern Italy-Apulia Region). The grapes came from three vineyards of different ages and were grown according to different training systems. The winemaking techniques applied also differed in some technological variables. The results obtained showed that all wines had a high alcohol content (15 to 16% v/v) and were rich in total phenols and proanthocyanidins. The anthocyanin profile was characterised by the prevalence of non-acylated forms, of which malvidin-3-O-monoglucoside accounted for 62 to 67% of the total anthocyanin, followed by the coumarate, acetate and caffeate forms. The volatile fraction was constituted mainly alcohols and esters, the latter having concentrations above the odour threshold. From a sensory point of view, all wines were judged positively, and presented high olfactory and gustatory persistence. The main odour attributes found were soft fruits, cherry and cloves.

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Influence of Training System on Volatile and Sensory Profiles of Primitivo Grapes and Wines

Cited by 23 publications

References 25 publications

Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition and sensory analysis

Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition and sensory analysis

Desempenho agronômico da videira Cabernet Sauvignon em diferentes sistemas de condução em regiões de elevada altitude de Santa Catarina, Brasil

Phenols, Volatiles and Sensory Properties of Primitivo Wines from the “Gioia Del Colle” PDO Area

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