Influence of Vine Training and Sunlight Exposure on the 3-Alkyl-2-methoxypyrazines Content in Musts and Wines from theVitis viniferaVariety Cabernet Sauvignon

Abstract

The influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines contents in musts and wines was studied by means of two previously reported methods based on headspace solid-phase micro-extraction. Experimental samples were monitored throughout grape ripening and wine making. 3-Isobutyl-2-methoxypyrazine, 3-sec-butyl-2-methoxypyrazine and 3-isopropyl-2-methoxypyrazine were identified. The 3-isobutyl-2-methoxypyrazine content decreased throughout grape ripening in all of the sample types studied. After 1 day of maceration with the skins, there was an increase, but after racking, no further increase was observed. No significant differences between samples were found during grape ripening. Wines from goblet-trained vines, however, contained significantly less 3-isobutyl-2-methoxypyrazine. Clusters protected from sunlight since the beginning of the veraison resulted in wines with a significantly lower content of this compound than the control samples.

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

“…Settling of the juice before fermentation can lead to a decrease in methoxypyrazine concentrations (Kotseridis et al, 2008), while concentrations have been reported to remain stable during fermentation (Sala et al, 2004). The compounds are generally resilient to standard wine fining practices (Pickering et al, 2006), and concentrations did not differ when exposed to various ageing conditions, such as light exposure and temperature variations (Blake et al, 2010).…”

Quantitative Survey of 3-alkyl-2-methoxypyrazines and First Confirmation of 3-ethyl-2-methoxypyrazine in South African Sauvignon blanc Wines

“…It is generally accepted that grapes grown in hot climates often metabolise most of their malic acid before harvest, whereas grapes grown in cooler climates retain most of their malic acid into maturity (Jackson, 2000). As a result, a relatively high wine malic acid concentration may indicate that the grapes were harvested earlier or were grown in cool conditions, both of which are also factors that are associated with higher levels of wine MPs (Hashizume & Samuta, 1999;Marais et al, 1999;Roujou de Boubee et al, 2000;Marais, 2004;Sala et al, 2004;Ryona et al, 2010). This hypothesis is supported by a study that reported that the breakdown of malic acid and IBMP in grapes during ripening is highly correlated (r 2 of 0.90 to 0.99), irrespective of soil type, grape variety or vintage (Roujou de Boubee et al, 2000).…”

“…In addition, seasonal climatic variations may manifest changes in the product as a function of vintage (Jackson, 2000). In grapes, the concentrations of MPs are strongly influenced by terroir (soil, climatic and viniviticultural influences) Allen & Lacey, 1998;Hashizume & Samuta, 1999;Marais et al, 1999;Roujou de Boubee et al, 2000;Marais et al, 2004;Sala et al, 2004Sala et al, , 2005Maggu et al, 2007). The systematic effect of geographical origin and vintage on the total MP concentration of South African Sauvignon blanc wines therefore was investigated using main effects ANOVA.…”

“…In addition, oenological factors also affect wine MP levels. As a consequence, Sauvignon blanc wine possessing the typical green pepper or vegetative aroma is sensitive to production factors such as geographical origin Marais et al, 1999), mesoclimatic conditions Marais et al, 1999;Falcăo et al, 2007), canopy microclimate (Marais et al, 1999;Sala et al, 2005), water availability (Sala et al, 2005), solar radiation (Hashizume & Samuta et al, 1999;Sala et al, 2004) and time of harvesting (Ryona et al, 2010). Marais et al (1999) reported that canopy microclimate plays a particularly important role in determining grape MP levels and that exposure to solar radiation, as manipulated by canopy management, has a more prominent effect than climatic temperature alone.…”

Changes of 3-Alkyl-2-methoxypyrazines in Developing Cabernet Sauvignon (Vitis vinifera) and Zuoshanyi (Vitis amurensis Rupr.) Grapes from North China

“…In Vitis vinifera grapes, MPs accumulate at pre-véraison and then decrease markedly until maturity (Ryona et al, 2008;Dunlevy et al, 2010). The contents of MPs in grapes are affected by cluster light exposure, yield, irrigation condition, vine training, plantation density, seasonal temperature, vineyard altitude and soil (Hashizume & Samuta, 1999;De Boubée et al, 2000;Chapman et al, 2004;Sala et al, 2004Sala et al, , 2005Belancic & Agosin, 2007;Falcão et al, 2007;Ryona et al, 2008;Dunlevy et al, 2009). In addition, IPMP content was reported to be higher in must and wines contaminated by the multicoloured Asian ladybug (Pickering et al, 2004).…”