Row orientation effects on chemical composition and aromatic profile of Syrah winter wines

Mota, Renata Vieira da; Peregrino, Isabela; Silva, Camila Pinheiro Carvalho; Raimundo, Ricardo Henrique Paulino; Fernandes, Fernanda de Paula; Souza, C. R. de

doi:10.1590/fst.38219

Cited by 10 publications

(10 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In general, the climatology of the year and the vine plant location (subplot) highly condition the effectiveness of the biostimulant application, especially in the water use efficiency and yield-related parameters. In this regard, it has been reported that the position of the subplot and especially the row orientation could condition physiological functioning [64] and the metabolic profile [65]. In our study, the physiology-related parameters and yield quantity were more affected in A than B.…”

Section: Discussionmentioning

confidence: 44%

Biostimulants as an Alternative to Improve the Wine Quality from Vitis vinifera (cv. Tempranillo) in La Rioja

Olavarrieta

Sampedro

Vallejo

et al. 2022

Plants

View full text Add to dashboard Cite

The application of biostimulants appears to be an environmentally friendly, innovative, and sustainable agronomical tool to mitigate the negative effects induced by adverse climatology in traditional grape-growing regions such as La Rioja (Spain). However, their mechanism of action in grapevines is still unclear. We evaluated how commercial substances (two from Ascophyllum nodosum extraction and one amino acids-based biostimulant) and the non-proteinogenic amino acid β-aminobutyric acid (BABA) affect the quality and quantity of musts and grapes in Vitis vinifera L. cv. Tempranillo from a semi-arid region of La Rioja during two seasons. We hypothesized an enhancement in organic metabolites in berries and leaves in response to these treatments, changing the organoleptic characteristics of the final products. The treatments altered the primary metabolites such as carbohydrates, organic acids (AcOrg), and free amino acids, first in the leaves as the effect of the foliar application and second in grapes and musts. As the main result, the biostimulant efficiency depended on the climatology and vineyard location to improve the final yield. Whereas biostimulant application enhanced the yield in 2018 (less dry year), it did not help production in 2019 (dry year). BABA was the most efficient biostimulant, enhancing plant production. Regarding yield quality, the biostimulant application improved the musts mainly by enhancing the fumaric acid content and by reducing carbohydrates, except in BABA-treated plants, where they were accumulated. These results corroborate biostimulants as an exciting approach in wine production, especially for improving wine quality.

show abstract

Section: Discussionmentioning

confidence: 44%

Biostimulants as an Alternative to Improve the Wine Quality from Vitis vinifera (cv. Tempranillo) in La Rioja

Olavarrieta

Sampedro

Vallejo

et al. 2022

Plants

View full text Add to dashboard Cite

show abstract

“…the synthesis of anthocyanins and procyanidins, and increase the phenolic maturity of grapes (Mota et al, 2021;Zhang et al, 2021). Application of exogenous abscisic acid can increase the content of proanthocyanidins in wine grapes and enhance the oxidative capacity of wine (Xi et al, 2013).…”

Section: Effects Of Foliar Iron Spraying On Cabernet Sauvignon Phenol...mentioning

confidence: 99%

Effects of foliar iron spraying on Cabernet Sauvignon phenolic acids and proanthocyanidins

WANG

et al. 2022

Food Sci. Technol

View full text Add to dashboard Cite

In order to explore the effect of different irons on the fruit quality of wine grapes, as well as the phenolic acids and proanthocyanidins of the peel, "Cabernet Sauvignon" was taken as the research object. Ferrous sulfate, EDTA-Fe, ferric citrate, ferric gluconate and ferric sugar alcohol were sprayed between the coloring periods, and the foliar sprayed water was used as the control. The results showed that foliar spraying of iron would increase the fruit sugar-acid ratio and 100-grain weight; iron spraying would up-regulate the content of phenolic acid monomers, among which EDTA-Fe and ferric citrate had significant up-regulating effects, but all iron treatments had a significant effect on the increase. The content of caffeic acid and chlorogenic acid was down-regulated; the content of proanthocyanidin monomer was up-regulated by iron spraying, and the content of proanthocyanidin monomer was significantly up-regulated by ferric citrate treatment. Foliar spraying of ferric citrate not only balanced the sugar-acid ratio of the fruit, but also increased the content of phenolic acid and proanthocyanidin in the grape peel, which further improved the quality of the grapes and helped to increase the flavor of the wine.

show abstract

“…Butyrolactone and beta-damascenone were found in the east-west group. The orientation of the variety had a significant effect on the chemical composition and aroma profile (Mota et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

The research of factors affecting the amount of aromatic compounds in white muscat wine samples

et al. 2023

View full text Add to dashboard Cite

While the amount of free aromatic compounds in the juice prepared by the White method from the White Muscat grape variety cultivated in the foothill Agsu region located at an altitude of 800 m above sea level was 2040 µg/dm 3 , the amount of the same compounds was 2626 µg/dm 3 in the samples prepared by storage of pomace for 5 hours. In the samples from the Samukh (79 m) region, the amount of free aromatic compounds was much lower compared to the Agsu region. A total of 35 bound aromatic compounds including 4 alcohols, 3 six-carbon compounds, 13 terpenes, 7 volatile acids, 4 volatile phenols, and 4 norisoprenoids were detected in the juice samples made from the White Muscat grape variety grown in both regions.A total of 60 volatile compounds were found in wine samples, including 17 alcohols, 15 ethers, 13 acids, 5 aldehydes and ketones, 1 terpene, 5 volatile phenols, 4 lactones, and 1 aldehyde compound. This is much more compared to the amounts of the same compounds in juice, and it is related to the new formation processes that occur during alcohol fermentation.

show abstract

Row orientation effects on chemical composition and aromatic profile of Syrah winter wines

Cited by 10 publications

References 25 publications

Biostimulants as an Alternative to Improve the Wine Quality from Vitis vinifera (cv. Tempranillo) in La Rioja

Biostimulants as an Alternative to Improve the Wine Quality from Vitis vinifera (cv. Tempranillo) in La Rioja

Effects of foliar iron spraying on Cabernet Sauvignon phenolic acids and proanthocyanidins

The research of factors affecting the amount of aromatic compounds in white muscat wine samples

Contact Info

Product

Resources

About