The impact of grape variety on the aromatic chemical composition of non-aromatic Peruvian pisco

Cacho, Juan; Moncayo, Liliana; Palma, Juan Carlos; Ferreira, Vicente; Culleré, Laura

doi:10.1016/j.foodres.2013.07.019

Cited by 17 publications

(16 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In Merlot, the FZ1 wines possessed the greatest abundance of the desired aromas, among which hexyl acetate, phenethyl acetate, and ethyl octanoate were the main contributors. As previous studies have suggested that hexyl acetate, phenethyl acetate, ethyl octanoate, and isoamyl acetate were important compositions determining the quality of wines (Cacho et al, 2013;Cai et al, 2014;Caliari et al, 2015), FZ1 wines of Merlot may benefit from those volatile esters. However, the FZ2 wines were characterized by dramatically high isoamyl acetate contents, which may give FZ2 wines of Merlot pear-drops aroma characters (Swiegers et al, 2005).…”

Section: Volatile Estersmentioning

confidence: 82%

Aromatic profiles of young wines from berries at different heights on grapevines

Xie

Song

et al. 2016

Food Sci. Technol

View full text Add to dashboard Cite

The differences among young wines from berries at 3 heights (fruit-zone 1 (FZ1): 140-200 cm above the ground; FZ2: 80-140 cm; FZ3: 20-80 cm) on Vitis vinifera L.cv Merlot and Chardonnay were assessed to evaluate the influence of berry-heights on the final wine quality. Stir bar sorptive extraction coupled with gas chromatography-mass spectrometry (SBSE-GC/MS) was used to analyse the characteristics of wine aromas. The results revealed that berry-heights exert significant influence on ethyl octanoate, isoamyl acetate, ethyl hexanoate, and ethyl butanoate in various-FZ Merlot wines and beta-damascenone in the Chardonnay -FZ wines. As a result, FZ1 wines of Merlot are more aromatic than the other FZ wines and had the highest floral and fruity series intensity. For the Chardonnay wines, fruity and sweet series were highly intense in the FZ1 wines. The PCA results demonstrated a high degree of differences in the aroma of various-FZ wines of the 2 grape cultivars, especially the Merlot variety, which indicates a need to separate the berries from the different-FZs. These results suggest that wineries should consider the possibility of separating berries from different-heights to produce wines of distinctive quality. Furthermore, this knowledge about the volatile composition of young wines offers a means of evaluating the aroma potential of wines from berries taking into account their position along the vines.Keywords: berries of different-heights; wine aromatic compounds; Principal Component Analysis (PCA); odour activity values (DAVs).Practical Application: There are significant differences in the aromas of wines produced from berries at various heights on vines, indicating that wineries should consider separating berries from different-heights to produce wines of different quality.

show abstract

Section: Volatile Estersmentioning

confidence: 82%

Aromatic profiles of young wines from berries at different heights on grapevines

Xie

Song

et al. 2016

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…As the wine aroma is generally influenced by the berry composition, it can be affected by several factors including variety, pedoclimatic condition, ripeness [ 8 , 9 ], and also agronomical practices, such as soil management and training system [ 10 ]. Moreover, the grape varieties have not shown univocal response to viticulture practices and have proved a different adaptation to training systems [ 11 ]. However, to date, although the influence of the variety on the wine aroma has been sufficiently investigated, only few studies have been reported on the effects of viticulture practices (i.e., soil management and training system) and even less of their interaction, on the volatile profile and sensory properties of the resulting wines [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Soil Management and Training System on Negroamaro Wine Aroma

Coletta

Toci

Pati

et al. 2021

Foods

View full text Add to dashboard Cite

This study aimed to assess the impact of two soil managements and training systems on yield and wine aroma compounds of Negroamaro variety grown in a warm climate region (southern Italy). Cover crop (CC) and soil tillage (ST) as soil management, whilst bilateral Guyot (BG) and monolateral Guyot (MG) as training systems were compared. Free and bound volatile fractions were evaluated by GC-MS. ST and CC as well as BG and MG significantly affected yield parameters. In particular, yield was higher in ST and BG than in CC and MG, respectively; moreover, it was found to be positively influenced by interaction between BG and ST. Regarding aroma compounds, significant interactions between soil management and training system factors were observed. In case of free volatiles, the most positive interaction was found between BG and ST, whereas, for bound volatiles, the best interaction was represented by MG with both soil tillage and cover crop. Vine leaf area and development over vine growth stages along with water stress levels played an important role in determining the aroma profile as well as yield parameters. In conclusion, the training system significantly interacted with soil management and affected most of important aroma compounds in Negroamaro wine.

show abstract

“…Pisco es el producto obtenido exclusivamente por destilación de mostos frescos de "uvas pisqueras" recientemente fermentadas, utilizando métodos que mantengan los principios tradicionales de calidad. Se produce en la costa de los departamentos de Lima, Ica, Arequipa, Moquegua y los Valles de Locumba, Sama y Caplina del departamento de Tacna (Consejo Regulador del Pisco, 2012;Cacho et al, 2013, CONAPISCO, 2013. Es considerado la Bebida Bandera del Perú, por lo que posee gran importancia cultural y económica.…”

Section: Introductionunclassified

Caracterización y tipología de fincas productoras de vid para Pisco en la región Ica-Perú

Yparraguirre

Otiniano

2018

Idesia

View full text Add to dashboard Cite

Favorecidos por el clima semidesértico y las condiciones óptimas para el ciclo vegetativo de la vid, Ica concentra el mayor número de áreas donde se cultiva la uva pisquera, y la mayor producción de Pisco, representando un porcentaje importante de la economía regional. Esta actividad es bastante tradicional y por ello se realizó una investigación mixta, con el objetivo de caracterizar y tipificar las fincas productoras de vid para Pisco, con base en diez componentes. Se hizo una encuesta a los integrantes de la Asociación de Productores de Piscos y Vinos de Ica. La metodología incluyó revisión documental, observación, entrevistas y encuestas a los integrantes de la asociación. Como resultado de la tipificación, se clasifican las fincas participantes en dos grupos. El grupo uno, compuesto por dos fincas y el grupo dos, compuesto por 14. La caracterización de las fincas coincide para ambos grupos en los componentes familiar, asociatividad, tecnología, gestión, capacitación y problemática que afecta al viñedo y al Pisco. Difiere en ambos grupos en los componentes social, asociatividad, económico, recursos naturales. Esta información en detalle resulta útil para los productores de Pisco, de uva, de plantas de vid, para el comercio, para el Estado y comunidad académica en general.

show abstract

The impact of grape variety on the aromatic chemical composition of non-aromatic Peruvian pisco

Cited by 17 publications

References 10 publications

Aromatic profiles of young wines from berries at different heights on grapevines

Aromatic profiles of young wines from berries at different heights on grapevines

Effect of Soil Management and Training System on Negroamaro Wine Aroma

Caracterización y tipología de fincas productoras de vid para Pisco en la región Ica-Perú

Contact Info

Product

Resources

About