The Most Important Parameters to Differentiate Tempranillo and Tempranillo Blanco Grapes and Wines through Machine Learning

Garde‐Cerdán, Teresa; Costa, Nattane Luíza da; Rubio‐Bretón, Pilar; Barbosa, Rommel M.; Baroja, Elisa; Martínez-Vidaurre, J. M.; Román, Sandra Marín‐San; Urturi, Itziar Sáenz de; Pérez‐Álvarez, Eva Pilar

doi:10.1007/s12161-021-02049-6

Cited by 10 publications

(13 citation statements)

References 37 publications

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“…This result is consistent with the majority of studies on volatile compounds in grape berries, 50−52 and particularly in Vitis vinifera L. Tempranillo Blanco grape berries as well. 5,53 C6 compounds are known as "green leaf volatiles" and contribute negatively to wine aroma. 8 However, since C6 compounds have very high perception thresholds, they have little impact on the final aromatic perception.…”

Section: Volatile Composition Of Grape Berriesmentioning

confidence: 99%

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Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging

Román

Fernández‐Novales

Cebrián-Tarancón

et al. 2023

J. Agric. Food Chem.

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The measurement of aromatic maturity during grape ripening provides very important information for determining the harvest date, particularly in white cultivars. However, there are currently no tools that allow this measurement to be carried out in a noninvasive and rapid way. For this reason, in the present work, we have studied the use of hyperspectral imaging (HSI)) to estimate the aromatic composition of Vitis vinifera L. Tempranillo Blanco berries during ripening. A total of 236 spectra in the VIS +short wave near-infrared (VIS+SW-NIR) range (400−1000 nm) of intact berries were acquired contactless under laboratory conditions. As gold standard values, a total of 20 volatile compounds were quantified by gas chromatography−mass spectrometry (GC−MS), and the concentration of total soluble solids (TSS) was measured by refractometry. Calibration, cross-validation, and prediction models were built using partial least squares (PLS). Values of R CV 2 ≥ 0.70 were obtained for α-terpineol, p-cymene, βdamascenone, β-ionone, benzaldehyde, benzyl alcohol, hexanal, citral, linalool, 2-phenylethanol, octanoic acid, nonanoic acid, 2hexenal, 2-hexen-1-ol, (Z)-3-hexen-1-ol, total C 13 norisoprenoids, total C6 compounds, total positive compounds (i.e., the sum of all families except C6 compounds), total benzenoids, and total soluble solids (TSS). Therefore, it can be affirmed that HSI in the VIS + SW-NIR range could be a good tool to estimate the aromatic composition of Tempranillo Blanco grape berries in a contactless, fast, and nondestructive way.

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Section: Volatile Composition Of Grape Berriesmentioning

confidence: 99%

“…Rioja, and it is the second white variety (12%) grown in the A.O.C. Rioja in terms of surface area, after Viura (70%). − …”

Section: Introductionmentioning

confidence: 99%

Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging

Román

Fernández‐Novales

Cebrián-Tarancón

et al. 2023

J. Agric. Food Chem.

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“…However, there are few scientific studies that focus on the characterization of the wine volatile composition of this grape white variety [23,24], and there is no work that studies the differences between the wine volatile composition of Tempranillo and its mutation, Tempranillo Blanco. There is a previous study, based on advanced machine learning techniques, in order to discriminate grapes and wines from these two grape varieties, using their chemical profiles (nitrogen, phenolic and volatile composition) over two seasons [25]. However, in this work, the fermentative volatile composition of the wines was not characterized in detail.…”

Section: Introductionmentioning

confidence: 98%

Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

et al. 2021

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The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety.

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“…Tempranillo Blanco is a mutation of the Tempranillo grape variety that was discovered in Murillo de Río Leza (La Rioja, Spain) in 1988 [ 1 ]. This variety was authorised in the D.O.Ca.…”

Section: Introductionmentioning

confidence: 99%

Vine Foliar Treatments at Veraison and Post-Veraison with Methyl Jasmonate Enhanced Aromatic, Phenolic and Nitrogen Composition of Tempranillo Blanco Grapes

Urturi

Ribeiro-Gomes

Román

et al. 2023

Foods

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Methyl jasmonate (MeJ) is an elicitor that, when applied in the vineyard, can improve grape quality. There are several studies about the MeJ influence on red grape varieties; however, to our knowledge, there is little information about white grape varieties, specifically Tempranillo Blanco. Therefore, the aim of this work is to evaluate the effect of MeJ foliar treatments, carried out at veraison and post-veraison, on the aromatic, phenolic and nitrogen composition of Tempranillo Blanco grapes. The results showed that grape volatile compounds content increased after MeJ application, especially terpenoids, C13 norisoprenoids, benzenoids and alcohols, and, in general, mainly at post-veraison. Regarding phenolic and nitrogen compounds, their concentrations were enhanced after MeJ treatments, regardless of application time. Consequently, MeJ treatment improved grape volatile, phenolic and nitrogen composition, particularly when this elicitor was applied post-veraison. Therefore, this is a good and easy tool to modulate white grape quality.

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The Most Important Parameters to Differentiate Tempranillo and Tempranillo Blanco Grapes and Wines through Machine Learning

Cited by 10 publications

References 37 publications

Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging

Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging

Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

Vine Foliar Treatments at Veraison and Post-Veraison with Methyl Jasmonate Enhanced Aromatic, Phenolic and Nitrogen Composition of Tempranillo Blanco Grapes

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