Abstract
The effects of defoliation treatments performed in the bunch-zone on volatile composition and sensory attributes of the corresponding wines were evaluated. Nero di Troia grapes were subjected to four different treatments: no leaf removal (N); leaf removal in the fruit-zone along the east side (at complete veraison) (E); leaf removal in the fruit-zone along the east and west side (at complete veraison) (E/W); almost complete leaf removal along the west side (at complete veraison) and at pre-harvest also along the east side (F). For each defoliation thesis, half of the wine was treated with oak chips in order to verify whether the treatments with oak chips can mask the effects of defoliation. Defoliation partially affected the volatile profiles. Data concerning the volatile profiles show that the highest concentrations of total acids were detected in N and E wines, while those of the total ethyl esters were detected in F wines, and the lowest terpenes concentrations were found in E wines. The oak-treated wines show the highest contents of 1-heptanol, 1-octanol, many ethyl esters, and total hydrocarbons. They were the only in which the whisky lactone was detected. From a sensory point of view, the wines from almost completely defoliated grapes exhibited the lowest scores of gustatory-olfactory intensity, persistence, and quality. The wines that were not treated with chips exhibited sensory profiles characterized by floral and fruity notes, while those treated with oak chips showed sensory profiles characterized by spicy and fruity notes.
Similar content being viewed by others
References
Ortega-Heras M, González-SanJosé ML, Beltrán S (2002) Aroma composition of wine studied by different extraction methods. Anal Chim Acta 458:85–93
Andujar-Ortiz I, Moreno-Arribas MV, Martín-Álvarez PJ, Pozo-Bayón MA (2009) Analytical performance of three commonly used extraction methods for the gas chromatography-mass spectrometry analysis of wine volatile compounds. J Chromatogr A 1216:7351–7357
Bonino M, Schellino R, Ricci C, Aigotti R, Delfini C, Baiocchi C (2003) Aroma compounds of an Italian wine (Ruché) by HS-SPME analysis couplet with GC-ITMS. Food Chem 80:125–133
Moio L, Di Marzio L, Genovese A, Piombino P, Squillante E, Castellano L, Mercurio V (2002) I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano. Vignevini 4:115–123
Cabredo-Pinillos S, Cedrón-Fernández T, Parra-Manzanares A, Sáenz-Barrio C (2004) Determination of volatile compounds in wine by automated solid-phase microextraction and gas chromatography. Chromatographia 59:733–738
Verzera A, Ziino M, Scacco A, Lanza CL, Mazzaglia A, Romeo V, Condurso C (2008) Volatile compound and sensory analysis for characterization of an italian white wine from “Inzolia” grapes. Food Anal Method 1:144–151
Gamero E, Noreno D, Talaverano I, Prieto MH, Guerra MT, Valdés ME (2014) Effects of irrigation and cluster thinning on Tempranillo grape and wine composition. S Afr J Enol Vitic 35:196–204
Gonzalez-Neves G, Gil G, Ferrer M (2002) Effect of different vineyard treatments on the phenolic contents in Tannat (Vitis vinifera L.) grapes and their respective wines. Food Sci Technol Int 8:315–321
Ribéreau-Gayon P, Dubourdieu D, Donèche B, Lonvaud A (2000) Trattato di enologia I—Microbiologia del vino. Vinificazioni. Ed Ed agricole, pp 264–271
Nicolosi E, Continello A, Gentile A, Cicala A, Ferito F (2012) Influence of early leaf removal on autochtonous and international grapevines in Sicily. Sci Hortic 146:1–6
Smart R, Robinson M (1991) Sunlight into wine. A handbook for wine grape canopy arrangement. WineTitles, Adelaide
Jogaiah S, Oulkar DP, Vijapure AN, Maske SR, Sharma AK, Somkuwar RG (2013) Influence of canopy management pratices on fruit composition on wine grape cultivars grown in semi-arid tropical region of India. Afr J Agric Res 8:3462–3472
Percival DC, Fisher KH, Sullivan JA (1994) Use of fruit zone leaf removal with Vitis vinifera L. cv. Riesling grapevines. II. Effect on fruit composition, yield, and occurrence of bunch rot. Am J Enol Vitic 45:133–139
Smart RE, Dick JK, Gravett IM, Fisher BM (1990) Canopy management to improve grape and yield and wine quality—principles and practices. S Afr J Enol Vitic 11:3–17
Downey MO, Dokoozlian NK, Krstic MP (2006) Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: a review of recent research. Am J Enol Vitic 57:257–268
Palliotti A, Gardi T, Berrios JG, Civardi S, Poni S (2012) Early source limitation as a tool for yield control and wine quality improvement in a high-yielding red Vitis vinifera L. cultivar. Sci Hortic 145:10–16
Kliewer WM, Smart RE (1989) Canopy manipulation for optimizing vine microclimate, crop yield and composition of grapes. In: Wright CJ (ed) Manipulation of fruiting. Butterworth & Co, Nottingham, pp 275–291
Price S, Breen P, Valladao M, Watson B (1995) Cluster sun exposure and quercetin in Pinot noir grapes and wine. Am J Enol Vitic 46:187–194
Vilanova M, Diago MP, Genisheva Z, Oliveira JM, Tardaguila J (2012) Early leaf removal impact on volatile composition of Tempranillo wines. J Sci Food Agric 92:935–942
Verzera A, Tripodi G, Dima G, Condurso C, Scacco A, Cincotta F, Giglio DML, Santangelo T, Sparacio A (2016) Leaf removal and wine composition of Vitis vinifera L. cv. Nero d’Avola: the volatile aroma constituents. J Sci Food Agric 96:150–159
Schumacher R, Alañón ME, Castro-Vázquez L, Pérez-Coello MS, Díaz-Maroto MC (2013) Evaluation of oak chips treatment on volatile composition and sensory characteristics of Merlot wine. J Food Qual 36:1–9
Gutiérrez-Afonso VL (2002) Sensory descriptive analysis between white wines fermented with oak chips and in barrels. J Food Sci 67:2415–2419
Baiano A, De Gianni A, Previtali MA, Del Nobile MA, Novello V, de Palma L (2015) Effects of defoliation on quality attributes of Nero di Troia (Vitis vinifera L.) grape and wine. Food Res Int 75:260–269
Canuti V, Conversano M, Li Calzi M, Heymann H, Matthews MA, Ebeler SE (2009) Headspace solid-phase microextraction–gas chromatography–mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines. J Chromatogr A 1216:3012–3022
Tao Y, Li H, Wang H, Li Zhang (2008) Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China). J Food Compos Anal 21:689–694
Capone S, Tufariello M, Francioso L, Montagna G, Casino F, Leone A, Siciliano P (2013) aroma analysis by GC/MS and electronic nose dedicated to Negroamaro and Primitivo typical Italian Apulian wines. Sens Actuator B 179:259–269
SAFC—Flavors and Fragrances, European Ed. Catalogue 2007–2008. http://www.sigmaaldrich.com/content/dam/sigmaaldrich/docs/SAFC/General_Information/1/safc_flavors_and_fragrances_catalog.pdf
Meilgaard MR, Civillie GV, Carr BT (1999) Sensory evaluation techniques, 3rd edn. CRC Press, Boca Raton
ISO 3591 (1997) International Organization of Standardization. Sensory analysis. Apparatus wine-tasting glass
ISO 8589 (1998) International Organization of Standardization. Guide for the installation of a chamber for sensory analysis
Karoglan M, Kozina B, Jeromel A, Orlić S (2008) The effect of partial defoliation on monoterpene levels of gewurztraminer wine (Vitis vinifera L.). Agriculture 14:35–40
Perez-Coello MS, Sanz J, Cabezudo MD (1999) Determination of volatile compounds in hydroalcoholic extracts of French and American oak wood. Am J Enol Vitic 50:162–165
Sauvageot F, Feuillat F (1999) The influence of oak wood on the flavor of Burgundy Pinot noir: an examination of variation among individuals trees. Am J Enol Vitic 50:447–455
Giovanelli G, Brenna O (2007) Evolution of some phenolics components, carotenoids and chorophylls during ripening of three Italian grape varieties. Eur Food Res Technol 225:145–150
Atanasova B, Danguin TT, Langlois D, Nicklaus S, Chabanet C, Etiévant P (2005) Perception of wine fruity and woody notes: influence of peri-threshold odorants. Food Qual Preference 16:504–510
González-Álvarez M, González-Barreiro C, Cancho-Grande B, Simal-Gándara J (2011) Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS. Food Chem 129:890–898
Chatonnet P, Dubourdieu D (1998) Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Quercus petraea and Q. robur) for production of barrels used in barrel aging of wines. Am J Enol Vitic 49:79–85
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The author has no conflict of interest to declare.
Human and animals rights
This article does not contain any studies with human or animal subjects.
Rights and permissions
About this article
Cite this article
Baiano, A., Mentana, A., Quinto, M. et al. Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine. Eur Food Res Technol 243, 247–261 (2017). https://doi.org/10.1007/s00217-016-2740-y
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-016-2740-y