Skip to main content
SpringerLink
Log in

Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Ortega-Heras M, González-SanJosé ML, Beltrán S (2002) Aroma composition of wine studied by different extraction methods. Anal Chim Acta 458:85–93

    Article  CAS  Google Scholar 

  2. 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

    Article  CAS  Google Scholar 

  3. 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

    Article  CAS  Google Scholar 

  4. 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

    Google Scholar 

  5. 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

    Article  CAS  Google Scholar 

  6. 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

    Article  Google Scholar 

  7. 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

    Google Scholar 

  8. 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

    Article  CAS  Google Scholar 

  9. Ribéreau-Gayon P, Dubourdieu D, Donèche B, Lonvaud A (2000) Trattato di enologia I—Microbiologia del vino. Vinificazioni. Ed Ed agricole, pp 264–271

  10. 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

    Article  Google Scholar 

  11. Smart R, Robinson M (1991) Sunlight into wine. A handbook for wine grape canopy arrangement. WineTitles, Adelaide

    Google Scholar 

  12. 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

    Article  Google Scholar 

  13. 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

    Google Scholar 

  14. 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

    Google Scholar 

  15. 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

    CAS  Google Scholar 

  16. 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

    Article  Google Scholar 

  17. 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

    Chapter  Google Scholar 

  18. 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

    CAS  Google Scholar 

  19. 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

    Article  CAS  Google Scholar 

  20. 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

    Article  CAS  Google Scholar 

  21. 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

    Article  CAS  Google Scholar 

  22. Gutiérrez-Afonso VL (2002) Sensory descriptive analysis between white wines fermented with oak chips and in barrels. J Food Sci 67:2415–2419

    Article  Google Scholar 

  23. 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

    Article  CAS  Google Scholar 

  24. 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

    Article  CAS  Google Scholar 

  25. 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

    Article  CAS  Google Scholar 

  26. 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

    Article  CAS  Google Scholar 

  27. 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

  28. Meilgaard MR, Civillie GV, Carr BT (1999) Sensory evaluation techniques, 3rd edn. CRC Press, Boca Raton

    Book  Google Scholar 

  29. ISO 3591 (1997) International Organization of Standardization. Sensory analysis. Apparatus wine-tasting glass

  30. ISO 8589 (1998) International Organization of Standardization. Guide for the installation of a chamber for sensory analysis

  31. 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

    Google Scholar 

  32. 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

    CAS  Google Scholar 

  33. 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

    Google Scholar 

  34. 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

    Article  CAS  Google Scholar 

  35. 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

    Article  Google Scholar 

  36. 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

    Article  Google Scholar 

  37. 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

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli, 25, 71122, Foggia, Italy

    Antonietta Baiano, Annalisa Mentana, Maurizio Quinto, Diego Centonze, Maria Assunta Previtali, Gabriella Varva, Matteo Alessandro Del Nobile & Laura De Palma

Authors
  1. Antonietta Baiano
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Annalisa Mentana
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Maurizio Quinto
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Diego Centonze
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Maria Assunta Previtali
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Gabriella Varva
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Matteo Alessandro Del Nobile
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Laura De Palma
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Antonietta Baiano.

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

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

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

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-016-2740-y

Keywords

Search

Navigation