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Early leaf removal impact on volatile composition of Tempranillo wines
Author(s) -
Vilanova Mar,
Diago Maria Paz,
Genisheva Zlatina,
Oliveira José Maria,
Tardaguila Javier
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4673
Subject(s) - composition (language) , aroma , chemistry , hexanoic acid , wine , aroma of wine , ethyl acetate , phthalide , terpene , horticulture , food science , biology , organic chemistry , philosophy , linguistics
BACKGROUND: Early defoliation is a very innovative technique in viticulture used for yield management. The effects of early leaf removal performed manually and mechanically at two different phenological stages, pre‐bloom and fruit set, on the volatile composition of Tempranillo ( Vitis vinifera L.) wines were studied. Volatiles were identified and quantified by gas chromatography. RESULTS: Early leaf removal only modified the total concentrations of C 6 compounds and acetates, whereas total alcohols, esters, volatile acids and terpenes remained generally unaffected. Early defoliation induced a significant reduction in C 6 compounds and increased the concentrations of acetates in Tempranillo wines. An effect of timing (pre‐bloom vs fruit set) alone was observed for all acetates analysed. Regarding the method of defoliation (manual vs mechanical), significant differences in some ethyl ester (ethyl‐2‐methylbutyrate and ethyl octanoate) and volatile acid concentrations were observed among treatments. Ethyl octanoate, 2‐phenylethyl acetate, 3‐methylbutyl acetate and hexanoic acid, with OAV (odour activity value) > 1 and mainly fruity and floral odour descriptors, showed higher levels after early defoliation treatments compared with non‐defoliated vines. Principal component analysis illustrated the difference in wines from defoliated and non‐defoliated treatments based on their volatile composition. CONCLUSION: It can be concluded that early leaf removal significantly modified the wine aroma compounds, increasing or decreasing several of these compounds. Copyright © 2011 Society of Chemical Industry