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Effect of pre‐bloom leaf removal on grape aroma composition and wine sensory profile of Semillon cultivar
Author(s) -
Alessandrini Massimiliano,
Battista Fabrizio,
Panighel Annarita,
Flamini Riccardo,
Tomasi Diego
Publication year - 2017
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.8638
Subject(s) - aroma , wine , wine tasting , bloom , aroma of wine , food science , cultivar , chemistry , composition (language) , horticulture , canopy , yield (engineering) , glycoside , botany , biology , ecology , linguistics , philosophy , materials science , metallurgy
BACKGROUND Early leaf removal at pre‐bloom is an innovative viticultural practice for regulating yield components and improving grape quality. The effects of this technique on vine performance, grape composition and wine sensory profile of Semillon variety were assessed. RESULTS Pre‐bloom leaf removal enhanced canopy porosity, total soluble solids in musts and reduced cluster compactness. This practice had a strong effect on glycoside aroma precursors, in particular by increasing glycoside terpenols and norisoprenoids. Metabolites of linalool were the most responsive to leaf removal. Wine produced from defoliated vines was preferred in tasting trials for its more intense fruity notes and mouthfeel attributes. CONCLUSION Pre‐bloom leaf removal is a powerful technique for modifying canopy microclimate, vine yield, grape composition and wine quality. The increase of glycoside aroma compounds in treated grapes has potential positive effect in improving the sensory profile of the resulting wines. © 2017 Society of Chemical Industry