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Tarko T, Duda A. Volatilomics of Fruit Wines. Molecules 2024; 29:2457. [PMID: 38893332 PMCID: PMC11173689 DOI: 10.3390/molecules29112457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/16/2024] [Accepted: 05/20/2024] [Indexed: 06/21/2024] Open
Abstract
Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.
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Affiliation(s)
- Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland;
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Griesser M, Savoi S, Bondada B, Forneck A, Keller M. Berry shrivel in grapevine: a review considering multiple approaches. JOURNAL OF EXPERIMENTAL BOTANY 2024; 75:2196-2213. [PMID: 38174592 PMCID: PMC11016843 DOI: 10.1093/jxb/erae001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 01/03/2024] [Indexed: 01/05/2024]
Abstract
Grapevine berry shrivel, a ripening disorder, causes significant economic losses in the worldwide wine and table grape industries. An early interruption in ripening leads to this disorder, resulting in shriveling and reduced sugar accumulation affecting yield and fruit quality. Loss of sink strength associated with berry mesocarp cell death is an early symptom of this disorder; however, potential internal or external triggers are yet to be explored. No pathogens have been identified that might cause the ripening syndrome. Understanding the underlying causes and mechanisms contributing to berry shrivel is crucial for developing effective mitigation strategies and finding solutions for other ripening disorders associated with climacteric and non-climacteric fruits. This review discusses alterations in the fruit ripening mechanism induced by berry shrivel disorder, focusing primarily on sugar transport and metabolism, cell wall modification and cell death, and changes in the phytohormone profile. The essential open questions are highlighted and analyzed, thus identifying the critical knowledge gaps and key challenges for future research.
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Affiliation(s)
- Michaela Griesser
- Institute of Viticulture and Pomology, Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Strasse 24, 3430 Tulln, Austria
| | - Stefania Savoi
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Bhaskar Bondada
- Department of Viticulture and Enology, Washington State University Tri-Cities, Richland, WA 99354, USA
| | - Astrid Forneck
- Institute of Viticulture and Pomology, Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Strasse 24, 3430 Tulln, Austria
| | - Markus Keller
- Department of Viticulture and Enology, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350, USA
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Gashu K, Verma PK, Acuña T, Agam N, Bustan A, Fait A. Temperature differences between sites lead to altered phenylpropanoid metabolism in a varietal dependent manner. FRONTIERS IN PLANT SCIENCE 2023; 14:1239852. [PMID: 37929177 PMCID: PMC10620969 DOI: 10.3389/fpls.2023.1239852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Accepted: 09/13/2023] [Indexed: 11/07/2023]
Abstract
Elevated temperature has already caused a significant loss of wine growing areas and resulted in inferior fruit quality, particularly in arid and semi-arid regions. The existence of broad genetic diversity in V. vinifera is key in adapting viticulture to climate change; however, a lack of understanding on the variability in berry metabolic response to climate change remains a major challenge to build ad-hoc strategies for quality fruit production. In the present study, we examined the impact of a consistent temperature difference between two vineyards on polyphenol metabolism in the berries of 20 red V. vinifera cultivars across three consecutive seasons (2017-2019). The results emphasize a varietal specific response in the content of several phenylpropanoid metabolites; the interaction factor between the variety and the vineyard location was also found significant. Higher seasonal temperatures were coupled with lower flavonol and anthocyanin contents, but such reductions were not related with the level of expression of phenylpropanoid related genes. Hierarchical clustering analyses of the metabolic data revealed varieties with a location specific response, exceptional among them was Tempranillo, suggesting a greater susceptibility to temperature of this cultivar. In conclusion, our results indicate that the extensive genetic capacity of V. vinifera bears a significant potential to withstand temperature increase associated with climate change.
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Affiliation(s)
- Kelem Gashu
- The Albert Katz International School for Desert Studies, The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Be'ersheba, Israel
| | - Pankaj Kumar Verma
- The Albert Katz International School for Desert Studies, The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Be'ersheba, Israel
| | - Tania Acuña
- The Albert Katz International School for Desert Studies, The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Be'ersheba, Israel
| | - Nurit Agam
- Wyler Department of Dryland Agriculture, French Associates Institute for Agriculture and Biotechnology of Dryland, The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Be'ersheba, Israel
| | - Amnon Bustan
- Ramat Negev Desert Agro-Research Center, Ramat Negev Works Ltd., Hazula, Israel
| | - Aaron Fait
- Albert Katz Department of Dryland Biotechnologies, French Associates Institute for Agriculture and Biotechnology of Dryland, The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Be'ersheba, Israel
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Rogiers SY, Greer DH, Liu Y, Baby T, Xiao Z. Impact of climate change on grape berry ripening: An assessment of adaptation strategies for the Australian vineyard. FRONTIERS IN PLANT SCIENCE 2022; 13:1094633. [PMID: 36618637 PMCID: PMC9811181 DOI: 10.3389/fpls.2022.1094633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Accepted: 12/05/2022] [Indexed: 06/17/2023]
Abstract
Compressed vintages, high alcohol and low wine acidity are but a few repercussions of climate change effects on Australian viticulture. While warm and cool growing regions may have different practical concerns related to climate change, they both experience altered berry and must composition and potentially reduced desirable wine characteristics and market value. Storms, drought and uncertain water supplies combined with excessive heat not only depress vine productivity through altered physiology but can have direct consequences on the fruit. Sunburn, shrivelling and altered sugar-flavour-aroma balance are becoming more prevalent while bushfires can result in smoke taint. Moreover, distorted pest and disease cycles and changes in pathogen geographical distribution have altered biotic stress dynamics that require novel management strategies. A multipronged approach to address these challenges may include alternative cultivars and rootstocks or changing geographic location. In addition, modifying and incorporating novel irrigation regimes, vine architecture and canopy manipulation, vineyard floor management, soil amendments and foliar products such as antitranspirants and other film-forming barriers are potential levers that can be used to manage the effects of climate change. The adoption of technology into the vineyard including weather, plant and soil sensors are giving viticulturists extra tools to make quick decisions, while satellite and airborne remote sensing allow the adoption of precision farming. A coherent and comprehensive approach to climate risk management, with consideration of the environment, ensures that optimum production and exceptional fruit quality is maintained. We review the preliminary findings and feasibility of these new strategies in the Australian context.
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Affiliation(s)
- Suzy Y. Rogiers
- New South Wales Department of Primary Industries, Wollongbar, NSW, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW, Australia
| | - Dennis H. Greer
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW, Australia
| | - Yin Liu
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW, Australia
- School of Agriculture Environmental and Veterinary Science, Charles Sturt University, Wagga Wagga, NSW, Australia
| | - Tintu Baby
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW, Australia
| | - Zeyu Xiao
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW, Australia
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He Y, Wang X, Li P, Lv Y, Nan H, Wen L, Wang Z. Research Progress of Wine Aroma Components: A Critical Review. Food Chem 2022; 402:134491. [DOI: 10.1016/j.foodchem.2022.134491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/23/2022] [Accepted: 09/29/2022] [Indexed: 11/25/2022]
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Gutiérrez-Gamboa G, Zheng W, Martínez de Toda F. Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review. Food Res Int 2021; 139:109946. [DOI: 10.1016/j.foodres.2020.109946] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 09/11/2020] [Accepted: 11/28/2020] [Indexed: 12/11/2022]
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Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka). FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation7010004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.
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Ferron PD, Thibon C, Shinkaruk S, Darriet P, Allamy L, Pons A. Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13344-13352. [PMID: 32955257 DOI: 10.1021/acs.jafc.0c04171] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
γ-Nonalactone has been demonstrated to be a chemical marker of dried/cooked fruit nuances detected in must and wine, but little is known about its formation pathways. Therefore, on the basis of the literature, we hypothesized 4-oxononanoic acid as a potential precursor. Using dichloromethane extraction followed by gas chromatography coupled to negative chemical ionization mass spectrometry, this keto acid was identified and quantified in Merlot and Cabernet Sauvignon musts. Its concentration ranged from traces to 60 μg/L. The biotransformation of 4-oxononanoic acid into γ-nonalactone by Saccharomyces cerevisiae during alcoholic fermentation was demonstrated using labeled d6-4-oxononanoic acid. Additional experiments shed light on the 4-oxononanoic acid role as a γ-nonalactone precursor and revealed that this biotransformation was (R)-enantioselective. Sensory and distribution studies of the enantiomers revealed that the detection threshold of R and S forms were 66 and 35 μg/L and the average ratio of R/S in grape and wine was 94:6 and 65:35.
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Affiliation(s)
- Philippine de Ferron
- Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Cécile Thibon
- Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Svitlana Shinkaruk
- Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
- Université de Bordeaux, CNRS, Bordeaux INP, ISM, UMR 5255, 33400 Talence, France
| | - Philippe Darriet
- Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Lucille Allamy
- Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Alexandre Pons
- Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
- Seguin Moreau France, Z.I. Merpins, B.P. 94, 16103 Cognac, France
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Zhang X, Kontoudakis N, Šuklje K, Antalick G, Blackman JW, Rutledge DN, Schmidtke LM, Clark AC. Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13331-13343. [PMID: 32066244 DOI: 10.1021/acs.jafc.9b07164] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This work investigated the influence of grape variety, vineyard location, and grape harvest maturity, combined with different oxygen availability treatments, on red wine composition during bottle aging. Chemometric analysis of wine compositional data (i.e., wine color parameters, SO2, metals, and volatile compounds) demonstrated that the wine samples could be differentiated according to the different viticultural or bottle-aging factors. Grape variety, vineyard location, and grape maturity showed greater influence on wine composition than bottle-aging conditions. For most measured wine compositional variables, the evolution patterns adopted from the viticultural factors were not altered by oxygen availability treatment. However, contrasting evolution patterns for some variables were observed according to specific viticultural factors, with examples including dimethyl sulfide, phenylacetaldehyde, maltol, and β-damascenone for vineyard locations, 2-methylbutanal, 1,4-cineole, and linalool for grape variety, and methanethiol, methional, and homofuraneol for grape maturity.
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Affiliation(s)
- Xinyi Zhang
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Nikolaos Kontoudakis
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
- Department of Food Science and Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 86 Iera Odos, Athens 11855, Greece
| | - Katja Šuklje
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- Department of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova 17, Ljubljana 1000, Slovenia
| | - Guillaume Antalick
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- Wine Research Centre, Univerza v Novi Gorici, Vipavska 13, Nova Gorica 5000, Slovenia
| | - John W Blackman
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Douglas N Rutledge
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 75005 Paris, France
| | - Leigh M Schmidtke
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Andrew C Clark
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
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Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties. Foods 2020; 9:foods9091193. [PMID: 32872295 PMCID: PMC7554985 DOI: 10.3390/foods9091193] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 08/24/2020] [Accepted: 08/26/2020] [Indexed: 01/19/2023] Open
Abstract
Changes to Australian regulations now allow the limited addition of water to high-sugar musts pre-fermentation. In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.5, 14.5 and 15.5° Baume. Water was added to musts from the ripest fruit by direct addition, or by using a juice substitution (run-off and replace) approach. To compare the effect of juice run-off independently, saigneé treatments were included. Wines made from the fruit that was harvested earlier generally had a lower “opacity” and higher “red fruit” aroma as the defining sensory attributes. Undiluted wines made from riper fruit had higher phenolics, and were characterised by “dark fruit” and “dried fruit” attributes, and “spice”, a “brown colour” and “opacity”. These attributes were accentuated in wines from the same fruit which received saigneé treatments and reduced in all of the water addition treatments. In particular, higher levels of water addition without juice substitution increased the “cooked vegetable” and “drain” attributes in the wines. This indicates possible negative effects of larger water additions, such that a low to moderate adjustment in Shiraz winemaking is suggested.
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Carrasco-Quiroz M, Martínez-Gil AM, Gutiérrez-Gamboa G, Moreno-Simunovic Y. Effect of rootstocks on volatile composition of Merlot wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3517-3524. [PMID: 32202325 DOI: 10.1002/jsfa.10395] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 03/05/2020] [Accepted: 03/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Scion physiology and grape quality are impacted by rootstock choice. There is little available information about the effects of rootstock on wine volatile composition, particularly when comparing grafted with own-rooted grapevines. This field trial was aimed at studying the influence of rootstock choice on volatile composition of Merlot wines. RESULTS Wines made from grapes harvested from own-rooted grapevines had the lowest content of (E)-3-hexenol, diethyl succinate and total ethyl esters and the highest content of 1-pentanol, 1-hexanol, (Z)-3-hexenol, diethyl malate and acetovanillone. Rootstocks such as 99R and 140Ru led to a higher content of total ethyl esters in wines followed by 110R, 1103P and Gravesac. According to odor activity values, Merlot wines were characterized by roses, sweat, cheese and banana aromas. CONCLUSIONS This work provides valuable information about the potential impact of rootstocks on wine volatile composition for Merlot wines. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Marioli Carrasco-Quiroz
- Departamento de Horticultura, Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
| | - Ana María Martínez-Gil
- Departamento de Horticultura, Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
| | - Gastón Gutiérrez-Gamboa
- Departamento de Horticultura, Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
| | - Yerko Moreno-Simunovic
- Departamento de Horticultura, Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
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Schelezki OJ, Deloire A, Jeffery DW. Substitution or Dilution? Assessing Pre-fermentative Water Implementation to Produce Lower Alcohol Shiraz Wines. Molecules 2020; 25:molecules25092245. [PMID: 32397636 PMCID: PMC7249075 DOI: 10.3390/molecules25092245] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 05/04/2020] [Accepted: 05/05/2020] [Indexed: 11/16/2022] Open
Abstract
Changes to regulations by Food Standards Australia New Zealand have permitted the adjustment of must sugar levels with the addition of water in order to ensure a sound fermentation progress as well as mitigating excessive wine-alcohol levels. This study assessed the implications for Shiraz wine quality following a pre-fermentative must dilution (changing liquid-to-solid ratios), in comparison to juice substitution with water (constant liquid-to-solid ratios) that has previously been deemed a promising way to adjust wine-alcohol levels. While working within the legal limit of water addition to grape must, the effects of both approaches on wine quality parameters and sensory characteristics were rather similar, and of negligible nature. However, different implications between substitution and dilution appeared to be driven by grape maturity, and dilution was found to have a greater impact than substitution on some parameters at higher water implementation rates. In line with previous observations, longer hang-time followed by alcohol adjustments via pre-fermentation water addition were of limited merit compared to simply picking grapes earlier. This work provided further knowledge that supports informed decision making regarding the recently permitted approach of using water during winemaking.
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Affiliation(s)
- Olaf J. Schelezki
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia;
- Australian Research Council Training Centre for Innovative Wine Production, UA, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
| | - Alain Deloire
- Department of Biology-Ecology, University of Montpellier, L’institut Agro (SupAgro), 2 Place Pierre Viala, 34060 Montpellier, France;
| | - David W. Jeffery
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia;
- Australian Research Council Training Centre for Innovative Wine Production, UA, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
- Correspondence: ; Tel.: +61-8-8313-6649
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Schmidtke LM, Antalick G, Šuklje K, Blackman JW, Boccard J, Deloire A. Cultivar, site or harvest date: the gordian knot of wine terroir. Metabolomics 2020; 16:52. [PMID: 32303865 DOI: 10.1007/s11306-020-01673-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Accepted: 03/30/2020] [Indexed: 02/08/2023]
Abstract
INTRODUCTION The complex interactions of vine cultivars, and localised regional climate associated with specific vineyard sites are important attributes to the concept of terroir and significant contributors to grape maturity and wine sensory profiles. An improved understanding of the influence of each factor and their interactions is a challenging conundrum, and will enable more efficient production targeting specific wine styles. OBJECTIVES To characterise the metabolic flux of grape berries and resulting wines to characterise the relative impact of site specific climate, cultivar, and grape maturity based upon berry sugar accumulation models that consistently target specific wine styles. METHODS A spatial and temporal study of grape and wine composition was undertaken for two important cultivars in two distinct regions of New South Wales. Measures of composition and wine sensory ratings were simultaneously analysed using a multiblock algorithm taking advantage of the ANOVA framework to identify important contributions to wine style arising from grape maturity, vineyard site and cultivar. RESULTS A consistent flux of grape and wine constituents is evident for wine made from sequentially harvested grapes from the same vineyard with increasing levels of grape maturity. Contributions of region and vineyard site to wine style could also be elucidated. Differences in metabolite flux in grapes and resulting wines between cultivars growing in similar conditions are evident. CONCLUSIONS The combination of a metabolomics and multiblock data decomposition approach may be successfully used to profile and elucidate the contribution of abiotic factors to grape and wine composition and provide improved understanding of the terroir concept.
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Affiliation(s)
- L M Schmidtke
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia.
| | - G Antalick
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia
- Wine Research Centre, Univerza v Novi Gorici, Vipavska 13, 5000, Nova Gorica, Slovenia
| | - K Šuklje
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia
- Department of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova 17, 1000, Ljubljana, Slovenia
| | - J W Blackman
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia
| | - J Boccard
- Institute of Pharmaceutical Sciences of Western Switzerland, University of Geneva, Rue Michel-Servet 1, 1211, Geneva 4, Switzerland
| | - A Deloire
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia
- L'Institut Agro (SupAgro), 2 Place P. Viala, 34060, Montpellier, France
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Aith Barbará J, Primieri Nicolli K, Souza-Silva ÉA, Camarão Telles Biasoto A, Welke JE, Alcaraz Zini C. Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry. Food Chem 2020; 308:125552. [DOI: 10.1016/j.foodchem.2019.125552] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 09/11/2019] [Accepted: 09/16/2019] [Indexed: 12/24/2022]
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15
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Ferreira V, Lopez R. The Actual and Potential Aroma of Winemaking Grapes. Biomolecules 2019; 9:E818. [PMID: 31816941 PMCID: PMC6995537 DOI: 10.3390/biom9120818] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/28/2019] [Accepted: 11/30/2019] [Indexed: 01/24/2023] Open
Abstract
This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.
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Affiliation(s)
- Vicente Ferreira
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain;
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16
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Schelezki OJ, Antalick G, Šuklje K, Jeffery DW. Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis. Food Chem 2019; 309:125698. [PMID: 31718838 DOI: 10.1016/j.foodchem.2019.125698] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 10/09/2019] [Accepted: 10/10/2019] [Indexed: 11/30/2022]
Abstract
Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alcohol wines without critically modifying colour or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alcohol wines in the absence of excessive grape ripeness remained to be determined. The current study extends on pre-fermentative approaches to alcohol management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chemical properties were apparent and declines in wine colour and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5 °Baumé.
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Affiliation(s)
- Olaf J Schelezki
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
| | - Guillaume Antalick
- National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Katja Šuklje
- National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - David W Jeffery
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
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17
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Influence of the harvest date on berry compositions and wine profiles of Vitis vinifera L. cv. ‘Cabernet Sauvignon’ under a semiarid continental climate over two consecutive years. Food Chem 2019; 292:237-246. [DOI: 10.1016/j.foodchem.2019.04.070] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 04/17/2019] [Accepted: 04/18/2019] [Indexed: 11/18/2022]
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18
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Zhao T, Wu J, Meng J, Shi P, Fang Y, Zhang Z, Sun X. Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine. Molecules 2019; 24:molecules24152777. [PMID: 31366183 PMCID: PMC6696524 DOI: 10.3390/molecules24152777] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Revised: 07/17/2019] [Accepted: 07/25/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this paper was to investigate how maturity affects the aroma characteristics of Cabernet Sauvignon wine. A series of four Vitis vinifera cv. Cabernet Sauvignon wines were produced from grapes of different harvest dates. The berries of sequential harvest treatments showed an increase in total soluble solids and anthocyanin and a decrease in titratable acidity. Berry shriveling was observed as berry weight decreased. In the wines, anthocyanin, dry extract, alcoholic strength, and pH were enhanced with the sequential harvest, whereas polyphenol and tannin were decreased. The concentrations of volatile compounds in sequential harvests were found to be at higher levels. Isopentanol, phenylethyl alcohol, ethyl acetate, ethyl lactate, benzaldehyde, citronellol, and linalool significantly increased when harvest was delayed by one or two weeks. Through a principal component analysis, the volatile compounds and phenols characterizing each harvest date were clearly differentiated. These results suggest that sequential harvest may be an optional strategy for winemakers to produce high-quality wine.
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Affiliation(s)
- Ting Zhao
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China
| | - Jiaying Wu
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China
| | - Jiangfei Meng
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China
| | - Pengbao Shi
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066600, China
| | - Yulin Fang
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China
| | - Zhenwen Zhang
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China.
| | - Xiangyu Sun
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China.
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19
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Savoi S, Herrera JC, Forneck A, Griesser M. Transcriptomics of the grape berry shrivel ripening disorder. PLANT MOLECULAR BIOLOGY 2019; 100:285-301. [PMID: 30941542 PMCID: PMC6542784 DOI: 10.1007/s11103-019-00859-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Accepted: 03/21/2019] [Indexed: 05/08/2023]
Abstract
The lower expression at veraison of several ripening master regulators "switch genes" can play a central role in the induction of the berry shrivel ripening physiological disorder in grapevine. Berry shrivel (BS) is a ripening physiological disorder affecting grape berry with visible symptoms appearing after veraison. Berry shrivel leads to shrinking berries with a reduced weight and a lower content of sugars and anthocyanins. In this study, for the first time a transcriptomic analysis coupled with selected metabolites quantification was undertaken to understand the metabolic modifications induced by the disorder. Different stages of berry development were considered including pre- and symptomatic berries. No metabolic alterations in the berry transcriptome and in the metabolite content was observed in pre-symptomatic and pre-veraison samples. Interestingly, at veraison, with still not visible symptoms appearing on the berry, a subset of genes, called switch genes previously suggested as master regulators of the ripening onset in grape berries, were strongly lower expressed in BS. Later during the ripening phase and with visible symptoms of the disorder, more than 3000 genes were differentially expressed. The genes up-regulated were related to hormone biosynthesis, response to stress and the phenylpropanoid pathway, while the genes down-regulated during ripening belonged mainly to the flavonoid pathway, and the sugar metabolism. In agreement, BS berries showed lower content of sugars and anthocyanins from the onset of veraison onward, while the amount of acids was not significantly affected. In conclusion, these results highlight a pivotal role of the switch genes in grapevine ripening, as well as their possible contribution to induce the ripening disorder berry shrivel, although it remains unclear whether this is part of the cause or consequences of the BS disorder.
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Affiliation(s)
- Stefania Savoi
- Division of Viticulture and Pomology, Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Straße 24, 3430, Tulln, Austria
| | - Jose Carlos Herrera
- Division of Viticulture and Pomology, Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Straße 24, 3430, Tulln, Austria
| | - Astrid Forneck
- Division of Viticulture and Pomology, Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Straße 24, 3430, Tulln, Austria
| | - Michaela Griesser
- Division of Viticulture and Pomology, Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Straße 24, 3430, Tulln, Austria.
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20
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Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit. Foods 2018; 7:foods7120204. [PMID: 30545140 PMCID: PMC6306865 DOI: 10.3390/foods7120204] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/07/2018] [Accepted: 12/11/2018] [Indexed: 01/30/2023] Open
Abstract
The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.
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21
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Orthogonal optimization of extraction and analysis for red wine residues in simulated and archaeological materials using LC/MS and HPLC methods. Microchem J 2018. [DOI: 10.1016/j.microc.2018.06.029] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Unravelling wine volatile evolution during Shiraz grape ripening by untargeted HS-SPME-GC × GC-TOFMS. Food Chem 2018; 277:753-765. [PMID: 30502213 DOI: 10.1016/j.foodchem.2018.10.135] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 09/20/2018] [Accepted: 10/29/2018] [Indexed: 11/22/2022]
Abstract
The influence of grape maturity on wine volatome was investigated using HS-SPME-GC × GC-TOFMS. Shiraz wines were made from grapes harvested from four different vineyards from two berry maturity levels. A total of 1276 putative compounds were detected in at least one of the wine samples and 175 showed significant trends related to grape maturity. The first two dimensions of the Principal component analysis accounted for 57% of the variation and separated the samples according to the harvest date. Wines from the first harvest date were characterised by an abundance of lipoxygenase derived compounds, norisoprenoids and sulfur-containing compounds whereas a significant increase in some acetate esters was observed in wines produced from the more mature grapes. This study demonstrated a common evolution of grape volatiles for Shiraz inside the same mesoclimate. During the late ripening stage of the grape, a direct nexus between sugar concentration and wine volatile evolution was not observed.
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23
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Schelezki OJ, Šuklje K, Boss PK, Jeffery DW. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. Food Chem 2018; 259:196-206. [DOI: 10.1016/j.foodchem.2018.03.118] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/23/2018] [Accepted: 03/26/2018] [Indexed: 11/17/2022]
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24
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Chou HC, Šuklje K, Antalick G, Schmidtke LM, Blackman JW. Late-Season Shiraz Berry Dehydration That Alters Composition and Sensory Traits of Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7750-7757. [PMID: 29962206 DOI: 10.1021/acs.jafc.8b01646] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Late-season berry dehydration (LSD) is a common occurrence in Shiraz grapes, particularly those grown in hot climates. LSD results in significant yield reductions; however, the effects on wine composition and sensory characteristics are not well-documented. Wines made of 100% nonshriveled clusters (control) were related to red fruit flavors by the sensory panel, whereas wines made of 80% shriveled clusters (S-VCT) were perceived as more alcoholic and associated with dark fruit and dead/stewed fruit characters. The latter wines also resulted in higher concentrations of massoia lactone and γ-nonalactone, compounds known to contribute to prune and stewed-fruit aromas. Wines made of shriveled grapes were also characterized by an increase in C6-alcohols and a decrease in esters, whereas wine terpenoids were altered compound-specific. An increase in orange pigments and wine chemical age in S-VCT wines indicated faster oxidative aging compared to the control. LSD appeared to alter final wine composition directly but also appeared to influence yeast metabolism, potentially due to an alteration of the composition of lipids in the grape juice. This study emphasized the relevance of sorting shriveled and nonshriveled berries for final wine chemical composition and wine style.
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Affiliation(s)
| | | | | | - Leigh M Schmidtke
- The Australian Research Council Training Centre for Innovative Wine Production , The University of Adelaide , Glen Osmond , South Australia 5064 , Australia
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25
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Longo R, Blackman JW, Antalick G, Torley PJ, Rogiers SY, Schmidtke LM. Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches. Food Res Int 2018; 109:561-571. [PMID: 29803484 DOI: 10.1016/j.foodres.2018.04.057] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 04/03/2018] [Accepted: 04/25/2018] [Indexed: 11/24/2022]
Abstract
The aim of this study was to compare the volatile and sensory profiles of Australian Shiraz red wines produced by several methods to achieve alcohol concentrations of 10.5 and 13.5% v/v. These levels were considerably lower contents than the commercial wine (16-17% v/v) that was produced from this vineyard site. Wines were produced by: (i) harvest timing (19.3, 24 and 29.3 Brix); (ii) blending equal proportions of early harvest (19.3 Brix) and late harvest wines (29.3 Brix); and (iii) dealcoholization using reverse osmosis followed by a membrane contactor. Dealcoholization caused a significant loss of volatile compounds, particularly esters, while the blending treatment had an averaging effect on most analytes. Sensory descriptive analysis of treatments with 10.5% v/v alcohol showed that the perception of the herbaceous attribute was more intense in the early harvest wines in comparison to the dealcoholized wines, while those of dark fruit, raisin/prune, astringency and alcohol were lower. No sensory differences were found amongst the 13.5% v/v wines, except for alcohol. Sensory and compositional data were modelled by means of Common Dimension (ComDim) multi-block analysis and indicated which chemical components are important to the perceived wine sensory properties. Insights from this study will provide knowledge that may be applied to control or moderate both unripe sensory attributes in addition to a deficiency of ripe fruit aromas or mouthfeel characteristics in reduced-alcohol red wines.
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Affiliation(s)
- Rocco Longo
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, Australia; Australian Research Council-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia.
| | - John W Blackman
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, Australia; Australian Research Council-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia
| | - Guillaume Antalick
- School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, Australia
| | - Peter J Torley
- Australian Research Council-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia; School of Science, RMIT University, Melbourne, VIC 3001, Australia
| | - Suzy Y Rogiers
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; Australian Research Council-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia; NSW Department of Primary Industries, Wagga Wagga, Australia
| | - Leigh M Schmidtke
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, Australia; Australian Research Council-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia
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26
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Xiao Z, Rogiers SY, Sadras VO, Tyerman SD. Hypoxia in grape berries: the role of seed respiration and lenticels on the berry pedicel and the possible link to cell death. JOURNAL OF EXPERIMENTAL BOTANY 2018; 69:2071-2083. [PMID: 29415235 PMCID: PMC6018838 DOI: 10.1093/jxb/ery039] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2017] [Accepted: 01/31/2018] [Indexed: 05/20/2023]
Abstract
Mesocarp cell death (CD) during ripening is common in berries of seeded Vitis vinifera L. wine cultivars. We examined if hypoxia within berries is linked to CD. The internal oxygen concentration ([O2]) across the mesocarp was measured in berries from Chardonnay and Shiraz, both seeded, and Ruby Seedless, using an oxygen micro-sensor. Steep [O2] gradients were observed across the skin and [O2] decreased toward the middle of the mesocarp. As ripening progressed, the minimum [O2] approached zero in the seeded cultivars and correlated to the profile of CD across the mesocarp. Seed respiration declined during ripening, from a large proportion of total berry respiration early to negligible at later stages. [O2] increased towards the central axis corresponding to the presence of air spaces visualized using X-ray micro-computed tomography (CT). These air spaces connect to the pedicel where lenticels are located that are critical for berry O2 uptake as a function of temperature, and when blocked caused hypoxia in Chardonnay berries, ethanol accumulation, and CD. The implications of hypoxia in grape berries are discussed in terms of its role in CD, ripening, and berry water relations.
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Affiliation(s)
- Zeyu Xiao
- The Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Glen Osmond, SA, Australia
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB1, Glen Osmond, SA, Australia
| | - Suzy Y Rogiers
- The Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Glen Osmond, SA, Australia
- NSW Department of Primary Industries, Wagga Wagga, NSW, Australia
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia
| | - Victor O Sadras
- The Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Glen Osmond, SA, Australia
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB1, Glen Osmond, SA, Australia
- South Australian Research & Development Institute, Waite Research Precinct, Urrbrae, SA, Australia
| | - Stephen D Tyerman
- The Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Glen Osmond, SA, Australia
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB1, Glen Osmond, SA, Australia
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27
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Longo R, Blackman JW, Antalick G, Torley PJ, Rogiers SY, Schmidtke LM. A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles. Food Chem 2018; 261:21-29. [PMID: 29739584 DOI: 10.1016/j.foodchem.2018.04.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 12/03/2017] [Accepted: 04/06/2018] [Indexed: 11/27/2022]
Abstract
Two Verdelho and Petit Verdot wines were produced from sequential harvests of grapes. The alcohol concentration of early harvest (EH) and late harvest (LH) wines were respectively 9% and 13.5% v/v for Verdelho, and 10.5% and 13% v/v for Petit Verdot. LH wines were dealcoholised to match the same alcohol level of EH samples using a combined reverse osmosis-evaporative perstraction process. In dealcoholised wines, there was a decrease in volatile compounds (esters particularly) compared to LH treatments. For both varieties, the sensory attribute ratings for overall aroma intensity and alcohol mouthfeel also decreased following dealcoholisation. Dealcoholised wines were distinctively different from both LH and EH wines even though these wines had similar alcohol level to EH wines. When dealcoholisation is considered for high-alcohol wines, it is important to consider that membrane effects can significantly change depending on the wine non-volatile matrix composition and the level of alcohol reduction required.
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Affiliation(s)
- Rocco Longo
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia.
| | - John W Blackman
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Guillaume Antalick
- School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Peter J Torley
- School of Science, RMIT University, Melbourne, VIC 3001, Australia
| | - Suzy Y Rogiers
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia; NSW Department of Primary Industries, Wagga Wagga, NSW 2678, Australia
| | - Leigh M Schmidtke
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia
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28
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Longo R, Blackman JW, Antalick G, Torley PJ, Rogiers SY, Schmidtke LM. Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:33-42. [PMID: 28504346 DOI: 10.1002/jsfa.8434] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 05/11/2017] [Accepted: 05/11/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours. RESULTS Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived 'acidity', 'sweetness' and 'alcohol' attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS-SPME-GC-MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending. CONCLUSIONS The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Rocco Longo
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia
- School of Agriculture and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia
- Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA, Australia
| | - John W Blackman
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia
- School of Agriculture and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia
| | - Guillaume Antalick
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia
| | - Peter J Torley
- School of Science, RMIT University, Melbourne, VIC, Australia
| | - Suzy Y Rogiers
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia
- Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA, Australia
- NSW Department of Primary Industries, Wagga Wagga, NSW, Australia
| | - Leigh M Schmidtke
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia
- School of Agriculture and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia
- Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA, Australia
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Pons A, Mouakka N, Deliere L, Crachereau JC, Davidou L, Sauris P, Guilbault P, Darriet P. Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor. Food Chem 2018; 239:102-110. [DOI: 10.1016/j.foodchem.2017.06.087] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Revised: 05/29/2017] [Accepted: 06/14/2017] [Indexed: 11/28/2022]
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Schelezki OJ, Smith PA, Hranilovic A, Bindon KA, Jeffery DW. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition. Food Chem 2017; 244:50-59. [PMID: 29120804 DOI: 10.1016/j.foodchem.2017.10.024] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 10/04/2017] [Accepted: 10/06/2017] [Indexed: 10/18/2022]
Abstract
A changing climate has led to winegrapes being harvested with increased sugar levels and at greater risk of berry shrivel. A suggested easy-to-adopt strategy to manage the associated rising wine alcohol levels is the pre-fermentative substitution of juice with either "green harvest wine" or water. Our study investigates the effects of this approach on Vitis vinifera L. cv. Cabernet Sauvignon wine quality attributes. Wines were also made from fruit collected at consecutive earlier harvest time points to produce wines comparable in alcohol to the substituted wines. Tannin concentrations and colour did not change significantly in the wines with modified alcohol content even at higher juice substitution rates. Differences in polysaccharide and tannin composition indicated variability in extraction dynamics according to substitution rate and type of blending component. In scenarios where berry shrivel is inevitable, the incorporation of water in particular offers much promise as part of a strategy to manage wine alcohol content.
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Affiliation(s)
- Olaf J Schelezki
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
| | - Paul A Smith
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia
| | - Ana Hranilovic
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
| | - Keren A Bindon
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia
| | - David W Jeffery
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
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31
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Ikenaga T, Lavin EH, Acree TE. A Savory Odorant in Sweet Potato Shochu: 2-Methyl-3-(Methyldithio)-Furan. CHEMOSENS PERCEPT 2017. [DOI: 10.1007/s12078-017-9222-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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