Inmaculada Talaverano1, Esperanza Valdés1, Daniel Moreno1, Esther Gamero1, Luis Mancha2, Mar Vilanova3. 1. CICYTEX-Technological Institute of Food and Agriculture-INTAEX (Junta de Extremadura), Av. Adolfo Suárez, s/n, 06071, Badajoz, Spain. 2. CICYTEX-Agricultural Research Center Finca La Orden-Valdesequera (Junta de Extremadura), Crta. A-V, Km 372, 06187, Guadajira, Spain. 3. Misión Biológica de Galicia Spanish National Research Council (CSIC), El Palacio-Salcedo, 36143, Pontevedra, Spain.
Abstract
BACKGROUND: The effect of water status and crop level on the volatile composition of Tempranillo wine was investigated over two growing seasons (2010-2011) in Extremadura (Spain). Three water status treatments (T0, Rainfed control; T1, Early regulated deficit irrigation; T2, Late regulated deficit irrigation) were combined with two crop levels treatments (TH, cluster thinning; C, control). RESULTS: Crop level treatment had a higher effect on individual volatiles analyzed in Tempranillo wine than water status. The combinations of water status and crop level treatments showed effects on all families of compounds with the exception of acetates and volatile fatty acids. Alcohols, C6 compounds and phenol volatiles produced the highest concentrations at the lower level of available water and when cluster thinning was applied (T0-TH). However, ethyl ester and lactones showed higher concentrations in regulated deficit irrigation (T1 and T2) and when cluster thinning was not applied. CONCLUSION: The combined effect of rainfed and cluster-thinning treatments (T0-TH) increased the majority of individual aromatic compounds quantified in Tempranillo wines and also showed the highest total odor activity value.
BACKGROUND: The effect of water status and crop level on the volatile composition of Tempranillo wine was investigated over two growing seasons (2010-2011) in Extremadura (Spain). Three water status treatments (T0, Rainfed control; T1, Early regulated deficit irrigation; T2, Late regulated deficit irrigation) were combined with two crop levels treatments (TH, cluster thinning; C, control). RESULTS:Crop level treatment had a higher effect on individual volatiles analyzed in Tempranillo wine than water status. The combinations of water status and crop level treatments showed effects on all families of compounds with the exception of acetates and volatile fatty acids. Alcohols, C6 compounds and phenol volatiles produced the highest concentrations at the lower level of available water and when cluster thinning was applied (T0-TH). However, ethyl ester and lactones showed higher concentrations in regulated deficit irrigation (T1 and T2) and when cluster thinning was not applied. CONCLUSION: The combined effect of rainfed and cluster-thinning treatments (T0-TH) increased the majority of individual aromatic compounds quantified in Tempranillo wines and also showed the highest total odor activity value.
Authors: Gregory A Gambetta; Jose Carlos Herrera; Silvina Dayer; Quishuo Feng; Uri Hochberg; Simone D Castellarin Journal: J Exp Bot Date: 2020-08-06 Impact factor: 6.992
Authors: Markus Rienth; Nicolas Vigneron; Philippe Darriet; Crystal Sweetman; Crista Burbidge; Claudio Bonghi; Robert Peter Walker; Franco Famiani; Simone Diego Castellarin Journal: Front Plant Sci Date: 2021-03-22 Impact factor: 5.753