Effect of Soil Management and Training System on Negroamaro Wine Aroma.

Antonio Coletta,Francesco Grieco,Pasquale Crupi,Aline Theodoro Toci,Maria Tufariello,Sandra Pati,Giuseppe Ferrara

doi:10.3390/foods10020454

Abstract

This study aimed to assess the impact of two soil managements and training systems on yield and wine aroma compounds of Negroamaro variety grown in a warm climate region (southern Italy). Cover crop (CC) and soil tillage (ST) as soil management, whilst bilateral Guyot (BG) and monolateral Guyot (MG) as training systems were compared. Free and bound volatile fractions were evaluated by GC-MS. ST and CC as well as BG and MG significantly affected yield parameters. In particular, yield was higher in ST and BG than in CC and MG, respectively; moreover, it was found to be positively influenced by interaction between BG and ST. Regarding aroma compounds, significant interactions between soil management and training system factors were observed. In case of free volatiles, the most positive interaction was found between BG and ST, whereas, for bound volatiles, the best interaction was represented by MG with both soil tillage and cover crop. Vine leaf area and development over vine growth stages along with water stress levels played an important role in determining the aroma profile as well as yield parameters. In conclusion, the training system significantly interacted with soil management and affected most of important aroma compounds in Negroamaro wine.

Highlights

Aroma plays a key role in determining the most important quality attributes of wine [1]
This study reported how fermentation aroma compounds in Negroamaro wines were affected both by soil management and training system
Whilst Cover crop (CC) and monolateral Guyot (MG) conditions led to an increase of bound compounds in wines

Summary

Introduction

Aroma plays a key role in determining the most important quality attributes of wine [1]. As the wine aroma is generally influenced by the berry composition, it can be affected by several factors including variety, pedoclimatic condition, ripeness [8,9], and agronomical practices, such as soil management and training system [10]. To date, the influence of the variety on the wine aroma has been sufficiently investigated, only few studies have been reported on the effects of viticulture practices (i.e., soil management and training system) and even less of their interaction, on the volatile profile and sensory properties of the resulting wines [12,13]

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Results

Conclusion