Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines.

Mar Vilanova,José Oliveira,Miguel Tubio,Zlatina Genisheva,Jose Lissarrague,Katia Álvarez

doi:10.3390/molecules22091500

Mar Vilanova, José Oliveira + Show 4 more

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https://doi.org/10.3390/molecules22091500

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Abstract

Viticultural practices influence both grape and wine quality. The influence of training systems on volatile composition was investigated for Albariño wine from Rías Baixas AOC in Northwest Spain. The odoriferous contribution of the compounds to the wine aroma was also studied. Volatile compounds belonging to ten groups (alcohols, C6-compounds, ethyl esters, acetates, terpenols, C13-norisoprenoids, volatile phenols, volatile fatty acids, lactones and carbonyl compounds) were determined in Albariño wines from different training systems, Vertical Shoot-Positioned (VSP), Scott-Henry (SH), Geneva Double-Curtain (GDC), Arch-Cane (AC), and Parral (P) during 2010 and 2011 vintages. Wines from GDC showed the highest total volatile composition with the highest concentrations of alcohols, ethyl esters, fatty acids, and lactones families. However, the highest levels of terpenes and C13-norisoprenoids were quantified in the SH system. A fruitier aroma was observed in Albariño wines from GDC when odor activity values were calculated.

Highlights

In our study increases in yield were due to increases in berries per cluster and cluster weight, where the Parral, followed by the Geneva Double-Curtain (GDC), training systems showed the highest values
The effects of five different training systems, GDC, AC, SH, Vertical Shoot-Positioned (VSP), and Parral, on Albariño wine volatiles were evaluated in Rías Baixas AOC
The volatile compounds results showed that Albariño wines from the GDC training system had the highest total concentration, while VSP showed the lowest concentrations

Summary

Introduction

Aroma is an important quality factor in white wines, and several compounds contribute to their complexity and belong to diverse groups such as alcohols, aldehydes, ketones, esters, fatty acids, terpenes, C13 -norisoprenoids, etc. [1,2,3].The volatile composition of wine can be influenced by several factors, such as grape variety, the degree of ripeness, growing climate, canopy management, fermentation conditions and winemaking, and ageing practices [4,5,6,7,8,9].From viticultural practices, the use of several training systems, which can influence microclimate conditions, involves changes in different conditions affecting the content of vine metabolites, contributing to the final wine composition.Several studies on training systems have demonstrated the effects on grape and wine composition [10,11,12,13,14,15,16,17]. The volatile composition of wine can be influenced by several factors, such as grape variety, the degree of ripeness, growing climate, canopy management, fermentation conditions and winemaking, and ageing practices [4,5,6,7,8,9]. The use of several training systems, which can influence microclimate conditions, involves changes in different conditions affecting the content of vine metabolites, contributing to the final wine composition. Several studies on training systems have demonstrated the effects on grape and wine composition [10,11,12,13,14,15,16,17]. Geneva Double-Curtain (GDC) showed the highest concentrations on Viognier volatile composition, as GDC wines are generally more fruity and floral [13].

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