Abstract
The concentrations of amino acids and volatile compounds of a given grapevine cultivar may be modified by climate variability between years and by management practices, such as irrigation, that may alter the typicality of its wines. The current study aimed at assessing the amino acid profile of musts and wines, volatile composition and sensory profile of wines from Vitis vinifera (L.) cultivar Godello under rain-fed and two drip irrigation systems (above, drip irrigation (DI), and under the soil surface, subsurface drip irrigation (SDI)) over three consecutive years. Irrigation tended to increase must and wine total acidity; however, it did not alter must amino acid concentrations significantly. Irrigation reduced the concentrations of acetaldehyde and methanol in Godello wines. Moreover, irrigation tended to decrease the concentrations of compounds giving fruity aromas, such as acetaldehyde (by 31% in SDI) and isoamyl acetate (by 21% in SDI), when compared to rain-fed conditions. Sensory analysis revealed slight differences between treatments. Rain-fed and SDI were the treatments showing the greatest differences. Weather conditions affected more must and wine composition than in-season effects caused by irrigation.
Highlights
Wine aroma is defined by its volatile composition, which depends on many factors including grape variety, climate, soil and vineyard management, amongst others [1,2]
Irrigation a lowlevel incidence on amino acid the andclimate volatileconditions composition of Godello musts wines, because of had the weak of water amino acid and volatile composition of Godello musts and wines, because of the weak level of water stress experienced by vines from veraison to harvest
Irrigation decreased the concentration of volatile compounds providingby fruity aromas, as acetaldehyde and isoamyl acetate, leading to slight differences in wine perception tasters
Summary
Wine aroma is defined by its volatile composition, which depends on many factors including grape variety, climate, soil and vineyard management, amongst others [1,2]. Amino acids in grapes constitute a nitrogen source for yeasts and are responsible for the formation of volatile compounds that define wine aroma, including higher alcohols, volatile fatty acids and ethyl esters [3,4]. These compounds accumulate in grapes during ripening, their concentrations depend on temperature and water availability [1,5]. In order to counteract these negative effects, irrigation use in vineyards is increasing, even in cool-humid regions [7,8].
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