Abstract
Aim: A study was performed on the influence three vertical training systems had on wine composition in warm climates, analysing the wine’s polyphenol and volatile compound contents and sensory properties.Methods and results: The polyphenols and volatile compound content of wines was analysed together with their sensory properties. The effect of different training systems (double Guyot (CT), Smart-Dyson variation (SM), and Triple cordon (TC)) was studied in Tempranillo (TEMP), Syrah (SYR) and Tintilla de Rota (TR) cultivars to determine their influence on red winemaking over a two-year period. Statistical analysis was conducted with Cultivar and Year as factors. TC delayed grape ripening and reduced the alcohol in the wine when grapes from the three training systems were picked on the same date. Overall, no differences were found in polyphenol content. Higher alcohol acetates, ethyl esters of branched acids and various esters were found to be influenced, and some of these compounds are related to ripening. A limited impact was found on the sensory properties of the wines.Conclusions: Under the test conditions, irrespective of the cultivar, the alcohol content of the wines was modified by the training systems through delayed ripening.The training system affected certain polyphenol compounds and the ester profile of the wines. Some of these compounds are related to ripening. Therefore, differences were due to delayed ripening caused by training management.Significance and impact of the study: Training systems have an impact on the oenological parameters of wines and the quantity of the polyphenols and volatile compounds they contain. In this regard, cultural practices such as training system may be used to optimise berry and wine quality (Teixeira et al., 2013). However, the relationship between management practices and secondary metabolites such as the phenolics and volatile compounds produced by plants in warm climates is not well known.
Highlights
Vine training systems involve the physical manipulation of plants to directly manage their canopies
Malvidin-3-O-glucoside was purchased from Polyphenols A.S. (Sandnes, Norway); quercetin3-rutinoside was purchased from Merck (Darmstadt, Germany); E-Resveratrol was purchased from Sigma-Aldrich (Steinheim, Germany); catechin, gallic acid and caffeic acid were purchased from Sigma (Madrid, Spain)
The oenological parameters of the wines and their composition of polyphenols and volatile compounds were studied to establish the effects of the different training systems
Summary
Vine training systems involve the physical manipulation of plants to directly manage their canopies. In addition to the technological tools such as the winemaking processes (Ricardo-da-Silva et al, 1992; Spranger et al, 2004), or the ageing and storage conditions of wine (Pérez-Magariño and González-San José, 2004; Sun et al, 2011), the content of polyphenolic compounds in wine is mainly influenced by the grape cultivar and the degree of berry ripening (Pérez-Magariño and González-San José, 2004; Ricardo-da-Silva et al, 1992), together with the vine-growing method and related training systems (Jackson and Lombard, 1993; Pérez-Lamela et al, 2007; Peterlunger et al, 2002) Another important group of secondary metabolites affecting wine quality are volatile compounds. Among all aroma compounds in wine, esters have grown in popularity in recent years due to insights into their sensory contribution to the typical fruity aroma of red wines (Hernandez-Orte, et al, 2015; Escudero et al, 2007)
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