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Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology.
Food Chem. 2014 Jun 15; 153:52-9.FC

Abstract

The relationship between grapevine vigour and grape and wine composition was investigated in this study. Own-rooted Pinot Noir grapevines were grown in a commercial vineyard in Tasmania, Australia, with uniform vineyard management practices. Vine vigours were determined by plant cell density (PCD) obtained from aerial photography. As vine vigour decreased, total soluble solid in grapes, total phenolics and anthocyanins in wines increased, while titratable acidity and yield decreased. Wines from the ultra low vine vigour zone had the highest concentrations of esters and alcohols. Higher level of linalool, nerol, geraniol, vitispirane, and β-ionone were observed in ultra low vigour and low vigour zones, but there was no obvious trend for citronellol and β-damascenone. Principal component analysis and discriminant analysis of the volatiles illustrated the differences among wines from the four vine vigour zones.

Authors+Show Affiliations

Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, United States; College of Enology, Northwest A&F University, Yangling 712100, PR China.Smart Viticulture, 31 North Corner, Newlyn TR185JG, UK.Australian Wine Research Institute and Tasmanian Institute of Agriculture, Private Bag 98, Hobart, Tasmania 7001, Australia.Tasmanian Institute of Agriculture, Perennial Horticulture Centre, P.O. Box 46, Kings Meadows, Tasmania 7249, Australia.Ag Logic, 28 Amy Rd, Newstead, Tasmania 7250, Australia.College of Enology, Northwest A&F University, Yangling 712100, PR China.Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, United States. Electronic address: Michael.qian@oregonstate.edu.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24491699

Citation

Song, Jianqiang, et al. "Pinot Noir Wine Composition From Different Vine Vigour Zones Classified By Remote Imaging Technology." Food Chemistry, vol. 153, 2014, pp. 52-9.
Song J, Smart RE, Dambergs RG, et al. Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology. Food Chem. 2014;153:52-9.
Song, J., Smart, R. E., Dambergs, R. G., Sparrow, A. M., Wells, R. B., Wang, H., & Qian, M. C. (2014). Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology. Food Chemistry, 153, 52-9. https://doi.org/10.1016/j.foodchem.2013.12.037
Song J, et al. Pinot Noir Wine Composition From Different Vine Vigour Zones Classified By Remote Imaging Technology. Food Chem. 2014 Jun 15;153:52-9. PubMed PMID: 24491699.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology. AU - Song,Jianqiang, AU - Smart,Richard E, AU - Dambergs,Robert G, AU - Sparrow,Angela M, AU - Wells,Reuben B, AU - Wang,Hua, AU - Qian,Michael C, Y1 - 2013/12/14/ PY - 2013/08/14/received PY - 2013/12/04/revised PY - 2013/12/09/accepted PY - 2014/2/5/entrez PY - 2014/2/5/pubmed PY - 2014/8/22/medline KW - Aerial imaging KW - Pinot Noir wine composition KW - Plant cell density (PCD) KW - Remote sensing KW - Vine vigour KW - Wine volatiles SP - 52 EP - 9 JF - Food chemistry JO - Food Chem VL - 153 N2 - The relationship between grapevine vigour and grape and wine composition was investigated in this study. Own-rooted Pinot Noir grapevines were grown in a commercial vineyard in Tasmania, Australia, with uniform vineyard management practices. Vine vigours were determined by plant cell density (PCD) obtained from aerial photography. As vine vigour decreased, total soluble solid in grapes, total phenolics and anthocyanins in wines increased, while titratable acidity and yield decreased. Wines from the ultra low vine vigour zone had the highest concentrations of esters and alcohols. Higher level of linalool, nerol, geraniol, vitispirane, and β-ionone were observed in ultra low vigour and low vigour zones, but there was no obvious trend for citronellol and β-damascenone. Principal component analysis and discriminant analysis of the volatiles illustrated the differences among wines from the four vine vigour zones. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24491699/Pinot_Noir_wine_composition_from_different_vine_vigour_zones_classified_by_remote_imaging_technology_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01903-1 DB - PRIME DP - Unbound Medicine ER -