Tags

Type your tag names separated by a space and hit enter

Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile.
J Sci Food Agric. 2017 Jul; 97(9):2695-2705.JS

Abstract

BACKGROUND

Environmental factors have been acknowledged to greatly influence grape and wine aromas. Among them, the effect of altitude on grape aroma compounds has scarcely been debated in literature available to date. In the present study, we investigated the influence of altitude on grape composition and aroma evolution during ripening of Vitis vinifera L. cultivar Glera grown in Conegliano-Valdobbiadene DOCG area (Italy).

RESULTS

The site at highest altitude (380 m above sea level) was warmer than the lowest site (200 m above sea level) and, even with differences in temperature in the range 1.5-2 °C, the impact of the cultivation site on grape ripening and aroma accumulation and preservation was significant. The lowest site demonstrated slower grape ripening, and grapes at harvest accumulated lower amounts of all of the main classes of aroma compounds typical of the Glera variety. Wines produced from the highest site were preferred in tasting trials for their more patent floral notes and elegance.

CONCLUSION

Altitude strongly influences grape ripening evolution and flavour accumulation in the Glera grape, and this result accounts for the different styles in the sparkling wines subsequently produced. Moreover, the present study shows that aroma compound biosynthesis, particularly that of benzenoides, starts before véraison in Glera. © 2016 Society of Chemical Industry.

Authors+Show Affiliations

CREA - Council for Agricultural Research and Economics: Viticulture Research Center, Via XXVIII Aprile 26, 31015, Conegliano, (TV), Italy.CREA - Council for Agricultural Research and Economics: Viticulture Research Center, Via XXVIII Aprile 26, 31015, Conegliano, (TV), Italy.CREA - Council for Agricultural Research and Economics: Viticulture Research Center, Via XXVIII Aprile 26, 31015, Conegliano, (TV), Italy.Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy.Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy.CREA - Council for Agricultural Research and Economics: Viticulture Research Center, Via XXVIII Aprile 26, 31015, Conegliano, (TV), Italy.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27747897

Citation

Alessandrini, Massimiliano, et al. "Influence of Vineyard Altitude On Glera Grape Ripening (Vitis Vinifera L.): Effects On Aroma Evolution and Wine Sensory Profile." Journal of the Science of Food and Agriculture, vol. 97, no. 9, 2017, pp. 2695-2705.
Alessandrini M, Gaiotti F, Belfiore N, et al. Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile. J Sci Food Agric. 2017;97(9):2695-2705.
Alessandrini, M., Gaiotti, F., Belfiore, N., Matarese, F., D'Onofrio, C., & Tomasi, D. (2017). Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile. Journal of the Science of Food and Agriculture, 97(9), 2695-2705. https://doi.org/10.1002/jsfa.8093
Alessandrini M, et al. Influence of Vineyard Altitude On Glera Grape Ripening (Vitis Vinifera L.): Effects On Aroma Evolution and Wine Sensory Profile. J Sci Food Agric. 2017;97(9):2695-2705. PubMed PMID: 27747897.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile. AU - Alessandrini,Massimiliano, AU - Gaiotti,Federica, AU - Belfiore,Nicola, AU - Matarese,Fabiola, AU - D'Onofrio,Claudio, AU - Tomasi,Diego, Y1 - 2016/11/21/ PY - 2016/04/04/received PY - 2016/09/21/revised PY - 2016/10/11/accepted PY - 2016/10/18/pubmed PY - 2017/12/15/medline PY - 2016/10/18/entrez KW - Vitis vinifera KW - altitude KW - aroma KW - grape KW - temperature KW - volatile SP - 2695 EP - 2705 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 9 N2 - BACKGROUND: Environmental factors have been acknowledged to greatly influence grape and wine aromas. Among them, the effect of altitude on grape aroma compounds has scarcely been debated in literature available to date. In the present study, we investigated the influence of altitude on grape composition and aroma evolution during ripening of Vitis vinifera L. cultivar Glera grown in Conegliano-Valdobbiadene DOCG area (Italy). RESULTS: The site at highest altitude (380 m above sea level) was warmer than the lowest site (200 m above sea level) and, even with differences in temperature in the range 1.5-2 °C, the impact of the cultivation site on grape ripening and aroma accumulation and preservation was significant. The lowest site demonstrated slower grape ripening, and grapes at harvest accumulated lower amounts of all of the main classes of aroma compounds typical of the Glera variety. Wines produced from the highest site were preferred in tasting trials for their more patent floral notes and elegance. CONCLUSION: Altitude strongly influences grape ripening evolution and flavour accumulation in the Glera grape, and this result accounts for the different styles in the sparkling wines subsequently produced. Moreover, the present study shows that aroma compound biosynthesis, particularly that of benzenoides, starts before véraison in Glera. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27747897/Influence_of_vineyard_altitude_on_Glera_grape_ripening__Vitis_vinifera_L__:_effects_on_aroma_evolution_and_wine_sensory_profile_ L2 - https://doi.org/10.1002/jsfa.8093 DB - PRIME DP - Unbound Medicine ER -