Tags

Type your tag names separated by a space and hit enter

Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines.
J Sci Food Agric. 2018 Feb; 98(3):1140-1152.JS

Abstract

BACKGROUND

Controlled water deficits affect grape berry physiology and the resulting wines, with volatile composition being the one of the affected parameters. However, there is a potential disconnect between aromatic maturity and sugar accumulation. Accordingly, the effects of three different water status levels over two growing seasons (2014 and 2015) and two different harvest dates on the aroma compounds from Cabernet Sauvignon wines were studied. Volatile compounds were determined using headspace solid phase microextraction coupled with gas chromatoghraphy/mass spectrometry.

RESULTS

Around 45 volatile compounds were determined in the wines and, among these, esters were affected the most, presenting lower concentrations when the most restrictive water treatment was applied in both years. By contrast, volatile acids presented the highest concentrations when the lowest level of irrigation was applied. On the other hand, a delay in harvesting produced an increase in the total amount of volatile compounds in samples from the most restrictive water treatment. These results are coincident with a principal component analysis that indicated a great separation between years, deficit irrigation treatments and harvest dates.

CONCLUSION

The results of the present study suggest that a low water supply had a negative effect on the aromatic potential of wines at a similar ripening stage. However, this effect could be countered by harvesting at a later date. © 2017 Society of Chemical Industry.

Authors+Show Affiliations

Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Chile.Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Chile.Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Quillota, Chile.Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Chile.Universidad de Chile, Facultad de Ciencias Agronómicas, Departamento de Producción Agrícola, La Pintana, Santiago, Chile.Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28758679

Citation

Talaverano, Inmaculada, et al. "Water Stress and Ripeness Effects On the Volatile Composition of Cabernet Sauvignon Wines." Journal of the Science of Food and Agriculture, vol. 98, no. 3, 2018, pp. 1140-1152.
Talaverano I, Ubeda C, Cáceres-Mella A, et al. Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines. J Sci Food Agric. 2018;98(3):1140-1152.
Talaverano, I., Ubeda, C., Cáceres-Mella, A., Valdés, M. E., Pastenes, C., & Peña-Neira, Á. (2018). Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines. Journal of the Science of Food and Agriculture, 98(3), 1140-1152. https://doi.org/10.1002/jsfa.8565
Talaverano I, et al. Water Stress and Ripeness Effects On the Volatile Composition of Cabernet Sauvignon Wines. J Sci Food Agric. 2018;98(3):1140-1152. PubMed PMID: 28758679.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines. AU - Talaverano,Inmaculada, AU - Ubeda,Cristina, AU - Cáceres-Mella,Alejandro, AU - Valdés,María Esperanza, AU - Pastenes,Claudio, AU - Peña-Neira,Álvaro, Y1 - 2017/09/25/ PY - 2017/04/17/received PY - 2017/07/07/revised PY - 2017/07/15/accepted PY - 2017/8/2/pubmed PY - 2018/2/2/medline PY - 2017/8/1/entrez KW - Cabernet Sauvignon KW - deficit irrigation KW - harvest date KW - volatile compounds KW - wine aroma SP - 1140 EP - 1152 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 98 IS - 3 N2 - BACKGROUND: Controlled water deficits affect grape berry physiology and the resulting wines, with volatile composition being the one of the affected parameters. However, there is a potential disconnect between aromatic maturity and sugar accumulation. Accordingly, the effects of three different water status levels over two growing seasons (2014 and 2015) and two different harvest dates on the aroma compounds from Cabernet Sauvignon wines were studied. Volatile compounds were determined using headspace solid phase microextraction coupled with gas chromatoghraphy/mass spectrometry. RESULTS: Around 45 volatile compounds were determined in the wines and, among these, esters were affected the most, presenting lower concentrations when the most restrictive water treatment was applied in both years. By contrast, volatile acids presented the highest concentrations when the lowest level of irrigation was applied. On the other hand, a delay in harvesting produced an increase in the total amount of volatile compounds in samples from the most restrictive water treatment. These results are coincident with a principal component analysis that indicated a great separation between years, deficit irrigation treatments and harvest dates. CONCLUSION: The results of the present study suggest that a low water supply had a negative effect on the aromatic potential of wines at a similar ripening stage. However, this effect could be countered by harvesting at a later date. © 2017 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/28758679/Water_stress_and_ripeness_effects_on_the_volatile_composition_of_Cabernet_Sauvignon_wines_ L2 - https://doi.org/10.1002/jsfa.8565 DB - PRIME DP - Unbound Medicine ER -